Canola oil is often touted as the healthiest salad and cooking oil available to consumers. Many scientists endorsed canola oil saying it is supposedly a “heart-healthy” oil, low in saturated fat, high in monounsaturated and a good source of omega-3 fatty acids. However, canola oil may not be all it's been promoted to be and I would think twice before using this oil for cooking or any other way in your diet.
Pitfalls of Canola Oil:
- There is no such thing as a canola plant - canola is actually developed from rapeseed. Rapeseed is naturally high in erucic acid which is toxic, hence they genetically modifiy it to be low in this toxin and higher in oleic acid so they can promote Canola oil as healthy.
- Canola oil is used in a large portion of processed foods after being hardened through the hydrogenation process. The oil is removed by a combination of high temperature mechanical pressing and solvent extraction. Traces of the solvent (usually hexane) remain in the oil, even after considerable refining.
- Canola oil must be deodorized and the standard deodorization process removes a large portion of the omega-3 fatty acids and turns them into trans fatty acids.
- The high omega-3 fatty acids that people are trying to get from using this oil actually become rancid and foul-smelling when subjected to oxygen and high temperatures. So when canola oil is used for cooking it is actually damaging the omega-3's because omega-3's are not meant to be heated.
So, instead of canola oil I would suggest you check out coconut oil for cooking!