Let's talk about canola oil – you know, that often overlooked ingredient hiding in processed foods. Ever wondered what exactly it is and why it's something you might want to steer clear of? Well, here’s your answer.
The name is short for Canada Oil Low Acid, and it originates from a genetically modified version of the not-so-charmingly named Rape Plant, also known as rapeseed oil.
Once upon a time, it was used as a machine lubricant—not exactly appetising, right? Scientists then got to work and managed to develop a version with lower levels of erucic acid, making it deemed safe for consumption. But here’s the thing, as a result of this intense process, we are left with some seriously questionable factors…
Hexane: Canola oil doesn't exactly have a straightforward journey from seed to bottle. It undergoes heavy chemical processing, often using hexane, a solvent used to extract oil from seeds. According to the U.S. Environmental Protection Agencies, long-term exposure to this chemical can cause numbness in the extremities, muscular weakness, blurred vision, headache, and fatigue.
Bleach: At the end of its process, the oil is bleached to appeal to consumers wanting a lighter, more versatile cooking oil.
Synthetic Antioxidants: To prevent rancidity and extend shelf life, synthetic antioxidants like BHA, BHT, and TBHQ are added. While these may serve their purpose in preserving the oil, concerns linger about their potential health implications when consumed regularly. While the amounts found in canola oil are not concerning according to the WHO, they have been found to be toxic and carcinogenic in animal models in high doses. When consuming processed foods on a regular basis, the safe amount of these antioxidants can be easily exceeded.
Premature Ageing: The oxidative stress and collagen breakdown caused by canola oil consumption can accelerate the ageing process, leading to the development of fine lines, wrinkles, and other signs of premature ageing.
Insulin Sensitivity: Excessive intake of omega-6 polyunsaturated fatty acids (PUFAs), such as those found in canola oil, has been linked to insulin resistance – a condition that precedes type 2 diabetes. This underscores the importance of mindful consumption when it comes to dietary fats.
Omega Imbalance: While touted for its low saturated fat content, canola oil has a high omega-6 to omega-3 ratio. This imbalance can contribute to inflammation, a root cause of many chronic health conditions prevalent in today's society.
Endothelial Dysfunction: Emerging research suggests a potential link between high canola oil intake and early endothelial dysfunction, which can impair heart health and increase the risk of cardiovascular diseases.
Decreased Synaptic Integrity: The consumption of canola oil may negatively impact synaptic integrity – the connections between neurons essential for proper brain function. This raises concerns about its potential role in cognitive decline and neurodegenerative disorders.
Products like this make it abundantly clear how important it is to know where your food is coming from. When it comes to nourishing our bodies, choosing quality over convenience is paramount. Opting for locally sourced, organic, and spray-free alternatives ensures that we're making choices aligned with our health and well-being. After all, what we put into our bodies matters. 💚
