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July 19th, 2016 
Awake Goy (NaturalNews) The organic food industry in America is about a $30 billion dollar business right now, but as a fair estimate, a fourth of that money is spent by Americans who assume everything organic is healthy, and the price for that assumption could be cancer and Alzheimer’s disease.
Go ahead, pile it on. Make that big salad, with delicious, fresh, crisp organic lettuce, spinach, tomatoes, cucumbers and olives, and you’ll be treating your body to the perfect meal, chock full of vitamins, minerals and healthy-cell promoting nutrition. Maybe you even shop for your fresh veggies at your local farmer’s market, and that’s really smart, because most local farmers avoid using chemical pesticides and herbicides, and they don’t use Monsanto’s evil bio-engineered seeds that contain health-destroying bug-killer and weed-killer genes. You’re cruising along the perfect path for disease prevention and organ cleansing. You probably feel great after that big salad, and have lots of energy, creativity and drive for doing all the things you love doing. So, what’s the ONE ingredient you need to avoid that could actually ruin your entire healthy organic salad? Answer: toxic salad dressing, including even many of the “organic” options. How so?
Even many organic salad dressing manufacturers now use toxic ingredients
Just because something is organic does not mean it’s good for you. Canola, for starters, is made from rapeseed oil, which is toxic to all animals, including humans. Canola oil, or “low acid Canadian oil,” is simply rapeseed oil with less toxic acid content that meets absurd FDA guidelines. Although the “USDA certified organic” label means no pesticides are added to food, it does not mean the food is not toxic or doesn’t contain heavy metal toxins. Canola oil is usually the first ingredient in most thick, creamy salad dressings nowadays, even those that bear the organic label. This means that that salad dressing bottle contains more canola oil than any other ingredient. How much do you pile on your salad? Three, four, five tablespoons? How about at the salad bar at your favorite restaurants?
Did you think there was a canola plant, like corn, soy or sunflower? There is not. Manufacturers use hexane, a vapor component of gasoline, to process rapeseed oil. So, how is this organic? Good question. Rapeseed stinks. If you smelled it, you would never eat it, but rapeseed oil is bleached, deodorized and then cooked at high heat to remove the awful odor. The omega-3 fatty acids of processed canola oil are transformed during this deodorizing process into trans-fatty acids. The reason why canola is particularly unsuitable for consumption is that it contains a very long-chain fatty acid called erucic acid, which is associated with fibroid heart lesions. See what’s happening to your organic salad? It’s being absolutely ruined by the dressing you pour on it.
Any unfermented soybean oil, organic or not, destroys your health
Just since the year 2000, U.S. food manufacturers have introduced over 3,000 soy-based foods, many of which are labeled “certified organic.” Yet, unfermented soy, which is the typical kind in salad dressings, screws up the balance of human estrogen and testosterone. Wonder why so many Americans get breast tumors and testicular cancer? Unfermented soy! Any soy that is unfermented, whether organic or not, is linked to immune-system malfunctions, thyroid dysfunction and cognitive decline. Mountains of research from health studies reveal infant abnormalities, kidney stones and food allergies related to unfermented soy consumption. In fact, no soy was fit to eat until the discovery of fermentation techniques during the Chou Dynasty. Anyone eating unfermented soy would suffer from eating anti-nutrient toxins that block the enzymes humans need for protein digestion. Plus, organic soy “protein” may be causing you chronic deficiencies in amino acid uptake, and that’s at just two tablespoons a day. How much is going on your salad? Your pancreas could be enlarged right now – thanks to soy.
Want a healthy option for dressings?
Try Cindy’s Kitchen of Brockton – featuring two dozen delicious healthy flavors of organic, non-GMO. It’s time to keep that organic salad healthy! Nobody wants to read an article about toxic food that doesn’t offer healthy solutions to the problem, so here you go! You have no excuses now. Some fan favorites include Vinaigrette Mediterranean style, Coconut and Lime, Mango-Coconut-Pepper, Sun Dried Tomato and Lemon Tahini. Say goodbye to soy and canola, and say hello to delicious and healthy. And don’t forget, growing your own organic vegetables for that salad is always the best option!
Sources for this article include:
Source Article from http://www.naturalnews.com/054704_soy_oil_salad_dressings_unhealthy_ingredients.html
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