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Thread: Is canola oil the healthiest seed oil? page

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    Timthetaco's Avatar
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    Is canola oil the healthiest seed oil?

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    As far as the fatty acid profile goes, it's mostly monounsaturated, has the lowest PUFA of any seed oil (save for high oleic varieties of whatever-the-hell), and has a decent amount of ALA in it as well, though I know that's not a selling point for the Peat crowd. On the other hand, I know some of you aren't at all afraid of omega-6 (Neckhammer's a notable example). Expeller-pressed canola would be the obvious choice if we were to consume such a thing. We're health nuts here, after all!

    I also wonder if canola oil was a necessary invention in the first place. There's a mountain of scientific literature suggesting rats shouldn't cook with rapeseed oil due to problems metabolizing erucic acid (in cardiac muscle, I believe?), but there haven't been any studies in humans demonstrating the same problem. Not that I'm aware of, anyway. I read a vague reference in an e-book to a study done in the early 20th century that showed humans metabolized erucic acid completely, but I haven't looked at the study itself. If indeed erucic acid isn't toxic to humans, as we're commonly led to believe, that would make rapeseed even healthier than canola oil, seeing as the high MUFA content from the erucic acid would further displace the PUFAs.

    I know this is a controversial topic, but I figured there might be a few people here who could lend their superior knowledge of physiology and biochemistry to the subject. And let's face it, this place is god damn boring unless we're arguing about something. Let's argue about whether any plant fats can be healthy!

    Thoughts?

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    Mr. Anthony's Avatar
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    I would figure this out, but I'm too busy trying to determine the healthiest brand of cigarettes so I can start smoking.

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    Quote Originally Posted by Timthetaco View Post
    And let's face it, this place is god damn boring unless we're arguing about something. Let's argue about whether any plant fats can be healthy!
    Sure, but why'd you have to pick the one oil that I'm fairly sure is universally demonized on this forum?

    Ps, rapeseed = canola

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    Canola is the worst, as it's GMO. Try olive, grape seed or coconut.
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    I know this is a controversial topic
    Actually I believe there is a huge consens here that canola oil is crap.

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    Wikipedia says that soybean oil has almost 3 times the O6 per tablespoon as canola, so by that metric I guess if you are in a restaurant and choosing between one or the other then canola would be a better choice. Still, it has 2.8 g of Omega 6 per Tbs, which is a pretty heavy dose.

    Ratio of fatty acids in different foods - Wikipedia, the free encyclopedia

    Paul Jaminet recommends keeping total O6 intake between 2-3% of total energy intake, so on a 2,000 calorie diet that would be only 60 calories or about 6.7g of O6. It only takes a little over 2 Tbs of canola to hit that intake and a single Tbs of soybean oil will put you over the optimal range.

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    Quote Originally Posted by blondiegreen View Post
    Canola is the worst, as it's GMO. Try olive, grape seed or coconut.
    Soybean oil is also GMO and contains significantly higher O6 than canola. Neither are optimal but canola would be a better choice if you don't have access to coconut or olive oil.

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    Using my skin as a litmus strip, I have found canola oil to NOT be boil-creating or irritating to my body. It's still, fundamentally, a bad idea to consume in my opinion, but I think the industry accidentally made canola less inflammatory and toxic than they meant to. I won't use it in daily cooking or anything, but on some dining occasions it was the only questionable ingredient and it did not bother me, even in a very large amount once.

    Any amount of soybean oil for me is body-ache and boil/zit city.


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    Quote Originally Posted by Mr. Anthony View Post
    I would figure this out, but I'm too busy trying to determine the healthiest brand of cigarettes so I can start smoking.

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    Wasn't canola tested to have the most trans fat? I remember some controversy where 2~4% could be rounded down to zero on US labels even though it's listed on exports. Not sure if expeller press addresses this but IMO any flavorless fat feels like a leap of faith--there's really no way to know what you're buying. Even if it were proved harmless I don't see the advantage over meat/dairy/fruit-derived fat.
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