The “Healthy” Cooking Oil to Never Eat

March 5, 2013 | By | 23 Comments

Millions of people believe this oil is healthy when it may in fact be causing them harm. Are you one of them? Read on to find out…

If you found out there was a cooking oil that was low in saturated fat and improved your cholesterol profile, you’d probably consider it healthy. Furthermore, you’d start eating it with many of your foods. Not only that, you’d feel good about yourself since you’d be doing right by your body.

Now, what if you discovered that it was genetically modified and heavily processed. Why is it processed, you ask? Because in its natural form it’s toxic enough to kill you. So, tell me: with this additional information… would you still consider this a healthy food to eat?

Probably not. Unfortunately, millions of people don’t know the full story of such a cooking oil. Sadly, they continue to eat it in mass quantities and could be causing all sorts of harm to their system.

So, what is this supposedly “healthy” oil you should never eat?

Canola oil – one of the most controversial foods, ranking right up there with high fructose corn syrup. Proponents insist that it’s one of the best oils available, while detractors swear it’s death in a bottle.

Given that, let’s examine both sides of the argument…

For starters, what is canola oil? It’s an oil derived from the rapeseed – a part of the mustard family. Now, it’s interesting to note that rapeseed was banned by the FDA in 1956 because it was deemed too toxic for human consumption.

Because of this, Canadian growers (canola is one of Canada’s largest exports) bred a new type of rapeseed with much lower levels of erucic acid – the actual toxin. The end product is what is now known as canola oil.

It’s low in saturated fat and has an omega-6 to omega-3 ratio of 2:1. This is very good as it is an anti-inflammatory ratio. Furthermore, canola has been shown to reduce LDL (“bad”) cholesterol. Based on this you’d assume that it’s good for your health. And many people make this assumption and eat it often.

But here’s something to consider…

In order for canola oil to be fit for human consumption it undergoes heavy processing. I’m not going to bore you with the details here. Suffice to say it’s exposed to several harsh chemicals before it lands on your plate.

In fact, researchers at the University of Florida – Gainesville have concluded that as much as 4.6% of the fats in canola have become (deadly) trans-fats due to the refining process it undergoes to decrease its toxicity. To add insult to injury, the majority of canola is genetically modified – but that’s a whole other can of worms we’re not going to open at this time.

Now, as a health-conscious person I’m sure you’ll do your own research – as you should. Never take anyone’s sole opinion as fact. And while you’re researching this matter, you’ll come across several different opinions. Again, some people believe it’s the healthiest stuff on Earth – others will advise you to steer clear.

Obviously I’m in the latter camp and I strongly believe you should join us. Here’s why…

Let’s just say that canola oil is not bad for you. With so much controversy, it’s hard to know who to trust. But for argument’s sake, let’s pretend that it’s not only harmless, but good for you as well.

Now, if it was the only available cooking oil, I’d say go ahead and use it. But it’s not. You have a choice. A much healthier choice that EVERYONE agrees is healthy: extra virgin olive oil. It comes with all the benefits that canola supposedly does and it’s virtually unprocessed.

Given this, why would you ever take part in the canola debate and potentially risk your health? Choose the superior product – olive oil – and rest easy knowing you’re definitely doing your body good.

5 Foods to Never Eat (If You Want a Flat Stomach)


Filed in: Dieting Myths & Mistakes

Comments (23)

  1. Ian Norman

    OK, so no canola oil – not that we were using it anyway. But nor do we use olive oil, whether for cooking or in any kind of salad dressing. Instead we use organic extra virgin coconut oil, which has a really great taste, and has been trumpeted a good deal in online and printed media. Is there a consensus on this oil? Are we just wasting money, given the ready availability of olive oil? Or are there distinct benefits to coconut oil?

  2. Marion Hester

    which is best,extra virgin olive oil or coconut oil ?

  3. Margaret Weadick

    What James Ward is saying to all of us is that processed oil and food is bad and stick to non processed as much as possible. Makes sense totally.

  4. Guy Vitale

    Tried canola oil once tasted like petroleum oil to me threw it all away

  5. Laurie Perry

    As a side question…what about butter?

  6. Don Broadhurst

    The problem with olive oil is that it has a low burn point. When using oil to cook with olive oil will tend to burn too quickly. What are the other options? I love stir fry vegetables.

    • Jen C

      I’ve used canola oil for quite a while because it has no flavor, and olive oil seems to go bad on me before I use it. And same here on the flash point. I’m checking out grape seed oil and safflower oil. I’m told these are better for that. I’ve never used coconut oil. It has more saturated fat than butter! I’m waiting for studies to change their minds about that one!

      • Rosalyn Frazier

        Try avocado oil. I get mine at Costco. It has a very high flashpoint. I love it!

    • Judith Brown

      Hi Don,

      Being originally from the Mediterranean I can answer your question. If you are sautéing with olive oil; first heat the pan/skillet etc and when hot then drop a tbsp. of olive oil. It will immediately get to the intended temperature, lower the heat. Olive oil has more emulsion than normal oil and it seems to “spread” on the warm pan unlike other oils. To deep fry: bring to the temperature and then turn down. As soon as food hits it, it automatically lowers the temperature, but unlike other oils it also keeps a more steady temperature.

  7. The book says extra virgin olive oil. Am I wrong now in using it?

  8. Diana Wood

    I have been using extra virgin Olive oil. But sometimes I will use coconut oil.I never liked canola oil.

  9. Julie Urbank

    I use extra Virginia olive oil most everyday while cooking vegetables. I love it.

  10. Katie strohmayer

    How about Avocado oil?

  11. Minedga Archilla-McNamee

    If it is “processed” do not use it!

  12. Judith Lacombe

    Sorry, in the above post, I meant to say it is Carrington Farms pure, unrefined, cold pressed 100% organic extra virgin coconut oil.

    Sorry for the typo!


  13. I used olive oil with my stir fry dish and love it as a matter of fact i used it in everything i cook.

  14. Highly educational, looking forth to coming back again

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