Canola oil is made of rapeseeds, a member of the mustard family. Most rapeseed is cultivated in China, Canada and India.
Canola oil is typically extracted and refined using high heat, pressure, and petroleum solvents such as hexane. Most canola oil undergoes a process of caustic refining, degumming, bleaching, and deodorization, all using high heat and questionable chemicals. The end result of all of this refining and processing are oils that are highly inflammatory and potentially contribute to heart disease, weight gain, and other degenerative diseases. Additionally, all of this high heat, high pressure processing with solvents actually forces some of the omega-3 content of canola oil to be transformed into trans fats.
As you can see from the details above on how canola oil is processed, it is barely any healthier for you than other junk oils like soybean oil or corn oil. The bottom line is that it is inflammatory oil in your body and should be avoided as much as possible.
The reason that extra virgin olive oil is good for you is that it is cold pressed without the use of heat and solvents to aid extraction. EVOO also contains important antioxidants that help protect the stability of the oil.
The only canola oil that might be reasonable is if it is “cold pressed” and organic. Most canola oil is NOT cold pressed or organic, so you might as well choose oils that you know are healthier.
In the Bayne household we’ll stick to extra virgin olive oil, coconut oil, grass-fed butter and ghee for our cooking needs – perhaps you should too!
Cheers to a healthier you!