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Canola Oil and Soy Are Naturally Toxic

Do you remember the huge margarine scam of yesteryear? What about how it was mass-marketed as a healthier alternative to butter by the chemical industry? The medical establishment bought into it for 30 years, and then advantageously based an entirely new business segment upon fighting cholesterol. It was a convenient and lucrative partnership. The scientific scam was so masterful that the medical establishment is still direly warning us about how ‘dangerous’ butter is. In reality, butter contains a uniquely beneficial spread of nutrients and fats that are critical to heart, brain, dental, bone, and nervous system health. In fact, the epidemic of heart disease began in the mid twentieth century after butter and traditional oils were replaced in our diets by the new ‘healthy’ oils from chemical industry giants. There is little wonder why the Bible foretold that the Christ child would be raised on butter and honey, so that he would know the good from the bad.
Most people now know the dangers of the ungodly and unnatural chemically engineered hydrogenated oils.  Of course, these monstrosities are still doctor recommended, and are still just as profitable for the cardiac business (not to mention oncology).  Never eat anything containing a ‘hydrogenated’ ingredient, for your life could depend on it someday.
Manipulation Through Marketing and Commercial Cooking Oils
The chemical industry and our government just can’t stop lying.  As a result, soy oil is still being promoted at retailers, despite all the revelations about it over the past decade.  However, it is interesting to see that the word ‘soy’ usually only appears inside the fine print on the back of the healthy vegetable oil containers, as if companies are beginning to hide it.  They indeed are.  Even though soy is now known to be an unhealthy oil by most health conscious people, companies are obviously much more willing to alter their marketing than their unethical practices.  Some of the oil containers boldly list olive oil; implying that it is their oil’s main ingredient, but the labeling fine print often reveals that olive oil is the last (least used) ingredient.  The real and main ingredients are toxic combinations of soy and canola oil.  A few of the braver companies even emphasize canola on the front, since not everyone knows the dangers of canola oil yet.  When people do finally learn the truth about canola, you can be certain it will be the marketing (not the ingredients) that will change.  One toxic cooking oil product was even called (and this is no joke) ‘Omega-3 Oil’.  Never mind that it is virtually impossible to extract raw omega-3 oil without it immediately breaking down into something completely different, especially whenever heat is added, or that the resultant break-down compounds are hazardous.  The ‘Omega-3 Oil’ was, without surprise, actually canola oil – which, by the way, loses all of its omega-3 and becomes toxic when heated.  Perhaps the heat break-down is considered to be just a minor detail for a cooking oil.
Canola Oil and Soy Are Naturally Toxic
Pesticides are rarely used on soybean plants or canola plants, because both plants are so toxic that insects avoid them.  Canola oil is officially an E.P.A. registered pesticide, and soy contains compounds that are designed specifically to disrupt hormones.

“The amount of phytoestrogens that are in a day’s worth of soy infant formula equals 5 birth control pills”
— Mike Fitzpatrick, toxicologist

What The Soy Industry Never Told You
There is no such thing as an all-natural soy-based food, because soybeans are toxic in their natural state.  When you see a product that is claimed to have ‘healthy all-natural soy’, then make a mental note to never buy anything from the company.  That company has already proven that it will happily poison you, and lie to you for a little profit.
Soy must be processed in some manner for it to be safe for human consumption, and even then, it is not truly safe.  The fermentation processes historically used by Asian nations are no longer used today, and the overall health of modern-day Asians is rapidly declining.  Nowadays, soy is made ‘safe’ by chemical engineering in large scale food processing factories.  Putting all the toxic impurities and changes from the chemical engineering aside, the soy itself retains many of its original poisonous compounds that directly attack the thyroid, such as hormones designed to disrupt fertility.  Women are especially prone to experiencing horrific hormonal disorders like endometriosis from soy intake.  We are already getting enough chemically engineered hormones in our medicines, meats, eggs, cheeses, and milk to easily cause dozens of diseases, even without the dramatic hormone irregularities caused by the addition of soy.  We wonder how many miscarriages and how many of the record-breaking cases of infertility are the direct result of the bio-chemical onslaught coming from the soy industry.

Tofu and other soybean foods contain isoflavones, three-ringed molecules bearing a structural resemblance to mammalian steroidal hormones.  White and his fellow researchers speculate that soy’s estrogen-like compounds (phytoestrogens) might compete with the body’s natural estrogens for estrogen receptors in brain cells.
“Plants have evolved many different strategies to protect themselves from predators.  Some have thorns or spines, while others smell bad, taste bad, or poison animals that eat them.  Some plants took a different route, using birth control as a way to counter the critters who were wont to munch.
“Plants such as soy are making oral contraceptives to defend themselves, says Claude Hughes, Ph.D., a neuroendocrinologist at Cedars-Sinai Medical Center.  They evolved compounds that mimic natural estrogen. These phytoestrogens can interfere with the mammalian hormones involved in reproduction and growth — a strategy to reduce the number and size of predators.”

Mayonnaise and “Cold Pasteurization”
If being made with genetically engineered and chemically perverted soy oil were not already enough reason to avoid commercial mayonnaises, then there is perhaps an even more important reason.  All commercial mayonnaises are cold pasteurized.  Cold pasteurization is saturating a food with radiation to sterilize it.  Think ‘radioactive’ whenever you see something that has been cold pasteurized, and know that the food is laced with poisonous, cancer-inducing, radiolytic compounds, such as benzene; which are produced by the massive radiation exposure.  Benzene formation is a normal and expected occurrence anytime proteins are exposed to high levels of radiation.
Most people already know that microwaving food is both destructive nutritionally, and from a safety angle, but they do not know that the radiation of so-called cold pasteurization is many times worse than microwaved foods.  Therefore, it is prudent to pause for a moment to chronicle the long litany of issues again.  Modern commercial mayonnaise is made primarily of genetically engineered soy oil, which is heavily processed, and soy is known for severely disrupting hormones even before its processing.  The hormonal disruption caused by soy primarily effects women. About that processing: it is essential for foods because soy is poisonous in its natural organic state (containing natural insecticides), so there are never truly organic soy products for human consumption.  Furthermore, mayonnaise is made with hydrogenated oils, chemically engineered ingredients, unnatural radiolytic compounds that are extremely toxic and cancer-inducing, such as benzene. The product is likely to be still radioactive at the time of sale from its irradiation.
All that commercial mayonnaise really needs is some wormwood, a dead rat, and the blood from a chicken to finish the recipe.  Corn dogs are actually a health food in comparison.  Since the toxins in mayonnaise are bound inside various fats, and since the human body protects itself by storing toxins inside of its own fat cells, then it is easy to deduce exactly what mayonnaise does to a person’s body.
For more information about radioactive foods, and the labeling tricks used for those, see the article, The F.D.A.’s Push For Radioactive (“Irradiated”) Foods.
Here are soy’s major effects on health:

  • 2.4 times increased risk of developing Alzheimer’s disease
  • Cognitive impairment
  • Brain shrinkage and premature deterioration
  • Produces steroidal hormones
  • Produces estrogen-like compounds
  • Vascular dementia
  • Decrease brain calcium-binding proteins
  • Early puberty in girls and retarded physical maturation in boys
  • Unnatural menstrual patterns in women
  • Malnutrition, since soybeans act as potent enzyme inhibitors
  • Reduced protein digestion
  • Interference with tyrosine kinase-dependent mechanisms required for optimal hippocampal function, structure and plasticity
  • Inhibit tyrosine kinase to impair memory formation
  • Inhibits dopamine
  • Movement difficulties characteristic of Parkinson’s disease
  • Depressed thyroid function
  • Infants who receive soy formula are twice as likely to develop diabetes
  • Birth defects
  • Due to suppression of the thyroid, fluoride becomes much more toxic
  • Inhibits zinc absorption

The Truth About Canola Oil
Many companies are selling canola oil as the “healthy” alternative, but canola oil is a bastardized oil made from genetically engineered rapeseed plants.  Canola oil, in fact, was invented in 1976.  It wasn’t merely the product of selective breeding, as its proponents contend.  Its original D.N.A. parent, rapeseed, was banned for food oils, because it attacks the heart to cause permanent degenerative lesions.  Genetically engineered canola is not exactly the healthy choice either; and as mentioned earlier, it is officially an E.P.A. registered pesticide.  Part of the word games used to deceive us about canola oil involve the fact that it is more-or-less a healthy oil until it is actually heated.  Then it undergoes a chemical transformation.  So yes, canola is technically a healthy oil – provided that you do not actually cook any of your food in it.  As long as it remains cold and inside and air-tight bottle or test tube – it tests to be healthy!  However, once heated, canola oil produces high levels of 1,3-Butadiene, benzene, acrolein, formaldehyde, and other related compounds which become infused into the foods being cooked.
Canola has been banned from infant formulas because it stunts the growth, and there are likely other reasons not disclosed to the public.  It is obvious that canola shares the same hormone disruption tendencies.
Canola oil is also noted to produce cancer causing toxic fumes when heated at much lower temperatures than are required to cause smoking by other oils, and of course, heating is its intended use.  Rapeseed and canola oil fumes are the primary reason for the surprisingly high incidence of Asian lung cancers, despite tobacco smoking being a rarity.  Canola fumes have been known to kill pet birds, and many readers will remember that pet parakeets were once used in coal mines to detect the presence of poison gases.
While we do not always see eye-to-eye with Dr. Joseph Mercola, we do always respect him for having guts.  He was the first to go against the collective grain to attack the deceptive canola industry, and it was right that he did.  As reported by Dr. Mercola:

“Canola oil was developed from the rape seed, a member of the mustard family.  Rape seed is unsuited to human consumption because it contains a very-long-chain fatty acid called erucic acid, which under some circumstances is associated with fibrotic heart lesions.  It has a high sulphur content and goes rancid easily.  Baked goods made with canola oil develop mold very quickly.  During the deodorizing process, the omega-3 fatty acids of processed canola oil are transformed into the dangerous trans fatty acids, similar to those in margarine, and possibly more dangerous.  A recent study indicates that ‘heart healthy’ canola oil actually creates a deficiency of vitamin E, a vitamin required for a healthy cardiovascular system.  Other studies indicate that even low-erucic-acid canola oil causes heart lesions, particularly when the diet is low in saturated fat.”

One of the retail ‘vegetable’ oils even boasts about containing Vitamin E.  Of course, this is the synthetic variant of Vitamin E, which actually does almost nothing; but in addition, it likewise becomes highly toxic whenever it is heated.  It is important to remember that this is inside a cooking oil, which of course, would certainly be heated.  This will inevitably make the oil even ‘healthier’, since the canola and soy were just not ‘healthy’ enough without it.  We really wondered why they did not simply add some paint thinner too – which is chemically similar to these oils when broken down by high heat.
To learn the painful details about the chemical industry shenanigans that are used to make canola oil supposedly safe for human consumption, see our previous article, The Bomb Shell Truth About Canola Oil.
Health Wyze Recommendations
Our recommendations include using extra virgin olive oil that is cold pressed for low heat recipes and using peanut oil for high heat recipes, such as frying.  Sunflower oil (not to be confused with safflower) is an acceptable alternative to olive oil.  Pure butter is good for use with practically every recipe, and butter should absolutely be a core component of every diet.   Always be watchful of the ‘smoke point’ temperature of an oil because smoking is an indication of dangerous bio-chemical break-down.
For more information about the smoking points of differing oils, reference our, Why Rancid ‘Healthy’ Oils Are More Dangerous Than The Bad Oils, article.