Canola Oil. Sounds healthy, doesn’t it?
Canola oil is a triumph of marketing over facts. It’s actually rapeseed oil (from the rapeseed plant), but was renamed for obvious reasons.
Rapeseed oil is pretty disgusting stuff. In its natural state, it’s an ugly greenish color. It also has a high concentration of erucic acid, which may cause heart damage.
To turn it into something marketable, manufacturers remove the erucic acid. Bleach it. Deodorize it. And degum the oil with various chemicals, including hexane, a chemical solvent.
“The canola oil found on supermarket shelves has been refined, heated, and damaged beyond repair”, writes Fred Pescatore, MD, former medical director of the Atkins Center, and author of “The Hamptons Diet”.
Because it does contain some omega-3s, it shouldn’t be heated to high heat (but frequently is). And the processing and refining of canola oil leads to the creation of extremely unhealthy trans-fats. Trans fats can be metabolically damaging in multiple ways.
Trans-fats increase the risk for heart disease, depression and other mental disorders, weight gain and embarrassing belly fat as well as lower DHA levels in the brain.
Dump this oil, and do it fast; otherwise, you may accidentally trigger your body’s “obesity response”, causing layers upon layers of stubborn fat to overtake your body.