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Once upon a time there was a place where "Tatanka" ran

Territories of disarming beauty and, because of this, disputed by many parties. It is strange to think how the Earth has always been a commodity to be conquered, often to the detriment of the most fragile. This is what has happened, for centuries, to First Nations peoples who, now, claim their right to carry on their traditions, their ancestral relationship with nature and the passage, from generation to generation, of their culture.

Endless grasslands where bison herds ran free until a few centuries ago now have the color of Canola, a plant genetically modified in the 1970s by a group of Canadian researchers using a particular variety of canola. The name is actually an acronym for "CANadian Oil Low Acid." This vegetable oil, in fact, has reduced concentrations of erucic acid, a cardiotoxic lipid substance that can damage the growth process and organs such as the heart and liver, and can therefore be used for human food uses.

The percentage of acid present in canola generally ranges from 35 to 50 percent. In that of canola, however, it reaches only 2 percent, thus becoming considerably lower as a concentration.More recently these vegetable oils, particularly that of canola, have been rehabilitated by pointing to them as being able to reduce the risk of heart disease. People with diabetes could also benefit from using this oil as a condiment.

However, the benefits potentially associated with the consumption of this oil would be dwarfed by the intensive refining and stabilization process this food undergoes before it is marketed, undergoing a very invasive refining process that can nullify its benefits, transforming its positive components into elements that are harmful to health.


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