What do we really know about the health risks of edible rapeseeds?

The most widely used edible rapesead oil is from rapeseed.

It’s a byproduct of the oil industry, which uses the rapeseed plant as a substitute for many other plants, such as corn, soybeans, and cotton.

But it has also been linked to cancers, liver damage, and other health issues, including an increase in the number of cancers linked to DNA damage in people with type 2 diabetes.

The most popular edible rapesode oil is the so-called “green” rapeseed, which is the same as the rapeseeds grown in Brazil, where the oils are sold in a concentrated form in the grocery store.

The Green and White Rapeseed, sold in supermarkets and health food stores, is derived from a seed that was genetically engineered to have a green pigment that allows it to grow faster and more rapidly than the more common brown rapeseed or red rapeseed varieties.

Researchers say the green rapeseed is safer for people than the brown ones because it contains the plant’s own antioxidants.

It also contains a substance called beta-carotene, which has been linked in some studies to lowering the risk of colorectal cancer in people.

In a 2016 review, the American Cancer Society’s International Agency for Research on Cancer classified beta-Carotene as “probably carcinogenic to humans.”

It is also used as a preservative in foods.

In some studies, it’s been linked with an increased risk of bladder cancer in men, a higher risk of lung cancer in women, and a decreased risk of breast cancer in some women.

The American Heart Association recommends that people limit the amount of beta-catenate in their diet.

A study published in September found that the green, or “green rapeseed,” contains about 50% less beta-carboline than the white rapeseed used in processed foods.

Researchers at Cornell University in Ithaca, New York, found that consumption of green rapeseeds, when added to foods high in beta-carbonol and in meat products, significantly reduced the risk for coronary heart disease.

But some experts worry that the chemicals in the green oils may be unsafe for people who have heart disease or are pregnant.

A recent study in the journal ACS Medicine concluded that the amount and concentration of beta carbonol in green oils was too low to warrant their use in food.

But the study did find that the level of beta carotene in the plant did not significantly affect blood levels of the chemical.

There are also concerns that some oils, such the green one, may be toxic to humans.

One study published last year in the British Medical Journal found that drinking water containing one tablespoon of green, orange, or purple rapeseed oils from Brazil had a “dissociative effect” on liver enzymes, raising concerns about possible carcinogens.

The researchers found that they were unable to find evidence of cancer or other adverse effects in people who drank these oil-rich beverages.

A new study published this month in the Journal of Food and Chemical Toxicology found that two green rapeseseeds — one that was grown in the U.S. and another in Brazil — had higher levels of aldehydes, the chemicals that have been linked by researchers to DNA DNA damage.

These compounds can cause DNA damage when they react with other compounds, according to the study.

These chemicals also were found in some of the green-oil-containing beverages consumed by people who ate the oils.

The research team at the University of California, Davis, and the University at Buffalo found that when they added these chemicals to a food, they triggered a rise in enzymes called the oxidative phosphorylation cascade, which can increase the formation of reactive oxygen species, which cause cell damage.

The chemical-induced DNA damage, the researchers said, may trigger the development of certain cancers, including prostate, lung, and colorenceal cancer.

But green oils are typically used in the kitchen, not in the refrigerator, and so they do not pose a health risk, said Elizabeth Roush, an assistant professor at the university’s Food Chemistry Department.

The University of Michigan researchers found some evidence that the chemical changes to the DNA of the plant cells caused DNA damage that was detectable at concentrations of less than 0.1 milligrams per kilogram.

“In terms of a direct health effect, I don’t know that there is much evidence for that, but I think there is more evidence that there are some epigenetic changes that occur, and we may be able to see those in the next decade or two,” Roushy said.

The Environmental Working Group, a nonprofit environmental group based in Washington, D.C., has found that one tablespoon per day of the “green oils” may increase the risk to humans of some cancers, but the group’s scientific assessment of the risk has not been published.

“We can’t say there is enough evidence to say whether it is safe or unsafe,” said Erika Novella, a senior researcher at the


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