Canola oil is a popular food ingredient used mostly for frying and baking that doesn't belong on anyone's plate or in any snack bags. It's an ingredient not meant for human consumption and shouldn't be in any preppers' pantries! Yet, this cooking oil is touted as a healthy alternative to saturated fats. Sadly, most health food stores are soaked in this oil.

Nope, it's not the new enemy of mainstream, coconut oil!

No-No-No!

We're talking about…

Canola oil.

Canola oil is the darling of the medical community, fast food industry, Big Food and sadly, even health advocates.

Not only is Canola a genetically engineered crop, but it is known to be sprayed with glyphosate – the active ingredient in Monsanto's toxic weedkiller – as a pre-harvest desiccant. That is, a glyphosate formula to dry crops faster for harvest.

But even if the Canola crops weren't sprayed with glyphosate, it would still be far too toxic to eat. Even if it weren't a GE food, you'd want it banished from your diet forever. (By the way, most Canola is genetically engineered.)

Here's why you should banish canola oil forever…

Canola oil is like battery acid to your heart.

There is no such thing as a "Canola" plant or seed, per se. It's actually a variety of rapeseed that was manmade. The name is actually this acronym: Can-O-LA.

It stands for Canada Oil Low (erucic) Acid. Another source says the "ola" part of the name was based on similar oils like Mazola brand ("maize oil").

Chances are, people are more likely to trust something called Canola versus its actual name – rapeseed. Like other "vegetable oils," it's not really based from a vegetable because it comes from a plant seed.

According to the Canola Council, "Canola is the world's only 'Made in Canada' crop. It was developed by researchers from Agriculture and Agri-Food Canada and the University of Manitoba in the 1970s, using traditional plant breeding techniques." In the mid-1990s the plant was genetically engineered to withstand glyphosate herbicide.