To better understand what canola oil is made of and how it affects overall health, mbg spoke with registered dietitians and functional nutritionists. Oftentimes, canola oil is confused with or mislabeled as rapeseed oil, but functional nutritionist Dana James, M.S., CNS, CDN, says they are not the same. Through plant-breeding, Canadian scientists removed two ingredients from the rapeseed plant (glucosinolates and erucic acid) to make the canola plant, registered dietitian and certified diabetes educator Shahzadi Devje, R.D., CDE, MSc, tells mbg. That’s also where canola gets its name, she explains—Can for Canada and ola for oil. “Canola oil also contains vitamin E, vitamin K, and plant sterols to support heart health,” Devje adds. Like other highly processed oils, it’s commonly classified as a refined, bleached, and deodorized (RBD) oil. In other words, canola oil is generally stripped of its natural antioxidants and minerals and may contain trace amounts of trans fats. “You could buy cold-pressed canola oil, but that’s tough to find and has a hefty price tag,” Devje says. Most modern canola plants in the U.S. are also genetically modified, she adds. Generally, that means more herbicides will be used in production, which may have harmful effects on the environment. “As a conscious consumer, who also appreciates the struggles of farmers, I care not only about my health but also our planet’s health,” Devje says. “We must bring innovation in this space so that it’s sustainable for all.” Overall, James says to avoid it when possible, but if a salad dressing or marinade has canola oil in it, there’s no reason to stress.
