Can you detail the effects of canola oil and organic canola oil and if they are generally good or bad for you

Canola Oil: A Detailed Overview

Canola oil, derived from rapeseeds, is one of the most widely used cooking oils today. Many health-conscious eaters choose it due to its low saturated fat content and significant concentrations of heart-healthy monounsaturated fats (Harvard T.H. Chan School of Public Health, n.d.). Canola oil is also rich in phytosterols — compounds that can reduce the absorption of cholesterol by the body (Linus Pauling Institute, 2016).

The Good and the Bad

Despite its purported health benefits, canola oil has been associated with several health concerns. One area of concern is its omega-6 fatty acid content. Although essential for our bodies, omega-6 fatty acids must be balanced with omega-3 fatty acids to avert inflammation — a condition linked to chronic diseases. The typical Western diet, however, typically includes up to 25 times more omega-6 fatty acids than omega-3, thus potentially promoting inflammation and increased disease risk (Simopoulos, 2016).

Organic Canola Oil

Organic canola oil is derived from non-genetically modified plants and cultivated without synthetic pesticides and fertilizers, thus making it a possible healthier option for those concerned about genetically modified organisms (GMOs) and chemical exposure (Organic Trade Association, n.d.). However, it retains the same nutritional profile as conventional oil, including its proportion of omega-6 fatty acids.

Lean Toward Moderation

While both types of canola oil offer potential health benefits, like any oil, they should be consumed sparingly. Optimal nutrition comes from diverse food sources — not from a single type of oil. Hence, mixing up the oils used in your foods (such as olive, avocado, and even a bit of butter) and keeping an eye on quantity is always advised (Harvard T.H. Chan School of Public Health, n.d.).