5 Reasons You Should NEVER Use Canola Oil, Even If It is Organic - Herbs Info

5 Reasons You Should NEVER Use Canola Oil, Even If It is Organic

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5 Reasons You Should NEVER Use Canola Oil, Even If It is Organic
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Mainstream media has long promoted canola oil as heart healthy and is a good source of monosaturated fats similar to olive oil. Several studies also posit canola oil as a health-promoting component of the diet. [1] Many people claim canola oil is better than olive oil due to its high omega-3 fatty acid content which the latter does not have. Because of this, canola oil has received the reputation of being the premiere monosaturated fat that many supermarkets and groceries insist on using.



Granted these claims are true on a surface level, the health benefits offered by canola oil remain controversial and under scrutiny as there is much more to the canola story. Here are five reasons why you should ditch the canola oil immediately.

1. Canola Oil Is A Genetically Modified Product



A GMO version of canola was developed by agricultural company Monsanto. As of 2009, 90 percent of the crop is of GMO variety. [2] The oil comes from hybridized rapeseed plants and contains a highly toxic substance known as erucic acid which promotes heart failure. [3] Why would you use cooking oil that is high in harmful toxins?

2. Canola Oil Is Highly Inflammatory

The industrial oil also contains polyunsaturated fat which is highly unstable under heat, light, and pressure. [4] The polyunsaturated component oxidizes when exposed to these elements. According to various researches, canola oil thus has the potential to contribute to heart disease, stroke, and cancer. [5][6][7]

3. Canola Oil May Contain Hexane Residue, According To Berkeley Researchers

Canola oil is a vegetable oil that undergoes several processes including refining, bleaching, and degumming. According to researchers from the University of Berkeley, the chemical processes involved in the production of canola oil could contaminate it with hexane, which is a toxic byproduct of gasoline refining. [8]



4. Canola Oil Can Turn Rancid

Although it has a decent shelf stability, when canola oil gets old it has a bad smell and taste – which means it has gone rancid. Rancid oils have undergone chemical degradation – which might, in turn, spur negative effects on the body. Consumption of degraded oil could be a major contributor to inflammation – which causes arthritis, Parkinson’s disease, cancer, obsessive compulsive disorder, and schizophrenia. [9][10]

5. There Are Healthier Oils To Use Instead

What are the best oils to use as substitutes for canola oil? Coconut oil, olive oil, and red palm oil are the most likely candidates. These plant-based oils are all stable under high heat and offer more health benefits than canola oil. Avocado oil and organic grass-fed butter are also possible alternatives.

See also:

How Is Canola Oil Made? (Scary)

The Dirty Truth About Canola Oil

References:

[1] Lin Lin et al. June 2013. Nutrition Reviews. Evidence of health benefits of canola oil. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3746113/

[2] Margie Kelly. December 30, 2012. Top 7 Genetically Modified Foods. http://www.huffingtonpost.com/margie-kelly/genetically-modified-food_b_2039455.htmlM

[3] Vogtmann H et al. 1975. International Journal for Vitamin and Nutrition Research. The effects of high and low erucic acid rapeseed oils in diets for rats. https://www.ncbi.nlm.nih.gov/pubmed/1172494

[4] Zenia J. Hawrysh. 1990. Stability of Canola Oil.
https://link.springer.com/chapter/10.1007/978-1-4615-3912-4_7

[5] Ander BP et al. 2003. Experimental and Clinical Cardiology. Polyunsaturated fatty acids and their effects on cardiovascular disease. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2719153/

[6] Bu J et al. 2016. Oxidative Medicine and Cellular Longevity. The Role of Omega-3 Polyunsaturated Fatty Acids in Stroke. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4940554/

[7] Azrad M et al. September 4, 2013. Frontiers in Oncology. Current evidence linking polyunsaturated fatty acids with cancer risk and progression. http://journal.frontiersin.org/article/10.3389/fonc.2013.00224/full

[8] Roque TV et al. Analysis of the Hexane Loss in a Vegetable Oil Extraction Unit. https://fenix.tecnico.ulisboa.pt/downloadFile/1126295043834814/Artigo_TeresaRoque69452.pdf

[9] Tufekci KU et al. 2012. Advances in Protein Chemistry and Structural Biology. Inflammation in Parkinson’s disease. https://www.ncbi.nlm.nih.gov/pubmed/22814707

[10] Safia Danovi. Cancer Research UK. February 1, 2013. Feeling the heat -– the link between inflammation and cancer. http://scienceblog.cancerresearchuk.org/2013/02/01/feeling-the-heat-the-link-between-inflammation-and-cancer/


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