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Canola Oil

Canola Field

Canola Field (Photo credit: Frank Kehren)

This oil has pervaded our diets in the last 15 years or so. It’s now used instead of olive oil and many other beneficial fat sources. It’s being marketed as healthy. What it is is cheap. Or at least cheaper than many oils but make no mistake…it is NOT healthy. Here’s an excerpt about it. ‘Can’ stands for Canada as we are the country that developed it:( It’s real name is Rapeseed.

Canola Oil contains 5% saturated fat, 57% oleic acid, 23% omega-6 and 10%-15% omega-3. The newest oil on the market, canola oil was developed from the rapeseed, a member of the mustard family. Rapeseed is unsuited to human consumption because it contains a very-long-chain fatty acid called erucic acid, which under some circumstances is associated with fibrotic heart lesions. Canola oil was bred to contain little if any erucic acid and has drawn the attention of nutritionists because of its high oleic acid content. But there are some indications that canola oil presents dangers of its own. It has 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 low in saturated fat.

Nourishing Traditions: The Cookbook that Challenges the Politically Correct Dictocrats. Sally Fallon

 
 

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