Canola Oil and Insulin Resistance/Diabetes
Why You Should Avoid Using Canola Oil
It’s Often Extracted Using Harmful Chemicals.
It’s also important to note that canola oil is often produced using hexane, a neurotoxin and solvent.
Hexane is used in the processing of canola oil because it helps extract the oil from the seeds. Hexane is a byproduct of gasoline production and oil refining, which means that even if you buy “organic” or “extra-virgin” versions of canola oil, they may still contain traces of this harmful chemical.
This fact should be especially alarming for those who are pregnant or breastfeeding: The Environmental Protection Agency (EPA) warns that exposure to high levels of hexane can cause headaches and dizziness as well as nausea and vomiting. As with other refined vegetable oils, consuming too much canola oil could also lead to intestinal irritation or damage because its high omega-3 content isn’t balanced out by enough anti-inflammatory omega-6 fats—which means that this seed could actually contribute to inflammation in your body rather than helping prevent it!
Canola Oil Consumption Has Been Shown to Increase Inflammation.
Omega-6 fatty acids promote inflammation, while omega-3 fatty acids reduce it.
Because canola oil is high in omega-6 fatty acids and very low in omega-3 fatty acids, it can cause inflammation.
Canola Oil May Cause Weight Gain and Lead to Obesity.
Canola oil has a high amount of omega-6 fatty acids, which are pro-inflammatory. Animal studies found that canola oil increased obesity and obesity-related genes, including the fat cell hormone leptin. It also caused weight gain, inflammation and insulin resistance (a precursor to diabetes).
In addition to these mechanisms, there is evidence that canola oil increases belly fat by altering your gut flora (gut bugs) in a way that causes you to absorb more calories from food.
It Contains High Levels of Omega-6 Fatty Acids, Which May Contribute to Obesity.
Omega-6 fatty acids are found in vegetable oils like canola oil, corn oil and soybean oil. A diet high in omega-6 fatty acids has been linked to inflammation, which may contribute to heart disease, diabetes and cancer.
Omega-3 fatty acids are found in fish and flaxseed. Omega-3s are anti-inflammatory but only when consumed in the proper ratio with omega-6s (approximately 1:1). Therefore if you’re consuming too much omega 6 — as is often the case when eating processed foods — then your level of inflammation will increase even more than if you were just eating a lot of vegetable oils on their own!
Refined canola oil is not a healthy cooking oil because it has been chemically altered, contains trans fats and can contribute to inflammation and obesity.
While the health benefits of canola oil are debatable, it's clear that refined canola oil is not a healthy cooking oil because it has been chemically altered, contains trans fats and can contribute to inflammation and obesity. If you're looking for a healthy alternative to conventional vegetable oils like canola and corn, consider coconut oil, avocado oil or olive oil.
Thank you for this! Very helpful. Are there any “healthier” oils for deep frying fish in? I realize baking is better, but when deep frying, what is a better alternative?