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4 - Healthier than saturated fats, contains healthy omega-3s, less healthy than cold pressed vegetable oils like EVOO
https://www.hsph.harvard.edu/nutritionsource/2015/04/13/ask-the-expert-concerns-about-canola-oil/
Polyunsaturated fats are the reasons people recommend diets like the Mediterranean diet.
I would say on the one hand, it is calorie dense, on a level that is unintuitive to regular people who don’t use cronometer or aren’t dietiticians, etc. For example, the other day I saw someone unwittingly put 500 kcal of a canola oil based sauce on their meal. That’s an awful lot for what was essentially a condiment.
But it is good when it is substituting saturated fat, and such a substitution can help people get their LDL-C under control.
I don’t get it. Some people here are knee-jerking and suggesting things like coconut oil which is terrible for you. Canola oil is about 8% saturated fat, with the rest (presumably) unsaturated fats, and any label I read shows very very low trans fat, which yes does come from the processing. You can get trans fats by heating up a lot of oils, olive oil being one of the hardest to produce trans fats from heating.
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On the other hand, coconut oil is *85 percent* saturated fat! It’s terrible for you. Peanut oil: 16% sat fats, not great but at least it has other nutritive value besides its higher unsaturated content.
I get that people don’t like canola because it processed, mass-produced, and contains traces of trans fats, but if you’re going to suggest an alternative at least know the nutrition facts. Avocado Oil, Olive Oil, etc.
And then you mention shortening: yes, generic or mixed-source shortening is generally bad as, why?, it’s made from palm and COCONUT oil. These types of shortening are over 90% saturated fat. Believe it or not, Crisco which calls itself 100% vegetable shortening (as opposed to original and butter Crisco) is made from Palm and Soybean oil, is WAY better at about 30% sat fat, with the rest being mono- and poly- unsat fats. As a direct result, 100% vegetable Crisco is actually really high in omega-3 fatty acids at over 700mg per tablespoon, which is over 40% of the RDV.
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Basically, don’t knee-jerk with reponses. Do some research. Stop eating coconut oil, it’s terrible for you, and objectively worse than Canola, which is less bad than a whole lot of other oils.
10 if you’re saying 10 is the worst? There is at least miniscual amounts of nutrients in some saturated fats, and our bodies are available to break down and use the saturated fats. Canola oil causes inflammation and doesn’t have any type of added nutritional value while being extremely processed and refined.
Industrial produced oils are highly processed. Canola oil was originally introduced in the 1970s around the time that the obesity epidemic in the US started. This and oils like it are likely a contributing factor in the body fat percentage increase in the average westerner.
Even if they are not contributors to obesity. The oil is so highly processed that it is devoid of nutrients and contains glyphosate due to commercialized farming practices with genetically modified Canola/rapeseed plants. Just think about how much oil was in our ancestors diets. Very likely it was minimal to none whereas today everything is saturated in highly processed, caloric, nutritionally meager oils.
Question for those more knowledgeable than me - I know vegetable oils are bad for you when oxidized, but what about vegetable oils that are in salad dressings, sauces, etc..? Are these fine since they aren’t being cooked?
SOURCE: LIVELOVEFRUIT.COM, 8 HEALTH DANGERS OF CANOLA OIL: NOT THE HEALTHY OIL YOU’VE BEEN LED TO BELIEVE, BY CARLY FRASER, HTTPS://LIVELOVEFRUIT.COM/8-HEALTH-DANGERS-OF-CANOLA-OIL/?
https://www.westonaprice.org/health-topics/know-your-fats/the-great-con-ola/
https://www.preparednesspro.com/canola-oil-a-well-crafted-scheme
https://www.medicalnewstoday.com/articles/canola
https://www.hsph.harvard.edu/nutritionsource/2015/04/13/ask-the-expert-concerns-about-canola-oil/
https://www.smallfootprintfamily.com/the-inconvenient-truth-about-canola-oil