MY COMMENT

http://curezone.com/blogs/fm.asp?i=1734950




FROM THE ARTICLE BELOW

"Canola" also sounded like "can do" and "payola," both positive phrases in marketing lingo. However, the new name did not come into widespread use until the early 1990s.

An initial challenge for the Canola Council of Canada was the fact that rapeseed was never given GRAS (Generally Recognized as Safe) status by the US Food and Drug Administration.

A change in regulation would be necessary before canola could be marketed in the US. Just how this was done has not been revealed, but GRAS status was granted in 1985, for which, it is rumored; the Canadian government spent $50 million to obtain.

Since canola was aimed at the growing numbers of health-conscious consumers, rather than the junk food market, it required more subtle marketing techniques than television advertising. The industry had managed to manipulate the science to make a perfect match with canola oil -- very low in saturated fat and rich in monounsaturates.




Doughnuts are one of the most popular desserts around the world. The common doughnut has a hole in its center to give room for better cooking, and is usually coated in sugar or honey glaze. Doughnuts now come in different varieties; jelly, cream-filled, with or without icings, sprinkles and glazes. Hanukkah Jelly Doughnuts (Sufganiyot) is a popular snack before or during the Hanukkah holiday. It is a jelly doughnut without a hole. 5
Background
Hanukkah Jelly Doughnuts usually have a funny shape because they are not shaped before it is dipped into hot oil. The oil used to fry the jelly doughnuts commemorates the oil that miraculously burned in the ancient Temple in Jerusalem, for eight days instead of a day, according to the Hanukkah story. Common ingredients include: active dry yeast, warm water, sugar, all-purpose flour, eggs, unsalted butter and jam inserted into the doughnut by the use of an injector after a hole has been made at its side. Hanukkah jelly doughnuts are also spelled as Hanukkah jelly donuts, Hannukkah jelly donuts, Hannukkah jelly doughnuts, Chanukah jelly donuts or Chanukah jelly doughnuts. 6 7

http://www.mahalo.com/hanukkah-jelly-doughnuts




Sufganiot are deep-fried jelly doughnuts that are traditionally eaten during the Jewish festival of Hanukkah.
Sufganiot are especially popular in Israel.
The oil used to fry the doughnuts are reminiscent
of the oil that miraculously burned,
according to the Hanukkah story,
in the ancient Temple in Jerusalem.
Ingredients:

25 grams (1 ounce) yeast
1 Tbsp. sugar
1 Tbsp. water
1 Tbsp. flour
3 cups flour
50 grams (1/4 cup) margarine, melted
dash of salt
3 Tablespoons sugar
2 egg yolks
1 1/4 cups water (room temperature)
jelly (strawberry is recommended)
oil for frying (canola is recommended)
powdered sugar






http://kosherfood.about.com/od/hanukkah/r/han_lsufganiot.htm



CHOW.COM
Published: November 30, 2010 7:49 p.m.
Last modified: November 30, 2010 7:55 p.m.
(1)
Print article
Text size
Sufganiyot (Israeli jelly doughnuts) recipe

Ingredients

2 cups all-purpose flour, plus more for dusting the baking sheet and rolling out the dough
¼ cup granulated sugar
1 (¼-ounce) packet active dry yeast (2 ¼ teaspoons)
½ teaspoon fine salt
2 large egg yolks
¾ cup warm whole milk (105°F to 115°F)
2 tablespoons unsalted butter (½ stick), at room temperature
6 cups (1½ quarts) vegetable or canola oil for frying, plus more for coating the bowl
½ cup smooth jam or jelly
Powdered sugar, for dusting


http://www.metro.us/newyork/life/article/706370--jelly-doughnuts-make-a-suref...




3:45 am
December 7, 2010


WHAT IS THE TRUTH ABOUT CANOLA OIL?


Ir is 3:45 am

I am researching Canola Oil.
Last night I ate a freshly friend jelly donut
as part of a Chanukah Ritual.

Within about ten minutes, I started to note
a shift in my health.

I watched the making of the donuts at a local kosher restaurant.

The donuts were friend in canola oil.

It was a lovely process to watch.

It is about six hours or more since I ate one jelly donut.

The glands under my throat on both sides are still swollen,
an indication in my body when I have taken in a toxic substance.

My glands can swell up when I pump gasoline.

They also swell like this when I am fighting off a cold.

I did not have any swelling before I ate the jelly donut.

I also had some strange feeling of heaviness in my head.

My nose ran some. I sneezed a few times last night.

I am going to acupuncture later in the day.

I will do more research about Canola Oil.


RELATED

http://www.snopes.com/medical/toxins/canola.asp



Posted On Aug 15, 2010

http://articles.mercola.com/sites/articles/archive/2000/01/16/dangers-canola-...


This is my own anecdotal experience with canola oil.

I for one have found out, by my own observation that when I went off canola oil as a cooking oil, my hair stopped falling out! In fact, it is growing back. I had thought that, since I'm 64, it was totally natural to be losing hair.

About two weeks after eliminating canola from my diet, that little bit of hair in the drain every day after showering disappeared completely! Not one single hair in over three months now! So yesterday I took a mirror and looked at the top of my head, and what do you know? I can't see my scalp through my hair any longer!

I have experienced no other changes in health that I am aware of, but that one is good enough for me to stay away from anything with canola in it.

So my recommendation to all who scan and scour the web for answers is, look to your own experience as well. Often the answers you seek are right within your own grasp and plainly evident.

http://articles.mercola.com/sites/articles/archive/2000/01/16/dangers-canola-...




FROM MERCOLA ARTICLE

Rapeseed oil was a monounsaturated oil that had been used extensively in many parts of the world, notably in China, Japan and India. It contains almost 60 percent monounsaturated fatty acids (compared to about 70 percent in olive oil). Unfortunately, about two-thirds of the mono-unsaturated fatty acids in rapeseed oil are erucic acid, a 22-carbon monounsaturated fatty acid that had been associated with Keshan’s disease, characterized by fibrotic lesions of the heart.

In the late 1970s, using a technique of genetic manipulation involving seed splitting,2 Canadian plant breeders came up with a variety of rapeseed that produced a monounsaturated oil low in 22-carbon erucic acid and high in 18-carbon oleic acid.

The new oil referred to as LEAR oil, for Low Erucic Acid Rapeseed, was slow to catch on in the US. In 1986, Cargill announced the sale of LEAR oil seed to US farmers and provided LEAR oil processing at its Riverside, North Dakota plant but prices dropped and farmers took a hit.3




http://articles.mercola.com/sites/articles/archive/2002/08/14/con-ola1.aspx



MORE FROM MERCOA
BY SALLY FALLON

By Sally Fallon and Mary G. Enig, PhD


FROM

"Canola" also sounded like "can do" and "payola," both positive phrases in marketing lingo. However, the new name did not come into widespread use until the early 1990s.

An initial challenge for the Canola Council of Canada was the fact that rapeseed was never given GRAS (Generally Recognized as Safe) status by the US Food and Drug Administration. A change in regulation would be necessary before canola could be marketed in the US.4 Just how this was done has not been revealed, but GRAS status was granted in 1985, for which, it is rumored; the Canadian government spent $50 million to obtain.

Since canola was aimed at the growing numbers of health-conscious consumers, rather than the junk food market, it required more subtle marketing techniques than television advertising. The industry had managed to manipulate the science to make a perfect match with canola oil -- very low in saturated fat and rich in monounsaturates.






http://articles.mercola.com/sites/articles/archive/2002/08/17/con-ola2.aspx


The Studies

Says Wolke: "I found no research studies indicating that today’s low-erucic-acid canola oil, as distinguished from ordinary rapeseed oil, is harmful to humans." That’s because, even though canola oil now has Generally Recognized as Safe (GRAS) status, no long-term studies on humans have been done.

http://articles.mercola.com/sites/articles/archive/2002/08/17/con-ola2.aspx


Finally, studies carried out at the Health Research and Toxicology Research Divisions in Ottawa, Canada discovered that rats bred to have high blood pressure and proneness to stroke had shortened life-spans when fed canola oil as the sole source of fat.17 The results of a later study suggested that the culprit was the sterol compounds in the oil, which "make the cell membrane more rigid" and contribute to the shortened life-span of the animals.18

These studies all point in the same direction -- that canola oil is definitely not healthy for the cardiovascular system. Like rapeseed oil, its predecessor, canola oil is associated with fibrotic lesions of the heart. It also causes vitamin E deficiency, undesirable changes in the blood platelets and shortened life-span in stroke-prone rats when it was the only oil in the animals’ diet. Furthermore, it seems to retard growth, which is why the FDA does not allow the use of canola oil in infant formula.19

When saturated fats are added to the diet, the undesirable effects of canola oil are mitigated. Most interesting of all is the fact that many studies show that the problems with canola oil are not related to the content of erucic acid, but more with the high levels of omega-3 fatty acids and low levels of saturated fats.

MORE

Rapeseed Oil In Traditional Diets

Rapeseed oil has been used in China, Japan and India for thousands of years. In areas where there is a selenium deficiency, use of rapeseed oil has been associated with a high incidence of fibrotic lesions of the heart, called Keshan’s disease.20 The animal studies carried out over the past twenty years suggest that when rapeseed oil is used in impoverished human diets, without adequately saturated fats from ghee, coconut oil or lard, then the deleterious effects are magnified.

In the context of healthy traditional diets that include saturated fats, rapeseed oil, and in particular erucic acid in rapeseed oil, does not pose a problem. In fact, erucic acid is helpful in the treatment of the wasting disease adrenoleukodystrophy and was the magic ingredient in Lorenzo’s oil.

Processing

Rapeseed has been used as a source of oil since ancient times because it is easily extracted from the seed. Interestingly, the seeds were first cooked before the oil is extracted. In China and India, rapeseed oil was provided by thousands of peddlers operating small stone presses that press out the oil at low temperatures. What the merchant then sells to the housewife is absolutely fresh.

Modern oil processing is a different thing entirely. The oil is removed by a combination of high temperature mechanical pressing and solvent extraction. Traces of the solvent (usually hexane) remain in the oil, even after considerable refining. Like all modern vegetable oils, canola oil goes through the process of caustic refining, bleaching and degumming -- all of which involve high temperatures or chemicals of questionable safety.

And because canola oil is high in omega-3 fatty acids, which easily become rancid and foul-smelling when subjected to oxygen and high temperatures, it must be deodorized. The standard deodorization process removes a large portion of the omega-3 fatty acids by turning them into trans fatty acids. Although the Canadian government lists the trans content of canola at a minimal 0.2 percent, research at the University of Florida at Gainesville, found trans levels as high as 4.6 percent in commercial liquid oil.24 The consumer has no clue about the presence of trans fatty acids in canola oil because they are not listed on the label.

A large portion of canola oil used in processed food has been hardened through the hydrogenation process, which introduces levels of trans fatty acids into the final product as high as 40 percent.25 In fact, canola oil hydrogenates beautifully, better than corn oil or soybean oil, because modern hydrogenation methods hydrogenate omega-3 fatty acids preferentially and canola oil is very high in omega-3s. Higher levels of trans mean longer shelf life for processed foods, a crisper texture in cookies and crackers -- and more dangers of chronic disease for the consumer.26

The Myth Of Monounsaturates

Consumer acceptance of canola oil represents one in a series of victories for the food processing industry, which has as its goal the replacement of all traditional foods with imitation foods made out of products derived from corn, wheat, soybeans and oil seeds. Canola oil came to the rescue when the promotion of polyunsaturated corn and soybean oils had become more and more untenable. Scientists could endorse canola oil in good conscience because it was a "heart-healthy" oil, low in saturated fat, high in monounsaturates and a good source of omega-3 fatty acids.

But most of the omega-3s in canola oil are transformed into trans fats during the deodorization process; and research continues to prove that the saturates are necessary and highly protective.

At least it can be said that canola oil is a good source of monounsaturated fat -- like olive oil -- and therefore not harmful. . . Or is it? Obviously monounsaturated fatty acids are not harmful in moderate amounts in the context of a traditional diet, but what about in the context of the modern diet, where the health-conscious community is relying on monounsaturated fats almost exclusively?

There are indications that monounsaturated fats in excess and as the major type of fat can be a problem. Overabundance of oleic acid (the type of monounsaturated fatty acid in olive and canola oil) creates imbalances on the cellular level that can inhibit prostaglandin production.27 In one study, higher monounsaturated fat consumption was associated with an increased risk of breast cancer.28

Even the dogma that monounsaturated fatty acids are good for the heart is at risk. According to a 1998 report, mice fed a diet containing monounsaturated fats were more likely to develop atherosclerosis than mice fed a diet containing saturated fat.29 In fact, the mice fed monounsaturated fats were even more prone to heart disease than those fed polyunsaturated fatty acids.

This means that the type of diet recommended in books like The Omega Diet -- low in protective saturates, bolstered with high levels of omega-3 fatty acids and relying on monounsaturated fatty acids, whether from olive or canola oil, for the majority of fat calories -- may actually contribute to heart disease. Such diets have been presented with great marketing finesse, but we need to recognize them for what they are -- payola for the food companies and con-ola for the public.

The Great Con-ola was published in Nexus Magazine, Aug/September 2002 as well as in Wise Traditions, the quarterly publication for the Weston A. Price Foundation. To receive a free 12-page brochure containing Myths and Truths about Nutrition and concise Dietary Guidelines, contact the Foundation at (202) 333-HEAL or westonaprice@msn.com.

Sally Fallon is President of the Weston A. Price Foundation and author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, NewTrends Publishing, 2000 (877-707-1776, newtrendspublishing.com)

Mary G. Enig, PhD, FACN, is Vice President of the Weston A. Price Foundation, President of the Maryland Nutritionists Association and author of Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol, Bethesda Press, 2000 (301-680-8600, bethesdapress.com)

References:
11. RO Vles and others. Nutritional Evaluation of Low-Erucic-Acid Rapeseed Oils. Toxicological Aspects of Food Safety, Archives of Toxicology, Supplement 1, 1978:23-32

12. HL Trenholm and others. An Evaluation of the Relationship of Deitary Fatty Acids to Incidence of Myocardial Lesions in Male Rats. Canadian Institute of Food Science Technology Journal, October 1979;12(4):189-193

13. JKG Kramer and others. Reduction of Myocardial Necrosis in Male Albino Rats by Manipulation of Dietary Fatty Acid Levels. Lipids, 1982;17(5):372-382.

14. FD Sauer and others. Additional vitamin E required in milk replacer diets that contain canola oil. Nutrition Research, 1997;17(2):259-269.

15. JK Kramer and others. Hematological and lipid changes in newborn piglets fed milk-replacer diets containing erucic acid. Lipids, January 1998;33(1):1-10.

16. SM Iunis and RA Dyer. Dietary canola oil alters hematological indices and blood lipids in neonatal piglets fed formula. Journal of Nutrition, July 1999;129(7):1261-8.

17. WMN Ratnayake and others. Influence of Sources of Dietary Oils on the Life Span of Stroke-Prone Spontaneously Hypertensive Rats. Lipids, 2000;35(4):409-420.

18. MN Wallsundera and others. Vegetable Oils High in Phytosterols Make Erythrocytes Less Deformable and Shorten the Life Span of Stroke-Prone Spontaneously Hypertensive Rats. Journal of the American Society for Nutritional Sciences, May, 2000;130(5):1166-78

19. Federal Register, 1985.

20. OA Levander and MA Beck. Selenium and viral virulence. British Medical Bulletin, 1999;55(3):528-33.

21. H Gerster. Can adults adequately convert alpha-linolenic acid (18:3n-3) to eicosapentaenoic acid (20:5n-3) and docosahexaenoic acid (22:6n-3)? International Journal of Vitamin and Nutrition Research 1998;68(3):159-73.

22. Wall Street Journal, June 7, 1995, p. B6.

23. MG Enig. Benefits of Saturated Fats. Wise Traditions, Summer 2000;1(2):49.

24. S O'Keefe and others. Levels of Trans Geometrical Isomers of Essential Fatty Acids in Some Unhydrogenated US Vegetable Oils. Journal of Food Lipids 1994;1:165-176.

25. JL Sebedio and WW Christie, eds. Trans Fatty Acids in Human Nutrition, The Oily Press, Dundee, Scotland, 1998, pp 49-50.

26. MG Enig, Trans Fatty Acids in the Food Supply: A Comprehensive Report Covering 60 Years of Research, 2nd Edition, Enig Associates, Inc., Silver Spring, MD, 1995.

27. Horrobin, David F, Prostaglandins: Physiology, Pharmacology and Clinical Significance The Book Press, Brattleboro, Vermont, 1978, p 20, 35

28. V Pala and others. Erythrocyte membrane fatty acids and subsequent breast cancer: a prospective Italian study. Journal of the National Cancer Institute, July 18, 2001;93(14):1088-95.

29. LL Rudel and others. Dietary monounsaturated fatty acids promote aortic atherosclerosis in LDL-receptor-null, human ApoB100-overexpressing transgenic mice. Arteriosclerosis, Thrombosis and Vascular Biology, November 1998;18(11):1818-27.


http://articles.mercola.com/sites/articles/archive/2005/02/19/biotech-foods-p...



Biotech Crops in America

Despite the current downward trend, genetically modified foods are still a significant presence in American agriculture today: Most soy, cotton and canola are biotech, in addition to almost half the corn (used mostly for feed and grain). Among these four crops, two genetic traits exist:

Herbicide resistance
Built-in pesticide
The only other genetically modified crops grown commercially, though small by comparison, is insect-resistant sweet corn, virus-resistant summer squash and virus-resistant papaya. New crops on the horizon include: herbicide-resistant sunflowers, soybean and canola for the production of healthier oil and herbicide-resistant alfalfa and sugar beets.

USA Today February 3, 2005




Dr. Mercola's Comments:


It is encouraging to learn that biotech approvals in this country are on the decline, however I'm still concerned about this issue. For instance, a recent study found you have a 70 percent chance of picking a food with genetically modified (GM) ingredients off the shelf at your local grocery store. This is because seven out of every 10 items have been genetically modified!

Americans are kept largely in the dark about GM products, and most are not aware they are eating these foods because there are no labeling requirements for GM foods. This, despite the fact that there have been no studies done with humans to show what happens when genetically modified foods are consumed, and an ABC News poll (PDF) found that 92 percent of Americans want mandatory labels on GM foods.

Avoiding Genetically Modified Foods

As you can see, the absence of guidelines or regulation of GM foods, plus the fact that there is no telling what effects these foods have on the body when consumed, is a dangerous risk to human health. It would be wise to try to avoid GM foods at all costs. Therefore, I would like to offer you several ways to reduce your chances of eating GM foods:

Buy Organic. Buying organic is currently the best way to ensure that your food has not been genetically modified. By definition, food that is certified organic must be free from all GM organisms, produced without artificial pesticides and fertilizers and from an animal reared without the routine use of antibiotics, growth promoters or other drugs.

Read Labels. GM soybeans and corn make up the largest portion of genetically modified crops. When looking at a product label, if any ingredients such as corn flour and meal, dextrin, starch, soy sauce, margarine, and tofu (to name a few) are listed, there's a good chance it has come from GM corn or soy (unless it's listed as organic).

Look at Produce Stickers. Those little stickers on fruit and vegetables contain different PLU codes depending on whether the fruit was conventionally grown, organically grown or genetically modified. The PLU code for conventionally grown fruit consists of four numbers, organically grown fruit five numbers prefaced by the number 9, and GM fruit five numbers prefaced by the number 8.

Avoid Processed Foods. About 70 percent of all processed foods contain genetically modified ingredients. There are many reasons why processed foods are not optimal for your health -- for instance they often contain trans fat, acrylamide and little nutritional value -- so avoiding them will not only help you to cut back on the amount of GM foods you are consuming, but will also boost your health.

If you are interested in learning more about the problems with GM foods, I strongly recommend reading the incredible series, Seeds of Doubt, written by staffers at the Sacramento Bee.


BIOTECHNOLOGY AND CANOLA OIL

http://www.canolainfo.org/news/latest_news.php?detail=31



Story Posted: 2007-11-05

Biotechnology and Canola Oil

Source: CanolaInfo, Category: Health & Nutrition

Q. What is Biotechnology?

A. Biotechnology, as defined in the Canadian Environmental Protection Act, is the application of science and engineering in the direct or indirect use of living organisms, or parts or products of living organisms, in their natural or modified forms.

Q. What is Genetic Engineering?

A. The term genetic engineering is often used interchangeably with biotechnology. Genetic engineering refers to the identification and transfer of genetic information from one organism to another. The process called genetic engineering involves the insertion of a gene or genes from one species to another species. This method of gene transfer enabling the crossing of species barriers was not previously possible using traditional methods of plant or animal breeding. Products developed by biotechnology are sometimes described as 'genetically engineered' or genetically modified'.

Sources: Canola & Biotechnology, Canola Information Service; Citizen's Conference Website: FAQs - http://www.acs.ucalgary.ca/~pubconf/whatis.html


Q. What are the benefits of biotechnology?

A. Genetically engineered plant varieties can offer farmers crops that are less vulnerable to pests and weather conditions. For example, potato beetle resistant potato, virus resistant squash, insect-resistant corn, herbicide tolerant canola, herbicide tolerant soybean).

Source: Crop Biotechnology: Harvesting the Benefits - Saskatchewan Agricultural Biotechnology Information Center (SABIC), Ag-West Biotech Inc.

Q. What are some examples of genetically modified products?

A. Crops with "novel traits" which have been approved for use in Canada include:

Corn: herbicide resistant, insect resistant and insect resistant and herbicide tolerant, hybridized corn system
Canola: herbicide tolerant canola, specialty oil canolas, hybridized canola system


http://www.canolainfo.org/news/latest_news.php?detail=30


Q. What challenges does Canola present to the farmer?

A. Canola seed is very fine (about the size of a radish or turnip seed) and it must be planted shallow in a moist seed bed so the seed can germinate. Since canola is subject to attack by several diseases and insects, canola is grown only one year in four on the same field. Seed treatment is used to reduce seedling disease and early flea beetle attacks. Herbicides are used to control weed growth. All chemicals used are registered with the federal government and assessed by the provincial government regarding application. The registration process is rigorous, takes years of approval and involves Health and Welfare Canada, Agriculture Canada, Environment Canada, Fisheries and Oceans Canada as well as the chemical company. Plant breeders continue to work to produce varieties, which have resistance to major diseases

Story Posted: 2007-11-05


CANOLA SUCCESS STORY

http://cwaynesmith.tamu.edu/scsc641-600/materials/reading/Agro%20641%20Canola...


http://www.coursehero.com/textbooks/183404-Hurdle-Technologies-Combination-Tr...



http://en.wikipedia.org/wiki/Canola



Genetically engineered canola which is tolerant to herbicide was first introduced to Canada in 1995. Today 80% of the acres sown are genetically modified canola.[34] A 2010 study found transgenes in 80% of wild or "feral" varieties in North Dakota, meaning 80% of those were of "genetically modified" or genetically engineered varieties. The researchers stated that "we found the highest densities of [such transgene-containing] plants near agricultural fields and along major freeways, but we were also finding plants in the middle of nowhere" adding that "over time,..the build-up of different types of herbicide resistance in feral [natural] canola and closely related weeds,..could make it more difficult to manage these plants using herbicides."[35]
[edit]Legal Issues
Genetically modified canola has become a point of controversy and contentious legal battles. In one high-profile case (Monsanto Canada Inc. v. Schmeiser) the Monsanto Company sued Percy Schmeiser for patent infringement after his field was contaminated with Monsanto's patented Roundup Ready glyphosate-tolerant canola. The supreme court ruled that Percy was in violation of Monsanto's patent because he had intentionally grown the crops land, but he was not required to pay Monsanto damages since he did not benefit financially from its presence.[36] On March 19, 2008, Schmeiser and Monsanto Canada Inc. came to an out-of-court settlement whereby Monsanto would pay for the clean-up costs of the contamination which came to a total of $660 Canadian.[37]
The introduction of the genetically modified crop to Australia is generating considerable controversy.[38] Canola is Australia's third biggest crop, and is often used by wheat farmers as a break crop to improve soil quality. As of 2008 the only genetically modified crops in Australia were non-food crops: carnations and cotton. In 2003, Australia's gene technology regulator approved the release of canola altered to make it resistant to the herbicide Glufosinate ammonium.[39]
[edit]Other facts


Lists of miscellaneous information should be avoided. Please relocate any relevant information into appropriate sections or articles. (December 2007)
82% of the canola crops planted in Alberta, Manitoba, and Saskatchewan are GM (genetically modified) herbicide-tolerant varieties.[40]
In 2004, North Dakota produced 91% of the canola in the United States.[41]
The rapeseed blossom is a major source of nectar for honeybees.
Canola oil is a promising source for manufacturing biodiesel, a renewable alternative to fossil fuels.
The main price-discovery mechanism for worldwide canola trade is the ICE Futures Canada (formerly Winnipeg Commodity Exchange) canola futures contract. Rapeseed is traded on the Euronext exchange.
[edit]See also



FDA AND CANOLA OIL
http://www.fda.gov/Food/Biotechnology/Submissions/ucm161141.htm



http://www.antiaginglifeextension.com/health_matters_minutes/articles/canola_...


Health Matters
Minutes Article
Mar. 21, 2003

(Canola Oil) is found in thousands of food products that are ingested by unwitting people, who also go blind, lose their minds, attack people and end up “shot”.

To test the industrial penetrating strength of canola oil, soak a towel in both canola oil and regular vegetable oil. Pre-treat and wash the towel in your clothes washer and compare the area the two oils occupied...you will notice an oil stain remains on the area soaked in canola oil. It is so durable, it could take several washings to completely remove.

Now if this is how canola oil penetrates the fabric of a towel, what damage can it do in your body?

You the consumer are King! You rule with your dollar. You can stop food processors from poisoning you by using bad ingredients in their food preparation by the simple method of refusing to buy their products, and writing to tell them why.

When their products just sit on the shelves, the manufacturers will do something about it.

You have the power! All you need to do is wield it.

Also . . . Ask your baker what kind of oil they use. If Canola, buy elsewhere. Try your local health food store for healthy bread. Ask the restaurants you patronize. For your information, McDonalds’ potato frying oil mixture contains Canola Oil.

The only way we are going to get healthy foods back into our supermarkets is by fighting back. Just don’t buy foods that contain Canola Oil or any other hydrogenated or partially hydrogenated oils. Don’t buy if the label says: “may contain vegetable oil, cottonseed oil, or canola oil”. Don’t buy if the label says: “contains vegetable oil” because they do not specify what oil they are using.

Pass this information on to as many people as you can and ask them to do the same. It’s time we let the FDA and the major food oil and processed food manufacturers know that our health is not going to be destroyed to pay for the billions they make!



JELLY DONUTS FOR CHANUKAH
OIL TO FRY IN

RECOMMENDS VEGETABLE OIL

http://zabars.typepad.com/recipes/2010/11/chanukah-jelly-doughnuts-soufganiot...



NO PARTICULAR KIND OF OIL RECOMMEND HERE
http://www.greenprophet.com/2010/11/recipe-sufganyot-jelly-donuts-for-hannukah/



VEGETABLE OIL
WHAT IS IT?

http://www.bigoven.com/glossary/Vegetable%20Oil




THIS WAS MY MOTHER's FAVORITE OIL

I was raised on this.
She was a great baker.


THE RISE AND FALL OF CRISCO

http://www.motherlindas.com/crisco.htm


The story of how Procter & Gamble successfully demonized lard.

On April 25, 2001, Procter and Gamble (P&G) put its product Crisco on the auction block, just ten years short of its 100th birthday. Crisco, initially made with hydrogenated cottonseed oil, is the quintessential imitation food, and the first to make its way into American kitchens.

---

P&G also had the brilliant idea of presenting Crisco to the Jewish housewife as a kosher food, one that behaved like butter but could be used with meats. Because it made kosher cooking easier, Jews adopted Crisco and margarine—imitation lard and imitation butter—more quickly than other groups, with unforeseen consequences.



Today when somebody asks me about diet, I make the following recommendation: vigorously seek to eliminate two things—hydrogenated fats and high fructose corn syrup—and you will see noticeable health improvements. Not all hydrogenated fats are made with cottonseed oil today; in fact, most are now made with soybean oil. But by eliminating just these two commodities—which is not as easy as it sounds—you will find that you have eliminated the majority of the “displacing foods of modern commerce” that Weston A. Price spoke about.

Besides all the possible health risks of hydrogenation, I believe there is another compelling reason to avoid Crisco. Just before harvest, cottonseed plants are sprayed with strong defoliating chemicals to make the leaves fall off so that it is easier and cleaner to pick. Do your own research. Type the words “cotton + defoliation” into a web browser and see what you come up with. You will be as amazed as I was. Unfortunately, without the benefits of a lab, it would be hard to know how much harmful residue Crisco actually contains.


TRANS FATS


No trans fats are essential fatty acids; indeed, the consumption of trans fats increases the risk of coronary heart disease[1][2] by raising levels of "bad" LDL cholesterol and lowering levels of "good" HDL cholesterol.[3] Health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are more harmful than naturally occurring oils.[4]

http://en.wikipedia.org/wiki/Trans_fat



I remember switching from lard to Crisco to make pie crust when I was a teenager. We always used lard from the farm, but sometime in the 1960s, Mom innocently brought home our first can of Crisco. We started to use it liberally. That was the overt addition to the diet. What we didn’t know was that Crisco and its cousins were being covertly added to countless food items.

http://www.crisco.com/



 

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