Canada Is De-evolving Humanity

Debrah N. said:
It's not just rebranding. It's a changed plant with the toxic parts bred out of it.
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So the oil, no longer contains oil? :unsure:
Even if the oil contains no other toxic ingredients, oil is not food.
Such people might as well be drinking motor oil, but people are not machines.
People are living breathing entities meant to live, survive and flourish by eating real natural foods.
 

JBR said:
Interesting conversation. Touched on several separate topics. I did realize rapeseed oil has for years been called canola oil in Canada. I didn't realize other countries have refrained from the renaming.

We've never used canola oil in my household. But we had a friend who had moved to BC (western Canada) from Maine... overall, because he liked it here and had many friends. He developed M.S. and he swore that having Canola oil in his diet was helping him... could have been purely subjective, some might suspect this was fantasy. But that was his conviction.

As to fluoride in water, I don't have any idea how much of that is the case in Canada, nor which provinces or cities may have committed to that. (Military base, Tazx?) Anyhow, it's not the case where I live, nor anywhere else I've lived or stayed for a while, so far as I know.
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A lot of places use Fluorinated water still. Edm where our son lives still uses it. He uses special filters (not sure if that helps a whole lot). We lived on a few Military Bases in Canada and most were connected to the regions water and sewer system. But Borden was stand alone. Its own water and sewer. As far as I heard from Meds that it was the healthiest base in Canada!
 

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Debrah N. said:
It's not just rebranding. It's a changed plant with the toxic parts bred out of it.
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Exactly.
John cycling said:
Even if the oil contains no other toxic ingredients, oil is not food.
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You're right. However, without a little added oil here and there, meals would be so unpalatable to most folks that pretty soon they'd revert back to their previous (unhealthy) way of eating.

Demanding perfection of oneself is the enemy of progress. My diet is low enough in fats that I'm not stressing over the less than single liter of all combined oils (olive, canola and vegetable) I personally consume per year.
 
hollydolly said:
In the UK it's known as Rapeseed Oil.... rather than Canola Oil



The Food Standards Agency and Food Standards Scotland are today advising consumers that some food products labelled as containing sunflower oil may instead contain refined rapeseed oil. This is happening to maintain the supply of certain food products containing ingredients that have become increasingly difficult to source because of the conflict in Ukraine.


The majority of the UK’s sunflower oil comes from Ukraine and food businesses here are reporting that supplies of sunflower oil are likely to run out in a few weeks with some businesses already experiencing severe difficulties.


This has led to some food manufacturers urgently replacing sunflower oil with refined rapeseed oil before being able to make the change on the label. We are therefore advising that food products labelled as containing sunflower oil may instead have been produced using refined rapeseed oil and consumers should look out for additional information being provided by retailers and manufacturers to stay informed.


FSA and FSS advise consumers on substitution of ingredients in certain food products to avoid food supply disruption
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Yes! We use to call it "rapeseed" oil here in Canada. Then the politically correct starting complaining that the "rape" in rapeseed is politically incorrect. Then they went on to band books, songs and now they are busy trying to change history. Totally disgusting situation here in Canada. Young generation have become brainwashed!
 
As far as I know it has always been called Canola in Australia

Anyway names of things change sometimes and things are called different things in different places - bit dramatic to call that brainwashing.

And of course doesn't change the actual product

And of course it isn't a food by itself - I doubt anyone just drinks oil. I just use a little to stop things sticking to the pan.
 
John cycling said:
So the oil, no longer contains oil? :unsure:
Even if the oil contains no other toxic ingredients, oil is not food.
Such people might as well be drinking motor oil, but people are not machines.
People are living breathing entities meant to live, survive and flourish by eating real natural foods.
Click to expand...
Of course it contains oil. But the toxins have been bred out of it. I watched a video comparing olive oil, canola oil and coconut oil and one thing it mentioned that besides having a high smoke point making it perfect for stir fries, it also has a good balance of omega 3 to omega 6 fatty acids, and it has a very low saturated fat profile with no transfers. I think coconut oil is high in saturated fat so isn't as healthy.

And you're right, oil is not food. But some of our vitamins need dietary oil for us to be able to absorb them (A,D,E & K) so you can't do without oil from somewhere. And as long as you use it sparingly when you do things like stir fry dishes, it's not an issue. Oil from seeds is after all, very natural.
 
Debrah N. said:
Oil from seeds is after all, very natural.
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What's so natural about consuming 70,000 seeds a day after processing with high heat and pressure and chemical solvents?

Soybean oil doesn't fare much better: America’s most widely consumed cooking oil causes genetic changes in the brain

The same UC Riverside research team found in 2015 that soybean oil induces obesity, diabetes, insulin resistance, and fatty liver in mice. Then in a 2017 study, the same group learned that if soybean oil is engineered to be low in linoleic acid, it induces less obesity and insulin resistance.

However, in the study released this month, researchers did not find any difference between the modified and unmodified soybean oil’s effects on the brain. Specifically, the scientists found pronounced effects of the oil on the hypothalamus, where a number of critical processes take place.
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I guess the video gets it right very early on.
 
dilettante said:
What's so natural about consuming 70,000 seeds a day after processing with high heat and pressure and chemical solvents?

Soybean oil doesn't fare much better: America’s most widely consumed cooking oil causes genetic changes in the brain



I guess the video gets it right very early on.
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I suppose it depends on how you eat in the first place. Whether you eat a lot of deep fried or fast food or processed food. Or how much you eat! The few times I ever visited the USA, I was always shocked at the serving sizes in restaurants. Our restaurants don't fill the plates to the same extent at all and I think that translates to how we eat at home. American obesity rates are about 42.86% compared to Canada's 27.32% according to the compilation by the WHO. List of countries by obesity rate - Wikipedia

Also, from your own link, this sentence appears, 'However, it is important to note there is no proof the oil causes these diseases' with reference to the brain diseases previously mentioned like Parkinsons. And the article also mentions that those findings don't apply to other seed oils or other soy products. I'd also point out that studies that are tested on animals, don't always prove anything when it comes to humans. Hundreds of medicines are pulled from the market because it turns out that they've had terrible results on humans even though the animal studies seemed to indicate the meds were safe.

Thus, the reverse can also be true, that bad effects on animals doesn't guarantee bad effects on people. I can eat an avocado and it's a benefit to my health but feed it to a bird and he dies. I can eat chocolate or raisins, but my dog's liver is harmed.
 
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I guess I wouldn't know. I haven't eaten in a restaurant since 2008 but once. I don't think I've even bought drive-through fast food in over a year and then it was just a small burger, fries, and black coffee one time.
 
Debrah N. said:
And you're right, oil is not food. But some of our vitamins need dietary oil for us to be able to absorb them (A,D,E & K) so you can't do without oil from somewhere. And as long as you use it sparingly when you do things like stir fry dishes, it's not an issue. Oil from seeds is after all, very natural.
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That is not true. What we need is fat.
 
Packerjohn said:
Yes! We use to call it "rapeseed" oil here in Canada. Then the politically correct starting complaining that the "rape" in rapeseed is politically incorrect. Then they went on to band books, songs and now they are busy trying to change history. Totally disgusting situation here in Canada. Young generation have become brainwashed!
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Not using 'rapeseed' for the reason the word 'rape' is in it, is utterly ridiculous. But so they are, in Germany too. There are a lot of examples.
 
George1959 said:
Not using 'rapeseed' for the reason the word 'rape' is in it, is utterly ridiculous. But so they are, in Germany too. There are a lot of examples.
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People unsurprisingly have an unpleasant association with the word, "rape." If I were selling something that had a similar word in the title, I'd likewise be ditching it for a less offensive name.

Changing the name from rapeseed to canola isn't a politically correct move, it's a good marketing practice.
 
StarSong said:
People unsurprisingly have an unpleasant association with the word, "rape." If I were selling something that had a similar word in the title, I'd likewise be ditching it for a less offensive name.

Changing the name from rapeseed to canola isn't a politically correct move, it's a good marketing practice.
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Hell with their 'marketing practice'. They altered rapeseed oil as well, removing toxins, genetically engineering it --God knows what they've done

Have you noticed we've changed the name of 'prunes' to 'dried plums'.
 
Some disagree:

Health benefits​


One 2013 reviewTrusted Source claims that canola oil is one of the healthiest vegetable oils, as it reduces disease-related factors and improves health. Although the study appears in a peer reviewed journal, it has the support of organizations in the canola oil industry.
A 2016 book claims that many dietitians believe that canola oil should be considered the healthiest edible oil due to its fatty acid composition and other nutrient properties. It also contains a low amount of saturated fat compared with other vegetable oils.
One 2011 study concludes that people who eat more canola oil than other oils rich in saturated fatty acids may experience lipid-lowering effects. The researchers also suggest that canola oil could be considered heart-healthy.
 
Most of the actual seeds that the oils are made from are healthy enough in their original state, but they have to be processed at such high heats that they are burned, and then they are chemically processed even more , to get out the ruined parts from the high heat processing.
Shortening was originally made as a lubricant for engines during World War 1, because petroleum products were hard to come by, so vegetable shortening was developed for that purpose, and it didn’t not matter if it was healthy or not, because it was used for vehicles, not people.

After the war, the companies had to figure out what to do with all that refining equipment, so they re-developed it and refined it enough that it was safe for humans, and named it Crisco. (Crystallized cottonseed oil). Because vegetable oils were then being promoted over animal fats like lard or tallow, people started buying it, and the company also gave away free cookbooks, where every recipe used Crisco shortening.

The main oils that can be cold-processed are coconut oil and olive oil, and those are the two oils that I use. I mainly saute foods at a lower temperature, so I use either one of the two, and use coconut oil if I am going to need a higher heat, like cooking meat.
I add whole or ground seeds to many things that I cook, to get the natural oil, which is fine when not processed,

I make what I call Fiber Cake, which has soaked/sprouted lentils (for protein and fiber), plus flax, chia, sunflower, pumpkin, and sesame seeds for the oil in the cake, as well as apples, bananas, or some other fruit (or vegetable) for flavor and even more fiber.
I do not even add any oil to the batter, just a little coconut oil to grease the cake pan. For liquid, I use yogurt or kefir, whichever I happen to have made and on hand.
While not perfect, it is a pretty healthy treat and makes a good breakfast, along with coffee and a sliced up apple.
 
Happyflowerlady said:
Most of the actual seeds that the oils are made from are healthy enough in their original state, but they have to be processed at such high heats that they are burned, and then they are chemically processed even more , to get out the ruined parts from the high heat processing.
Shortening was originally made as a lubricant for engines during World War 1, because petroleum products were hard to come by, so vegetable shortening was developed for that purpose, and it didn’t not matter if it was healthy or not, because it was used for vehicles, not people.

After the war, the companies had to figure out what to do with all that refining equipment, so they re-developed it and refined it enough that it was safe for humans, and named it Crisco. (Crystallized cottonseed oil). Because vegetable oils were then being promoted over animal fats like lard or tallow, people started buying it, and the company also gave away free cookbooks, where every recipe used Crisco shortening.

The main oils that can be cold-processed are coconut oil and olive oil, and those are the two oils that I use. I mainly saute foods at a lower temperature, so I use either one of the two, and use coconut oil if I am going to need a higher heat, like cooking meat.
I add whole or ground seeds to many things that I cook, to get the natural oil, which is fine when not processed,

I make what I call Fiber Cake, which has soaked/sprouted lentils (for protein and fiber), plus flax, chia, sunflower, pumpkin, and sesame seeds for the oil in the cake, as well as apples, bananas, or some other fruit (or vegetable) for flavor and even more fiber.
I do not even add any oil to the batter, just a little coconut oil to grease the cake pan. For liquid, I use yogurt or kefir, whichever I happen to have made and on hand.
While not perfect, it is a pretty healthy treat and makes a good breakfast, along with coffee and a sliced up apple.
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Thank you, Flowerlady. If it's not too much trouble, could you share your recipe with us?
 
gruntlabor said:
Thank you, Flowerlady. If it's not too much trouble, could you share your recipe with us?
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It is actually not a real recipe, @gruntlabor ; it is just a “put-together” kind of thing, from whatever fruits and/or veggies I have on hand.
The basic idea is I start with a cheap cake mix, (any flavor), and then I add extra baking powder, spices (depending on what flavor cake I am making), and then all of the seeds, psyllium husk powder, and whatever kind of fruit or veggie (carrots, squash, etc).
I use ground flax seeds, but the other seeds are fine used whole.

I soak the lentils over night, or sometimes longer to sprout better, and then I put them in the blender , along with the yogurt or kefir and 2 eggs, and any other ingredients that I want blended up, and blend everything.
If you are making a chocolate cake, you can even add spinach to the blender, and you will never know it because of the cocoa powder.

Once the cake is baked, you do not even taste the lentils. It is amazing what you can hide in a cake, and your husband will happily get his fiber and veggies, and think you are wonderful for making him a delicious cake !
You can also add protein powder if you want even more protein in the cake. If I forget to soak lentils, then I use oatmeal as an extra grain additive in place of the lentils. You can use your imagination, and just make what tastes good to you, and has healthy stuff in it.
 
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Debrah N. said:
Oil, fat, it serves the same purpose, i.e. helping your body absorb those four vitamins. The only difference is that 'fat' stays solid at room temperature, oil is liquid, but their chemical structure and properties are basically the same.
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Our brains require fat --quality fat. From fatty fish and meat and other wholesome sources. Our bodies require the macros: fat, protein, carbs.
 
gruntlabor said:
Hell with their 'marketing practice'. They altered rapeseed oil as well, removing toxins, genetically engineering it --God knows what they've done

Have you noticed we've changed the name of 'prunes' to 'dried plums'.
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Yes. Again, marketing issues and public perception. Apparently it's been successful for both canola oil and dried plums.
Most dried fruit goes by it's original name - dried apricots, dried mango slices, dried apple slices, etc. Calling them dried plums is no biggie to me.

As for canola oil? 🤷‍♀️ Not sure it's any worse for human health than any other oils.
 
StarSong said:
Yes. Again, marketing issues and public perception. Apparently it's been successful for both canola oil and dried plums.
Most dried fruit goes by it's original name - dried apricots, dried mango slices, dried apple slices, etc. Calling them dried plums is no biggie to me.

As for canola oil? 🤷‍♀️ Not sure it's any worse for human health than any other oils.
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I think that if you use an organic brand of canola oil, it's got real usefulness in our kitchens. And I came across the following from Harvard:

From the link.....Although care must be taken in handling and processing of canola oil and other vegetable oils, canola oil is a safe and healthy form of fat that will reduce blood LDL cholesterol levels and heart disease risk compared to carbohydrates or saturated fats such as found in beef tallow or butter. Indeed, in a randomized trial that showed one of the most striking reductions in risk of heart disease, canola oil was used as the primary form of fat. (Source: Ask the Expert: Concerns about canola oil).

In general, variety is a good strategy in nutrition, and thus consuming a variety of oils is desirable, for example using extra virgin oil when the special flavor is desired and canola oil or soybean oil for other uses. Both canola and soybean oils provide ω-3 fatty acids that are important to include in an overall diet. (Source: Ask the Expert: Concerns about canola oil)
 
@Debrah N. Thanks - this is good to know.

Outside of butter and oils in holiday cookie baking, including a little olive oil in pizza crusts to make them more pliable and prevent them from sticking to their rising containers, I use very little butter and added oils. The cookies and pizza are shared with numerous others so the joy (and fats) get spread around.

All told, I almost never ingest even a tsp of added oil per day. Truly, I fret more whether an open container of oil is going rancid in my pantry than I do about whatever harm that small amount might cause to my body.
 

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