Why You Should Be Avoiding Canola Oil

So I recently became interested in Canola oil after hearing some disturbing news in terms of the potential toxicity of this oil.  While some of the claims seem a bit over-exaggerated, the point remains that Canola oil is a very processed, very refined product that seems about as far away from natural as a food product can be. 

Canola oil literally stands for Canada Oil, Low Acid.  Canola oil was developed by the Canadian oil industry back in the late 1970’s.  The low acid part of the name comes from the genetically modified form of rapeseed oil that is used to make Canola.  Natural rapeseed contains high levels of erucic acid, which is poisonous to humans and animals.  Through the genetic manipulation of rapeseed, scientist produce a seed that has a 0.6 % erucic acid level which is low and determined to be safe, but my thought is why not just use healthy oils that contain no erucic acid? 

Looking into rapeseed a bit further, I found literature relating to the fact that both in India and Asia, people use rapeseed oil to cook yet the difference is that they only use freshly pressed rapeseed oil, as it goes rancid soon after being pressed.  A disturbing report was detailed in a 1995 issue of the Wall Street Journal linking a dramatic increase in lung cancer occurrence in Chinese people that used rapeseed oil to stir-fry foods.  It was determined that the smoke produced from rapeseed oil is carcinogenic. 

A few other disturbing facts about rapeseed oil is that it is used as a pesticide on plants, it is used as an industrial lubricant, to produce certain types of fuel, soap and in producing the color pages in magazines.  Not exactly what I associate with healthy foods!  Canola oil also contains Trans Fatty acids (a fatty acid that has been “transmogrified” by high-heat processing) which are linked to cancer, and other research links the oil to depletion of Vitamin E.  There are also claims that rapeseed oil is used to produce mustard gas, the deadly agent used in warfare, yet some of the literature I read state that the seeds used for the cooking oil are not in fact the same used for the toxic agent. 

Given the amount of concerns over the safety of Canola oil, I am certainly not alone in my decision to avoid using it.  While it is used in many processed foods and by many restaurants, we can monitor the amounts being used in the foods we make at home.  Just more reinforcement to cook more and eat out less often!  Some healthy, safe and natural alternatives to Canola oil are coconut, palm and shea nut for frying and olive, almond and sesame for non-high heat use.  See my previous blog about coconut oil for a brief description of the health benefits it offers.