Tag: Canola oil processing

According to the Canola Council of Canada, canola oil has the lowest amount of saturated fat of all common cooking oils, yet many still question whether canola oil can be unhealthy. The debate stems from concerns regarding its processing, fatty acid composition, and genetic modification. Understanding the evidence requires looking at both the nutritional profile and the manufacturing process.

According to the U.S. Food and Drug Administration (FDA), canola oil is categorized as Generally Recognized as Safe (GRAS) for human consumption, yet it remains a subject of heated debate. Questions surrounding its production methods, fatty acid composition, and potential health effects lead many to ask: is there a risk to using canola oil? This guide explores the scientific research behind common concerns to help you make an informed decision.