Whether it is store-bought salad dressings, chips or mayonnaise, it probably contains canola oil. This is without doubt one of major ingredients in the food processing industry; however, it is not a healthy one. In fact, it is one of the unhealthiest oils in the world and it can cause numerous health issues.
But, it continues being frequently used because of the low cost for growing and harvesting. It is simple for growing because of the numerous genetic modifications and because insects do not “dare” go close to it.
For the first time, canola oil was made in the early 70s as natural oil. However, in 1995, Monsanto made a GMO version of the oil and by the year of 2009, more than 90 percent of the crops of canola oil in Canada were genetically engineered.
Canola Oil Explained
Canola oil originates from a descendant of the rapeseed plant which is part of the Brassica genus, along with other veggies such as cauliflower, broccoli, kale, and cabbage. Rapeseed oil appeared on the market in the 50s; however, because of its rather strong flavour and color, it was not people’s favourite product for consumption.
Therefore, marketers decided to transform it- it was made low in erucic acid and high in oleic acid, abundant in omega3s, and with a neutral taste. Soon enough, the name rapeseed was replaced with canola, i.e. can from Canada and ola for oil.
Despite being advertised as a healthy oil, low in saturated fat and rich in omega3s, this is not the truth. Namely, canola oil is GMO, processed, and refined and thus, it can cause a long list of health problems.
If you still have doubts about removing it from your diet, continue reading the article below to learn 5 of the major health dangers associated with it.
5 Dangers of Consuming Canola Oil
- It is a hydrogenated oil
This oil is not extra virgin or cold-pressed, but refined. This manufacturing process is comprised of caustic refining, bleaching, and degumming. This involves usage of high temperatures and different chemicals which are in no way good for the body. It also undergoes a process of deodorization which eliminates most of the omega3s and transforms them into trans-fatty acids.
- It is GMO
Unfortunately, almost all of the canola oil on the market is made from GMO crops. Though genetic modification can lower the erucic acid, it elevates the oleic acid which has been linked to blood platelet abnormalities, free radical damage, higher risk of cancer, etc. The major issues linked with GMOs are toxicity, allergic reactions, and immune-suppression.
- Elevates the chance for cancer
Unfortunately, canola oil is unstable under light, pressure, and heat and this leads to oxidation and releases free radicals in the body. Namely, when you cook it, it releases high levels of dangerous compounds, including formaldehyde. In combination with free radicals, it is the ideal surrounding for cancer to start developing.
- Causes heart illness
The erucic acid in it is a monounsaturated fatty acid linked with cardiovascular damage, to be more precise, Keshan disease. Moreover, the oil may also increase the levels of inflammation and arterial calcification, the two main risks for coronary heart illness.
- Impedes healthy brain function
According to a recent study published in the Scientific Reports showed that canola oil can lead to reduction in memory and may lead to Alzheimer’s, the most common type of dementia. As it is an inflammatory food, it weakens the brain function and when there is a chronic inflammatory condition in the body, the blood vessels, cells, and tissues are being attacked rather than being protected. This may contribute to brain fog, depression, loss of memory, ADHD, and more.
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