You Use This Oil In Your Cooking Everyday, But It’s an EPA Registered Pesticide!


The majority of people use canola oil quite often in their cooking, but in fact, they are unaware of its detrimental effect it has over human health. Therefore, in today’s article we will bring closer its content, its quality, and how it’s made of.

How canola oil is produced

As olive oil is produced from olives, and the grape seed is made of grapes, so the canola oil is produced from rapeseeds, also known as turnips or ‘rapes’. These seeds belong to the family of cruciferous vegetables. A few decades ago, this oil was only used for the purpose of industry, but in 1956, FDA banned its use for consumption because of its toxicity. But, some Canadian farmers in 1970 started to cultivate a new type that contained low amount of euric acid. For that purpose, they even changed its name into ‘canola’, meaning ‘Canadian oil, low acid’. The main aim of this oil was to convince all consumers that it’s safe. But, many researchers proved that canola oil is a potent insecticide that is the major component in the pesticides or organic origin.

Processing of canola

Being the third most important Canadian crop after barley and wheat, the farmers consider it as one of the cheapest way to extract the oil out of it. On the first place are rapeseed, soybean, cotton, sunflower seeds, and cotton. All of them resist the numerous sprayed pesticides because they derive from genetically engineered plants. Canola oil represents a GMO version of the rapeseed oil. The seed pulp passes through a batch full of hexane solvent and are later steamed so can release more oil. Hexane, which is derived from petroleum oil, if inhaled, can cause sleepiness, mild euphoria, nausea and headache. Then, the seeds are added with phosphate and are later divided into two. When the oil is ready, the leftovers are processed into animal food. Afterwards, the oil passes through the proves of degumming, bleaching, and neutralization. Also, some water is added within the process.


In this process, phospholipids, fatty acids, waxes, and pigments which can be found in the oil boost fat oxidation, leading to the final product who has unattractive odor and color. To remove all impurities, caustic soda is added. The refined oil is less viscous and bright. Caustic soda can be corrosive to your skin and eyes, and it might irritate your mouth and throat, thus causing stomach cramps, diarrhea, and nausea.


This process includes all colored ingredients in the final produce. To remove all impurities, the oil is bleached with activated clay and carbon, which are detrimental to your health. This process eliminates all antioxidants within the oil.


This process is the final one in which the tastes and odors are removed thanks to the pressurized hot steam. In this phase, the oil is ‘refined’ and it can be already consumed. Citric acid solution is being added that activates copper within the final product. Deodorization destroys omega 3 acids and transforms them into trans fatty acids, that are extremely bad for your health because they cause heart problems, cholesterol, and strokes.

Health issues caused by canola oil:

–           Bad cholesterol

–           Heart disease

–           Cancer

–           Vitamin E depletion

–           Systemic lupus, cerebral palsy, multiple sclerosis, pulmonary hypertension, and other disorders

–           Paralyzis of skeletal muscles

–           Blocks enzymes

It’s recommended to avoid canola oil whenever you can, including corn, safflower, and vegetable oils because they are GMO. All of them have good taste and look and long duration.

Safe alternatives to canola oil:

Coconut oil

It reduces the levels of bad cholesterol and has anti-inflammatory effect. It’s healthy, tasty, and super good for your heart!

Avocado oil

It doesn’t burn when put on the heat because it has high smoking point.

Olive oil

It’s the safest alternative for refined vegetable oils.


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