by Mike Geary – Certified Nutrition Specialist
Best-Selling Author:
  The Fat-Burning Kitchen The Top 101 Foods that FIGHT Aging

“If you’ve been following my fitness newsletters for some time, you may have noticed that I NEVER include canola oil in any of my recipes or any of my lists of healthy foods.”

“Many people have asked me why, because all they hear in the mainstream media is that canola oil is “heart healthy” and a good source of monounsaturated fats similar to olive oil.” 

“Well, first of all, you need to realize that much of what you hear in the mainstream media has been influenced by heavy handed marketing tactics by big food companies.  Canola oil is cheap for them to produce so they want to fool you into thinking it’s a “health oil” so that people, restaurants, etc will buy it up as their main oil of choice.”

The dirty truth about canola oil is…

Canola oil is made from something called rapeseed. Rapeseed actually had to be bred over the years to reduce the percentage of a problematic component of rapeseed, which is erucic acid.

Important note on canola oil “urban legends”:  

The problem is that these websites that defend canola oil ONLY talk about the issue of erucic acid.  The issue of erucic acid IS an urban legend, because erucic acid has been bred out to very low levels over the years, so it is a non-issue.


these websites that defend canola oil are barking up the wrong tree because they don’t address the issue of the processing of canola oil and oxidation of the polyunsaturated component of canola oil, and formation of large amounts of free radicals, which is what makes it unhealthy for human consumption, and why it causes massive inflammation in your body and harms your cell membranes. 

THAT’S the real issue that they either don’t understand (because they are not nutrition experts) or are simply ignoring.

Let’s look at the REAL issues with canola oil:

Canola oil typically ranges between 55-65% monounsaturated fat and between 28-35% polyunsaturated fat, with just a small amount of saturated fat.

While we’ve been led to believe that high monounsaturated fat oils are good for us (which they are in the case of virgin olive oil, avocados or from unprocessed nuts or seeds), the fact is that canola oil has more detriments than it does benefits.

As you may have heard me talk about in other newsletters or popular articles, one of the biggest problems with highly processed and refined vegetable oils such as corn oil, soybean oil, and yes, even canola oil, is that the polyunsaturated component of the oil is highly unstable under heat, light, solvents, and pressure, and this heavily oxidizes the polyunsaturates which increases free radicals in your body.

The end result of all of this

Refining and processing are oils that are highly inflammatory in your body when you ingest them, damaging your cell membranes, contributing to heart disease, weight gain, and other degenerative diseases.

The reason that extra virgin olive oil is good for you is that it is generally cold pressed without the use of heat and solvents to aid extraction, and also contains MUCH LESS polyunsaturated fats than canola oil, so is therefore more stable.  EVOO also contains important antioxidants that help protect the stability of the oil.

Most canola oil undergoes a process of caustic refining, degumming, bleaching, and deoderization, all using high heat and questionable chemicals . 

Does canola oil even have trans fats?

According to Dr. Mary Enig, PhD, and Nutritional Biochemist, “Although the Canadian government lists the trans fat content of canola at a minimal 0.2 percent, research at the University of Florida at Gainesville, found trans fat levels as high as 4.6 percent in commercial liquid canola oil “.

And this is the crap that they are marketing to you as a “healthy oil”!

Your best bets are these truly healthy oils:

  • extra virgin olive oil (EVOO)  – for lower temperature cooking or used as a healthy salad dressing oil
  • Virgin coconut oil – great for all temperatures of cooking due to its super high stability under heat.  A great source of healthy saturated fats in the form of medium chain triglycerides (MCTs), one of which is Lauric Acid, which helps support the immune system and is lacking in most western diets.
  • Organic grass-fed butter – I like to use a mix of grass-fed butter, coconut oil, and sometimes a small bit of olive oil for most of my cooking. Grass-fed butter also has a much healthier omega-6 to omega-3 ratio than standard butter at your grocery store. You’ll notice that grass-fed butters are a deep golden color instead of white like grain-fed butter, and this indicates much higher levels of carotenoids in the pasture-raised butters.
  • Macadamia nut oil & avocado oil – Both of these oils have a high ratio of monounsaturated fat making them moderately stable for use with heat.  These are much healthier oils than canola or other vegetable oils.

Choose some of the healthier options above and your body will thank you!

On the next page , I’ll show you why you should STOP eating whole wheat bread, energy bars, soy milk, homogenized milk, and certain cereals if you want to stay lean and avoid diseases such as heart disease, cancer and diabetes …plus you’ll discover the popular restaurant plant-based “side dish” that CAUSES heart attacks according to one published study: