Canola oil is not a naturally occurring oil but is manufactured from a cultivar of rapeseed. While there are several companies and even governments that promote this oil, there are also several health implications.
Canola is a Genetically Modified (GM) seed
Today, more than 80% of canola crop comes from GM seeds. There have been no long term studies to prove the safety of GM foods. In fact, more and more scientific studies reveal that GM foods are dangerous to health.
It contains Trans Fats
According to Mary G. Enig, Ph.D, a top researcher on trans fats, Canola oil is a source of trans fatty acids; sometimes at very high levels, because it has to be partially hydrogenated or refined before it is used commercially. Research done at the University of Florida- Gainesville found that Canola oil contains as much as 4.6% trans fats (plastic "trans" isomers) due to the refining process. It is a well known fact that trans fats created by the hydrogenation process are very bad for health and have been banned in New York and other states in the U.S.
It is not suitable for heating at high temperatures
Much of the Canola oil is unsaturated, as much as 93%. The highly unsaturated oils get rancid when they are exposed oxygen or light or heated at high temperatures. Upon consumption, these rancid oils cause free radical generation in the body. Free radicals damage the cells and organs of the body, causing chronic diseases such as Diabetes, Cancer, Heart Disease, Arthritis, Autoimmune disease, etc. in the long term.
Controversy about Omega-3 in Canola oil
It is touted as a healthy oil by some people because of its high content (10%) of omega-3 fats. According to Dr. Enig, unhydrogenated canola oil that has been refined by steam distillation loses a substantial portion of its omega-3 due to isomerization. Also, omega-3 fats, being unsaturated, are extremely susceptible to damage from heat, light, and oxygen. When exposed to these elements for long, they become oxidized and turn the oil rancid.
On January 26, 1998 Omega Nutrition, one of the major producers of organic, cold pressed oils published a press release. The release states that if you are cooking with Canola oil of any quality, you might as well be using margarine (which is bad for health).
Studies done in Canada discovered that when rats were fed canola oil as the sole source of fat, they had high blood pressure and shortened life-spans due to the increased risk of a stroke. It also causes vitamin E deficiency and undesirable changes in the blood platelets which can lead to blood hemorrhage.
References
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