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How bad is canola oil? Most canola oil is genetically modified. Some is processed using hexane. But it is possible to obtain organic (not genetically modified) canola that is made using only pressure and mild heat (around 100 degrees F which is well below its smoke point). Rapeseed in it's natural version has toxins, but crossbreeding in the 60s (not GMO) was able to produce strains with very little toxin. Many other types of veggies have been similarly cross bred over many generations and are commonly eaten despite low levels of some toxins. The toxins in the canola version of rapeseed are the same toxins that exist in low levels in other mustard plants of the same family like kale, broccoli, etc so it's not like we don't already eat it at times. Canola oil can be extracted from the seed using only mild heat and pressure. No chemicals, bleaching or deodorizing is needed as far as I can tell. Unlike other seed oils, Canola has a good omega 3/6 ratio. It's 32% PUFA but mostly MUFA. Canola will certainly not be on my list of super healthy foods, but I do wonder if a little bit once in a while may not be worth worrying about. The only reason I am thinking about it at all is because there are some very tasty salad dressings made with canola. Opinions? Have I forgotten something? (yes, I know, it's a seeeeeeeeeed!)

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2 
 Eva ! We both know that ratio is more or less wortheless. Amounts ! – Ikco Nov 1 2010 at 13:29

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I've read in several sources that even "cold pressed" canola is rancid because the pressing process generates its own heat due to the friction of pressing. It then has to be bleached and refined to get rid of the rancid smell. The fact that it's rancid, and the additives used to cover this up, make it hugely inflammatory. This is true of any vegetable oil, not just canola, because seed oils are volatile compared to oils from hotter climates like olive, coconut, macadamia, etc. I avoid all seed oils and don't miss them much.

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Is this true though? I saw some recipes on how to make it and the heat produced was less than half of it's smoke point. Plus I could find nothing on bleaching or deodorizing. Now for other oils, like corn oil, I found PLENTY on bleaching and deodorizing. – Eva Nov 2 2010 at 2:40
I read the something similar, but it was a homemade recipe. I also read that you can buy small bottles of various seed oils (including canola) that have been pressed under refrigeration with very little pressure and extrusion. The resulting product would be expensive and need to be refrigerated from cradle to grave, similar to flax seed oil. The point in the literature I saw was that a bottle of canola oil can say "cold pressed" and still be rancid, bleached, and deodorized while giving people a false sense of security. I used to buy Spectrum canola, but it was no better than the rest. – Lacey Nov 2 2010 at 13:11
Eva, ran out of room above, but here's a link from Eades that might help: proteinpower.com/drmike/uncategorized/… – Lacey Nov 2 2010 at 13:16
Apparently rapeseed is just kind of stinky naturally. "Canola oil is a little different story. Canola oil as it comes from the rapeseed (canola oil is really rapeseed oil, but since ‘rape’ is a highly charged word producers of rapeseed oil call it canola oil) has a strong, extremely unpleasant odor. During the deodorization process a portion of the canola oil undergoes partial hydrogenation, a fact published in a couple of technical oil processing papers. Since the oil isn’t hydrogenated on purpose, but secondarily as a by product of deodorization, canola oil has gotten a pass." – Lacey Nov 2 2010 at 13:20
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Here's what I have to say about canola oil...

http://www.balancedbites.com/2010/06/canola-oil-may-be-paleo-diet-approved.html

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Actually, canola was cross bred the old fashioned way to reduce toxins in the 60s. More recently, GMO versions also came online but you can still buy 'organic' not GMO versions in which solvents and what not are not used and more natural methods are used. Even coconut oil can be made unhealthy if processed wrong. – Eva Nov 1 2010 at 3:27
Yeah, I hope Mary Enig didn't say "Canola oil was produced by genetically modifying the parent rapeseed so that the monounsaturated fatty acid would be oleic acid instead of another monounsaturated fatty acid caled erucic acid." GMOing happened much after canola started, and for different reasons than reducing erucic acid. Also, can you explain how oxidized oils are more like a plastic than a food? – Kamal♦ Nov 1 2010 at 13:12
IF I quoted her, I quoted her... Oxidized oils- the plastic reference is talking about their chemical structure -- did I say oxidized oils were more like plastic or hydrogenated? I meant to say hydrogenated... I'll re-read my post :) – Diane at Balanced Bites Nov 1 2010 at 14:39
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Canola oil is a goitrogen. It disrupts the healthy functioning of the thyroid gland by blocking the absorption of iodine and conversion into thyroid hormone. Avoid canola oil like the plague if you are hypothyroid.

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What component is responsible for this? – Matt Jun 18 at 23:48
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A local farm to where I live in Sussex makes this

http://www.sussexgold.co.uk/da/87445

It is lovely colour and my local butcher sells it - but I prefer to buy fat and render it down into lard!

I do wonder if it would be a good source of vitamin E, however. I have thought of making mayonnaise using it.

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32 percent pufa? Thats high. I believe it also has trans fats. Not sure where I read that though. Make the salad dressing with a better oil, or don't at all.

Bread, pizza, and cake all taste good too...

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Those all screw up my eating and appetite control so they are not the same for me. Ranch dressing does not screw up my appetite control. Therefore, for me at least, it is a lesser evil. – Eva Nov 2 2010 at 2:42
If it's been hydrogenated as per use in cookies or some such, or if it has been heated beyond smoke point, then yes. Otherwise, I don't think so. But they only hydrogenate stuff if they want it sold at room temp and they must label it as such. I'd definitely steer clear of anything hydrogenated. – Eva Nov 2 2010 at 2:49
You could probably do worse then, but I still wouldn't eat it. I might save it for a trip to a nice restaurant though. – mari Nov 2 2010 at 11:27
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I am NO expert, but:

"The name "canola" was derived from "Canadian oil, low acid" in 1978" (It's a made up thing, in other words.)

A product known as LEAR (for low erucic acid rapeseed) derived from cross-breeding of multiple lines of Brassica juncea is also referred to as canola oil and is considered safe for consumption."

Words like "derived" and "safe for consumption" make me leery. More and more, if something I pick up in the grocery store has canola oil in it, I put it back.

Seems like there are a lot of good fats out there that are not so dodgy.

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 They didn't use the word 'Rapeseed' simply because Americans don't like the word 'rape.' The funny part is this is the third version I have yet heard about how they derived the word 'Canola' instead, hehe. Also, almost every fruit and vegetable you eat has been 'derived from cross breeding,' so that doesn't mean a lot all by itself. WHat I am interested in is the science and the facts. I don't know a lot about canola production and that is why I am asking. – Eva Nov 2 2010 at 2:45

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