If you read articles on food & nutrition, then you may have already come across conflicting views on Canola Oil –
- Conventional view: It is a wonderfully healthy oil and should be used for cooking.
- New Critical Studies: It is overhyped by the oil industry, is unhealthy, and should not be used at all.
You can certainly choose to have your own views on this, as a lot of people feel differently on this topic. But I support the new critical studies.
Biochemist Dr. Mary Enig points out, “Like all modern vegetable oils, canola oil goes through the process of caustic refining, bleaching, and degumming – all of which involve high temperatures of questionable safety.”
Canola oil originally got it’s fame from the fact that it had Omega-3s. Yes, Omega-3s are good for you! But they easily become rancid and foul smelling when subjected to high temperatures needed to extract canola oil. Therefore, they have to be deodorized. But this deodorizing process turns a large amount of omega-3 fatty acids into trans fats. In other words, it turns the good fat into bad fat.
I love how C.N.S. Jonny Bowden simply put it, “Canola oil hydrogenates beautifully, making it idea for shelf life, but not for your life – the hydrogenation just increases the trans fat content.” Research by University of Florida at Gainesville found trans fat levels as high as 4.6 percent in commercial canola oil, even more than in margarine.
So I encourage you to dig deeper and analyze the type of oil you are using to cook with at home. Each cell in your body is made up of fat. So make sure you nourish your body with good fat and not bad fat!!!