A New Oil Is Born
Once upon a time … there was a plant named Rape or Rapeseed and its oil–Rape Oil or Rapeseed Oil– that was used mainly as an industrial oil due to its bitter taste and erucic acid toxicity.. Through Genetic Modification, one variety of Rapeseed resulted in lower levels of erucic acid and so CANOLA OIL was born.
Would you buy an oil called “Rape Oil” as a healthful oil? Probably not, so the name change was a good idea. As it was created in Canada, the name “Canola” comes from the words Canada and Oil Low Acid.
Natural rapeseed oil contains up to 50% erucic acid. Wild seeds also contain high levels of glucosinolates (mustard oil glucosindes), chemical compounds that significantly lowered the nutritional value of rapeseed press cakes for animal feed. In North America, the term “canola” is a contraction of Canada and ola, for “oil low acid” it came into usage in the 1980s to avoid the linguistic resemblance between the term “rapeseed” and rape. It became widely used to refer to rapeseed, and is now a trade-name for “double low” (low erucic acid and low glucosinolate) rapeseed. Source.
Here are just a few facts everyone should know before buying anything containing canola. Canola is not the name of a natural plant, but a made-up word, from the words “Canada” and “oil”. Canola is a genetically engineered plant developed in Canada from the Rapeseed Plant, which is part of the mustard family of plants. According to AgriAlternatives, The Online Innovation, and Technology Magazine for Farmers, “By nature, these rapeseed oils, which have long been used to produce oils for industrial purposes, are… toxic to humans and other animals”. (This, by the way, is one of the websites singing the praises of the new canola industry.) READ THE FULL STORY HERE
Low Erucic Acid Rapeseed
Food-grade rapeseed oil (also known as canola oil, rapeseed 00 oil, low erucic acid rapeseed oil, LEAR oil, and rapeseed canola-equivalent oil) is regulated to a maximum of 2% erucic acid by weight in the USA and 5% in the EU, with special regulations for infant food. Source.
While studies done on laboratory animals in the early 1970s, show that erucic acid appears to have toxic effects on the heart at high enough doses, an association between the consumption of rapeseed oil and increased myocardial lipidosis or heart disease has not been established for humans. While there are reports of toxicity from long-term use of Lorenzo’s oil (which contains erucic acid and other ingredients), there are no reports of harm to people from dietary consumption of erucic acid.:646-657
Publication of animal studies with erucic acid through the 1970s led to governments worldwide moving away from oils with high levels of erucic acid, and tolerance levels for human exposure to erucic acid have been established based on the animal studies.
In 2003, Food Standards Australia set a provisional tolerable daily intake (PTDI) of about 500 mg/day of erucic acid, based on “the level that is associated with increased myocardial lipidosis in nursling pigs.” “There is a 120-fold safety margin between this level and the level that is associated with increased myocardial lipidosis in nursling pigs. The dietary exposure assessment has concluded that the majority of exposure to erucic acid by the general population would come from the consumption of canola oil. The dietary intake of erucic acid by an individual consuming at the average level is well below the PTDI, therefore, there is no cause for concern in terms of public health and safety. However, the individual consuming at a high level has the potential to approach the PTDI. This would be particularly so if the level of erucic acid in canola oil was [sic] to exceed 2% of the total fatty acids.”Source
The reality is that it is still a vegetable oil, made by crushing the seeds, adding petroleum-based solvents to extract the oil from the seeds at high temperature, and then using chemicals to bleach and remove the “cabbagely odor” of the product.
More to come……