zaterdag 16 oktober 2021

 You ARE what you eat, and canola oil makes you FAT and DUMB

(canola oil = koolzaadolie/ Colza/ Raapzaadolie )

Friday, October 15, 2021 by: S.D. Wells
Tags: Alzheimer'scancercanolacanola oildementiagroceryingredientsRapeseed oilseed oilsvaccine damagevaccine dementiavaccine injury

6,430VIEWS


(Natural News) All dementia cases have a concurring theme, where the specialized cells in the brain that process and transmit information using chemical and electrical signals are disrupted and dying. Entire networks break down as their connections are clotting and clogged up with plaques, leading to brain cell suicide, also known as brain atrophy. Once this becomes widespread, brain volume is significantly decreased, and what follows is massive memory loss. That’s where evil canola oil comes in.

All canola oil, whether conventional, organic, or cold-pressed, coagulates over time, causing weight gain and memory loss, and here’s how. Canola oil causes plaques, clumps and build-ups between neurons, creating neurofibrillary tangles in the brain, leading to memory loss and early onset dementia, not to mention rapid weight gain, according to an in-depth study published by NIH.

Yet, most people eat canola oil every day, nearly every meal. They don’t realize it’s in NEARLY ALL processed food, restaurant food and those self-serve, prepared food counters (think egg salad, chicken salad, potato salad, macaroni salad, etc.)

If you don’t stop eating canola oil, even the organic kind, when will your brain function reach a tipping point, where the plaques spread like wildfire throughout the brain and you can no longer remember your relatives’ names?

        LINK: https://youtu.be/H6YP5RViaAE

Covid vaccines and canola oil are the FASTEST ways to clog your blood and suffer soon from spike protein syndrome and early onset dementia

Your vascular system plays a key role in delivering oxygen and nutrients to the brain, making the Covid vaccines a big NO-NO, since those injections introduce billions of microscopic spike particles that stick together in blood vesselsclogging the blood and thus limiting the flow of oxygen and nutrients throughout the body, including to the brain. Then imagine what happens when you add in canola oil that wrecks brain and blood function, leading to obesity and dementia.

It is common for the human brain to shrink a little with healthy aging, but it’s not normal for neurons to die off in mass. Dementia destroys vital neuron networking, such as metabolism, communication and repair, and damages the cerebral cortex (reasoning, language and social behavior hub) and the hippocampus (the memory hub). Eventually, the disease is fatal.

Did you know mice can suffer Alzheimer’s disease, just like humans? That’s why they are key to studies that help find the cure. The cure, so far, lives only in prevention. In the Temple University study done in 2017 on canola oil, researchers watched the mice get fat and dumb, quick. They published the study in Scientific Reports and after feeding the mice just two tablespoons of canola oil daily, it took only six months for the mice to put on significant weight, compared to the control group, which got a standard diet with zero canola.

The cognitive tests run on the mice found that the canola oil deeply affected short-term memory, working memory and learning ability. The canola oil was also eating away the protein that protects the brain from the plaques of Alzheimer’s from building up. In other words, the canola oil isn’t just causing ‘road blocks’ and ‘accidents’ in the brain, it’s removing all the safety mechanisms (red lights and stop signs) your brain has in place to protect itself. Here’s a very short and informative video about early onset dementia.

More than 80% of PROCESSED ORGANIC products contain blood-clogging, mind-numbing canola oil

There’s a reason canola oil is in so many products – it’s the cheapest preservative that also causes weight gain and dementia. This is proven by science. It makes corporations money while shortening human life and the quality of that life. Mix it with food and the food becomes “food stuff” that even cockroaches and ants won’t eat. Mold and fungus are staved off to prolong the shelf life of products, while the same chemicals from that rapeseed oil rip apart your brain cells and clog up the neuron networks. Plus, 90 percent of canola oil is GMO, adding deadly pesticides to the brain function decimation equation.

Walk into even healthier food stores like Trader Joes and Whole Foods, and you will find canola oil in eight out of every ten processed food products you pick up, maybe all ten, and it doesn’t matter if the product is organic and the canola oil is organic, because the end result is the same – an obese consumer who can’t even take care of themselves or remember their relatives.

Tips: No processed oils are good for the body, despite the reviews, but if you must cook with some, switch to organic grapeseed, sunflower or avocado oil (they have higher smoke points also), but avoid cooking olive oil. Remember, canola oil makes you fat and dumb, so avoid it at all costs. Read the ingredients on everything you buy, because sometimes they sneak it into the middle of the ingredients list.

Tune your truth news dial to Pandemic.news to stay informed of the engineered pitfalls of the Covid scamdemic. It doesn’t take a scientist or doctor to see that Covid vaccinesRemdesivir and ventilators are compounding the problems of the pandemic, creating a pandemic of their own, thanks to “Western Medicine” and the scam artists who are perpetrating the entire nightmare of bad medical care.

Sources for this article include:

Pandemic.news

TruthWiki.org

NaturalNews.com

Alzheimers.net

Nia.nih.gov

 

 

Canola Oil: The Good, the Bad, and the Ugly

Posted 7 years ago under  Uncategorized

 

 

Corn oil comes from corn:

sunflower oil from sunflowers,

sesame oil from sesame seeds,

peanut oil from peanuts,

olive oil from olives,

 

Canola oil from…Canolas? 

What is a Canola? And why is the word “Canola” capitalized?
Canola is an engineered plant developed in Canada.

The oil is derived from the rapeseed plant (an excellent insect repellent, by the way.) The rapeseed is a member of the mustard family.

Rapeseed oil has been used extensively in many parts of the world, namely India, Japan, and China. Before the rapeseed was genetically engineered, about two-thirds of the monounsaturated fatty acids were erucic acid.

 

Erucic acid was associated with Keshan’s disease, a condition which is characterized by fibrous lesions of the heart. In the late 1970s, Canadian plant breeders were able to create a variety of rapeseed which produced a monounsaturated oil which was much lower in erucic acid. This “new” oil was originally called LEAR oil (Low Erucic Acid Rapeseed.) Neither “rape” nor “lear” created an appealing image: hence, Canola …(“Canada” and “oil.”)

 

 

The good:
Canola oil is marketed as an oil very low in saturated fat and high in monounsaturated fat. Diets high in saturated fats have been blamed for the incidence of higher levels of heart disease (although recent research is supporting the value of select saturated fats such as grass-fed beef and organic butter.) Studies involving a traditional Mediterranean diet which is naturally high in monounsaturated fats are pointing to lower rates of both cancer and heart disease.
Canola oil also possesses a beneficial omega-3 fatty acid profile. Recent research touts the myriad benefits of omega-3’s.
Polyunsaturated oils have recently come under increased scrutiny.

Yet, studies involving olive oil, a monounsaturated oil, point to positive health benefits and disease prevention. Being that Canola oil is a monounsaturated oil, this may make Canola oil superior to other polyunsaturated oils such as sunflower, corn, and safflower oil.
Canola oil is, for the most part, tasteless, — making it a good choice for baked goods.

 

The bad:
Canola oil took the market by storm, as it is relatively inexpensive to produce, especially compared to olive oil. Olive oil has a long history of scientifically documented health benefits. The problem with olive oil is that there is not enough olive oil in the world to meet the industry’s needs. In addition, olive oil is too expensive to use in most processed foods. Canola oil has filled this need for a mass-produced, publicly acceptable form of a monounsaturated oil.

 

Olive oil is the gold standard, documented with extensive research. Quality olive oil (Extra Virgin, Cold-pressed) is manufactured by this simple process: The olives are pressed, the oil collected. The food oil industry is promoting Canola oil as an equally healthy twin to olive oil. This is deceptive, as there are few studies involving Canola oil and human health. (Numerous animal studies point to serious and deleterious effects of canola oil on rats and pigs.)
In addition to the genetic modification, the process of making Canola oil is troubling. The procedure involves a combination of high-temperature mechanical pressing and solvent extract, usually using hexane. Hexane! Even after considerable refining, traces of the solvent remain. Like most vegetable oils, Canola oil also goes through the process of bleaching, degumming, deodorizing, and caustic refining, at very high temperatures. This process can alter the omega-3 content in the oil, and in certain conditions bring the trans fat level as high as 40 percent.

 

The Ugly:
It is becoming increasingly difficult to find products that do not contain Canola oil.

A popular “crafty” mayonnaise brand boasts the phrase “With Olive Oil,” along with a picture of an olive and olive leaves on the front label. Upon reading the fine print in the ingredients on the back label, you discover that Canola oil is listed at the top of the long paragraph, olive oil near the end. Even worse are products promoting that they are made with olive oil, yet listed in the ingredients, the manufacturers state:

“May include olive, Canola, or sunflower oil.” The consumer thinks they are buying salad dressing made with olive oil, yet it could be Canola or sunflower oil. This is insulting to the health conscious population.

 

Canola oil is victim to both hype and hoax. To view both the hype and the hoax, visit Snopes.com and type in: “Canola Oil.”
The only way to prove either hype or hoax is to do more human studies evaluating the safety of this mass-produced and consumed human-engineered oil. The FDA claims that genetically altered/engineered foods are perfectly safe. (They made this same claim with Thalidomide and Vioxx.)
At least the FDA has taken a stance to protect babies from the unknown risks of Canola oil. The FDA prohibits Canola oil from being used in infant formula. Shouldn’t we know why?
Federation of American Societies for Experimental Biology (2009, February 13)
MG Enig, Trans Fatty Acids in the Food Supply: A Comprehensive Report Covering 60 Years of Research, 2nd Edition, Enig Associates, Inc., Silver Spring, MD, 1995
Wall Street Journal, June 7, 1995, p. B6

 

About the author
Cindie Leonard has a Master’s degree in Psychology and specializes in research (namely psychoneuroimmunology), enjoys savoring time with family and friends, spoiling her pets, travel, beaches, cavorting around San Diego, volunteering at Torrey Pines State Reserve, and working on perfecting the art of “il dolce far niente.” 
http://www.cindieleonard.com

 

 

Source: http://www.truthwiki.org/canola_oil_the_good_the_bad_and_the_ugly/

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