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's, cancer, canola, canola oil, dementia, grocery, ingredients, Rapeseed oil, seed oils, vaccine damage, vaccine dementia, vaccine injury
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(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 vessels, clogging 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 vaccines, Remdesivir 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:
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/
