But is canola oil good for you?
The World Health Organization (WHO) recommends we limit our saturated fat intake. They also recommend we stick to fats like soybean, canola, and vegetable oils. The World Health Organization, the touted global leader and authority for health and nutrition loves canola oil. (Source)
According to the WHO, “Fat intake, especially saturated fat and industrially-produced trans-fat intake, can be reduced by replacing butter, lard and ghee with oils rich in polyunsaturated fats [PUFAs], such as soybean, canola (rapeseed), corn, safflower and sunflower oils…” (Source)
If you go through their dietary guidelines, it’s not a surprise why so many people globally suffer from chronic disease and die from metabolic disease.
HOW CANOLA OIL IS MADE
I talk in-depth about canola oil in Carnivore Cure but let’s consider some details.
Canola oil was made as a cheap alternative to olive oil since saturated fats were out. McDonald’s used to fry their fries in lard but now use toxic vegetable oils.
STEP 1: CLEAN AND GRIND
The seeds are washed, dehulled, and deskinned. The seeds are then ground with significant heat, making for unstable oils going rancid. This is the first time the soon-to-be oil is exposed to heat.
STEP 2: COLD PRESS
Seeds are put into a screw press at temperatures between 130°F to 200°F. This is the second time the soon-to-be oil is exposed to heat.
Well, most oils go rancid when temperatures are above 125°F. This is important to note for the next several steps.
STEP 3: EXTRACTION
Chemical solvent (usually hexane) is used to extract oil out of the remaining seed, or what is called seed cake. This is the third exposure to heat and likely above 125°F.
STEP 4: RBD PROCESS
This process is performed to remove any odor and to increase the smoke point and shelf life of these toxic oils.
Canola oil goes through a process called RBD: Refine, (Degum), Bleach and Deodorize.
- Refine: Heats plastic-like oils. This is the fourth time heating the oil to a temperature of 107°F to 188°F with chemicals like sodium hydroxide and carbonate. This refining process helps to remove color, bitterness, and any odors from the oils.
- Degum: This process heats the oils (again) with steam, water, and acid to remove any gums. This is the fifth time heating the oil and this degumming process heats at temperatures between 188°F to 206°F.
- Bleach: The oil is then filtered through bleaching clay, helping to remove colors and any remaining nutrients.
- Deodorized: This step deodorizes the oxidized oils because they now smell rancid. This is the sixth exposure to heat and at an extremely high temperature of 440°F to 485°F. No oil is safe at that temperature.
Do you think any oil is safe to use after at least six different exposures to heat? The chance of these oils being rancid and oxidized before even getting bottled are very high.
And if you cook with this oil or heat up leftovers in these oils, that is the seventh and eighth exposure to heat.
Yet this is the recommended and revered PUFA oils from the World Health Organization.
NOT SO FUN FACTS:
- These oxidized oils can harm the liver
- 90% of canola is genetically modified (GMO). Monitoring of oils for potential contamination, (if it still contains glyphosate residue) is not required. (Source, Source)
- The concern for PUFAs is in canola oil. With all the heat and light, they cause free radicals in the body causing oxidative stress and inflammation.
- Vegetable (canola) oils contain low levels of trans-fats because of the deodorization process. Small amounts of the unsaturated fatty acids transform into trans fatty acid isomers (partially hydrogenated oil).
This is a reason no one should consume vegetable shortening and margarine. It goes through additional refining from the steps above.
Trans fat of <0.5g can be labeled as zero. 36 pounds of fats will have a sizeable amount of trans fats. This is the amount of soybean oil consumed by the average person annually. Reference graphic below.
Should we be refining, bleaching, and deodorizing 36 pounds of fat?
Our best defense against COVID-19 is having a healthy body and animal-based foods will make for a healthy body. You can read more about the ideal carnivore diet, here. A healthy body will have a stronger immune system which is mostly in the gut (and why gut health is absolutely critical for optimal health!)
So why is the world’s authority on health and nutrition recommending us to eat toxic fats?
I’ll risk my life with tallow. I recommend you do too (with limited carbohydrates).
A high carbohydrate diet with copious amounts of fats (even animal fats) is a recipe for very poor health. High fat and high carb diets will lead to weight gain and insulin resistance. (Source, Source)
U.S. AND WHO’S DIETARY GUIDELINES
The U.S. Dietary Guidelines for 2020-2025 and the World Health Organization‘s dietary recommendations are very similar. I would tread cautiously with their dietary guidelines as studies show GMO crops and seed oils are showing strong correlations for the cause of metabolic disease.
How can dietary guidelines recommend processed, unnatural oils over natural fats and oils? It makes me question why. Stick to animals fats. Your body will thank you for it.
w️ith ♥ and hope for healing,
If you enjoyed this blog post, you may also enjoy these Nutrition with Judy blog posts:
- Beyond Meat: Meat-Alternative Solution?
- Meat and Climate Change
- Make Meat a Priority for You and Your Children
- Don’t Eat Just Beef on a Meat-Based Diet
DISCLAIMER: The content is for educational purposes only. While I am a nutritional therapy practitioner, I am not providing medical advice. Whenever you start a new diet or protocol, always first consult with your trusted practitioner.