Canola oil is widely regarded as one of the healthiest vegetable oils. According to CanolaInfo.org, canola oil is low in saturated fat, high in monounsaturated fat, high in Omega-3 fatty acid, and an excellent source of cholesterol, while being free of trans fats. The Food and Drug Administration states that eating 19 grams of canola oil daily may reduce the risk of coronary heart disease.

On the Other: Processing Canola Oil

According to Dr. Mary Enig, on Westonaprice.org, canola oil processing involves high-temperature pressing and solvent extraction, which can leave behind chemical traces. The oil goes through bleaching and degumming, which involves further high temperatures or harmful chemicals. Dr. Enig notes that consumption of too much oleic acid, which is found in canola oil, can create cellular imbalance.

Bottom Line

There is widespread support for using canola oil to lower blood pressure and reduce the risk of heart disease. Katherine Zeratsky, a Mayo Clinic nutritionist, claims that the health concerns regarding canola oil are "unfounded." Long-term studies have yet to be conducted on humans, however, and wary consumers should try cold-pressed oil, which is processed in a manner that minimizes exposure to chemicals and solvents.

Source:

CanolaInfo.org: Canola Oil

American Heart Association Press Release: Healthy Vegetable Oils Associated with Reduced Heart Attack Risk, Lower Blood Pressure

The Weston A Price Foundation - Westonaprice.org: The Great Con-ola

Resource:

National Heart Lung and Blood Institute: Your Guide to Lowering High Blood Pressure

Mayoclinic.com: DASH Diet: Healthy Eating to Lower Your Blood Pressure

VitalChoice.com: Canola Oil: Poisonous Poseur or Positive Health Partner