Canola oil is a go-to choice for many, being one of the most popular oils around the world. It’s not just budget-friendly but also works great for keeping food fresh.
Invisible Danger: Canola oil’s resistance to insects and animals may make it a great preservative, but it raises some red flags for human health. If pests won’t touch it, we have to ask—what’s it doing inside our bodies? The very properties that make canola oil an effective preservative raises troubling questions about its impact on human health.
Toxic Properties and Cognitive Decline
Canola oil is made from the oilseed rape plants Brassica rapa and Brassica napus, and has been approved by the EPA for its insect-repelling qualities. (Shouldn’t this make us wary of its effects on the human body over time?)
Canola oil is a major player in the global oil market, with Canada leading the charge as the largest exporter, followed by the U.S., particularly states like North Dakota and Minnesota.
Big names like Cargill, Archer Daniels Midland (ADM), and Bunge dominate its manufacturing and distribution, and its reach spans countries like Australia, China, and parts of Europe. Sounds impressive, right? But there’s more to the story than its global footprint.
While canola oil is a staple in kitchens worldwide, it has a dark side when it comes to health.
One of the biggest concerns is its high omega-6 fatty acid content. Omega-6s aren’t inherently bad—in moderation, they’re essential for your body. But too much of a good thing can wreak havoc. An imbalance between omega-6 and omega-3 fatty acids can trigger inflammation, which is a gateway to a whole host of chronic diseases, from heart disease to arthritis.
Excessive or long-term use of canola oil has been linked to altering cholesterol levels in ways that aren’t heart-friendly. This imbalance contributes to inflammation, which in turn can increase your risk of hypertension and stroke.
And it doesn’t stop there.
Canola oil has also been shown to impact blood coagulation, potentially weakening red blood cell membranes—factors that could put your cardiovascular system under extra stress.
But it’s not just your heart that’s at risk. There are real concerns about how canola oil affects your brain, too. A recent study from the Lewis Katz School of Medicine at Temple University found that animals exposed to canola oil developed higher levels of amyloid plaques—sticky protein deposits linked to Alzheimer’s disease.
These plaques interfere with neuron communication, which can lead to cognitive decline, neurodegenerative disorders, and even psychological distress. So, while you might be using canola oil to whip up a quick stir-fry, over time, it could be messing with your mind, quite literally.
The refining process behind canola oil also adds fuel to the fire. This process, which makes the oil stable and long-lasting, can also introduce harmful compounds dangerous for your health. And if you’re worried about genetically modified organisms (GMOs), canola oil might not be the best. Most canola crops are genetically modified, which has sparked ongoing debates about the long-term effects of GMOs on human health.
Hidden in Plain Sight
Canola oil often appears in “healthy” products where consumers might least expect it. From pre-prepped salads and creamy dressings to packaged goods, canola oil’s presence can negatively affect metabolism and cause weight gain.
Choose Oils Wisely
While canola oil is easy to find and affordable, its hidden risks are hard to ignore.
Keep an eye on ingredient labels. Even products that proudly claim to be “organic” can sneak in canola oil, which might be a red flag.
To truly protect your brain, heart, and overall wellness, it’s smart to swap out canola oil for healthier alternatives like coconut oil or beef tallow. Your body—and mind—will thank you.
Valerie Steele