Title: "Crapola Canola." - Oil on Canvas (24' x 30")



It is made from the seeds of the rapeseed plant, which is naturally poisonous due to the erucic acid found in approximately half of its oil. Ingestion of this acid is linked to heart damage.
These seeds were first hybridized and developed into Canola oil in Canada in order to greatly reduce the lethal erucic acid and produce food-grade oil. The name “Canola” is derived from “Canada” and “ola,” meaning oil.
It was later genetically-modified to make it disease and drought resistant as well as to make it tolerant to toxic pesticides and herbicides such as Roundup Ready, which we indirectly ingest when consuming this oil.
Canola oil is promoted as a “heart healthy” oil because it is low in saturated fats, and a good source of omega-3 fatty acids. But that is not correct. Canola oil is not good for your heart or your health in general because it is produced from genetically-modified rapeseed, and is a refined oil that is partially-hydrogenated. Like all commercial vegetable oils, it goes through the process of refining, bleaching and degumming, all of which involves high temperatures and various chemicals. The extraction of the oil itself is done through a process requiring a toxic solvent called Hexane.
Canola oil is naturally high in omega-3 fatty acids but because it becomes easily rancid and foul-smelling when subjected to oxygen and high temperatures, it must be deodorized. The standard deodorization process removes most of the omega-3 fatty acids by turning them into trans-fatty acids. Also, after the process of removing the toxic erucic acid is complete, some will inevitably be left in the oil, as well as pesticide residue.


Trans fats or partially-hydrogenated oils are created when hydrogen is pumped into vegetable oils. This process creates an altered oil that raises your bad cholesterol and lowers your good cholesterol. This is done in order to make these oils cheaper, and increase their stability and shelf life. Trans fats are therefore found in a broad range of processed and junk foods. They are commonly used in fast food restaurants for deep-frying. Trying to avoid trans fats is not easy, even if you read the label. Many products that claim to be “trans fat free” may still contain them, or have a misleading name like “vegetable shortening.” The health dangers of this altered oil are heart, kidney and liver problems, hypertension and strokes. There are also the many potential health problems associated with GMO foods, which include the risk of cancer.
Be aware that Canola oil is a common ingredient in many food products including mayonnaise, salad dressings and margarine. The bottom line is that Canola and other commercial oils are not healthy because of the heavy processing they go through.




When cooking, use cold-pressed and virgin coconut oil, and butter from pasture-raised, grass-fed cows. These fats are resistant to heat damage. Furthermore, coconut oil carries beneficial fat like lauric acid, which provides antiviral and antibacterial properties. Cold-pressed and virgin olive oil is also highly recommended, but is best used cold in salads, or only for low-heat cooking because it is highly sensitive to heat damage. Lastly, the previous notion that diets high in saturated fats were bad for your heart, has now been debunked. New research shows that saturated fat does not cause heart disease, and is instead an important part of a healthy diet.