7 Reasons to Never Eat Canola Oil

7 reasons to avoid canola oil

Dear Whole Foods, your canola oil arguments are ridiculous

I get my groceries from farmer’s markets, my local co-op, straight from a couple of farmers, and Whole Foods. Even though the health food chain does have higher prices for some items, my nearby Whole Foods is a convenient and practical place for me to purchase some of my groceries. I believe Whole Foods makes healthier eating a practical option for many, many people.

I have one major bone to pick with how Whole Foods prepares the food in its bakery items, salad bars and hot food bars, however: they cook nearly everything with canola oil. Since canola oil is anything but a whole food, it is time for Whole Foods to show concern for the health of their customers and remove canola oil from their in-store prepared foods.

Why do “health food” companies excuse canola oil?

If you peruse the aisles of your local health food store – be it a Whole Foods, Trader Joe’s or an alternative – you will likely find canola oil listed as an ingredient in many of the freshly prepared as well as packaged foods. The sad truth is that these companies persist in using canola oil because it is cheap, not because it is healthy. 

Here are 7 reasons why health food companies, including Whole Foods, should ditch the canola oil immediately.

1. Canola oil is a freak of nature

You can watch the process of how canola oil is made in this 3-minute video, but I’ve summed up the steps for you below. You won’t believe that the narrator begins the clip by saying, “canola oil is one of the healthiest cooking oils.”

  • Canola oil is first squeezed from canola seeds at high pressure, leaving behind some canola oil and “canola cakes” – the protein portion of the oil. By the way, more than 90% of the canola grown in the U.S. is genetically modified and, as a result, is heavily sprayed with pesticides.
  • The “canola cakes” are washed in a vat of chemical solvent to separate the remaining oil from the protein portion of the seed. To reiterate, squeezing isn’t enough to extract the oil, so a chemical solvent is used.
  • The canola seed by-product is sold as animal feed and the canola oil now goes through a refining process. First, it’s washed with sodium hydroxide. If you aren’t a chemist, that’s another term for lye, an extremely caustic chemical used in soap-making.
  • While bathing in lye, it is spun in a vat so the centrifugal force separates the “natural impurities.” The by-products of this step is sold to soap manufacturers, thanks to the lye used in the processing.
  • The oil is cloudy because it contains natural waxes from the canola seeds. It’s chilled to solidify the waxes, which are then separated out and used to make hydrogenated vegetable shortening.
  • Finally, the oil is washed and filtered before undergoing a bleaching process. Yep, bleaching. A “steam injection heating process” removes the canola odor. (Because, of course, consumers can’t be scared away by the putrid smell of the chemically-derived oil.)

In conclusion, canola oil reaches your grocery store shelves after a refining process that includes chemical solvents, lye, high pressure, and high heat. The by-products of canola oil include animal feed (not anything that I would feed to my animals!), soap-making materials, and wax used to make toxic hydrogenated vegetable shortening.

If that’s not enough to scare anyone away from canola oil, I don’t know what is! Sadly, many individuals and companies still fall for the marketing claims by the food industry regarding canola oil. It’s time to debunk those marketing claims!

 2. Canola oil is not heart-healthy

Many consumers believe that since canola oil is low in saturated fat, it is a healthy choice. It is no coincidence, however, that obesity and heart-disease rates skyrocketed when Americans began replacing old-fashioned fats like butter with processed vegetable oils like canola oil. Now, we have the studies to show that vegetable oils may contribute to disease while saturated fat intake does not.

In 2010, a meta-analysis of over 300,000 people in the American Journal of Clinical Nutrition shows that there is no evidence that saturated fat causes heart disease. A Japanese study followed nearly 60,00 men for 14 years and found that saturated fat intake had no correlation to rates of heart disease. However, numerous studies show that the consumption of vegetable oils, such as canola oil, increase the risk of heart disease. According to one of my favorite health researchers, Kris Gunnars of Authority Nutrition:

Multiple randomized controlled trials have examined the effects that vegetable oils can have on cardiovascular disease. 3 studies have found a drastically increased risk (17, 18, 19), while 4 found no statistically significant effect (20, 21, 22, 23)  (Source and read more)

3. Canola oil may lower cholesterol, but that doesn’t make it healthy

Again, according to Kris Gunnars in his article on canola oil (emphasis mine):

We have several controlled trials where researchers feed people with canola oil, then observe what happens to blood markers like cholesterol. In these studies, canola oil lowers total cholesterol, LDL cholesterol and triglyceride levels by up to 25%. It has very little effects on HDL levels (12, 13, 14, 15, 16, 17).

However, these studies are very short in duration (longest is 4 months, but most are 3-4 weeks), which is too short to determine anything about heart disease itself. It’s important to realize that cholesterol levels are a risk factor, not necessarily a cause of disease. To know if something really prevents heart disease, then we need to measure heart disease itself, not just a blood marker that is associated with it. Other studies that spanned a number of years have shown that even though vegetable oils lower cholesterol in the short term, they can increase heart disease risk in the long term (18, 19).

In other words, just because studies show that canola oil may lower cholesterol doesn’t make canola oil healthy – far from it! 

Mary Enig, author of Know Your Fats, offers an explanation of why the cholesterol-lowering effect of canola oil may actually be dangerous in her article The Oiling of America

Many other trials had shown that serum cholesterol can be lowered by increasing ingestion of polyunsaturates. The physiological explanation for this is that when excess polyunsaturates are built into the cell membranes, resulting in reduced structural integrity or “limpness,” cholesterol is sequestered from the blood into the cell membranes to give them “stiffness.”

By the way, the majority of cholesterol in your body is produced by your liver. Dietary intake of cholesterol does not carry a cause-and-effect relationship with serum cholesterol, nor does serum cholesterol carry a causal relationship with heart disease (1, 2, 3).

4. Canola oil is not neutral flavored

Whole Foods says that canola oil is “very versatile, has neutral flavor and is fairly heat stable.” The oil of the canola seed is not inherently neutral-flavored, nor is it naturally free from odor. The colorless, flavorless and odorless properties are the result of the extremely unnatural refining process and numerous chemicals.

5. Canola oil is not high in omega-3 fatty acids

Contrary to popular belief, canola oil is not a source of omega-3 fatty acids. While the unprocessed oil of the canola plant does contain some omega-3, the high-heat processing denatures this delicate, heat-sensitive fatty acid. As a result, the omega-3 is rancid and unavailable to fight inflammation in the body. The processing of canola oil even turns the omega-3 into trans fat! According to author Dee McCaffrey in The Science of Skinny,

The deodorization process converts a large portion of the healthy omega-3 fats into very unhealthy trans fats. […] Although the Canadian government lists the trans content of canola at a minimal 0.2 percent, research at the University of Florida at Gainesville, found trans levels as high as 4.6 percent in commercial liquid oil. The consumer has no clue about the presence of trans fatty acids in canola oil because they are not listed on the label.

7 reasons for Whole Foods to ditch the canola oil6. Canola oil is not a heat-stable fat

Canola oil contains about 28% polyunsaturated fat, 63% monounsaturated fat, and 7% saturated fat. The high percentage of polyunsaturated fats make canola oil a non-heat-stable fat.

According to Mary Enig, PhD and author of Know Your Fats, the more hydrogen atoms in a fatty acid, the more heat-stable it is. Saturated fats, such as butter and coconut oil, are fully saturated with hydrogen atoms and are therefore the most heat stable. They will not oxidize (become rancid) during cooking. Polyunsaturated fats are the least saturated with hydrogen, and will therefore easily oxidize with heat. Monounsaturated fats such as olive and avocado oil are relatively heat-stable and are a much safer option than canola oil for cooking (source).

7. There are healthier oils to use instead

The non-allergenic status of canola oil is not an excuse to continue the use of this non-food in “health foods.” Olive oil, avocado oil and coconut oil are extremely healthful, non-allergenic and very versatile. 

There is much misunderstanding about coconut and tree nut allergies. The American College of Allergy, Asthma & Immunology (ACAAI) states: “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.”

Tell Whole Foods to ditch the canola oil!

Do you wish you could eat from the salad bar at Whole Foods without a dose of canola oil? So do I! Here are two quick and easy ways to shoot Whole Foods the message:

1. Tweet it to @WholeFoods:

Please prioritize customers’ health! Switch to olive, avocado or coconut oil instead of canola oil: http://empoweredsustenance.com/canola

2. Email Whole Foods 

Use the Whole Foods Contact Form here. Beneath the Contact Us Via Email heading, select the option Quality Standards then paste this message into the form:

Please prioritize the health of your customers and use healthy oil options like olive oil, avocado oil and coconut oil instead of canola oil: http://empoweredsustenance.com/canola

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Comments

  1. Debra says

    I don’t shop your prepared food section for a reason……….GMO’s in the canola oil……. ” Since the year 1995, biotech giant Monsanto has manufactured rapeseeds that are genetically engineered to be resistant to the herbicide RoundUp. Today, about 90% of the world’s canola crop is genetically modified.” http://authoritynutrition.com/canola-oil-good-or-bad/

    No need for a response from Whole Foods unless you tell me you are switching to non GMO verified or organic oils. I am also tired of reading labels on all your other products too. Just make the move toward organic/nonGMO exclusively and be done with it please.

  2. says

    Thanks for addressing this problem!! It’s been bugging me for awhile. I took your advice and email them:
    “Whole Foods,
    The use of canola oil in your products has been deterring me for quite some time. My family owns a health consulting business and preaches against the use of canola oil and products that contain it! I would be so much more confident in buying your soup, salad, and hot bar prepared foods if they instead used coconut oil, olive oil, or avocado oil. I am aware that some of your prepared food options are cooked in olive oil and others, like the banana chips, use coconut oil. I enjoy purchasing those products and would like to see more.
    Please prioritize the health of your customers and use healthy oil options like olive oil, avocado oil and coconut oil instead of canola oil: http://empoweredsustenance.com/canola
    ~Rosie”

  3. Alan says

    There isn’t a single point here that is in any way evidence that canola is dangerous more dangerous than other similar oils. This entire article seems to be someone trying to make himself out to be a hero by vilifying something. Too bad it also clearly shows signs of a powerful prejudice preventing the author from considering the evidence honestly. Maybe the biggest give away is the heavy use of scare quotes and sentences meant to appeal to emotion over reason (using scary words like “chemical slovants” and “genetically modified”).

    “By the way, more than 90% of the canola grown in the U.S. is genetically modified and, as a result, is heavily sprayed with pesticides.”. Modified how? Common bandannas and dogs and corn are all genetically modified. If you mean to assert that it has been modified in some way that is dangerous, you should explain how.

    And how does it follow that being genetically modified results in being heavily sprayed with pesticides? Is it your contention that the plant’s genes were modified to make it attract more insects and there need more spraying?

    • Cheryl Gardner says

      please watch the video provided and tell me that you want to eat that…and if you’ve followed anything in the past decade, you would know what genetically modified means and why there’s some concern. The effects may not be known yet, but I would rather be safe and eat actual food, wouldn’t you?

    • Kathleen says

      Things that are genetically modified are modified so that they may be sprayed with chemicals, most of them are sprayed with Roundup or a similar product. Since a few weeds do survive and have a tolerance, more chemicals are put on to kill those weeds.

  4. pudge says

    Wow. This article is so full of nonsense.

    Most of what you need to know is contained in claim #1, wherein it is falsely implied that there is anything wrong with chemical solvents, high pressure, high heat, bleaching, and lye.

    Water is a chemical solvent; obviously, chemical solvents are not necessarily unhealthy. Lye is used in various foods, including soft pretzels, and is perfectly safe if used properly. Heat and pressure are not unhealthy in any way. And bleaching is just a simple chemical process that does not imply anything unhealthy.

    The article uses scary words without details to try to convince ignorant people there’s a problem.

  5. Michael says

    I don’t think you really understand what heat stable means, especially when you say butter is “highly heat stable”.
    Butter is in no way a heat stable fat. Butter burns easily. Yes, I’m talking about clarified butter. Non clarified butter burns at an even lower temperature.

    Avocado oil depends on if its refined or not.
    Butter 121 C
    Canola 204 C (refined, the type your talking about)
    Avocado 190 C
    Avocado refined 271 C
    Safflower refined 266 C

    Refined avocado is one of the highest temperature heat stable oil. Strange how you pick that rather then one of the many other oils that are similar to canola, or worse.

    I’m curious, do you only eat food that has been extensively studied? If so, that must make for a rather tedious diet.

    • says

      Butter is pretty heat-stable for cooking and ghee is even more so, because the milk fat solids are not present to burn. Interestingly, the smoke point of an oil does not necessarily correlate to the heat-stability of an oil. Please read the article I linked, The Oiling of America, for more information. The author, Mary Enig PhD, is extremely knowledgeable about healthful fats and describes in more detail why saturated fats are more heat stable than polyunsaturated.

  6. Lori says

    Lauren, you referred to Trader Joe’s as a health foods store. It is by no means a health foods store. They may have some things that could be considered healthy, but they are a complete sham of a company, in my opinion. I feel that they try to pass themselves off as a company who is interested in health, but upon closer inspection are, in fact, not even close.

  7. says

    My Whole Foods unfortunately made the switch from olive oil to canola a few months back, I tweeted my disapproval twice with a similar response. Hopefully there is strength in numbers!

  8. Jeremy Bell says

    Sodium hydroxide, or lye, is used in many different foods.

    “Lye is used to cure many types of food, including lutefisk, olives (making them less bitter), canned mandarin oranges, hominy, lye rolls, century eggs, and pretzels. It is also used as a tenderizer in the crust of baked Cantonese moon cakes, in “zongzi” (glutinous rice dumplings wrapped in bamboo leaves), in chewy southern Chinese noodles popular in Hong Kong and southern China, and in Japanese ramen noodles.”
    http://en.wikipedia.org/wiki/Lye

    I’m sure your aware of one of the most corrosive substances known:
    Oxygen.
    Without it, we would die in minutes, yet it can turn a forest into ash. A small amount is necessary, too much is poisonous. Yes, they use lye to process Canola oil. That doesn’t mean canola oil contains lye.

    Your practically demanding studies that show canola oil to be safe, yet your promoting various treatments for traveling, including an Epsom salt and baking soda bath for radiation detox? And Bach Flower Essences Rescue Remedy Flower Essence for, something…
    Do you have any studies to show these are safe? Or that they work?
    http://empoweredsustenance.com/healthy-air-travel/

    Radiation detox with Epsom salts and baking soda? Do you honestly believe this works? And what, exactly does it detox? Does it remove broken strands of DNA from your body? By what method does it work?

    Don’t get me wrong, I’m all for people using quality ingredients. But I think some of your arguments are at best mistaken, at worst disingenuous.. Don’t be another “Foodbabe”, a woman who uses fatuous arguments and her internet following to force a Subway to make changes to recipes to avoid manufactured bad publicity rather then facts and any problems in reality..

    And if you really want to complain about Whole Foods, complain about their support and sale of homeopathic “medicine” which is nothing more then some of the highest priced water sold on the face of the earth. Homeopathic medicines have been shown to not be effective and possibly prevent people from using real medicine that can cure life threatening ailments.

    Homeopathy claims to “let likes cure like,” by using highly diluted forms of the ailment it is treating. The water supposedly has a memory of the ingredient, which is then diluted so much that the average dose contains not a single molecule of the ingredient. They never explain why the water doesn’t have memory of fish and animal feces and rotting corpses.

    Australia just released a study that showed homeopathy is noneffective
    http://consultations.nhmrc.gov.au/public_consultations/homeopathy_health
    (One study of many showing homeopathic medicines do not work)

    List of scientifically controlled double blind studies which have conclusively demonstrated the efficacy of homeopathy:

    No, there are no double blind studies that show homeopathic medicine works.
    .

    I look forward to trying avocado oil where appropriate just as I use canola oil, sunflower oil, grape oil, olive oil, butter and even beef and chicken fat when and where appropriate. Thank you for giving me the opportunity to reply to your article, and I hope you have a really great day, week and life.

  9. babs says

    I emailed them twice. My own store, and a random one down in California. Wish I knew which one was head office.. Whenever I complain to my regular store, they say all decisions come from head office, so thats where you need to emai.

  10. Jana says

    As soon as I finished reading this, I both shared it on Facebook and emailed Whole Foods. Thought you might like to see the response I just received (more blah blah baloney):

    “Thank you for contacting Whole Foods Market with your concerns. Canola is a specifically bred variety of rapeseed and is part of the mustard (or Brassica) family whose other members include broccoli, Brussels sprouts, cabbage, kale and mustard greens.

    There appears to be a great deal of confusion concerning the safety of canola oil. At Whole Foods Market, we believe canola oil is a safe and wholesome food and, therefore, will continue to sell it in our stores. There are no research studies indicating that canola oil is harmful to humans when consumed as recommended. None of the vast number of number of purported side effects attributed to canola consumption like loss of vision, disruption of central nervous system, and anemia, to name a few examples, have been reported in medical journals.

    We use canola oil in many of our Prepared Foods recipes because it is very versatile. Canola is fairly heat stable, so it is suitable for all types of cooking and it has a neutral flavor, making it suitable for all kinds of dishes. We use non-GMO canola oil in all of our Prepared Foods.

    If you have any further questions please use our on-line response form.

    Best regards,

    Carijane Grigsby-Etter

    Global Customer Information Specialist | Whole Foods Market | 550 Bowie Street | Austin, Texas 78703″

  11. Beth says

    Lauren, just noticed one small typo you may want to fix:

    “While the unprocessed oil of the canola plant does contain some omega-3, the high-heat processing denatures this delicate, heat-stable fatty acid.”

    Should probably say heat-sensitive instead of heat-stable.

    Otherwise, rock on! Time to get this toxic fake oil out of the food supply, and especially the so-called health food stores.

  12. Mona says

    I sent my store an email. I see many people skip on getting prepared foods once they read the ingredient label sign. Some people even ask if they have any foods without canola oil. Let’s vote with our dollars!

  13. Renee says

    I have to say something for WFs. I used to eat at the hot and salad bars. I stopped when I took the whole non gmo plunge. After about a half year (which was about 4 months ago) I noticed they switched some of their canola oil based things to olive oil. The cranberry nut salad I get is now made with olive oil. Also, they used to use corn starch in all of their cooked dishes that needed some thickening, I have now noticed arrowroot starch being used in some. I think they are trying, just not as quick as we would like. I bet they have tons of overstock of canola oil and corn starch and want to use it up. I could be wrong, but have noticed some improvement and do agree with stressing it more, just know we will probably get there sooner than it looks at this moment.

  14. Gina Fix says

    While I agree with the article 100% in the fact canola oil is bad and I wish places like whole foods would stop using it. It needs to be called it’s correct name, Rapeseed oil. The oil is from pressed rape seeds, there is no such thing as “canola” seeds.

  15. Bethie Lou says

    Wow, are you getting hate mail or what! But, honestly, I admire your gutsy-ness (maybe that’s why you and Caroline get along so well, lol!). Email sent! And I sure hope it works… Anything with any link to chemicals produces, at best, hives/eczema, but now I have been getting anaphylaxis-like reactions. Want safe food, people! :-)

  16. Laura says

    I wont buy prepared foods Whole Foods until GMOnster canola oil is for ever removed; and I a telling all my friends. end of story.

  17. Jordan Leigh says

    You inspire me so much! So I stepped out of my comfort zone and emailed them. This was there sad excuse for a response (note the typos):

    Thank you for contacting Whole Foods Market with your concerns. Canola is a specifically bred variety of rapeseed and is part of the mustard (or Brassica) family whose other members include broccoli, Brussels sprouts, cabbage, kale and mustard greens.

    There appears to be a great deal of confusion concerning the safety of canola oil. At Whole Foods Market, we believe canola oil is a safe and wholesome food and, therefore, will continue to sell it in our stores. There are no research studies indicating that canola oil is harmful to humans when consumed as recommended. None of the vast number of number of purported side effects attributed to canola consumption like loss of vision, disruption of central nervous system, and anemia, to name a few examples, have been reported in medical journals.

    We use canola oil in many of our Prepared Foods recipes because it is very versatile. Canola is fairly heat stable, so it is suitable for all types of cooking and it has a neutral flavor, making it suitable for all kinds of dishes. We use non-GMO canola oil in all of our Prepared Foods.

    It’s really sad…

  18. Nancy says

    The fact that Whole Foods did not support prop. 37 and can’t get gmo’s out of their stores until 2018 tells me there is no urgency to protect their customers from the negative effect of gmo’s!

  19. says

    Ah YES this is the only bone to pick I have with Whole Foods as well! What a great post! Very informative. I will definitely be e-mailing them & passing your article along!

  20. babs says

    Olive oil also turns into a trans fat when heated, so it should only be consumed cold pressed and unheated. Coconut oil and butter are your bests for heating. I’m not sure about heating avocado oil.

  21. says

    You continue to post some of the most interesting and informative holistic health articles I’ve ever read. I was expecting this to be a short post with a link to a petition but my gosh it was so much more! So informative; you truly covered every aspect of the argument against canola oil. Well done, as always.

  22. says

    Thank you Lauren for this article… I too have continuously been baffled by Whole Foods using canola oil in every single soup or item in their salad bar. Let’s change this:)

  23. Isaac says

    Don’t like Canola oil, or the fact that WF uses it in their prepared foods? Then how about you just don’t buy it? It is clearly advantageous for them to use it in their product because it is much cheaper than using coconut or olive, and those oils are much more detectable in foods (not that I personally care; I love those two oils). I personally choose not to ingest rapeseed oil or other seemingly unhealthy refined oils, and in doing so, I make sure to spend as little money and give as little support to those using it, which is one reason I don’t buy any of WF prepared foods. It is up to us to take care of our bodies; it is not up to our government or our Whole Foods to make sure we are nourished and healthful. This is how the free-market works. I personally don’t support them with my money, and if in discussion, I will share what I know about rapeseed in the hope that others don’t consume it. But Whole Foods is a business. They are trying to make a profit, and clearly enough people don’t care enough about rapeseed oil in their food to stop buying it; so maybe instead of trying so hard to shout and yell at the Whole Foods customer service team, how about we make it not profitable for Whole Foods to even continue doing do? If we think that rapeseed oil is genuinely dangerous, it is not up to our “all-knowing” government to swoop in and save the day and ban it, nor is it up to our “all-powerful” Whole Foods to appease a fringe group of us Weston-Pricer’s, when it would clearly mean a bad business decision for them. Instead of trying to change Whole Foods and criticize them for selling items that are clearly profitable, why not refrain from buying them yourself, as well as encouraging others not to buy them either. This way, you are taking away the profitability away from them, as is done in a free-market. If not enough people care about rapeseed oil, then that’s the way it goes. It is futile to shout at a corporation for selling something; things don’t just sell themselves – people have to buy them, therefore, the blame is on the people, not on Whole Foods.

    I personally agree that rapeseed is a nasty refined oil, so I choose to refrain, but from a holistic, philosophical point of view, I am just trying to point out that it is not conducive to change by yelling at a corporation that is simply selling something that makes them good money.

    • Isaac says

      This is not to say that we can’t share our opinion about it to them, in letters, tweets, etc – but judging from their clearly copied/pasted responses about it, it appears that they will continue to stick to using it until it no longer becomes profitable (i.e. once enough people stop buying it, they start seeing a decline in prepared food profits, and inevitably realize it is better for them to switch to another oil.

  24. says

    For three and a half years, I had been in excruciating pain with burning in my chest. I have been to five Gastros, heart specialist, and a general doctor which found nothing wrong with me, except that I was in pain. I had No acid reflux. Therefore I kept a diary of everything I ate. I studied all the ingredients in everything I ate. Every time my pain burned and stinged very badly, there was Canola oil in the food. It was in bread, cakes, cookies, soup, and many other foods. I finally found a fantastic Gastro that said the nerves in my asaphagus were causing the pain and prescribed medication that I’m on for years that finally healed it. I’ve been fine for years until last week, I had a cookie and didn’t realize if contained canola oil. This time the burning is in my upper stomach and have an appt to go to the Gasto next week. I don’t feel very well right now. So whoever stated that Canola oil is safe, they wouldn’t enjoy the way I feel right now from it!

  25. Tina says

    Lauren
    This was the response from WF. They are so foolish!

    Thank you for contacting Whole Foods Market with your concerns. Canola is a specifically bred variety of rapeseed and is part of the mustard (or Brassica) family whose other members include broccoli, Brussels sprouts, cabbage, kale and mustard greens.

    We use canola oil in many of our Prepared Foods recipes because it is very versatile. Canola is fairly heat stable, so it is suitable for all types of cooking and it has a neutral flavor, making it suitable for all kinds of dishes. We use Non-GMO Verified canola oil in all of our Prepared Foods.

    If you have any further questions please use our on-line response form.

    Best regards,

    Michael Morowitz

  26. Kim says

    I really enjoy reading your blog! Can you tell me what you think of grape seed oil? And the palm oil shortening (I use this every now and then for pie dough).

  27. Robbie says

    I just wanted to take the time to say that I appreciate your work. As a fellow NTP and health & food advocate I cringe at some of the hateful, mean, and down rite rude comments left on your page. I want to remind you to keep up the good work. I see what you are doing and unfortunately there is always someone that has to be mean, cruel, or bash. Not everybody gets it but those who do will forever be touched by you taking the time to share what you have learned.

  28. Josh says

    By the chemical treatment, I’m not a fan, yu won me there… but as a technically learned person, I have some SERIOUS problems with the arguments presented here.

    “By the way, more than 90% of the canola grown in the U.S. is genetically modified and, as a result, is heavily sprayed with pesticides.”
    – genetically modified does not mean automatically that it’s sprayed with pesticides; some genetic modifications of foods are even used to reduce the amount of pesticides required!

    “refining process that includes chemical solvents, lye, high pressure, and high heat!” – high pressure and heat don’t mean anything! why are they being mentioned?! if high pressure is a problem, then everybody should avoid all seed-based oils because that’s how the oil is extracted: a high-pressure squeeze!

  29. Tracy says

    We live on a small farm where we grow everything organically. Recently, a naturopath shook our world by telling us that my 9 y.o. son should never eat fruit or any products derived from fruit (olive oil, coconut oil, avocado oil, etc) for the rest of his life. I am only telling you this because you list these products as being non-allergenic. We have turned to organic canola oil and also butter to fill in the gap for now but plan on going to a doctor of Chinese medicine for a real solution to this heart-breaking problem.

  30. says

    Bottom line, seed oils, and other concentrated fats to one degree or another, but especially seed oils in the smallest amounts comparatively, readily cause inflammation within ones body, variable per ones body’s buffering abilities, which is revealed by inflammation,.. such as, for example, pink patches/small rashes,… commonly on the face, but can occur elsewhere.
    Your body reveals what’s up, by noticeable indicators,… doesn’t require lab tests to notice.

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