Canola Oil has for years been considered one of the healthiest oils to use. Canola = canadian + oil.
Canola oil is produced by hybridizing rape seed to not have a molecule called erucic acid. Erucic acid is toxic and hence has to be removed before safe for human consumption. And because of this hybridization, canola is considered to be genetically modified.
On paper, it seems that canola oil is great- it is low in saturated fat, high in oleic acid and omega 3s, and hence, great for the heart. Going deeper however, most of the Omega 3s actually become rancid via the high heat or oxgenation process used to extract the oil. As the omega 3s turn into trans fats, they actually increase the risk of heart disease. In addition, a solvent residue of the oil is hexane– also independently toxic. Last but not least- rapeseed is the same family as Brassica (broccoli, cabbage, etc) and hence maybe goitrogenic– in high amounts can suppress thyroid function. And since oils are concentrated, their affects may be more pronounced.
Lastly, the high refinement necessity of canola makes it undesirable. If unrefined, canola is very bitter, and intolerable by most. Refinement also modify the structure of the omega 3s, as mentioned above, as well as remove the nutrients necessary for its digestion and assimilation in the body.
In conclusion, avoid this oil whenever possible!
Resources:
1) http://articles.mercola.com/sites/articles/archive/2000/01/16/dangers-canola-oil.aspx
2) Paul Pitchford, “Healing With Whole Foods”
Posted on October 5, 2010
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