Toxicity of Canola Oil May Result From the Seed, Source or Processing
This short video shows you the conditions under which canola oil is manufactured and produced, including the deplorable number of chemicals and bleaches added to the product to achieve the clear liquid you see on your grocery store shelves. Just the way the oil is processed should be enough to encourage you to steer clear of consuming the product. But the risk associated with canola oil doesn’t stop with processing.
The canola plant was developed from rapeseed plants by Agriculture and Agri-Food Canada and the University of Manitoba using plant breeding techniques. In fact, the Canola Council of Canada calls the development, “Canada’s greatest agricultural success story.” Rapeseed oil was originally used as a motor lubricant during World War II. Once the war ended, demand plummeted and Canada began an intensive program to make the product edible.
Before it could be ingested the erucic acid and glucosinolates had to be bred out of the plant, as they are dangerous to human health. By the late 1970s, both chemicals were reduced to lower levels, and the plant was officially accepted as consumable. In the 1980s, research focused on shelf stability of the oil, animal diets and gaining a wider consumer acceptance.
By 2012, nearly all low-erucic acid rapeseed plants were genetically engineered to increase yield. Today, what began as a motor lubricant is now one of Canada’s most profitable crops.
The erucic acid is a long-chain fatty acid that is especially irritating to mucous membranes. Consuming canola oil has been associated with the development of fibrotic lesions on the heart, lung cancer, anemia, central nervous system degenerative disorders and prostate cancer.
The featured study evaluated the effect of canola oil on brain function without identifying which characteristic of the product triggers the problems. However, as most canola oil is produced from GE seeds, using plants originally unfit for human consumption and taken through a process that injects multiple chemicals and bleaches, it isn’t surprising the study was so conclusive. (Mercola)
Dangers of Canola Oil
1. Kidney and Liver Problems
The majority of canola oil produced today is genetically modified. The side effects of GMOs in general cannot be overstated.
In a 2011 review published in Environmental Sciences Europe, 19 studies of mammals fed GMO soybeans and corn were evaluated. The 90-day trials indicated liver and kidney problems as a result of GMO foods. The kidney and liver findings actually were differentiated by sex with the kidneys being disrupted by 43.5 percent in male mammals and the liver being disrupted in female mammals by 30.8 percent. (6)
The kidneys and the liver are absolutely vital to our existence so ingesting a genetically modified food like canola oil is really not something to take lightly.
2. Life-Threatening Heart Trouble
As a monounsaturated oil, rapeseed oil has high levels of erucic acid. Erucic acid is a fatty acid that’s associated with heart damage, specifically Keshan disease, a disease that manifests itself with fibrotic lesions of the heart. Studies have shown that in areas where people are prone to Keshan, not only are selenium levels lower, but eurucic acid levels are higher. (7)
Partially hydrogenated vegetable oils like canola are also known for causing inflammation and calcification of arteries, which are well-established risk factors for coronary heart disease. (8)
3. Hypertension and Strokes
Previous studies have shown that the consumption of rapeseed oil and some other types of vegetable oils shortens the life span of stroke-prone and hypertensive animal subjects. Specifically, research carried out at the Nutrition and Toxicology Research Divisions of Ottawa discovered that rats bred to have high blood pressure and proneness to stroke died sooner when fed canola oil as the sole source of fat. Additionally, the rats fed the non-canola oil-based diets lived longer than the rats fed canola oil. (9)
Another study published in 2000 in Toxicology Letters specifically looked at the effects of canola oil on blood coagulation time or how long it takes blood to clot in stroke-prone animal subjects. The study found that there was a “canola oil-induced shortening of blood coagulation time and increased fragility in [red blood cell membranes],” which may promote the occurrence of strokes in animal subjects that are stroke-prone. (10)
4. May Retard Normal Growth
Up until recently, it was not legal to use canola oil in infant formulate. There have been what I think are valid concerns about canola oil retarding growth in children. Specifically, the euroric acid in canola oil is harmful to infants due to an inability to properly break it down. The FDA previously made the use of canola oil illegal in baby formula. However, as of a few years ago, canola oil made it to the generally recognized as safe list. (11)
Not only is it highly concerning to feed developing infants a GMO oil, but it’s also highly questionable to give them unhealthy fats. Proponents brag about canola’s overall healthy fat profile, but I don’t buy it. Now it’s being sold in the form of a baby’s first meal. Of course, I highly encourage skipping the commercial formulas and opting for breastfeeding or, if necessary, homemade baby formula.
5. Increases Intake of Unhealthy Trans Fats
According to a study published in the Journal of Food Lipids, when soybean and canola oils purchased in the U.S. were evaluated, “The trans contents were between 0.56% and 4.2% of the total fatty acids.” (12)
When canola oil undergoes hydrogenation, which it often does to become a partially hydrogenated oil, this increases its level of trans fats. These are a group of fats you want to avoid as much as possible since they’re scientifically known to increase LDL cholesterol and lower HDL cholesterol.
When you read “partially hydrogenated oil” on any food label, that guarantees there is some amount of trans fat present. This is true even when the label tells you that there is zero trans fat. How can that be? Well, if a serving contains less than 0.5 grams, the company is allowed to indicate there are no trans fats. Frustrating, I know. (13)
Trans fatty acids are hazardous byproducts of food processing and are truly health destroyers. In fact, if you decide to get rid of your canola oil, I would also stop cooking with these oils as well: corn oil, safflower oil, soy oil and vegetable oil.
6. Numerous Potential GMO Health Side Effects
I already mentioned the link between GMOs and negative liver and kidney implications, but it doesn’t stop there. According to the Center for Food Safety, there are several new and very serious health concerns and unexpected effects of genetic engineering unearthed by scientific research: (14)
- Toxicity
- Allergic reactions
- Immuno-suppression
- Cancer
- Loss of nutrition
What to Substitute for Canola Oil
So, what are the best oils for cooking? Here are the top oils I personally use as a substitute for canola oil:
1. Coconut Oil
Coconut oil is best when it’s cold-pressed and virgin. Do NOT buy refined coconut oil. Your coconut oil should smell like you’re on a beach in the Caribbean. It has a high heat threshold and contains medium-chain fatty acids that can support both fat loss and your nervous system.
2. Olive Oil
People often compare canola oil to olive oil. Olive oil wins every day of the week!
I don’t recommend it as the first option for cooking, but olive oil benefits are tremendous and at the heart of the Mediterranean diet. Look for an organic extra-virgin or cold-pressed olive oil that’s available in a darkly colored glass container. Many inferior, fake olive oils are mixed with cheaper, GMO vegetables oils so make sure it’s GMO-free. Olive oil is great in homemade salad dressings and for drizzling on finished products like cooked vegetables.
3. Ghee or Organic, Pasture-Raised Butter
Both butter and ghee benefits come from alpha lipoic acid and conjugated linoleic acid, which can promote weight loss. Also, they contain healthy short chain fatty acids and have a higher heat threshold. When buying butter, stick with organic grass-fed varieties.
4. Red Palm Oil
Red palm oil is made from the palm fruit instead of the palm kernel, and in its unrefined state, it’s high in vitamin E and beta-carotene. It’s also stable under high heat and great for cooking. Make sure when buying palm oil that it’s certified sustainable.
If for some reason you must buy canola oil, make sure that it’s organic because then it at least can’t be from genetically modified plants. It’s still illegal to use genetic engineering or modification in certified organic products. (15)
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