Canola oil has practically taken over as the food processing industry’s oil of choice. Whether it’s mayonnaise, chips, salad dressings and other snack foods, canola oil is usually the first, second or third ingredient on the list. Unfortunately, the health dangers of canola oil are far beyond what we’ve been led to believe.
So if there aren’t any actual health reasons to use it, why would it be so widely utilized throughout the processed food industry? As with most reasons certain ingredients are used over others – the price. Canola oil is extremely inexpensive to grow and harvest. Being a genetically modified food, insects won’t go near canola oil, making it incredibly easy to grow.
Almost all canola oil is produced from genetically modified crops. More than 90% of all canola oil is produced from genetically engineered crops. While genetic modification was successful at lowering the erucic acid content, it also increased the amount of oleic acid.
Oleic acid has been linked to a number of health concerns such as:
– Retarded growth (banned in infant formulas)
– Abnormalities in blood platelets
– Damage from free radicals
– Increased risk of developing certain cancer types
Genetically engineered foods also pose some very serious health concerns like allergic reactions, immuno-suppression, toxicity, and loss of nutrition through the foods we eat (4).
Much more at Livelovefruit 8 Health Dangers of Canola Oil: Not the Healthy Oil You’ve Been Led to Believe