Is Canola Oil Really Bad For You?
As a genetically engineered plant that was developed in Canada, canola oil is derived from the rapeseed plant.
Take note that the rapeseed plant is a member of the mustard family.
It has been utilized extensively in different parts of the globe such as Japan, India and China.
Before the plant was engineered genetically, almost two-thirds were erucic acid.
It was discovered that erucic acid remained linked with Keshan’s disease which is a disorder that is recognized by fibrous lesion developing in the heart.
Back in 1970, a new variety of rapeseed produced monounsaturated oil that contains less amount of erucic acid.
The newly produced oil was called as LEAR oil.
The best part about canola oil is that it was marketed as oil with minimal amounts of saturated fat as well as high in monounsaturated fat.
Diets that are rich in saturated fats were responsible for the increasing incidence of heart diseases.
Based on studies that involved a customary Mediterranean diet that is naturally high in monounsaturated fats, it points to the lower rates of both heart disease and cancer.
Obviously, canola oil is packed with the highly beneficial omega-3 fatty acid.
This is the reason why it was marketed as a healthy solution in the market.
It is a known fact that the polyunsaturated oils were under close inspection yet research that involved olive oil which was monounsaturated oil can provide health benefits and helps with the prevention of diseases.
Since canola oil is monounsaturated oil, it is considered as a better option than sunflower, safflower and corn oil.
Overall, canola oil for the most part is tasteless, thus making it the best choice for baked products.
Just like other products out there, there were issues that canola is bad for the health….
Even though canola oil created a big buzz in the market and took it by storm, it was due to the fact that it was not costly to produce, unlike with olive oil.
Throughout the years, olive oil has a long history of well-documented health benefits.
The problem with olive oil is that there is not enough olive oil to comply with the needs of society.
Additionally, olive oil is costly if it will be used in several processed foods. Canola oil was able to fill in this need that makes it a widespread form of monounsaturated oil.
It is a known fact that olive oil has been the gold standard which was highly documented with extensive research.
The oil industry is now promoting canola oil as an equal option to olive oil.
This is considered misleading since studies on the health effects of canola oil is not yet fully documented.
Aside from the genetic modification, the process of producing canola oil can be considered disturbing.
The procedure typically involves a combination of high-temperature mechanical squashing and solvent extract, usually utilizing hexane.
Take note that even after extensive refinement, there are still traces of the solvent remaining.
Just like majority of vegetable oils, canola oil undergoes through the process of degumming, bleaching, deodorizing and corrosive refining at high temperatures.
It can alter the omega-3 content in the oil and can even increase the trans-fat level.