Tag Archives: erucic acid

Insane Medicine – Canola Oil – it’s healthy.

Canola oil
Canola oil

canola oils

  • Canola oil is a healthy oil useful for cooking. It is made from the crushed seeds of the canola plant (rapeseed). It has less saturated fat than other vegetable oils: Canola has 7% saturated fat, sunflower oil is 12% saturated fat, while corn oil is 13 % and olive oil is 15% saturated fat!!
  • Canola oil has more omega-3 fatty acids, in particular, alpha linoleic acid (ALA) than all other vegetable oils except flaxseed oil. ALA cannot be made by the body, and ALA has been found to decrease blood pressure, decrease inflammation and cholesterol as well. Studies have shown that switching out fats for the same amount of canola oil can decrease the incidence of heart disease!
  • Canola oil has a high smoke point. It has a smooth texture with a light flavor. As a cooking oil, it is useful in grilling and stir-frying. It can be added as a salad dressing, sauce, or marinade. It can be used to replace margarine in recipes as well.
  • Canola oil is mad from GMO plants that are low in erucic acid (causes heart damage). The plants producing canola oil have been modified to have lower concentrations of erucic acid than do wild cultivars. It is the erucic acid content that has some people worried. It turns out that the amount in canola oil is negligible. It is clear that canola oil reduces LDL and cholesterol levels in the body. That is a good thing!
  • Canola oil has 61%monounsaturated fat (equal to olive ¬†oil) and 32% polyunsaturated fat. It also contains phytosterols (beta-sitosterol), which function to decrease cholesterol. Vitamin E and K are present in canola oil as well.
  • A high ALA diet reduces the threat of myocardial infarction (heart attack) – it turns out that canola oil is high in ALA.
  • Canola oil can be used in place of butter, as well as in shortening for use in cooking, baking, sauteing, as well as in salad dressing.
  • One other concern in canola oil is the process of producing it. Hexan is used to extract the oil from the crushed seeds. This is also used to extract oil from soybeans, nuts, and olives. Most soy products and ingredients in meat analogs have hexane processing. Hexane is a neurotoxin and it is unclear if trace residues are a health hazard. However, tests on canola oil have not shown detectable amounts of hexane. The FDA does not monitor hexane levels in food and does not require food manufacturers to test for it. Hexane extraction is banned in organic products. If the food is processed by an expellor press or cold press, then the oil is physically pressed out. Of note, whole soybeans (edamame, tofu, tempeh, soy milk, soy yogurt) are hexane free.

http://www.canolainfo.org/canola/