This Cooking Oil Is CAUSING Dementia and Stroke?!
I’m betting it’s sitting in your kitchen pantry right now.
You may cook with it regularly or even use it for salad dressings…
In fact, many manufacturers use it in their packaging because it practically never goes bad and will “up the shelf-life” of a food product by ten-fold.
But the fact of the matter is, consuming this oil drastically RAISES your chance of dementia… and can even lead to a stroke.
Here’s how to avoid it.
In a study published in the journal Scientific Reports, rodents were fed two tablespoons of canola oil per day for 12 months. They gained a significant amount of weight and more alarmingly started to show signs of dementia and working memory impairment.
At the end, they had formed amyloid plaques – the hallmark of dementia – in their brains.
Even worse? The oil had DESTROYED a compound called amyloid beta 1-40, which protects your brain neurons from damage.
Another recent study, backed by the American Heart Association, published in the journal Arteriosclerosis, Thrombosis and Vascular Biology found that eating canola oil can lead to high cholesterol levels and fatty plaque buildup in humans.
These OBSTRUCT the blood flow to your heart — leading to strokes and heart attacks.
It’s the mono fats in this oil that increase your risk of having a heart attack or a stroke, due to blood clotting.
Not only that but research shows that nearly 90% of canola oils are genetically modified to contain a toxic pesticide.
A true recipe for disaster when it comes to your health.
So before you go to cook your next meal, double-check your ingredients. If canola oil is on your list, consider swapping it out for a healthier alternative.
Oils like olive oil, coconut oil, or sunflower oil, are all options that come loaded with health benefits instead of wrecking your health.