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.