Canola Oil Benefits and Side Effects - 2019
Frequently Asked Questions
Yes, canola oil is bad for you. It's one of the most toxic, hydrogenated, and non nutritious oil you can use. Full of bad fats containing free radicals and trans fats, and cooking with it only makes these harmful effects worse.
In addition, it's also bad for you since it offers very little nutrition. The amount of vitamins E and K that are found its composition are really low. If cooked with at a high enough heat, even before the canola oil smoking point, you'll lose what's left of the antioxidants.
Over 95% of rapeseed plants are gmo's. There are many studies pointing to canola oil as being the leading cause of many kidney and heart related diseases. This is because of the large amounts of erucic acid, a toxic chemical that damages the heart muscle.
Health Canada has made a regulation enforcing canola manufacturers and brands to keep the trans fat levels between 2% to 3.75%, but varying research papers state that some canola oil labels have trans fatty acid contents ranging up to around 7.4%.
In mainstream medicine, canola oil's often talked about as being good for your body, full of nutrition, and great for maintaining your heart health. The main reason for this these claims is because of canola oil's omega 3 fatty acids, and poly-unsaturated fat profiles.
This isn't the case, canola oil is not healthy for you. The omega 3 fats found in a consumer grade canola oil are mostly rancid by the end of its production. It goes through aggressive processing treatments to then be sold to the public.
They go through a refining and bleaching process that removes all of the benefits that would've been present in it's pure form. After the canola oil goes through these treatments the omega-3 fats get rancid and releases an unpleasant and toxic smell, it's then deodorized to remove the foul scent.
The rapeseed plant is scientifically called the Brassica Napus, part of the Brassicaceae family that's the group name for over 3,000 different kinds of mustards and cabbages alike.
Canola oil is made from the brassica napus plant, in its natural state it's very unstable. During consumer production, it's heavily hydrogenated to keep its smoking point high and it's shelf life stable, in turn removing all benefits that were present in its raw form.
Canola oil originally comes from Canada, its design and chemical structure was first conceptualized in Alberta, Canada. Canola oil's name is derived from the term, Canadian oil, because it's much lower in erucic acid compared to the untreated version.
Naturally there's no such thing as a canola plant, used to make canola oil. Canola oil comes from the brassica napus plant and is a term used for a product that's low in erucic acid.
It was developed by canadian scientists and has been mass produced ever since. Originating from the term "Canadian-Oil"
How is canola oil made?
All vegetable oils are processed using high heats and chemicals. These increase bad fats like trans fatty acids, free radicals, and omega fat rancidity.
The canola meal and plant goes through a refining and bleaching process which kills off most of the healthy fats and antioxidants before creating a final product, being either vegetable oil or canola oil.
The primary benefits of canola oil comes from its omega-3 and omega-6 levels. This type of fat becomes rancid very easily when exposed to oxygen and high heat. That's because the omega-3 and omega-6 chains become rancid during the processing of rapeseed oil, the resulting product is then deodorized to remove any toxic smells.
Going through the deodorization part of the refining process removes almost all of the omega-3 and omega-6 fatty acids in the oil and chaning the fat compound into trans fats.
The Canadian government enforces that the trans fat contents of canola products stay between 2% to 3.75%, many studies have found that certain brands have their content of trans fats can range up to 7.4%.
Canola oil is completely gluten free, and even vegan friendly. Rapeseed has no gluten in its composition what so ever, so it's an alternate option for people with gluten intolerance to consume canola oil.
Gluten comes from wheat and grains, rye, barley, malt, yeast, and wheat starch. The brassica napus plant doesn't fall into any of these sources of bread and grains, so it's gluten free.
Break Down and Background
Canola oil or better known as rapeseed oil, is one of the most used oils in the manufacturing and fast food industries because of its high smoke point.
Famous for being inexpensive and able to sustain a healthy fry life with high temperatures makes it convenient for producers, farmers, and the fast food industry. Canola oil is mostly used in part with vegetable oils (which is no better) and is the main component of many salad dressings.
Canola seed and grapeseed oil have a rich and important presence in the United States and Canadian food markets. The increasing supply within North America makes it the top choice for consumers and food manufacturers because of its cheap to produce and to buy.
Its pure non-GMO version is almost inedible due to its severe heart-damaging health problems and intense bitter taste. As of today, over 95% of the rapeseed oil produced around the world is genetically modified to remove and reduce the harmful effects of its pure state.
These are just some of the negative health effects. Home made and store bought salad dressings are the main recipes that include it in their ingredients list.
There are countless medical articles trying to promote it as being the source of many positive impacts relating to your heart health, but looking into them further we found that over 85% of them were backed by canola, avocado oil and vegetable oil manufacturers.
However, even with many studies claiming it to be a good source of heart-healthy fats, many others dispute these claims due to the plant having unhealthy high levels of trans fats and a low smoke point.
The polyunsaturated fats found in canola oil have a 21% linoleic acid content. Which is a ratio of omega-6 to omega-3 fatty acids. 12% comes from essential omega-3 fatty acids called alpha-linolenic acid (ALA), a plant based source of omega 3s.
It can be substituted with Safflower oil, a healthier alternative. It has 50% of its lipid profile coming from saturated fats, and 50% of its oleic acid levels coming from unsaturated fats (40% from monounsaturated fats, and 10% from polyunsaturated fats).
Safflower also has no level of omega-3 fats compared to the canola plant. While also having no negative heart-health complications, it also costs around 4x the price and evaporates much quicker than canola.
In a case study with rats comparing soybean oil and canola oil, the even groups were fed a diet having 10% of each daily. The group being fed canola oil had their antioxidant levels lowered, and their total levels of cholesterol and LDL cholesterol.
It’s also heavily used in animal food products such as dog food, cat food, and even horse feed due to its wide availability and cheap price.
It's cheap price isn't just used for animal food products, it's widely used in cooking, baking, and salad dressing products found in most major supermarket shelves.
The group taking soybean had their antioxidant levels lowered as well, but to a much lesser degree. The plasma and HDL cholesterol levels were significantly higher.
If you're looking for an alternative to canola oil that's considerably heart healthy and can even help you lose weight, opt into taking extra virgin olive oil.
Canola Oil Health Benefits
The benefits of canola oil are short lived, but acceptable for cooking due to its average smoking point. So light frying, roasting, and drizzling over foods are some of its best uses for maximizing its flavor profile.
If you're looking to reduce your intake of saturated fats, it’s a good choice since its saturated fat content is quite low compared to other conventional cooking oils.
If you can find variations in supermarkets as cold pressed and refined, then it would get a slight recommendation (and only for certain uses) as there are much better cooking oils out there for you such as coconut and olive oils.
Most of its relevant research papers are mostly short-term and isn't at a duration where the results would be conclusive in terms of helping you reduce bad (LDL) cholesterol.
Canola Oil Side Effects and Detriments
Regular daily consumption of canola oil may lower cholesterol in the short-term but can increase your cholesterol levels, risk of heart disease, and other cardiovascular disease risk factors in the long term which is not worth it.
Since there’s a large amount of polyunsaturated fats, canola should never be smoking when cooking or using it.
Conventional consumed canola oil is partly hydrogenated, contains a rich dosage of oxidized omega-6s, and is loaded with bad fats (just barely under the legal limit, which is why it was a good switch back in 2006 to 2009 for most fast food chains).
The commonly sold rapeseed oil is highly processed and is a GMO; Which means your Liver and Kidneys will be cleaning the excessive amounts of toxins accompanying the oil which can cause disruption and damage to your organs.
That’s even if your intake is just moderate, not to mention the increased damage, rates of heart disease, and cholesterol levels if you consume large amounts.
Avoid using it for deep frying, the medium-high heats break up the rest of the healthy chemical bonds of the important omega-6 to omega-3 ratio. Hydrogenating it even further, creating more rancid polyunsaturated and monounsaturated fats.
It has large amounts of erucic acid, which is a harmful chemical compound associated with many negative heart related issues such as heart disease, heart complications, hypertension, and strokes.
These acids cause calcification and inflammation in the arteries as well as increased ability to cause blood clots, increase blood pressure, and increase fragility in red blood cells.
It also depletes Vitamin E stores, increases rigidity in cell membranes which makes it difficult to bring in nutrients and send out waste. Increase your Triglyceride levels by 42%.
The worst part about the composition is its massive volumes of sulfur, which makes it go rancid at a much faster rate than others. Because it doesn't produce any sour or unpleasant taste when it's spoiled, it makes it harder for the average person to detect when it goes bad.
This also can trigger allergies and aggravate your existing issues if you have asthmatic or bronchial issues, as well as raising your blood pressure, cholesterol levels, and blood sugar.
Every Variation Is Highly Hydrogenated
Any variation of rapeseed is highly unstable. That's why when making canola oil they make it partially hydrogenated it to help it gain some stability, in its composition and cooking ability.
This also raises its negative health effects, like raising the risks of heart diseases, heart attacks, strokes, and negatively impacting your brain health and brain function.
Regardless of its vitamin E antioxidant content, hydrogenating canola oil makes it completely toxic.
It’s genetically engineered removes the majority of the good vitamins and its benefits, to the point of making it dangerous to eat.
Causes Liver and Kidney Strain
Even more so, it’s bad for your liver and kidneys. The toxic chemicals you're ingesting causes lots of stress on your liver and kidneys to filter out the harmful oily contents.
In the long term, this can cause severe damage to your organs, including your brain, which can eventually lead to diseases and cancer throughout those areas.
Causes Heart Disease and Damage
It’s full of harmful compounds, just like the ones commonly found in rapeseed and mustard oil. It also has many studies linked to long-term heart damage.
At a big enough dosage, it can damage your heart health in every way, and in many cases cause heart disease.
A diet high in rapeseed oil causes toxic effects on your heart which include myocardial lipidosis and heart lesions.
This creates a lipid metabolism disease around heart muscle tissue causing irregular heartbeats. Heart lesions are micro-tears on the muscles caused by diseases, ulcers, rancidity, and harmful chemicals.
You can even find them in pastries, cakes, biscuits, and other deserts aimed for children. Even for infants who are up to a year old, baby food formulas are the main source.
This gets really harmful to your kid's heart health if they're getting these high doses of canola oil and free radicals on a regular basis.
High Levels of Trans Fats and Cholesterol Levels
Depending on the GMO source, harvesting source, brand, and refining process, canola oil has between 1% to 4% of its composition to be trans fats.
This is partly due to rapeseed oil undergoing a hydrogenation process to stabilize it, which increases its total level of trans fats as well as your blood pressure.
If you're worried about your long-term heart health, you should avoid eating these harmful cooking oils too such as corn oil, safflower oil, avocado oil, sunflower oil, and all other forms of vegetable and seed oil.
Rating and Recommendation
All in all, we highly recommend avoiding canola oil can reduce the risk of getting heart disease, coronary heart disease, and a lowered risk of heart attack and strokes. due to its abundance of hidden harmful effects.
Even with the negligible benefit of its ability to reduce bad cholesterol (LDL); When looking at its long term health effects, its hydrogenation, and that it finds its way into many processed foods ranging from adults to children.
Some of the positive canola oil nutrition facts include it being:
Low in Saturated Fats
High in Monounsaturated Fats
No Cholesterol Levels
The bad canola oil nutritional facts include it being:
Causes Liver and Kidney Strain
Causes Serious Heart Damage and Heart Disease
High Volumes of Trans Fats
This makes it impossible to recommend to put it into your daily dietary routine. Regardless of the FDA's recommended dietary allowance (RDA).
Here are 2 amazing canola substitutes.
Olive oil is a cooking lubricant that has stood the test of time as one of the healthiest oils you can put into your diet. People always compare canola oil vs olive oil.
Even in refined olive oil (its worst state, which is rarely found) is still much better for your health than canola oil.
When looking to substitute your canola oil, make sure you get extra virgin olive oil. When cooking with olive oil properly, it can be a huge source of heart healthy fats that also removes harmful chemicals with its high antioxidant content.
Coconut oil is the most accurate substitute. Being able to withstand moderately high heats and light pan frying makes for a 1:1 replacement when it comes to its cooking utility compared to canola.
On top of that, its essential medium chain fatty acids make it so your body begins to use it for fuel.
After replacing it with coconut oil, after 1 to 2 months you'll notice weight loss effects from just this healthier switch alone.
Refined canola oil's smoke point is 204°C (400°F) while the semirefined smoke point is 177°C (350°F).
|Amount Per Serving|
|Calories 884||Calories from Fat 884|
|% Daily Value*|
|Total Fat 100 g||154 %|
|Saturated Fat 8 g||40 %|
|Polyunsaturated fat 26 g|
|Monounsaturated fat 61 g|
|Trans Fat 1.8 g|
|Cholesterol 0 mg||0 %|
|Sodium 0 mg||0 %|
|Potassium 0 mg||0 %|
|Total Carbohydrate 0 g||0 %|
|Dietary Fiber 0 g||0 %|
|Sugars 0 g|
|Protein 0 g|
|Vitamin A 0 %||Vitamin C 0 %|
|Vitamin E 0 %||Vitamin K 0 %|
|Calcium 0 %||Iron 0 %|
Calories per gram:
Fat: 9 | Carbohydrate: 4 | Protein: 4