By Julia Vinokur

People started to use Canola oil in America in the 1970s and it dominated the market very rapidly.  Canola oil is produced from the seed of several varieties of the rapeseed, which was subsequently modified to reduce certain acids and harmful chemicals and rebranded “Canola” – short for “Canadian Oil.”

According to Canolainfo.org website, the oil is touted to be the “the world’s healthiest cooking oil.” We respectfully disagree.

 

Why not use Canola Oil

I would like to state several facts that will help you to make a decision to never buy this product, and never give it to your children.  

-Canola oil is a very cheap product that is made out of genetically modified seeds.  About 90% of Canadian crop is genetically modified, and around 87-90% of American crops are GM. 

-Canola oil is partially hydrogenated oil with high levels of erucic acid, fatty acid that is associated with heart damage, specifically Heshan’s Disease, a disease that manifests itself with fibrotic lesions of the heart. 

Vegetable oils contain very high levels of polyunsaturated fats (PUFAs). Polyunsaturated fats are highly unstable. They oxidize easily. These oxidized fats cause inflammation and mutation in cells. That oxidation is linked to all sorts of issues from cancer, heart disease, endrometriosis, PCOS, etc.

-Along with many other vegetable oils, Canola oil goes through the process of refining, bleaching, and degumming – all of which involve high temperatures or unsafe chemicals.  Canola oil is high in omega-3 fatty acids, which easily become rancid while being effected by the temperatures and oxygen.  Omega-3 fatty acids also become foul-smelling, therefore must be deodorized. During deodorization process, a large portion of omega-3 acids gets removed and turned into trans fatty acids.  

Here is the smoke density table that shows at what temperature each one becomes rancid.

Oil/Fat Fahrenheit Celsius
Canola Oil – Unrefined 225°F 107°C
Safflower Oil – Unrefined 225°F 107°C
Sunflower Oil – Unrefined 225°F 107°C
Corn Oil – Unrefined 320°F 160°C
Peanut Oil – Unrefined 320°F 160°C
Olive Oil – Extra Virgin 320°F 160°C
Safflower Oil – Semirefined 320°F 160°C
Butter 350°F 177°C
Olive Oil – High Quality, Extra Virgin 405°F 206°C
Olive Oil – Virgin 420°F 215°C
Corn Oil – Refined 450°F 232°C
Peanut Oil – Refined 450°F 232°C
Safflower Oil – Refined 450°F 232°C
Sunflower Oil – Refined 450°F 232°C
Canola Oil – Semirefined 465°F 240°C
Olive Oil – Extra Light 470°F 243°C
Canola Oil – Refined 470°F 243°C
Avocado Oil 520°F 270°C

 

Other oils to avoid due to similar reasons:

-Corn

-Soy

-Vegetable mix

-Safflower

-Margarine

-Cottonseed

Healthy alternatives:

  1. Ghee is used extensively not only in India, but also in different parts of Eastern Europe.  It is not the cheapest choice in America, but works perfectly for frying and sautéing.  Butter would also work for low temperatures; it burns under high temperatures however.  Butter has Vitamins A, E and makes your omelets taste so much better!
  2. Coconut oil is one of my favorites, as we use it for different purposes.  Along with cooking, it is a great skin healing solution.  When it comes to the high heat cooking, coconut oil is one of the best!  90% of fatty acids is saturated, which makes it vey resistant to heat.  It is rich in Lauric Acid, which can improve metabolism and fight pathogens.  Choose organic virgin coconut oil for consumption.
  3. Just for salads we use Flex Seed oil and Olive oil.  Remember to buy small batches and keep them in a cool, dry, dark place. 
  4. Duck fat is great for cooking, but hard to come across.  Usually you can find it in the gourmet cheese stores.  Duck fat or Goose fat is also great to treat frostbite and irritated skin caused by cold temperatures.