Ever wonder exactly what IS the omnipresent 'canola oil'? I have. When I was studying at the Institute for Integrative Nutrition (IIN) in 2008 the myriad of teachers had for the most part said it was no good. And us health-nut-wellness-seeking type students had all but demonized this slick processed-food fixture. But certainly we can't run around telling people to eat this and not that without giving reasons. I mean, we find this stuff in EVERYTHING…in junk food of course (crackers, chips, cookies ect.), but also ‘health foods’ like granola, soymilk and organic salad dressings. So I did you all the favor of sleuthing around and finding out the deets on why this oil should be on your 'no thank-you' list. (You're welcome-Happy Holidays!)What is it? I have never heard of a Canola plant.
Canola oil is hydrogenated rapeseed oil. The rapeseed plant is a member of the mustard family and rapeseed oil is a potent pesticide. It also contains high levels of euric acid which is toxic to people (and why rapeseed oil as-is could never be used for human consumption. More on this below).
So why is it called Canola oil?
Rapeseed oil is a Canadian export product; it is the CANada Oil-Low Acid, hence, Canola. So
the word itself is an acronym. (I LOVE acronyms! Of course they are much more useful for names of organizations and helpful reminders rather than euphemisms for crappy products, for example CANOLA versus Hydrogenated Rapeseed Oil).
So why is it bad for my health?
1. Heart Health: Sally Fallon (of the Weston Price Foundation author of Nourishing Traditions) notes that "heart healthy" canola oil actually creates a deficiency of Vitamin E in the body, which is essential to cardiovascular health. This was also reported in Nutrition Research, 1997, Volume 17. I will explain other heart-health implications below, but the Vit. E issue coupled with the inflammation it can cause makes this stuff is REALLY bad for people with heart troubles.
2. Hidden Trans-Fat: Like all modern vegetable oils, canola oil goes through the process of refining, bleaching and de-gumming--all of which utilize high temperatures or chemicals of questionable safety. And because canola oil is high in omega-3 fatty acids, which easily become rancid and foul-smelling when heated, it must be deodorized. The deodorization process removes much of the now-rancid omega-3s when turning them into trans fatty acids. (Hydrogenation makes oils more shelf-stable). So then we are not only eating a rancid oil, but trans-fat too! Research at the University of Florida -Gainesville determined that as much as 4.6% of the fatty acids in canola are trans fats formed in the refining process.
1. Heart Health: Sally Fallon (of the Weston Price Foundation author of Nourishing Traditions) notes that "heart healthy" canola oil actually creates a deficiency of Vitamin E in the body, which is essential to cardiovascular health. This was also reported in Nutrition Research, 1997, Volume 17. I will explain other heart-health implications below, but the Vit. E issue coupled with the inflammation it can cause makes this stuff is REALLY bad for people with heart troubles.
2. Hidden Trans-Fat: Like all modern vegetable oils, canola oil goes through the process of refining, bleaching and de-gumming--all of which utilize high temperatures or chemicals of questionable safety. And because canola oil is high in omega-3 fatty acids, which easily become rancid and foul-smelling when heated, it must be deodorized. The deodorization process removes much of the now-rancid omega-3s when turning them into trans fatty acids. (Hydrogenation makes oils more shelf-stable). So then we are not only eating a rancid oil, but trans-fat too! Research at the University of Florida -Gainesville determined that as much as 4.6% of the fatty acids in canola are trans fats formed in the refining process.
3. The Omega-6 Issues: In the process described above, we noted that the naturally-occurring Omega-3 fatty acids go rancid. This in turn makes them Omega-6 fatty acids. There has been a lot in the news on these EFAs. Many products on the grocery store shelf are even advertising that they are high in Omega-3s. (It's the new 'low-carb'). While both Omega-3 and Omega-6 fatty acids ARE essential, it is the balance of these two that create health or havoc in the body. When our levels of Omega-6 are too high we experience what is called 'Low-Level Chronic Inflammation'. This can manifest in individuals differently with the most common diseases being arthritis, chronic fatigue and obesity but ranging into heart disease, and even cancer. When the body is in a constant state of having to 'put out the fire' of inflammation, it puts the immune system into over-drive leaving other systems (like healthy-cell building, healthy digestion, energy for positive thinking and so depression/anxiety ect.) to falter. This can be remedied by upping the intake of Omega-3s. However, the high levels of the Omega-6 in the modern diet make it important to also be reducing them.
Hopefully this clears up any confusion regarding canola oil. It is hardly edible. Look for healthier oils like coconut or palm for frying and olive, sesame, or sunflower for sauteing and baking. And when buying any foods that come with an ingredient list, be sure to check for Canola! Unfortunately, most vegetables oil (corn, safflower, soybean ect) all go through this same refining process and are therefore less than desirable for human nutrition and health. Look for oils to be cold-pressed.
And one more thing: about cottonseed oil…were we meant to eat cotton?!?!
Bottom Line: Keep it simple with less processed foods! Choose healthier oils! Love your Self.
OM Tat Sat.
***Looking for some help with your diet and nutrition in the new year? Hire me!
Great, informative post.
ReplyDeleteOne minor correction—the toxic acid found in grapeseed plants is erucic acid (not euric acid).