Toss Your Canola Oil

Toss Your Canola Oil

It’s Time to Toss your Canola Oil. 

We’re always sharing ways to live a longer, healthier life, including what to keep in your cabinets and what to steer clear of. So when more research surfaced about the negative effects of Canola Oil, we sounded the alarm for everyone within a 5-mile radius (metaphorically speaking). Whether you’re reading this for the first time or don’t even know what Canola Oil is, we got you covered. The next time you’re faced with a sea of oils, you’ll know what to choose (hint–it always comes back to EVOO).

What is Canola Oil and Why is it Dangerous? 

Canola oil comes from the rapeseed plant, a flowering plant that's a member of the Brassica family, including broccoli and cabbage. First created by scientists in the early 1970’s through cross-breeding, most canola plants today have been genetically modified. To give you some context, over 90 percent of the Canadian Canola Oil crop was genetically engineered as of 2009.

While Canola Oil has been falsely marketed as healthy, low in saturated fats and a source of omega-3 fatty acids, it actually goes through extensive refinement, processing, and bleaching. Part of the process also includes deodorization in an effort to neutralize rancid odors, which then destroys the healthy omega-3 fatty acids. 

Canola along with Corn oil, Cottonseed oil, Rice bran oil, Safflower oil, and Soy oil are 8 of the most unhealthy vegetable oils. These oils are largely made up of polyunsaturated fatty acids (PUFAs), with the good-for-you fats stripped away during processing and bottled into the items you see at your grocery store. But don’t just take our word for it—check out just what goes into making Canola Oil (it’s not pretty). 

Even scarier? According to a 2017 study by ScienceDaily, Canola Oil has been linked to worsened memory and learning in association with Alzheimer’s Disease. It’s the first study to suggest that Canola Oil does more harm than good (i.e. it’s definitely not healthy). It also contains chemical compounds that increase the risk of developing cancer, contributes to heart disease, and the list goes on. 

Ok, Canola Oil is Bad News. But Why Do So Many People Use it?

A lot of the research and claims around canola are confusing. It’s considered a polyunsaturated fat, which in theory is good—until heat is applied. As stated by Harvard’s School of Public Health, most canola is chemically extracted using a solvent called hexane. When heat is applied it manipulates the oil’s molecules, removing anything remotely healthy. 

Another reason it’s so widely distributed? Cost. It’s extremely inexpensive to grow and harvest. It is also very easy to grow, due to its genetic modifications and the fact that insects steer clear of it.

Reasons to Give Extra Virgin Olive Oil Some Extra Love

Here’s our favorite part (drumroll, please)—Extra Virgin Olive Oil is the best to cook, well, just about anything with. Our Organic Everyday Extra Virgin Olive Oil stands up to heat beautifully and is able to maintain its flavor with a smoke point of over 400° F, perfect for cooking and baking. 

Like our ultra-premium Original EVOO, it’s also made from 100% Koroneiki olives harvested early in the season which preserves their naturally occurring antioxidants. It has a polyphenol content of over 470 mg/kg as measured at the time of harvest-–over 6x what you can find in an average bottle at your local supermarket. Cooking for the whole family? Our Organic Everyday Extra Virgin Olive Oil Tin (3L) is perfect for a long-lasting pantry supply. You’ll have plenty of room once you toss the Canola.