On Canola Oil

Canola oil has been getting a lot of good press lately. It is touted as one of the most healthy oils for cooking and baking. This is because of its high content of oleic acid, omega-3 and omega-6.

What is canola? The name comes from "Canadian Oil, Low Acid". The canola plant was developed from the rapeseed plant, originally using traditional breeding methods, and more recently using gene splicing (genetic modifications, or "GM") methods. Today about 80% of canola crop is GM. Oil from rapeseed has a number of undesirable characteristics. These include high content of poisonous euricic acid, unpleasant taste, and greenish colour. It has also been linked to heart disease and other health problems.

According to the Weston A. Price foundation, my cookbook "Nourishing Traditions", and a few other internet sources, there are indications that canola oil is nowhere near as healthy as we are led to believe. That in fact it may be dangerous to our health. As a rule I am suspicious of GM foods and so I am inclined to believe these claims versus than those from industry which reaps great economic benefits from the sale and consumption of this crop.

Sally Fallon's "Nourishing Traditions" states: It has a high sulfer content and goes rancid easily. Baked goods made with canola oil develop mold very quickly. During the deodorizing process [to remove the offensive smell caused by high pressure mechanical pressing] the omega-3 fatty acids of processed canola oil are transformed into trans fatty acids, similar to those in margarine and possibly more dangerous. A recent study indicates that "heart healthy" canola oil actually creates a deficiency of vitamin E, a vitamin required for a healthy cardiovascular system. Other studies indicate that even low-erucic-acid canola oil causes heart lesions, particularly when the diet is low in saturated fat.

It's difficult to wade through the conflicting and persuasive claims. But my gut says to be careful of a product heavily manipulated by man and claiming to be so ideal. Similar claims have been made about margarine (see my blog post about margarine). I encourage you to do your own research.

What should we use instead, then? The Weston A. Price Foundation recommends using traditional fats such as:

Butter
Beef and lamb tallow
Lard
Chicken, goose and duck fat
Coconut, palm and sesame oils
Cold pressed olive oil
Cold pressed flax oil
Marine oils

It recommends avoiding these "new fangled fats" which can cause cancer, heart disease, immune system dysfunction, sterility, learning disabilities, growth problems and osteoporosis:

All hydrogenated oils
Soy, corn and safflower oils
Cottonseed oil
Canola oil
All fats heated to very high temperatures in processing and frying


I welcome your comments on this topic!