Canola has up to 5% trans-fat, not heart healthy

Dr. Cate has a great post on the evils of Canola Oil and how it’s in way more food than we realize (just like vegetable & soybean oil) and is one of the worst oils for you given it’s high trans-fat content:

“Here in the US, there is no such labeling requirement, so most consumers never learn that their bottle of “heart healthy” Canola contains as much as 5% trans fat, a percentage that goes way up when Canola is heated during cooking.”

“And since most people don’t happen to have PhDs in biochemistry, consumers don’t realize that the trans fat content is just the tip of the toxic iceberg. Trans fats are a predictable molecular product of Canola oil processing. It’s the unpredictable, randomly mutated molecular configurations that are making so many people sick.”

“How did all this trans and other distorted molecules wind up in Canola oil? From extraction and processing, that’s how. Ironically, the Canola oil that sits in the Canola seed is just fine, even healthy, as it is high in essential omega-3 fatty acids.  The processed Canola oil—extracted with heat and high pressure and the use of harsh solvents, like hexane—is, chemically speaking, an entirely different animal, a substance rendered so rancid you’d think it would stink.  That’s where the “bleaching” and deodorizing come in.”

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