I would like to share some information about canola oil that I found from the “Encyclopedia of Foods and their Healing Power” by Dr. George D. Pamplona-Roger.

Canola or Rapeseed Oil:

Its composition is similar to that of olive oil, but with somewhat more linoleum acid and less saturated fatty acids.

This oil contains the fewest saturated fatty acids of any, and one of the richest in monounsaturated oleic acid, which protects against arteriosclerosis.

Together with walnut oil, it is the richest in linoleum acid Omega-3.

A genetically selected variation of rapeseed called canola has been developed in Canada that does not contain toxic erucic acid.

This oil comes from the common rapeseed plant contains a long-chain fatty acid known as erucic acid that is toxic to the coronary system. The refining process eliminates virtually all of it. Canola oil contains no erucic acid.

It must be refined before it can be consumed.

** Canola oil has a very bad reputation in Spain, due to the massive poisoning from the consumption of canola oil destined for industrial uses. Rapeseed oil that is for industrial use is marked as such with a dye. In Spain in the 1980s a group of swindlers processed some of this oil with chemicals to remove the dye. The resulting oil was sold as olive oil.

** A chemical reaction unforeseen to the swindlers caused the formation of toxic substances when they processed the industrial rapeseed oil. The result was a massive poisoning of the Spanish population resulting in 2,000 deaths and 20,000 persons left with disabilities.

I prayed about canola’s two sided story, and I asked the Lord to direct me on what I should do, and He led me to this book, and I strongly believe that God answered my prayers through this information.


What is Omega-3?

    Omega-3 fatty acids are a special type of polyunsaturated
fat.  Today, science is validating more and more healthful
benefits that Omega-3 fats can have on the human mind and
body.  Several studies have shown that relatively small
amounts of these Omega-3 fatty acids may reduce the pain
and inflammation from some types of arthritis, lower
triglyceride levels, and reduce the incidence of sudden
cardiac death by 50% or more in both men and women. 
Omega-3 fatty acids are emerging as an important
nutritional element in brain science and very important on
infant brain development.  Omega-3 fatty acids are found in
cold, deep-water fish such as salmon, mackerel, tuna and
sardines.  One draw back to omega-3 rich fish is that they
are high in fat, cholesterol, cancer and toxins such as
mercury.  However, there is a way to have the benefit of the
omega-3 fatty acids without eating fish, fish oil, or expensive
supplements.  The way is so simple.  You can get omega-3
from rich PLANT-BASED oils such as flaxseed, soybean,
walnut, canola oil without cholesterol, cancer, toxin such as
mercury. I have included many delicious recipes in all my
cookbooks that are very high in Omega-3 fatty acids.  My
recommendation would be to include foods high in omega-3
in one meal each day.

* Meat was not in God’s original plan as food for human consumption. (Gen 1:29)

* Man was not given permission to eat flesh (the clean meats) until after the flood.

* Then a very interesting thing happened.  Within a few generations the life span dropped from nearly 1,000 years to our present life span.

* The flavor of meat is obtained from the blood and uric acid (urine) within the tissues.

* God told us that we are forbidden to eat the blood (Leviticus 7:26), and fats of animals (Leviticus 7:23)

* Uric acid is a toxic waste product or poison to our body and burdens the liver and kidneys.  If you were to remove the blood and the uric acid, meat would taste much like shoe leather.

* When meat and dairy products are digested they produce an acid condition within the blood.  This acid wears on the bones, causing a weakening of the bone structure leading to osteoporosis.

* Meat eating will lead to High Cholesterol, High Blood Pressure, Cancer, Kidney and Liver Disorders, Heart Disease and Diabetes.

* Animals are full of diseases and chemicals. Take for example, cancer.  The visible cancer in a cancerous animal, when detected, is cut out.  But cancer has the ability to metastasize and may be spread throughout the carcass.  Since normal heat does not kill cancer cells, we ingest live cancer cells when we eat cancerous meat.

* Hormones are given to animals to speed up their growth. It causes stress and depression.

* Chicken and turkey are often contaminated with disease and chemicals.  They are often sold in parts, such as wings.  These parts are left over when the diseased parts are cut out.

* The flesh of fish has been known on a regular basis to contain toxic chemicals known to cause cancer, kidney failure, nerve damage, and birth defects (Mercury).  A high incidence of cancer and other diseases are now being found in fish.

* The news is full of details of contaminated meat, sickness and death from dairy products, outbreaks of food poisoning and flocks and herds of animals drying from diseases (Mad Cow Disease, Bird Flue, etc.).

* Billions of people around the world are getting along just fine on plant protein diets.  Here are some of the advantages: 


HEALTH ADVANTAGES: People who don’t eat animal products have:

    Greater longevity; fewer heart attacks and strokes; fewer weight problems; lower cholesterol; lower blood pressure; less diabetes; fewer hemorrhoids, less cancer of the breast, prostate, and colon; stronger bones, less osteoporosis; fewer stones of the kidney and gallbladder, and less kidney disease, gouty arthritis, etc.





*  The high quality protein from Soy is a complete protein.


*    Soy has all eight essential amino acids.


*    Good source of B Vitamins.


*    Good source of Iron.


*    Low fat and NO Cholesterol.


*    Tofu is easy to digest.


*    Good source of Calicum and Minerals.


*    Good source of Fiber.


*     Rich in isoflavones.




     Tofu, also known as soybean curd, is a soft, cheese-like food made by curdling fresh hot soymilk with a coagulant.  Traditionally, the curdling agent used to make Tofu is nigari, a compound found in natural ocean water, or calicum sulfate, a naturally occurring mineral.  Curds also can be produced by acidic foods like lemon juice or vinegar.  The curds then are generally pressed into a solid block.

     Tofu generally can be purchased in two forms:  in asceptic brick packages or water packed.  Unless it is asceptically packaged, Tofu must be kept refrigerated.

     Firm Tofu is dense and solid and holds up well in stir fry dishes, soups, or on the grill---anywhere that you want the Tofu to maintain its shape.  Firm Tofu also is higher in protein, fat and calicum than other forms of Tofu.

     Soft Tofu is a good choice for recipes that call for blended Tofu, or in Oriental Soups.

     Silken Tofu is made by a slightly different process that results in a creamy, custard-like product.  Silken Tofu works well in pureed or blended dishes.

     In recipes, Tofu acts like a sponge and has the miraculous ability to soak up any flavor that is added to it.





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