The DIRTY Truth about Canola Oil...

Have you been lied to about the health benefits of canola oil (CO)?

Canola Oil & The DIRTY Truth By Mike Geary - Certified Nutrition Specialist
Best-Selling Author: The Fat-Burning Kitchen & The Top 101 Foods that FIGHT Aging

A Tall Container Of Canola Oil, It Looks Yellowish

If you have been following my fitness newsletters for some time, you may have noticed that I NEVER include canola oil(CO) in any of my recipes or any of my lists of healthy foods. 

Many people have asked me why, because all they hear in the mainstream media is that CO is "heart healthy" and a good source of monounsaturated fats similar to olive oil. 

Well, first of all, you need to realize that much of what you hear about CO in the mainstream media has been influenced by heavy handed marketing tactics by big food companies. (CO) is cheap for them to produce so they want to fool you into thinking it is a "health oil" so that people, restaurants, etc. will buy it up as their main oil of choice. 

The dirty truth about (CO) is...

Yes, it is true that canola oil(CO) is high in monounsaturates, but let me explain why canola oil is anything but "healthy"

CO is made from something called rapeseed. Rapeseed actually had to be bred over the years to reduce the percentage of problematic component of rapeseed, which is erucic acid. 

Important note on canola oil "urban legends": There is a problem with most websites that DEFEND CO, saying that internet "urban legends" on the dangers of CO are unfounded. The problem is that these websites that defend CO ONLY talk about the issue of erucic acid. The issue of erucic acid IS an urban legend, because erucic acid has been bred out to very low levels over the years, so it is a non-issue. 

However, these websites that defend CO are barking up the wrong tree because they do not address the issue of the processing of CO and oxidation of the polyunsaturated component of CO, and formation of large amounts of free radicals, which is what makes it unhealthy for human consumption, and why it causes massive inflammation in your body and harms your cell membranes. 

THAT IS the real issue that they either do not understand (because they are not nutrition experts) or are simply ignoring. 

Let us look at the REAL issues with canola oil:

CO typically ranges between 55-65% monounsaturated fat and between 28-35% polyunsaturated fat, with just a small amount of saturated fat. 

While we have been led to believe that high monounsaturated fat oils are good for us (which they are in the case of virgin olive oil, avocados or from unprocessed nuts or seeds), the fact is that canola oil has more detriments that it does benefits. 

As you may have heard me talk about in other newsletters or popular articles, one of the biggest problems with highly processed and refined vegetable oils such as corn oil, soybean oil, and yes, even CO, is that the polyunsaturated component of the oil is highly unstable under heat, light, solvents, and pressure, and this heavily oxidizes the polyunsaturates which increases free radicals in your body. 

The end result of all of this refining and processing are oils that are highly inflammatory in your body when you ingest them, damaging your cell membranes, contributing to heart disease, weight gain, and other degenerative diseases. 

The reason that extra virgin olive oil  is good for you is that it is generally cold pressed without the use of heat and solvents to aid extraction, and also contains MUCH LESS polyunsaturated fats than CO, so is therefore more stable. Extra virgin olive oil also contains important antioxidants that help protect the stability of the oil.

CO, on the other, is typically extracted and refined using high heat, pressure, and petroleum solvents such as hexane. Most CO undergoes a process of caustic refining, degumming, bleaching, and deoderization, all using high heat and questionable chemicals. 

Does CO even have trans fats?

Even worse, all of this high heat, high pressure processing with solvents actually forces some of the omega-3 content of CO to be transformed into trans fats.

According to Dr. Mary Enig, PhD, and Nutritional Biochemist, "Although the Canadian government lists the trans fat content of canola at a minimal 0.2 percent, research at the University of Florida at Gainesville, found trans fat levels as high as 4.6 percent in commercial liquid canola oil." 

And this is the crap that they are marketing to you as a "healthy oil!"

As you can see from the details above on how canola oil is processed, it is barely any healthier for you than other junk vegetable oils like soybean oil or corn oil. The bottom line is that it is an inflammatory oil in your body and should be avoided as much as possible. 

The only CO that might be reasonable is if you see that is is "cold pressed" and organic. Most canola oil is NOT cold pressed or organic, so you might as well choose oils that you know are healthier. 

Your best bets are these truly healthy oils:

  • extra virgin olive oil (EVOO) - for lower temperature cooking or used a a healthy salad dressing oil
  • Udo's Choice Oil Blend - NEVER use this for cooking as it has a high polyunsaturated fat content (therefore heat destroys the benefits of this oil, and increases its inflammatory properties), but it is a cold processed blend of healthy oils that mixes well with olive oil for salad dressings. 
  • Virgin coconut oil - great for all temperatures of cooking due to its super high stability under heat. A great source of healthy saturated fats in the form of medium chain triglycerides (MCTs), one of which is Lauric Acid, which helps support the immune system and is lacking in most western diets. 
  • Organic grass-fed butter - I like to use a mix of grass-fed butter, coconut oil, and sometimes a small bit of olive oil for most of my cooking. Grass-fed butter is a great source of the healthy fat, CLA, which has even been shown in studies to have muscle building and fat burning properties, along with anti-cancer properties. Grass-fed butter also has a much healthier omega-6 to omega-3 ratio than standard butter at your grocery store. Kerrygold Irish butter is my favorite grass-fed butter, and Organic Valley pasture-raised is my 2nd favorite! 
  • Macadamia nut oil & avocado oil - Both of these oils have a high ratio of monounsaturated fat making them moderately stable for use with heat. These are much healthier oils than canola or other vegetable oils. 

Now you know to NOT be fooled by food labels claiming that they contain "healthy canola oil" you can see, this could not be further from the truth! Choose some of the healthier options above and your body will thank you! 

On the next page, I will show you why you should STOP eating whole wheat bread, energy bars, soy milk, homogenized milk, and certain cereals if you want to stay lean and avoid diseases such as heart disease, cancer and you will discover the popular restaurant plant-based "side dish" that CAUSES heart attacks according to one published study: 

› The DIRTY Truth about Canola Oil
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