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Canola oil (also known as rapeseed oil) has raised some concerns regarding its use in a healthy diet, particularly related to inflammation and genetic modification. Here are several reasons why you might want to consider avoiding canola oil:
1. Inflammatory Issues
Canola oil is rich in omega-6 fatty acids. While omega-6 is beneficial in moderation, excessive intake can lead to
increased inflammation in the body. The modern diet often contains an overabundance of omega-6 compared to omega-3, leading to an imbalance. A high omega-6 to omega-3 ratio is linked to chronic conditions like cardiovascular disease, diabetes, and autoimmune diseases, primarily due to prolonged, low-grade inflammation.
Canola oil’s high omega-6 content makes it more likely to contribute to inflammation compared to other oils like olive or coconut oil. Additionally, heating canola oil at high temperatures may produce oxidized compounds and free radicals, which further exacerbate inflammation and
negatively impact health.
2. Genetically Modified Organisms (GMOs)
Many canola oils are genetically modified, particularly in North America, where over 90% of canola oil is genetically engineered. The modification is typically done to improve resistance to pests or herbicides. However, there is still debate in the scientific community regarding the long-term effects of GMOs on human health.
Some studies and concerns suggest that GMOs may affect digestive health, increase allergy risks, and even disrupt the balance of gut microbiota. Growing herbicide-resistant GMO crops often leads to increased use of herbicides, such as glyphosate, which may enter the food chain. These chemicals have potential toxicity that could disrupt hormone systems and increase the risk of cancer.
3. High-Temperature Processing and Refinement
Canola oil is usually processed using high-temperature refining, degumming, bleaching, and deodorizing. These procedures can destroy natural antioxidants in the oil (such as vitamin E) and produce harmful by-products like trans fats and oxidation products. Trans fats are highly inflammatory and are linked to heart disease and other health problems. As a result, the health benefits of canola oil are often diminished during the refining process, potentially leading to the creation of harmful substances.
4. Better Alternatives
Compared to canola oil, oils rich in monounsaturated fats like olive oil or avocado oil, or those with medium-chain triglycerides like coconut oil, are generally better choices. These oils have stronger antioxidant and anti-inflammatory properties, and their fatty acid structures are better suited for human health, providing healthier fats that help avoid inflammation.
Many restaurants, even those claiming to be healthy, use canola oil—and it’s not possible to tell if they do. Only low-carb meals tend to avoid using it.