What kind of food never spoils? It’s the kind of food you should never eat.

Why do you think health food stores mixed canola oil in almost every packaged and jarred food on their shelves? It’s because they are trying to make money since canola oil will make the shelf life of these products close to forever. Once you mix canola oil into potato salad, macaroni salad, corn chips, cereals, hummus, mayonnaise, or salad dressings, their shelf life extends almost for an indefinite period.

Aside from this, canola oil is the cheapest “food” oil on the planet. It also has fancy appealing labels 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.

What does a regular consumption of canola oil do to a human body?

Canola Oil, Organic Or Not, Coagulates Over Time And Causes Health Issues

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 stroke and heart disease.

When consumed by humans, canola oil leads fatty plaque buildup inside blood vessels and acceptable cholesterol levels in the blood. These are obstructions that hinder blood flow to and from the heart, thereby triggering strokes and heart attacks. That is why, whether or not canola oil is free from chemicals and pesticides, coagulating will still occur. The end result is still the same even if the canola oil is organic, expeller pressed or served up by a 5-star restaurant.

A student at an Agricultural University in Denmark authored the high-fat meal, blood coagulation study wherein it was discovered that even the so-called good mono fats increase the risk of strokes and heart attacks because of blood clotting. The study was directly done on a human, that’s why all the canola-pushing quacks can throw out that old argument that humans aren’t the same as lab-test animals.

The research was done over nine months wherein 18 healthy young men were involved. Along with beef, rapeseed oil was the main culprit of blood coagulation and artery clogging. According to the leading researcher, there were changes in the men’s blood and this indicates an “immediate prothrombotic effect.” Imagine what happens to humans already suffering from heart disease when they consume canola oil. Then there’s the fact that 90% of canola oil is genetically modified to contain toxic pesticide.

Study revealed that canola oil can increase plaques in the human brain that contributes to memory loss and decreases learning ability.

The scariest part about eating canola oil is the possibility of plaque buildup in the brain. That trendy kitchen staple that was labeled “heart healthy” for decades has just been proven to be the complete opposite. It should be labeled “heart deadly” and “brain deadly,” however that will not happen since the FDA and the CDC are run by Big Food shills and hucksters.

Moreover, canola oil has also been found to be a weight gain factor. If you are feeling lethargic and brain dead lately then maybe it’s time to check your organic salad dressings for blood coagulating canola.

An Adjunct Associate Professor of Nutrition at Harvard’s School of Public Health in the name of Guy Crosby had studied food and culinary chemistry and cell wall structure of plant foods. He warns about the consumption of canola oil and commented that it is a rapeseed oil bred to reduce the “undesirable elements.” He further noted that most canola oil is chemically extracted using hexane, which is a constituent of gasoline; and then it’s deodorized with other chemicals.

In another recent study, rodents fed with two tablespoons of canola oil per day developed signs of dementia and working memory impairment. Aside from this, mice also gained significant amounts of weight after consuming canola. Moreover, results also showed that there was an increased formation of amyloid plaques in the brain of the rodents. According to the research experts, canola oil can destroy peptides that protect brain neurons from damage thereby indicating extensive injury.