The Dangers Of Canola Oil

Many people are confused about which oils are good for them and which can be harmful. This is likely due to the food and health industry claims that fat was bad in the 1980s and ‘90s. What many studies have found is that this is simply not the case. While some fats are not conducive to the molecular structure of the body, others actually help the body and are necessary for optimal and overall health. One of the oils that is traditionally used in cooking – you’ll see it in many store-bought dressings and sauces – is canola oil. This is an oil that you’ll want to stay away from and here’s why.


There are many oils that exist naturally and have all the components of healthy fats. Canola oil isn’t one of them. This oil is actually genetically modified and is often used in processed foods. As a general rule, processed foods should be avoided as often as possible. They are not natural and our bodies have a hard time digesting them. This can be incredibly hard on your organs, especially your liver and kidneys. In a study that was conducted back in 2011, scientists found that mammals that were fed soybeans and corn oils had a higher level of liver and kidney problems.

Heart Trouble

Heart disease is one of the fastest growing fatal conditions in this country. Heart disease is linked to certain lifestyle choices – one of which is diet. As a monounsaturated oil, canola oil has high levels of erucic acid. This is a fatty acid that is associated with heart damage. There is a specific type of heart disease called Keshan’s disease that manifests as fibrotic lesions on the heart. This is incredibly dangerous and can lead to fatal outcomes.


It has been shown that the elevated consumption of canola oil and specific other types of vegetable oils shorten life span and can increase the likelihood of stroke-related incidences. Hypertension and high blood pressure often lead to the occurrence of a stroke. In a specific study completed in Canada, rats that were fed canola oil as their sole source of fat were found to be more prone to strokes and stroke-related deaths. It has been found in subsequent studies that canola oil affects the way that the blood coagulates which can and does increase how fragile red blood cells become.

Trans Fats

The process that canola oil goes through via hydrogenation increases the levels of trans fat that are found in the oil itself. These are the type of fats that you want to avoid as much as possible. They are known to increase bad cholesterol and lower good cholesterol – the exact opposite of what you want to do when picking and consuming fats that are actually good for your body. A good way to tell if your food may have trans fats in it is if the label says partially hydrogenated oil.



4 Every Day Foods That Could Kill You

Microwave popcorn

Chemicals that can be found in the lining of the bag itself have been linked to human infertility, and in animal testing they have caused various types of cancer including liver, pancreatic, and testicular. Studies have shown that the process of microwaving can cause these chemicals to vaporize and therefore migrate into your popcorn.


Milk produced with artificial hormones

Some, but not all dairy farmers treat their cattle with growth hormones to increase milk production, and thereby profits. These hormones can also increase infections and because of that, possibly even pus in the milk. This also increases production of insulin like hormones in the milk which can contribute to colon, breast, and prostate cancers in humans.


White flour

All of the good nutrients in flour are removed during processing, and then it is bleached with a chemical agent that is very similar to the same bleach you use in cleaning and laundry. Some vitamins get added in the final processes, and it’s passed off as “enriched”. What most people don’t know is that this so called “enriched” flour can cause increases in blood sugar that rival refined sugar.


Vegetable oils

For a long time the experts have told us how much healthier and beneficial oils like canola, corn, and soy are. The problem with this lies in their transformation into cooking oils. This process includes heavy refinement that can make them oxidized and therefore toxic. A much healthier option is coconut oil, which does not oxidize. For higher heats try grapeseed oil, or extra virgin olive oil for light cooking.