Canola oil is often considered "bad" for health primarily because it is highly processed, rich in omega-6 fatty acids, and unstable when heated, which can lead to inflammation and oxidative stress in the body. The oil is mostly made from genetically modified rapeseed sprayed with pesticides, some of which are potential toxins. The high omega-6 content can disrupt the balance between omega-3 and omega-6 fats, promoting inflammation, a driver of chronic diseases like type 2 diabetes, heart disease, and cognitive decline. When heated, canola oil can oxidize and form harmful compounds that cause cellular damage and contribute to chronic health issues. However, some research disputes claims about inflammation caused by omega-6s in humans, and canola oil also contains healthy monounsaturated fats and omega-3s.
Key concerns with canola oil:
- Highly processed with potential pesticide residues from GMO crops.
- Contains unstable polyunsaturated fats prone to oxidation, especially when heated repeatedly.
- High in omega-6 fatty acids that may promote inflammation if consumed disproportionately to omega-3s.
- Associated in some animal studies with increased inflammation and oxidative stress.
Contrasting points:
- Canola oil has low saturated fat and contains beneficial omega-3s.
- Some studies show no significant inflammation increase from omega-6 intake in humans.
- It may provide benefits like improved cholesterol levels and insulin sensitivity.
Overall, the controversy revolves around its high processing, omega-6 content, and stability when cooking, making it less ideal compared to less processed oils lower in omega-6 fats.
