Why Canola Oil Sucks

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I was doing some online research earlier, and stumbled across an article that rated the best oils.

It was full of misinformation. The #1 oil for cooking was canola oil, which is one of the WORST types of oil to have.

I’m a Canola-hater for several reasons…

1) During processing, they are chemically removed, sprayed, altered and heated. Not cool. Many canola oils are treated multiple times – meaning they’re exposed to the chemicals multiple times.

2) Polyunsaturated fats make up 30% of canola oil. The problem is that polyunsaturated fats are VERY unstable, and oxidise easily in the body. This creates inflammation and mutation in your cells. Inflammation is the start of ALL disease, so it makes sense to avoid ANYTHING that is known to increase inflammation.

3) They are produced in a factory from crops, which have most likely been sprayed with toxins and chemicals. More nastiness.

4) Studies have linked polyunsaturated fats to a billion and one diseases and disorders, including heart disease, cancer, endometriosis and PCOS.

This article was a maintstream fitness site, so please check where you read your fitness articles and ensure they’re from a credible author.

Instead of canola oil, try either organic coconut oil or macadamia nut oil.

EVOO (Extra virgin olive oil) is my next-best choice, along with organic butter.

What’s your favourite cooking oil? Let me know in the comment below! Pete