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January 18th, 2016 
Awake Goy (NaturalNews) Some people have no idea what canola oil is. They think it’s food, but there was never a canola seed in nature before scientists modified and diluted poisonous rapeseed in a laboratory, so how could there ever be organic canola? Other people believe that organic soy is okay. But only fermented soy products, like miso, tamari and tempeh, come without adverse health effects, so who’s to measure bad health and say one kind is better than the other? So, even if soy is organic, but it’s not fermented, guess what? More health detriment. Where’s the proof? Take a closer look. Let’s start with stinky, diluted rapeseed oil, a.k.a. canola oil.
Canola oil is genetically modified, synthetic oil bred from its parent – rapeseed
Decades ago, the “Big Food Industry” needed a cheap substitute for imported coconut and palm oil, and they found it. Some creative Canadian scientist took rapeseed – the most toxic of all food-oil plants and that which was used to manufacture mustard gas in WWII for genocide – and diluted it to meet FDA “standards.” Canola oil is more toxic than soy oil, even when it contains zero pesticides. Studies of rats consuming canola revealed degeneration of the heart, kidneys, thyroid gland and adrenals. As soon as the scientists withdrew canola from the rats’ feed, the health damage rescinded. Basically, the name “canola” disguised the introduction of rape oil to the food supply of America.
Canola oil is high in glycosides, which means it inhibits enzyme function and destroys the protective coating surrounding your nerves, and once that sheath is gone, you’re done for. Nerve damage sets in. Yes, Rape oil causes emphysema, constipation, respiratory distress and even blindness in animals. Canola oil carries the mutated rape seed genes, no matter what kind of “processing” the food manufacturers put it through, and no matter whether they add new toxic pesticides or not. It’s a manufactured lie. Sure, you will still hear canola fans argue about “expeller pressed” and other “crushing and extraction” methods, but you can’t turn snake venom into healthy salad dressing just because you don’t use hexane to process it. So how does rapeseed oil magically turn into canola oil? It’s bleached, deodorized and cooked at high heat to remove the stink.
Is organic soy completely unfit to eat?
Just since the year 2000, U.S. food manufacturers have introduced over 3,000 soy-based foods, many of which are labeled “certified organic,” but does that even matter? Did you know that the USDA’s certified organic process does not involve testing for heavy metal toxins at all? What about testing to see if a product screws up the balance of human estrogen and testosterone? Any soy that is unfermented, whether organic or not, is linked to immune-system malfunctions, thyroid dysfunction and cognitive decline. Hundreds of health studies reveal infant abnormalities, kidney stones and food allergies thanks to soy consumption. If you read or hear about the benefits of soy, you’re really reading or hearing about fermented soy, but the propagandists are lumping them into one category to hoodwink you into eating unfermented soy regularly.
No soy was fit to eat until the discovery of fermentation techniques during the Chou Dynasty. Anyone eating unfermented soy would suffer from eating anti-nutrient toxins that block the enzymes humans need for protein digestion. Your organic soy “protein” may be causing you chronic deficiencies in amino acid uptake, and that’s at just two tablespoons a day. How much is going on your salad? How much is in that veggie burger? Your pancreas could be enlarged right now – thanks soy.
Here’s what a Naturopathic Physician has to say about the adverse affects of soy: “Fermented soy products tempeh, miso and tamari are the only soy products without adverse health effects. Unfermented soy products have potent enzyme inhibitors that block the digestion of protein. In test animals, diets high in these enzyme inhibitors cause enlargement and pathological conditions of the pancreas, including cancer. With long-term use of unfermented soy products, stomach queasiness, sometimes nausea … Soybeans also contain hemagglutinin, which causes red blood cells to clump together.
“Both the enzyme inhibitors and hemagglutinin have been labeled growth depressant substances. Fermenting soy deactivates both. Soybeans are extremely high in phytates. Phytates block the uptake of the essential minerals calcium, magnesium, iron, copper, manganese and especially zinc, which causes stunted growth in children, blood sugar problems, and reproductive problems. Zinc is also needed for proper brain and nerve functioning. Phytates are reduced in the fermented soy products, but not tofu.”
Check your mayo and your salad dressings at the store. Check those “veggie” burgers and that tofu! Keep your eyes open and read the labels. Good luck.
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Source Article from http://www.naturalnews.com/052662_canola_oil_unfermented_soy_toxic_foods.html
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