The case against Canola Oil:
The success of canola oil and its reputation as the healthiest of oils is a triumph of marketing over science. Canola Oil is typically extracted and refined using very high heat and petroleum solvents (such as Hexane). Then it undergoes a process of refining, degumming, bleaching and because it stinks, deodorization using even more chemicals. The only kind of canola oil that could be ok is organic, cold pressed, unrefined, which hardly anyone uses.
Dr. Fred Pescatore, M.D., a best selling author and former director of the Atkins Health Center, and somewhat of a cooking expert, had this to say about Canola Oil, “I would never use that stuff.” If you would like to read more about the dark side of canola oil, check out the report by lipid biochemist Mary Enig and Sally Fallon. Widely available on-line, its called, “The Great Con-ola.”