what I meant is that there is no canola plant, as Sunkacola and other members point out on here, it is from rapeseed.
Well, this cultivar of rapeseed is a plant that has been given the new name, because it is not only edible, but healthy.
All the plants we eat are cultivars of other plants.
The problem with canola, from what I've read, and I know there is a lot of misinformation and incomplete facts out there
Misinformation on social media I think is just cos it's complex. And incomplete will always be the case - but I'm all for trying to complete it and get down to finding agreement or a point where it's just about opinions.
(I'm taking it from Science Direct, Nutrition and Food Grains),
A collection of snippets from a variety of science sources, which are unanimous in their praise of canola, "ideal", "very healthy", "the most healthy", "Many dietitians believe that canola oil could be considered the healthiest edible oil."
When used for shelf food, manufacturers blend in a synthetic antioxidant, TBHQ, or natural antioxidants such as rosemary or tocopherols.
Good to avoid TBHQ as a food additive, wheresoever; rosemary and tocopherols (vitamin E) are great additives.
The degradation of linolenic acid during frying tends to produce a painty, fishy after taste.
Taste, not health, quoted as a reason for developing further cultivars of the canola-form of rapeseed - no problem.
There are other pages which delve into the problems more directly, like hexane for extraction vs. cold pressed, trans-fats which are roughly the same as in other oils, very low level.
Bottom line is to try to buy only buy βcold-pressed,β βunrefined,β βvirgin,β and only from reputable brand.
Whenever I consulted dieticians, nutritionists and other healthcare professionals, the consistent message to me has been that canola oil and sunflower oil is unhealthy.
But why, and were they praps misinformed...? I think that it's only the comparatively high amount of omega 6, double that of omega 3, whilst it should be less. Whilst Bruce Hoffman, a functional doc I very much respect, stresses omega 6 is also important. Just there's already too much of it in the "typical" American diet, the ratio is 15 to 1. But for people that generally eat healthy, a bit more omega 6 is OK, and it's important to get lots of omega 3. Too much omega 6 would cause inflammation, so it's eating all the really unhealthy stuff that does so, pointing specifically to canola is eyewashing.
On the other hand Hoffman, recommends cooking with things like coconut oil. This would fit to me having thought that cooking and frying with canola is a problem (volatile unsaturated fats), but looking this up, the others are actually much worse, like corn, soy and sunflower.
Olive oil has less unsaturated fats, more saturated, so seems better for frying. But actually modern research has been showing that saturated fats aren't that bad after all, it's processed food that's worst.
Varying good quality oils with little processing will be the best solution, but canola can be among them, as far as I can see.
Like olive oil is a good part of the Mediterranean diet, canola oil is part of the Nordic diet counterpart, both good, I do both.
Eating food with fried with re-heated oil will be the worst choice.
And just looking at this one thing is begging the question of a balanced healthy diet with mainly unprocessed food.