November 10, 2011

Can I vent a little bit? Will you mind? I’m so tired of hearing about how “heart-healthy” canola oil is! This is the newest cooking oil on the market today. It didn’t even exist until the late 1970s, and the variety of canola grown today wasn’t invented until 1998! Not only is it a genetically-modified herbicide-resistant crop, but it’s the prime example of a modern vegetable oil.
Doctors tell you this is a fantastic cooking oil because it’s low in saturated fats, high in polyunsaturated fats, and has an Omega-6 to Omega-3 ratio that’s considered favorable (about 3:1). Yet what they don’t tell you is that polyunsaturated fats are fragile and oxidize in heat. So cooking with canola oil (and other modern cooking oils) will create huge amounts of oxidized fatty acids (which are carcinogenic and lead to inflammation). Is it any surprise that since our culture started following conventional dietary wisdom by embracing these modern cooking oils in the late 1970s that our heart disease, obesity, and cancer rates have skyrocketed?

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