Promoted as a “heart healthy” oil, Canola oil anything but healthy:
- Like other modern vegetable oils, most canola oil is refined under heat and pressure, which damages its omega-3 fats.
- Canola oil has long-chain fatty acids, including erucic acid, which are thought by some to cause CNS degeneration, heart disease, and cancer
- Canola oil is more easily hydrogenated which produces trans fat. Anything hydrogenated is very dangerous.
- Much of the crops grown to produce canola oil are genetically modified.
- The United States and Canada do not permit canola oil to be used in infant formula because it retards growth in animals
- Animal studies have linked canola oil with reduced platelet count, shorter life span, and greater need for vitamin E
- Vegetable oils, including Canola, have polyunsaturated fats which degrade and go rancid very easily leaving them susceptible to oxidation and high levels of free radicals.
Vegetable oils, including corn oil, and margarine are best to avoid. For cooking in heat, it is best to use, butter, lard, or coconut oil (which has tremendous health benefits; see post about it). Extra Virgin Olive Oil, as stated in my post, is one of the healthiest oils, but be careful NOT to heat it because as it’s chemical composition changes, therefore, it’s health benefits become void.