Why do you think most health food stores use canola oil mixed into nearly every packaged and jarred food on their shelves? The honest answer is they’re trying to make more money. Insects won’t go near canola oil – there’s a sign not to eat it right there. Its shelf life runs close to forever. Mix canola oil into salad dressings, mayonnaise, potato salad, macaroni salad, hummus, cereal, or corn chips and their shelf life extends almost indefinitely.

Plus canola oil is the cheapest “food” oil on the planet. Canola oil gets fancy, appealing labels too, like “expeller pressed” or even “certified organic,” but it wouldn’t really matter if you painted rapeseed hot pink and stamped it “grade A,” because it is what it is. Now let’s talk about what it does to the health of human beings who eat it regularly.

What happens to humans when their blood clots and doesn’t flow properly from their heart to their brain and other organs? Ever heard of the words weight gain, heart disease, stroke, and dementia? Even the insidious American Heart Association has come to grips with evil canola, admitting in a recent study that canola oil dramatically raises the blood coagulation factor, increasing the risk of death from heart disease and stroke. For the whole detailed study, check their journal Arteriosclerosis, Thrombosis and Vascular Biology.

Canola oil, when consumed by humans, leads to high cholesterol levels in the blood and fatty plaque build up inside blood vessels. These are obstructions that interfere with blood flow to and from the heart, triggering strokes and heart attacks. So, whether or not that canola oil is free from pesticides and processing chemicals, that coagulating will still occur. That’s why it simply does NOT matter if the canola oil is organic, expeller pressed, or served up by a 5-star restaurant, the end result is still the same.

The high-fat meal, blood coagulation study was authored by a doctorate student at an Agricultural University in Denmark, where it was discovered that even the so-called good mono fats increase risk of heart attacks and strokes due to blood clotting. The study was not done on rats or monkeys, but on humans, so all the canola-pushing quacks can throw out that old argument that humans aren’t the same as lab-test animals.

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