Scientists FINALLY Issue Warning Against Canola Oil: it Damages Your Brain, Can CAUSE Dementia, and Weight GainPosted: September 19, 2019
Note From Millie– I have been teaching my clients for 20 years to NOT cook with oils, any oils. Oils cannot withstand heat, it renders them highly toxic, they become rancid when separated from the foods they came from, quickly oxidizing and making them carcinogenic. They become sticky when heated, then in turn causes clogged arteries. Cook with ghee primarily because of it’s depth of nutrients, use grass fed because that cow has been in the sun long enough to store Vitamin D! Oils are good for flavoring, salad dressing, pesto, dishes that will not be exposed to heat. Buy organic, buy from oil manufactured in the US and keep it refrigerated.
Have you ever heard of a Canola seed? You’ve probably heard of Olive and coconut trees, but not Canola right? That’s because it doesn’t exist. Canola oil is not natural oil but the commercial name of a genetically modified version of Rapeseed (which is toxic). So, it is really curious why so many “natural” food stores, even famous ones such as Whole Food’s, consistently use Canola oil in their prepared meals and Food bars (such as in their baked goods, salads, dressings, etc.)?
Canola oil was created in a Canadian university lab by Dr. Baldur Steffanson. Dr. Steffanson, after getting his newly created version of Rapeseed to meet FDA guidelines (with less toxic eurcic acid) he went on to work for Calgene (which later was acquired by Monsanto). For this reason, there is no such thing as “organic” Canola oil as the raw ingredient itself is genetically modified rapeseed.
SO WHAT ARE THE BIGGEST HEALTH RISKS OF CONSUMING FOODS THAT CONTAIN CANOLA OIL? LET’S LOOK AT A FEW:
- Canola depletes vitamin E.
- Canola increases the rigidity of membranes, which can trigger degenerative diseases.
- Because of canola’s high sulfur content, it goes rancid easily, which can exacerbate allergies and compound problems for people with bronchial or asthmatic issues.
- Human studies reveal canola causes an increase in lung cancers.
- Canola can shorten lifespan of animals and lower platelet count.
- Daily canola consumption can raise your triglycerides over 40 percent.
- Canola oil molds quickly and also inhibits enzyme function.
- It opens the door for free radicals, undermining natural antioxidants, and can be linked to increased incidence of many diseases.
- Canola leaves no foul taste when it’s spoiled, so it’s hard to tell if you’re eating rancid erucic acid.
The next time you visit the Whole Foods, or other grocers, Food court, be careful of being fooled into thinking they are the healthiest option in town. Look for all natural deli’s and food providers that use natural oils (you know the type that come from an actual plant). Most importantly remember, there is no such thing as GMO-free Canola oil.
For years I have made many of my own skin care products; dry oils for oil cleaning my face, Honey-Baking Soda Cleanser. Recently I had an allergic reaction to a new, supposedly all natural, product. However the first ingredient was butylene glycol. My whole neck was blistered the day after using it, and quickly peeled and dried out. I avoided got it calmed down with fresh aloe and in about 4 days it was was way better. A week later I used a product that had a small amount of propylene glycol. Remember these ingredients were in organic products. So I realized what was causing it and began eliminating those products from my skin care.
I then used a very mild product that had glycerin, and while I didn’t break out I did itch on my neck for a few days. Now, glycerin is a very rare allergen, but it did annoy my skin.
So I began looking for organic products that really were clean. I learned that almost every skin care products that was listed as organic and all natural had these ingredients!
Butylene glycol is basically anti-freeze. These type of products are used a humectants and as solvents. Because they are solvents, manufacturers of beauty products use them to help their products be absorbed in to our skin. And they are humectants, but remember humectants draw water from their surroundings, as WELL AS FROM OUR SKIN! They feel luxurious when we first put them on our skin, they give the product that “slip” that make them go on smoothly. But within about a half an hour we notice our skin feels dry. So put on more. And these products do nothing to actually nourish our skin, they just sit on the surface. The same as silicones do.
However you do not have to make your own products! There are many product lines out there that do a great job and are truly clean. Just because a label says “all natural” or “organic” that does not mean that they are good for your skin or do not have ingredients that will irritate your skin.
I have stopped using any product with glycerin, however it is hard to find products without it! HERE is a great article on why you should avoid glycerin.
Here is my daily routine-
AM- Cleanser- I use one that I make myself from honey, baking soda, almond oil, geranium oil, sea buckthorn oil, lavender oil,willow bark (calming and healing for skin).
In the morning I use a product from Evan’s Garden called Crème’ Rose. I have been using this for about 15 years.
I also use Zuzu Cosmetics lipsticks, Jane Iredale Mascara, Zuzu eye shadows, and Iniki Organic Eyeliner.
Evening Skin Care- I oil cleanse to take off makeup by using a blend of dry oils- sea buckthorn oil, grape seed oil, squalane, jojoba oil. I massage it in for a few minutes and then wipe off with cotton balls, then wipe gently with a warm washcloth. I then use a cream cleanser called Nourish Organic Moisturizing Face Cleanser, Watercress & Cucumber, then rinse really well. I then use a toner made with willow bark, calendula, rose water and aloe. I make it myself every few weeks. I mix Vitamin C powder with my moisturizer for daytime use.
I then use Retin-A, prescription strength, and have been using it since I was 38 years old. I am now 66. Here is what my skin looks like!
I wait about 15 minutes after applying it and then use moisturizer- at night I use Golden Phae Restorative Day and Night Moisturizer. I also use their Eye Cream on my eyes and neck.
Once a week I use a mask that I make myself, it contains Matcha tea, red seaweed powder, papaya enzyme and rice powder.
Of course, the BEST skin care comes from within, making sure our gut biome is healthy, eating lots of fruits and veggies, eliminating fast food and processed foods, eating a moderate amount of proteins (eggs in the morning, fruits and veggies all day, more fruits and veggies with a salad and sweet potatoes at night and about 5 ounces of seafood ,preferably cold water fish). Avoid sugar, drink no cold drinks, drink a moderate amount of water. No grains or dairy. That’s it, it’s that simple.
When we eat things that are toxic: medications, processed foods, food dyes, dairy, grains, alcohol, …we develop Leaky Gut, the beginning of health problems and inflammation.
A team of Duke researchers has discovered that cells lining the gut of zebrafish—and probably humans too—have a remarkable defense mechanism when faced with certain kinds of toxins: they hit the eject button.
“The gut has the challenging job of handling all the chemicals that we consume or produce, and some of those chemicals can be damaging. So the gut has evolved many interesting ways to defend against damage,” said Ted Espenschied, a Duke graduate student who led the effort as part of his dissertation research.
The Duke team was testing more than 20 non-steroidal anti-inflammatory drugs (NSAID) in an attempt to make the zebrafish a new model for studying chemical injury in the gut. The fish are cheap to maintain, easy to breed, and most importantly, translucent for the early part of their lives, Rawls said. It’s also easy to administer chemical exposures and measure their environmental conditions via the tank water.
The researchers found something unexpected.”It’s often the case that drugs have multiple off-target effects,” said John Rawls, an associate professor of molecular genetics and microbiology and director of the Duke Microbiome Center.
But only one of the drugs they tested seemed to create any measurable differences in the fish, an old NSAID called Glafenine. It had been an over-the-counter oral painkiller used in Europe and the Middle East for three decades, but was taken off the market after being linked to kidney and liver damage.
Glafenine was making the fish shed up to a quarter of the cells lining their intestines overnight by a process called delamination. What hadn’t been recognized before is that delamination, which seems catastrophic, is actually a highly effective defense strategy.
The lining of the gut is a single layer of finger-like epithelial cells packed closely together. When a gut epithelial cell is distressed, it somehow becomes marked for destruction. During delamination, neighboring epithelial cells push against the doomed cell to loosen its anchor to the basement membrane they all stand on. The neighbors squeeze in on it and crowd it out until it pops up and is carried away to die in the gut.
A cross-section of zebrafish gut showing the junctions between epithelial cells in green and a protein expressed on absorptive cells in pink. Credit: John Rawls Lab, Duke University
“We weren’t expecting delamination to be protective,” Espenschied said.
Espenschied pivoted on the unexpected finding. “Only one NSAID had this remarkable effect of causing delamination of the gut epithelium and we were wracking our brains trying to figure it out,” Espenschied said.
“So we chased it,” Rawls added.
After many experiments and a detailed analysis of Glafenine’s chemical properties, Espenscheid determined that it wasn’t the drug’s NSAID qualities that harmed the gut, but rather its ability, apparently unique among NSAIDs, to inhibit a cellular structure known as the multidrug-resistant, or MDR, efflux pump.
These pumps exist to help purge unwelcome chemicals from the interior of the cell. Cancer researchers have been very interested in finding ways to block MDR efflux pumps because tumors ramp them up dramatically to push chemotherapies out of cancer cells, foiling cancer therapy.
Much less is known about what the pumps do in normal cells. “We do know that if you block these pumps, cells are unable to clear toxic chemicals and problems ensue,” Rawls said. When Glafenine blocks the MDR efflux pumps in zebrafish, the gut responds with delamination, by means the researchers haven’t yet identified.
“We don’t know yet which cells leave and why,” Espenschied said. “What separates that cell from its neighbors is a really fascinating question that we don’t know the answer to yet.”
“Delamination is a common solution to a lot of different insults,” Rawls said. “But it’s been challenging to understand if that is contributing to damage and disease, or a beneficial adaptation to the insult. Our work shows that it’s actually beneficial.”
The patients who were prescribed cholesterol-lowering statins had at least double the risk of developing Type 2 diabetes, suggests a study.
The study published in the ‘Diabetes/Metabolism Research and Reviews’ analyzed health records and other data from patients to provide a real-world picture of how efforts to reduce heart disease may be contributing to another major medical concern, said Victoria Zigmont, who led the study.
Researchers found that statin users had more than double the risk of diabetes diagnosis compared to those who didn’t take the drugs. Those who took the cholesterol-lowering drugs for more than two years had more than three times the risk of diabetes.
“The fact that increased duration of statin use was associated with an increased risk of diabetes — something we call a dose-dependent relationship — makes us think that this is likely a causal relationship,” Zigmont said.
“That said, statins are very effective in preventing heart attacks and strokes. I would never recommend that people stop taking the statin they’ve been prescribed based on this study, but it should open up further discussions about diabetes prevention and patient and provider awareness of the issue.”
Researchers also found that statin users were 6.5 per cent more likely to have a troublingly high HbA1c value, a routine blood test for diabetes that estimates average blood sugar over several months.
The study included 4,683 men and women who did not have diabetes, were candidates for statins based on heart disease risk and had not yet taken the drugs at the start of the study.
About 16 per cent of the group — 755 patients — were eventually prescribed statins during the study period, which ran from 2011 until 2014. Participants’ average age was 46.
Randall Harris, a study co-author and professor of medicine, said that the results suggested that individuals taking statins should be followed closely to detect changes in glucose metabolism and should receive special guidance on diet and exercise for prevention.
Zigmont was careful to take a wide variety of confounding factors into account in an effort to better determine if the statins were likely to have caused diabetes, she said. That included gender, age, ethnicity, education level, cholesterol and triglyceride readings, body mass index, waist circumference and the number of visits to the doctor.
No one should EVER supplement with Calcium, it causes us to leach calcium from the bones as it is toxic to organs. But combining it with Vitamin D can cause problems.
Vitamin supplements taken by millions of people can increase the risk of heart disease, a large study suggests .
New research has found links between certain types of daily pills combining calcium and vitamin D and an increased risk of stroke.
US scientists believe the combination may be responsible for atherosclerosis, a disease whereby plaque builds up in the arteries.
Such pills are commonly marketed as necessary to preserve bone strength and aimed at middle-aged and elderly people, whose risk of stroke is already higher.
Overall, it is estimated that around 45 per cent of UK adults take some form of vitamin supplements every day, supporting an industry worth roughly £430 million a year.
Published in the Annals of Internal Medicine, the new data forms part of a wider set of results suggesting that few nutritional supplements protect against cardiovascular disease or death .
Based on a review of 277 randomised controlled trials comprising nearly one million people, the study also questioned the effectiveness of a Mediterranean-style diet for improving resilience against heart disease.
Dr Safi Khan, who led the research at West Virginia University, said: “A combination of calcium and vitamin D was associated with a higher risk of stroke.”
He added: “Other supplements did not seem to have significant effect on mortality or cardiovascular outcomes.”
The research looked at the effect of 16 different nutritional supplements and eight dietary interventions on mortality and cardiovascular outcomes in the adult participants.
It concluded that cutting down on salt and eating omega-3 fatty acids, which are found in oily fish, offered some protection against heart disease, meanwhile folic acid offered some protection against stroke.
Supplements combining calcium and vitamin D appeared to increase the risk of having a stroke by 17 per cent.
However, scientists have urged caution in interpreting the results as establishing cause and effect is the field of nutrition is notoriously difficult.
“We found out only a few of the 16 nutritional supplements and one of the eight dietary interventions evaluated had some protective effect in cardiovascular risk reduction,” said Dr Khan.
Supplements that did not appear to have any significant effect on mortality or cardiovascular outcomes included selenium, vitamin A, vitamin B6, vitamin C, vitamin E, vitamin D alone, calcium alone, folic acid, and iron.
NHS advice states that most people do not need to take vitamin supplements because they should receive all the vitamins and minerals they need by eating a balanced diet.
Ingredients- Water, Soy Protein Concentrate, Coconut Oil, Sunflower Oil, Natural Flavors, 2% or less of: Potato Protein, Methylcellulose, Yeast Extract, Cultured Dextrose, Food Starch Modified, Soy Leghemoglobin, Salt, Soy Protein Isolate, Mixed Tocopherols (Vitamin E), Zinc Gluconate, Thiamine Hydrochloride (Vitamin B1), Sodium Ascorbate (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12.
It’s mostly soy, and that is problematic as soy is not fit for human consumption;
Soy foods contain trypsin inhibitors that inhibit protein digestion and adversely affect pancreatic function. In test animals, diets high in trypsin inhibitors led to stunted growth and pancreatic disorders. Soy foods increase the body’s requirement for vitamin D, needed for strong bones and normal growth. Phytic acid in soy foods results in reduced bioavailability of iron and zinc which are required for the health and development of the brain and nervous system. Soy also lacks cholesterol, likewise essential for the development of the brain and nervous system. Megadoses of phytoestrogens in soy formula have been implicated in the current trend toward increasingly premature sexual development in girls and delayed or retarded sexual development in boys. A recent study found that women with the highest levels of estrogen in their blood had the lowest levels of cognitive function; in Japanese Americans tofu consumption in mid-life is associated with the occurrence of Alzheimer’s disease in later life. Soy isoflavones are phyto-endocrine disrupters. At dietary levels, they can prevent ovulation and stimulate the growth of cancer cells. As little as four tablespoons of soy per day can result in hypothyroidism with symptoms of lethargy, constipation, weight gain and fatigue.
Twice in June, ingredients used by both of America’s most popular plant-based meat companies were called into question.
On June 21, a consumer interest group issued concerns around one of the ingredients in Beyond Meat’s production process. And earlier in June, the World Health Organization said that eating heme—a main ingredient in the Impossible Foods burger—is linked with the formation of carcinogens in the gut.So far, both companies have weathered the criticism. But increased scrutiny of Beyond Meat and Impossible Foods’ meat alternatives poses a big question for all companies offering substitutes to edible animal flesh. How do they truthfully and thoughtfully communicate what they are making—highly processed food—to consumers who are invested in their social missions, yet dubious of food that humans have tinkered with?
While plant-based meat companies are ultimately making processed foods, their marketing is more in line with natural, organic offerings. “I was encouraging the plant-based companies to recognize this a couple years ago,” says Jack Bobo, a food technology consultant who works with companies making meat alternatives.
At the time, the companies didn’t seem to consider the fact that groups opposed to genetically-modified and processed foods would eventually come after them. “They often tried to position themselves as being in the organic, gluten-free, natural product space,” Bobo says.
Now, Beyond Meat and Impossible Foods are increasingly facing questions around how their products are made. The first backlash arguably hit in 2018, when the US Food and Drug Administration expressed concern over a key ingredient in the Impossible Foods burger. The company uses genetically modified yeast to produce the soy leghemoglobin, or “heme,” that gives its burger a meat-like flavor. The agency later gave the company its nod of approval.
Others are concerned that leghemoglobin—again, a new ingredient in the food supply, since humans don’t typically eat soy roots—hasn’t gone through enough testing to prove it’s safe, and agree with the FDA that Impossible Foods’ GRAS notification came up short. “The point of some of us that are being critical of this is not that everything that’s engineered is unsafe or anything like that,” says Michael Hansen, senior staff scientist at the Consumers Union, which was also not involved in the FOIA. “It’s like, look, any new food ingredient, some new food additive, of course it should go through a safety assessment process. Ingredients include wheat protein, to give the burger that firmness and chew. And potato protein, which allows the burger to hold water and transition from a softer state to a more solid state during cooking. For fat, Impossible Foods uses coconut with the flavor sucked out. And then of course you need the leghemoglobin for heme, which drives home the flavor of “meat.
An even newer category of meat alternative companies would do well to pay attention. Cell-cultured meat producers like JUST, Aleph Farms, and Memphis Meat make animal protein that doesn’t require the slaughtering of animals. If the plant-based meat concerns catch enough public attention, they rusk hurting the perception of all meat alternatives—including the cell-cultured products that haven’t even hit the market. “Anybody can poison the well for everybody,” says Bobo.
Some cell-cultured food companies are tackling their messaging even before products hit shelves. “We spend a lot of time trying to make sure everyone understands what we’re doing,” says Mike Selden, the co-founder of cell-cultured fish company Finless Foods. “There’s just too many people and they don’t all go for the same news sources and channels of communication.” But some messaging has to wait. “No matter what a lot of our communication is going to be right at the endpoint of use, like in the restaurant on the menu, and what it tastes like.”
As Bobo explains, how people use language around their products matter, especially when consumers are shopping and eating in an environment in which there’s suspicion (much of it scientifically unwarranted) around genetically-modified ingredients and the health impacts of processed foods. For these meat alternative companies, the issue boils down to how they truthfully and thoughtfully communicate what they’re making.
So far, though, the plant-based alternatives have demonstrated a winning playbook. Beyond Meat’s stock price has climbed more than 129% since its initial public offering in early May, from an opening price of $25 per share to $154.13 when the US markets opened Friday (June 28).
Beyond Meat’s stock has only hit small road bumps—when Nestlé announced plans to launch a veggie burger in the US this fall, when both Perdue Farms and Tyson Foods touted intentions to sell hybrid plant-meat products later this year, and when a story broke that grocery store chains are still mulling whether plant-based burgers should be sold in the meat aisle instead of the specialty foods section.
From the perspective of cell-cultured meat companies, that early resilience could even make it easier to enter the market. Bruce Friedrich runs The Good Food Institute, a non-profit that represents, supports, and sometimes lobbies on behalf of both plant-based meat companies and startups working on cell-cultured meat.
“The more we can get the conventional meat industry normalizing eating plant-based meats the better,” says Friedrich. “All of that will help make mainstream the idea of cell-based meats as an alternative to meat.”
By Julia Belluz,
Americans love a quick health fix in pill form: something to protect against illness, with minimal effort. For years, one of the go-to supplements has been vitamin D, thought to do everything from preventing cancer to strengthening bones.
Some bad news: Yet another big meta-study adds to the pile of evidence that it’s useless for most people.
The new research, published in Lancet Diabetes & Endocrinology, looked at 81 randomized trials on whether vitamin D prevents fractures and falls, and improves bone mineral density in adults.
The findings of the review were unequivocal. “There is little justification for the use of vitamin D supplements to maintain or improve musculoskeletal health,” the authors wrote, except in rare cases when patients are at high risk of or being treated for rickets and osteomalacia.
“Something like 40 percent of older adults in the US take vitamin D supplements because they think it’s going to prevent against fractures and falls or cancer,” said Alison Avenell, the clinical chair of health services research at the University of Aberdeen and an author on the Lancet study, “and we’re saying the supplements for fractures and falls aren’t going to do that.”
This new research builds on previous meta-studies and the large-scale randomized trials that have shown the fat-soluble hormone doesn’t prevent fractures and may not have a role in preventing cancer, but can increase the risk of kidney stones when taken along with calcium.
Of course, there are some cases when supplementation can be helpful: During pregnancy, for example, or for people who have been diagnosed with health conditions that may lead to vitamin deficiencies, like liver disease or multiple sclerosis. People who don’t get into the sun at all, like the homebound or institutionalized, may also be prescribed a supplement.
But for a health boost in people with no symptoms of deficiency, the tablet shows so little utility that doctors are even questioning why we bother measuring vitamin D levels in people who aren’t at risk of deficiency. Most of us actually get enough vitamin D without even trying.
So why all the hype about vitamin D?
The hype about the vitamin during the past two decades started with early vitamin D science. Before researchers run randomized controlled trials, they often look for links between health outcomes and exposures in large-scale population research called observational studies. And early observational research on the benefits of vitamin D uncovered associations between higher levels of vitamin D intake and a range of health benefits.
But the studies could only tell about correlations between vitamin D exposure and disease outcomes, not whether one caused the other. Still, they were enough to fuel media hype. Dr. Oz called the supplement “the number one thing you need more of.” And the vitamin D industry helped create a craze by paying prominent doctors to expound on the benefits of testing and supplementation for everyone.
But more recent randomized trials — that introduce vitamin D to one group and compare that group with a control group — have shown little or unclear benefit for both vitamin D testing and supplementation in the general population. And reviews that take these trials together to come to more fully supported conclusions, like the new Lancet paper, are similarly lackluster.
In 2010, the Institute of Medicine (now known as the National Academy of Medicine) brought together an expert committee to review the evidence on the vitamin and figure out whether there was a widespread deficiency problem in North America. According to the 14-member panel, 97.5 percent of the population got an adequate amount of vitamin D from diet and the sun. (Vitamin D occurs naturally in fatty fish such as salmon and tuna, beef liver, cheese, and egg yolks. It’s also found in fortified foods such as milk, orange juice, and cereal.)
“You are at risk of D deficiency only if you have no sun exposure, live above 55 degrees latitude, and do not eat vitamin D-fortified foods or fluids [like milk],” said Chris Gallagher, a professor of Medicine at Creighton University, who wrote a comment about the new Lancetpaper. “About 80 to 90 percent of vitamin D comes from sunlight, and even 15 minutes in the midday will boost vitamin D levels to a good level.”
Still, testing and supplementation have exploded in the US. Between 2000 and 2010, the amount Medicare spent on vitamin D testing rose 83-fold, making the test Medicare’s fifth most popular after cholesterol. All that screening also led to an explosion in vitamin D supplement use, and millions of Americans now pop daily vitamin D pills.
When I asked Avenell what she thinks about the fact that so many people are diagnosed with deficiencies, she said, “It can’t be the case that just about the entire population is deficient in Vitamin D. It’s such an important nutrient, the body must have ways of making sure it doesn’t get short.”