If you’re even remotely into cooking, you’ve undoubtedly heard of the canola oil. While this popular vegetable-based oil is touted for its supposed benefits, health-conscious people shun the oil altogether for its potential negative effects on health. But what exactly makes canola oil so bad in their eyes (and taste buds)?

Can you count on canola?

Canola oil is made from a variant of rapeseed (Brassica napus), which normally harbors toxic compounds called glucosinolates and erucic acid. This genetic change allows the oil to be safe for consumption.

While canola oil is often praised by chefs and home cooks alike for its high smoke point, this oil isn’t without controversy.

One of the biggest concerns regarding canola is the fact that it is produced using genetically modified crops (GMOs). Canola was developed by scientists in Canada to create an edible version of the rapeseed plant, hence its namesake stemming from “Can” or Canada and “ola” or oil.

These plants are then genetically modified to improve oil quality and increase their tolerance to various herbicides, specifically to the herbicide glyphosate. This resistance has led to concerns regarding the overuse of these weed killers on canola plants due to their resistance. Research shows that glyphosate is a known carcinogen and could cause birth defects in humans.

Another concern people have over canola oil is their omega-6 fatty acid content. While canola is marketed as one of the healthiest oils due to low levels of saturated fats, it’s high omega-6 content can cause an imbalance between omega-6 and omega-3. Research shows that omega-6 rich diets can cause a variety of negative health effects, including an increased risk of obesity.

People often forgo using canola oil in cooking because of claims that this oil could increase inflammation. A study published in the Journal of Agricultural and Food Chemistry found that rats who consumed oils like canola oil and soybean oil showed increased signs of inflammation and oxidative stress. This oxidative stress refers to the imbalance between free radicals — which are known to cause inflammation — and antioxidants, which slow down or even prevent the damage done by free radicals.

Healthy alternatives to canola oil

Due to the many controversies surrounding canola oil, many seek to find alternatives for their culinary needs. Thankfully, there are still plenty of oils available that are significantly healthier and have a better balance of fatty acids. Below you can find a list of a few examples:

1. Olive oil. Undoubtedly one of the most popular healthy oils around, extra virgin olive oil is both unprocessed and unrefined. While it does have its own earthy flavor, this can further enhance your foods compared to the plain taste canola has.

2. Coconut oil. Don’t let the saturated fat level fool you, most of these fats are lauric acid, which can bring positive effects to cardiovascular health when consumed in moderation.

3. Avocado oil. This fruity oil is contains high levels of monounsaturated fatty acids and can promote healthy cholesterol levels. Like canola oil, it also has a high smoke point which makes it ideal for high-temperature cooking, including stir-frying and searing.

4. Flaxseed oil. While flaxseed oil isn’t suitable for cooking, it can be used as an alternative to canola oil when talking about salad dressings and garnish. It harbors a nutty flavor and has plenty of omega-3 fatty acids which make this oil very healthy.

While the ads and marketing campaigns say otherwise, it would be wise to treat canola oil with caution due to the varying opinions regarding this specific oil. Instead, you could always choose oils that are scientifically proven to be healthy.

Sources:

Healthline.com 1

Healthline.com 2

CanolaCouncil.org

EHJournal.BiomedCentral.com

MDPI.com

Pubs.ACS.org

OrganicFacts.net

EverydayHealth.com

Academic.OUP.com