Soy is VERY dangerous!
- Thread starter Chulin
- Start date
hlat said:
There are some Paleo people promoting bone broth for babies who are old enough to eat solids. Sounds to me like a superior alternative to any kind of formula or milk. Sally Fallon apparently has a baby bone broth recipe in Nourishing Traditions.
There's a thread on bone broth here:
http://cassiopaea.org/forum/index.php/topic,24401.0.html
edit: I'm guessing that a weak/ diluted broth would probably be best to start out with.
Herbal witch
Jedi Master
Okay, this appeared today on MSN, what else!
Controversial use of seed oils: Kennedy advises that it is poisonous for us while Science says they are nutritious. TPTB won't let go of their determination to make our health so hazardous for us. Particularly for those who are vegan or vegetarian. Kennedy has quite the uphill battle to climb. But at least, he is trying!
Even so called Science is against us! What a world we live in.
Back in October 2024, Robert F. Kennedy Jr. criticized seed oils in a post on X, pushing for fast-food establishments like McDonald’s to switch back to frying their food in beef tallow. He wrote that “seed oils are one of the driving causes of the obesity epidemic,” and that Americans are being “unknowingly poisoned” when they go out to eat.
Lauri Wright says we don’t have to worry about consuming seed oils in moderation, and that these oils are beneficial for our health.
Kennedy isn’t alone. Some influencers on TikTok have taken to the app to post about the dangers of seed oils like canola, sunflower, safflower, and soybean oils.
But how accurate are Kennedy’s and influencers’ claims about seed oils?
“Seed oils are a part of a healthy balanced diet,” says Lauri Wright, director of nutrition programs and professor of nutrition at the University of South Florida. “We use them in moderation as a substitute for saturated fats and trans fats.”
Wright says we don’t have to worry about consuming seed oils in moderation, and that these oils are beneficial for our health.
“They’re still hands down a much more healthful choice than a saturated fat like butter or coconut oil,” she says. (huh????)
The controversy about seed oils stems from multiple points, one of them being the processing of seed oils, which some claim strips them of their nutrients and leads to a less healthy product.
“It’s true that some highly refined oils may lose some nutrients during processing, but it doesn’t mean that they become harmful,” Wright says. “Just because it's processed doesn’t mean it’s turning a good oil into a bad product. It still is retaining its healthful benefits.”
If you are concerned about the processing of seed oils, Wright recommends looking for oils that are cold-pressed, which helps to retain all phytosterols—natural plant compounds that can help lower cholesterol levels—and vitamin E, which boosts antioxidant activity to help fight cancer, aging, and diseases.
RFK Jr. and others have also raised concerns about seed oils releasing toxins, because the fatty acid linolenic acid, found in omega-6s, could potentially be converted into another fatty acid called arachidonic acid, which can promote inflammation, blood clotting, and the constriction of blood vessels, according to Harvard Health. However, Harvard reports that the body converts very little linolenic acid into arachidonic acid, even with high amounts of linolenic acid in the diet.
Other concerns about seed oils surround studies linking seed oils and omega-6 fatty acids to inflammation and chronic disease, but Wright points out that’s because of their use in frying, fast foods, and ultra-processed foods. She says the issue is the cooking method and the foods that seed oils are found in—not the oils themselves.
“You’re just taking it out of context. The problem really is the ultra-processed foods,” Wright says. “It’s not the potato, it’s the french fries.”
Wright says seed oils contain a blend of omega-3 and omega-6 polyunsaturated fatty acids. There is robust evidence behind omega-3s’ health benefits, like boosting the health of the brain, eyes, and heart, yet the American Heart Association reports that most Americans do not eat enough in their diets, but eat roughly 14 to 25 times more omega-6 fatty acids than omega-3 fatty acids.
Wright says that omega-6 fatty acids are a healthy fat to include in your diet, but getting more of a balance is important to reap the benefits of omega-3s, which is why eating more omega-3-rich foods is key. But it is rare to get an imbalance of omega-3s and omega-6s when eating seed oils, she adds, especially considering the oils contain a blend of the two.
In fact, studies have shown that omega-6 fatty acids have no impact on inflammation.
Often those on social media or with public platforms speaking out against seed oils are interpreting these studies incorrectly, Wright says, and they often don’t have the right backgrounds to interpret the science properly.
“It is popular to demonize one particular food. You really have to look at the overall foods and diet,” Wright says.
“I applaud the focus on more healthful diets, but I think we need to be careful about vilifying a certain food or food group,” she adds, “and focus on the overall diet patterns and what truly are the cause and effect versus these inaccurate correlations.”
Studies have shown that omega-6 fatty acids, found in seed oils, can actually help lower cardiovascular disease risk. The American Heart Association (AHA) encourages people to include seed oils full of polyunsaturated omega-6 fatty acids because the body cannot produce them on its own, and for their ability to help lower bad (LDL) cholesterol and boost good (HDL) cholesterol, which can help reduce your risk of heart disease and stroke.
“Hands down, they lower the risk of cardiovascular disease,” Wright says.
Here are ways the AHA recommends using seed oils in cooking (while avoiding deep frying):
For more on nutrition:
Controversial use of seed oils: Kennedy advises that it is poisonous for us while Science says they are nutritious. TPTB won't let go of their determination to make our health so hazardous for us. Particularly for those who are vegan or vegetarian. Kennedy has quite the uphill battle to climb. But at least, he is trying!
Even so called Science is against us! What a world we live in.
RFK Jr. says Americans are being ‘unknowingly poisoned’ by seed oils. Here’s what the science says
Back in October 2024, Robert F. Kennedy Jr. criticized seed oils in a post on X, pushing for fast-food establishments like McDonald’s to switch back to frying their food in beef tallow. He wrote that “seed oils are one of the driving causes of the obesity epidemic,” and that Americans are being “unknowingly poisoned” when they go out to eat.
Lauri Wright says we don’t have to worry about consuming seed oils in moderation, and that these oils are beneficial for our health.
Kennedy isn’t alone. Some influencers on TikTok have taken to the app to post about the dangers of seed oils like canola, sunflower, safflower, and soybean oils.
But how accurate are Kennedy’s and influencers’ claims about seed oils?
“Seed oils are a part of a healthy balanced diet,” says Lauri Wright, director of nutrition programs and professor of nutrition at the University of South Florida. “We use them in moderation as a substitute for saturated fats and trans fats.”
Wright says we don’t have to worry about consuming seed oils in moderation, and that these oils are beneficial for our health.
What are seed oils?
Seed oils are extracted from ground seeds put through a heating process. Common seed oils used in cooking and frying are:- Safflower
- Soybean
- Sunflower
- Canola
- Vegetable, which can include a mix of seed oils
- Corn
- Cottonseed
- Grape-seed
- Peanut
- Rice bran
Should you avoid seed oils?
Overall, Wright says seed oils—especially canola oil, derived from rapeseeds—can be very healthy. She places canola oil at the top of the list as the healthiest seed oil, followed by sunflower, soybean, corn, and safflower. (I'm told canola is the worst kind. What do you think?)“They’re still hands down a much more healthful choice than a saturated fat like butter or coconut oil,” she says. (huh????)
The controversy about seed oils stems from multiple points, one of them being the processing of seed oils, which some claim strips them of their nutrients and leads to a less healthy product.
“It’s true that some highly refined oils may lose some nutrients during processing, but it doesn’t mean that they become harmful,” Wright says. “Just because it's processed doesn’t mean it’s turning a good oil into a bad product. It still is retaining its healthful benefits.”
If you are concerned about the processing of seed oils, Wright recommends looking for oils that are cold-pressed, which helps to retain all phytosterols—natural plant compounds that can help lower cholesterol levels—and vitamin E, which boosts antioxidant activity to help fight cancer, aging, and diseases.
RFK Jr. and others have also raised concerns about seed oils releasing toxins, because the fatty acid linolenic acid, found in omega-6s, could potentially be converted into another fatty acid called arachidonic acid, which can promote inflammation, blood clotting, and the constriction of blood vessels, according to Harvard Health. However, Harvard reports that the body converts very little linolenic acid into arachidonic acid, even with high amounts of linolenic acid in the diet.
Other concerns about seed oils surround studies linking seed oils and omega-6 fatty acids to inflammation and chronic disease, but Wright points out that’s because of their use in frying, fast foods, and ultra-processed foods. She says the issue is the cooking method and the foods that seed oils are found in—not the oils themselves.
“You’re just taking it out of context. The problem really is the ultra-processed foods,” Wright says. “It’s not the potato, it’s the french fries.”
Wright says seed oils contain a blend of omega-3 and omega-6 polyunsaturated fatty acids. There is robust evidence behind omega-3s’ health benefits, like boosting the health of the brain, eyes, and heart, yet the American Heart Association reports that most Americans do not eat enough in their diets, but eat roughly 14 to 25 times more omega-6 fatty acids than omega-3 fatty acids.
Wright says that omega-6 fatty acids are a healthy fat to include in your diet, but getting more of a balance is important to reap the benefits of omega-3s, which is why eating more omega-3-rich foods is key. But it is rare to get an imbalance of omega-3s and omega-6s when eating seed oils, she adds, especially considering the oils contain a blend of the two.
In fact, studies have shown that omega-6 fatty acids have no impact on inflammation.
Often those on social media or with public platforms speaking out against seed oils are interpreting these studies incorrectly, Wright says, and they often don’t have the right backgrounds to interpret the science properly.
“It is popular to demonize one particular food. You really have to look at the overall foods and diet,” Wright says.
“I applaud the focus on more healthful diets, but I think we need to be careful about vilifying a certain food or food group,” she adds, “and focus on the overall diet patterns and what truly are the cause and effect versus these inaccurate correlations.”
Health benefits of seed oils
Wright wants people to know that not only should you not worry about avoiding seed oils, but they can also be a healthy addition to your diet.Studies have shown that omega-6 fatty acids, found in seed oils, can actually help lower cardiovascular disease risk. The American Heart Association (AHA) encourages people to include seed oils full of polyunsaturated omega-6 fatty acids because the body cannot produce them on its own, and for their ability to help lower bad (LDL) cholesterol and boost good (HDL) cholesterol, which can help reduce your risk of heart disease and stroke.
“Hands down, they lower the risk of cardiovascular disease,” Wright says.
Here are ways the AHA recommends using seed oils in cooking (while avoiding deep frying):
- Make your own salad dressings, marinades, dips, and sauces.
- Grill, stir-fry, bake, or roast foods.
- Coat pans to keep food from sticking.
- Lightly drizzle on foods for flavor.
- Substitute for butter, stick margarine, or solid fats.
For more on nutrition:
- This nutrition expert avoids a so-called health food at all costs: he says you’re better going full fat instead
- Michelle Obama on the health belief she shares with RFK Jr: ‘It became a partisan issue’
- This gastroenterologist says probiotics are ‘a waste of money.’ Here’s what you should be doing instead
- Just one simple dietary change could help you fight back against cancer and heart disease
Debra
The Living Force
Oh, this might be an example of synchronistic Universal flow!Okay, this appeared today on MSN, what else!
Controversial use of seed oils: Kennedy advises that it is poisonous for us while Science says they are nutritious. TPTB won't let go of their determination to make our health so hazardous for us. Particularly for those who are vegan or vegetarian. Kennedy has quite the uphill battle to climb. But at least, he is trying!
Even so called Science is against us! What a world we live in.
RFK Jr. says Americans are being ‘unknowingly poisoned’ by seed oils. Here’s what the science says
Back in October 2024, Robert F. Kennedy Jr. criticized seed oils in a post on X, pushing for fast-food establishments like McDonald’s to switch back to frying their food in beef tallow. He wrote that “seed oils are one of the driving causes of the obesity epidemic,” and that Americans are being “unknowingly poisoned” when they go out to eat.
Lauri Wright says we don’t have to worry about consuming seed oils in moderation, and that these oils are beneficial for our health.
Kennedy isn’t alone. Some influencers on TikTok have taken to the app to post about the dangers of seed oils like canola, sunflower, safflower, and soybean oils.
But how accurate are Kennedy’s and influencers’ claims about seed oils?
“Seed oils are a part of a healthy balanced diet,” says Lauri Wright, director of nutrition programs and professor of nutrition at the University of South Florida. “We use them in moderation as a substitute for saturated fats and trans fats.”
Wright says we don’t have to worry about consuming seed oils in moderation, and that these oils are beneficial for our health.
What are seed oils?
Seed oils are extracted from ground seeds put through a heating process. Common seed oils used in cooking and frying are:
- Safflower
- Soybean
- Sunflower
- Canola
- Vegetable, which can include a mix of seed oils
- Corn
- Cottonseed
- Grape-seed
- Peanut
- Rice bran
Should you avoid seed oils?
Overall, Wright says seed oils—especially canola oil, derived from rapeseeds—can be very healthy. She places canola oil at the top of the list as the healthiest seed oil, followed by sunflower, soybean, corn, and safflower. (I'm told canola is the worst kind. What do you think?)
“They’re still hands down a much more healthful choice than a saturated fat like butter or coconut oil,” she says. (huh????)
The controversy about seed oils stems from multiple points, one of them being the processing of seed oils, which some claim strips them of their nutrients and leads to a less healthy product.
“It’s true that some highly refined oils may lose some nutrients during processing, but it doesn’t mean that they become harmful,” Wright says. “Just because it's processed doesn’t mean it’s turning a good oil into a bad product. It still is retaining its healthful benefits.”
If you are concerned about the processing of seed oils, Wright recommends looking for oils that are cold-pressed, which helps to retain all phytosterols—natural plant compounds that can help lower cholesterol levels—and vitamin E, which boosts antioxidant activity to help fight cancer, aging, and diseases.
RFK Jr. and others have also raised concerns about seed oils releasing toxins, because the fatty acid linolenic acid, found in omega-6s, could potentially be converted into another fatty acid called arachidonic acid, which can promote inflammation, blood clotting, and the constriction of blood vessels, according to Harvard Health. However, Harvard reports that the body converts very little linolenic acid into arachidonic acid, even with high amounts of linolenic acid in the diet.
Other concerns about seed oils surround studies linking seed oils and omega-6 fatty acids to inflammation and chronic disease, but Wright points out that’s because of their use in frying, fast foods, and ultra-processed foods. She says the issue is the cooking method and the foods that seed oils are found in—not the oils themselves.
“You’re just taking it out of context. The problem really is the ultra-processed foods,” Wright says. “It’s not the potato, it’s the french fries.”
Wright says seed oils contain a blend of omega-3 and omega-6 polyunsaturated fatty acids. There is robust evidence behind omega-3s’ health benefits, like boosting the health of the brain, eyes, and heart, yet the American Heart Association reports that most Americans do not eat enough in their diets, but eat roughly 14 to 25 times more omega-6 fatty acids than omega-3 fatty acids.
Wright says that omega-6 fatty acids are a healthy fat to include in your diet, but getting more of a balance is important to reap the benefits of omega-3s, which is why eating more omega-3-rich foods is key. But it is rare to get an imbalance of omega-3s and omega-6s when eating seed oils, she adds, especially considering the oils contain a blend of the two.
In fact, studies have shown that omega-6 fatty acids have no impact on inflammation.
Often those on social media or with public platforms speaking out against seed oils are interpreting these studies incorrectly, Wright says, and they often don’t have the right backgrounds to interpret the science properly.
“It is popular to demonize one particular food. You really have to look at the overall foods and diet,” Wright says.
“I applaud the focus on more healthful diets, but I think we need to be careful about vilifying a certain food or food group,” she adds, “and focus on the overall diet patterns and what truly are the cause and effect versus these inaccurate correlations.”
Health benefits of seed oils
Wright wants people to know that not only should you not worry about avoiding seed oils, but they can also be a healthy addition to your diet.
Studies have shown that omega-6 fatty acids, found in seed oils, can actually help lower cardiovascular disease risk. The American Heart Association (AHA) encourages people to include seed oils full of polyunsaturated omega-6 fatty acids because the body cannot produce them on its own, and for their ability to help lower bad (LDL) cholesterol and boost good (HDL) cholesterol, which can help reduce your risk of heart disease and stroke.
“Hands down, they lower the risk of cardiovascular disease,” Wright says.
Here are ways the AHA recommends using seed oils in cooking (while avoiding deep frying):
“We want to show [people] the power of what you can eat so you can prevent and manage diseases,” Wright says. “We want to spread the positive message of the power of nutrition.”
- Make your own salad dressings, marinades, dips, and sauces.
- Grill, stir-fry, bake, or roast foods.
- Coat pans to keep food from sticking.
- Lightly drizzle on foods for flavor.
- Substitute for butter, stick margarine, or solid fats.
For more on nutrition:
This story was originally featured on Fortune.com
- This nutrition expert avoids a so-called health food at all costs: he says you’re better going full fat instead
- Michelle Obama on the health belief she shares with RFK Jr: ‘It became a partisan issue’
- This gastroenterologist says probiotics are ‘a waste of money.’ Here’s what you should be doing instead
- Just one simple dietary change could help you fight back against cancer and heart disease
I was impressed this morning with a nice amount of info, on this very topic.
Here’s the handy colour chart, and all the wordy bits are underneath.
What happens when cooking oils rich in linoleic acid are heated?
Oxidation and VOC Formation
Thermal Instability: Linoleic acid, a PUFA with two double bonds, is prone to oxidation when exposed to heat, oxygen, and light. At high temperatures (above the oil’s smoke point, often around 350–450°F / 175–230°C), this instability accelerates.
Degradation Products: The oxidation process generates a mix of compounds, including aldehydes (e.g., acrolein, 4-hydroxynonenal), ketones, and other VOCs. These are released as fumes or fine particles into the air.
Factors Influencing VOCs: The amount and type of VOCs depend on the oil’s fatty acid composition, temperature, cooking duration, and whether it’s reused (repeated heating increases degradation).
Common VOCs Produced
Acrolein: A pungent, irritating compound linked to respiratory irritation.
Formaldehyde: A known respiratory irritant and potential carcinogen in high doses.
Alkenals and Alkadienals: These contribute to the characteristic “cooking smell” but can also affect air quality.
Connection to Asthma
Airway Irritation: Inhaling VOCs from heated oils can irritate the respiratory tract, especially in poorly ventilated spaces. For people with asthma, this may trigger symptoms like wheezing, coughing, or shortness of breath.
Inflammation: Some VOCs, like aldehydes, are reactive and can cause oxidative stress or inflammation in the lungs, potentially worsening asthma or increasing sensitivity in susceptible individuals.
Research: Studies (e.g., from occupational exposure in kitchens) suggest that chronic inhalation of cooking fumes, particularly from high-PUFA oils, correlates with respiratory issues. However, direct causation between occasional home cooking and asthma exacerbation is less clear and depends on exposure levels, ventilation, and individual predisposition.
Practical Notes
Oils with higher linoleic acid content (e.g., soybean oil ~50–60%, sunflower oil ~65%) produce more VOCs when overheated compared to oils with more saturated fats (e.g., coconut oil) or monounsaturated fats (e.g., olive oil).
Using oils with higher smoke points (e.g., avocado oil) or cooking at lower temperatures can reduce VOC emissions.
So, heating linoleic acid-rich oils creates VOCs that might aggravate asthma in sensitive people, especially with prolonged or intense exposure. Ventilation and oil choice can mitigate this. Anything specific you’re curious about here?
Herbal witch
Jedi Master
Synchronicity indeed my dear.
Here is a comment that appeared below this video showing how those oils change into plastic!
I hope the Vegans and Vegetarians are taking notice.
VIDEO: Seed Oil converts to PLASTIC
Comment at the bottom of this video:
@mrpink3338
5 months agoI'm glad to see someone covering just how nasty canola really is. A little history. Canola (rapeseeed) was being produced as an industrial lube. With the advent of better options being easily available(petroleum based lubes), rapeseed fell out of favor because it would varnish everything it was used on and would have to be cleaned often. Farmers continued growing rapeseed and begun to lose money. Instead of changing their choice of crop, the USDA set out to make rapeseed the next food oil. A "bleaching and deodorizing" method was created and canola oil was born. Then the USDA set out to make it popular by demonizing animal fats. After dozens of studies was done(all but one showing animal fats to be better for you), the USDA published the findings from the one study that showed animal fats to cause heart disease. It didnt show seed oils to not cause heart disease, it was simply put out to demonize animal fats. The study was called "The seven countries study" done by Ancel Keys and paid for by the USDA. Its now commonly referred to in certain communities as "The big fat lie".
In Canada, the one who "introduced" Canola seeds as a crop was born in Saskatchewan.
Keith Downey (agricultural scientist) - Wikipedia
I'm so glad this is coming out now! What a relief!
Debra
The Living Force
Geez, @Herbal witch, now it seems this thread about soy, is getting hijacked into a Canadian topic do “healthy rapeseed versus toxic “canola”.
For what it’s worth, my information is based on the knowledge I learned from the local farmers in the mighty Peace area of Northern Alberta.
Golden fields of rapeseed, for miles.
The link from Wikipedia in your post, is very informative, but for a different reason.
It’s possibly a marker of where someone(Kieth Downey) was manipulated to negatively impact human health through screwing around with genetic modification of “rapeseed”.
It’s the ”Round up Ready” that made the oil so toxic, at least from what I know so far.
Here’s some history:
“Historical records indicate that rapeseed was cultivated as early as 2000 B.C.E. in India and introduced into China and Japan around 35 B.C.E. Documented use or that of a close relative appears in the earliest writings of European and Asian civilizations. Rapeseed plants prefer to grow in relatively low temperatures, with less heat required for successful reproduction than other oilseed crops. Therefore, rapeseed was one of the very few oil sources that could be successfully grown in temperate climates. This led to rapeseed being grown in Europe as early as the 13th century. In later centuries, rapeseed was used for both cooking and lighting, as its oil produced a smokeless white flame.”
[…]
Where did our original Canadian rapeseed come from?
Well, rapa got turned into English, and became “rape”.
“Polish type (B. rapa)
In 1936, a Shellbrook, SK farmer obtained rapeseed seed from a friend or relative in Poland. They grew this seed in their garden for a few years and found the plants to be well-adapted to their environment. However, at this time, there were no established markets in Canada for rapeseed.
With the Second World War approaching, and the requirement for more information on rapeseed production, the Shellbrook farmer increased their seed supply and sold seed to neighbours.
Due to the Polish origin of both the farmer and seed, the species they grew became known in Canada as “Polish” rapeseed.
It was later established that this rapeseed belonged to the B. rapa species. Since seed of the B. rapa species was widely distributed at the outset of production, it dominated planted area for a few years. Yield tests showed that B. napus out yielded B. rapa. However, the earlier maturity and greater pod shatter resistance of B. rapa made it better adapted to short growing environments.”
You’ve gotta kinda squint to find the facts, and also watch for the glorification of “Big Business Science” but here’s the link:
www.canolacouncil.org
For what it’s worth, my information is based on the knowledge I learned from the local farmers in the mighty Peace area of Northern Alberta.
Golden fields of rapeseed, for miles.
The link from Wikipedia in your post, is very informative, but for a different reason.
It’s possibly a marker of where someone(Kieth Downey) was manipulated to negatively impact human health through screwing around with genetic modification of “rapeseed”.
It’s the ”Round up Ready” that made the oil so toxic, at least from what I know so far.
Here’s some history:
“Historical records indicate that rapeseed was cultivated as early as 2000 B.C.E. in India and introduced into China and Japan around 35 B.C.E. Documented use or that of a close relative appears in the earliest writings of European and Asian civilizations. Rapeseed plants prefer to grow in relatively low temperatures, with less heat required for successful reproduction than other oilseed crops. Therefore, rapeseed was one of the very few oil sources that could be successfully grown in temperate climates. This led to rapeseed being grown in Europe as early as the 13th century. In later centuries, rapeseed was used for both cooking and lighting, as its oil produced a smokeless white flame.”
[…]
Where did our original Canadian rapeseed come from?
Well, rapa got turned into English, and became “rape”.
“Polish type (B. rapa)
In 1936, a Shellbrook, SK farmer obtained rapeseed seed from a friend or relative in Poland. They grew this seed in their garden for a few years and found the plants to be well-adapted to their environment. However, at this time, there were no established markets in Canada for rapeseed.
With the Second World War approaching, and the requirement for more information on rapeseed production, the Shellbrook farmer increased their seed supply and sold seed to neighbours.
Due to the Polish origin of both the farmer and seed, the species they grew became known in Canada as “Polish” rapeseed.
It was later established that this rapeseed belonged to the B. rapa species. Since seed of the B. rapa species was widely distributed at the outset of production, it dominated planted area for a few years. Yield tests showed that B. napus out yielded B. rapa. However, the earlier maturity and greater pod shatter resistance of B. rapa made it better adapted to short growing environments.”
You’ve gotta kinda squint to find the facts, and also watch for the glorification of “Big Business Science” but here’s the link:
History of Canola Seed Development | Canola Encyclopedia
Explore the history of canola plant and learn how Canadian scientists developed the canola seed to create a heart-healthy cooking oil.
www.canolacouncil.org
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