Canola Oil

November 15, 2011 | Processed Food | 2 Comments »

Canola oil was developed from the rape see, a member of the mustard family. Rape seed is considered unsuited to human consumption because it contains a long-chain fatty acid called erucic acid, which under some circumstances is associated with fibrotic heart lesions. Canola oil has a high sulphur content and goes rancid easily. Baked goods made with canola oil develop mold very quickly.

During the deodorizing process, the omega-3 fatty acids of processed canola oil are transformed into trans fatty acids, similar to those in margarine and possibly more dangerous. A recent study indicates that “heart healthy” canola oil actually creates a deficiency of vitamin E, a vitamin required for a healthy cardiovascular system. Other studies indicate that even low-erucic-acid canola oil causes heart lesions particularly when the diet is also low in saturated fat.

Sally Fallon, Nourishing Traditions.

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2 Responses to “Canola Oil”

  1. Evelyn says:

    This is good information. I never knew this about Canola oil. I’m glad that I don’t use it.

    Thanks for sharing!


  2. Carolyn says:

    Evelyn, you are very welcome. I am also glad you don’t use it.

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