Canola Oil - Is it Safe?

On the question, “What is canola oil?”

“Canola is not rapeseed. It looks the same on the outside but it’s different on the inside. In the late 1960s, plant scientists used traditional plant breeding methods (emphasis added) to get rid of rapeseed’s undesirable qualities – erucic acid and glucosinolates. That means canola oil and meal are different from rapeseed oil and meal.”

On the question, “Does canola oil contain cyanide?”

“No, canola does not contain cyanide. Canola contains compounds that sound a little like that - isothiocyanates, compounds found naturally in many foods, especially in cruciferous vegetables such as cabbage, Brussels sprouts, cauliflower, broccoli, kale, turnips and canola. Isothiocyanates are sulphur-containing compounds that have anti-cancer properties. In rats and mice, isothiocyanates inhibit the development of tumors in esophagus, mammary and lung tissue. Isothiocyanates appear to act by interfering with the metabolism of cancer agents and increasing their removal from the body. The cancer-fighting properties of cabbage, cauliflower and the other members of the mustard family are likely due to their isothiocyanate content.”

On the question, “Are canola oil and rapeseed oil poisonous to living things?”

“No. Canola oil has been thoroughly tested and is guaranteed safe and beneficial for humans.Hydrogenated rapeseed oil is also safe and is in fact approved by Canadian and US food regulatory agencies for use as a food product emulsifier. When rapeseed oil is fully hydrogenated, its erucic acid becomes behenic acid; a natural saturated fatty acid found in peanuts and peanut butter. Some peanut butter brands contain very small amounts of hydrogenated rapeseed oil to prevent the peanut oil from separating from the peanut butter.”

Source: http://www.inlightimes.com/archives/2007/01/canola-oil.htm

Caution: Cooking at extremely high temperatures, especially temperatures above the smoke point, with most any type of oil can create a large amount of smoke which can be dangerous to your health if breathed. When cooking with any type of oil at high temperatures, it should be done in a well ventilated area in order to avoid the dangers of inhaling smoke.

On the myth of canola oil being dangerous: http://www.snopes.com/medical/toxins/canola.asp

As in all things, you should make your own decisions about what you do or do not consider a safe practice.

I continue to eat peanut butter,broccoli, cabbage and cauliflower and consider canola oil a safe product to use. After doing your own research, you should make your own decisions.

Staying above the water line!

Riverwalker