Omega 3 Conspiracy
If linolenic acids (omega 3 fatty acids) are so “good” for us, why are corporations competing to remove them from soybeans?
They autoxidize (peroxidize) too quickly, that’s why.
Monsanto and Pioneer are the leading contenders in the global low linolenic (LL) soybean and soy oil markets.
Monsanto is now owned by Bayer, and Pioneer is owned by Corteva Agriscience (a 2019 spin-off of DowDuPont).
Corporations are fighting Yellow Fat Disease on the down-low.
Billions and billions of dollars are at stake.
The race is also on for the ideal product — a NO OMEGA 3 soybean.
Asoyia LLC went bust trying to make their billions in the near-zero omega 3 fatty acid market.
According to “Asoyia LLC,” Food Processing magazine, 2005 …
“Asoyia oil is processed from 1 percent, ultra-low linolenic soybeans which were developed after 30 years of research at Iowa State University. Linolenic acid naturally occurs in soybeans at a level of 7 to 8 percent. Linolenic acid causes soybean oil to go rancid quickly, so soybean oil is usually hydrogenated to extend shelf life and stability. But Asoyia’s ultra-low level of linolenic acid means it requires no hydrogenation. Without hydrogenation, no trans fatty acids are produced.”
Durk Pearson & Sandy Shaw (Life Extension: A Practical Scientific Approach, 1982) wrote …
“Avoid peroxidized (rancid, autoxidized) fats and oils like the plague! These substances are carcinogenic (cause cancer), atherogenic (cause atherosclerosis), thrombogenic (cause undesirable blood clots), immune suppressive (inhibit your body’s security force from destroying cancer cells, atherosclerotic plaques, bacteria, and viruses, and make it more likely to attack you by mistake), cross-linkers (cause hardening of the arteries and loss of tissue elasticity), and are dangerous free radical chain reaction initiators.”