Health Coach Tip – Avoid Canola Oil
Canola oil is an extremely common oil used in processed foods, bottled salad dressings and sauces, restaurant meals and prepared foods. Many use it in their own kitchen. You’ve probably heard that it’s heart healthy and on the other hand, some say to avoid it completely.
What to do? The short answer, don’t use it. Here are some reasons why:
Approximately 90% of all canola oil is from genetically modified crops. While some scientists say GMO foods are OK for human consumption, it’s not just the food products that we need to think about, but also herbicides, such as glyphosate, used in growing and manufacturing and a whole host of other reason we like to avoid GMOs!
The process of manufacturing canola oil is referred to as RBD – refined, bleached, deodorized. Hexane and other chemicals along with high heat are used which alters the fats making them unstable and rancid.
Artificial trans fats are created during the manufacture of canola oil, and while the trans fat content is low, even a small amount can be inflammatory. Especially watch out for any canola oil that is hydrogenated or partially hydrogenated such as margarine or shortening. Also, the omega-6 to omega-3 ratio of canola oil is 2:1 which contributes to overall inflammation, Alzheimer’s disease, obesity, and heart disease. While 2:1 is not the worst, the typical American diet is already too high in omega 6s, no need to add more.
Look for “cold-pressed,” meaning that there is no heat used in the extraction process. Organic extra virgin olive oil, coconut oil, grass-fed butter and ghee are much better alternatives for human consumption – and deliciousness. (And if you are still a little afraid of adding fats to your food, check out Dr. Lipman’s article Make Friends with Fat – and Savor the Benefits)