Today we are going to talk about Canola oil.
the most spine-chilling, heart-stopping substance known to humankind according to the whispers
that haunt the dark corners of the internet.
According to the rumors, the fearsome canola oil is so sinister and malevolent that it's
been quote on quote "banned" in Europe.
Or it’s it?
Let’s find out with PAA, and Spoiler alert: it's actually not banned.
Hi, I am Shao Chieh Lo, welcome to what people also ask, where I search something seemingly
obvious and share with you some of its PAA, aka People Also Ask, which is a feature telling
you what other people are searching on Google that relates to your query.
Today's query is “canola oil ”. I will first debunk the rumors that it is banned
in Europe and then talk about some more details about it.
So Is Canola oil banned in Europe?
The answer is NO, Canola oil is not banned in Europe, despite the rumors circulating
online about its potentially harmful effects and supposed ban.
In fact, canola oil is a safe and widely used vegetable oil that is extracted from the seeds
of the canola plant, which is a member of the brassica family, along with broccoli,
cabbage, and Brussels sprouts.
According to an article titled “Why Is Canola Oil Banned In Europe and What Is Substitutes
Of Canola Oil?” published by Brussels Morning which is an independent online newspaper that
covers news and events from a European perspective.
The main concern regarding canola oil is its high erucic acid content, which has been linked
to heart disease.
Erucic acid is a fatty acid that can cause health problems when consumed in large amounts.
However, it is important to note that there are brands that sell "low erucic acid" canola
oil for those who are concerned about this issue.
The rumor that canola oil is banned in Europe has been circulating since 2018, but it is
not true.
This rumor claimed that canola oil is high in certain fatty acids and is unsafe for human
consumption, with its monounsaturated fats being dangerous for the human body.
The rumor also alleged that the European Union banned canola oil because it was considered
"toxic" and "carcinogenic."
However, there is no evidence supporting these claims, and canola oil are not banned in Europe.
Canola oil is a safe, widely used, and versatile vegetable oil that is not banned in Europe.
While it does contain erucic acid, there are low erucic acid varieties available for those
who are concerned.
If you prefer to use alternative oils, olive, coconut, and avocado oils are excellent options.
As with any food, it is essential to maintain a balanced diet and consult with a healthcare
professional if you have concerns about specific ingredients.
Is canola oil healthy or not healthy?
According to an article titled “Canola oil: Does it contain toxins?” published in Mayo
Clinic written by Katherine Zeratsky, R.D., L.D, a registered dietitian, and a specialty
editor for the Nutrition and healthy eating guide with the Mayo Clinic since 1999.
Canola oil is healthy and safe for consumption.
Health concerns about canola oil, such as its containing toxins, are unfounded.
Canola oil is extracted from the seeds of the canola plant and is recognized as safe
by the Food and Drug Administration.
The confusion about canola oil's safety may arise from its origin, as the canola plant
was developed through crossbreeding with the rapeseed plant.
Rapeseed oil contains high levels of erucic acid, a compound that can be toxic to humans
when consumed in large amounts.
However, canola oil has been specifically bred to contain very low levels of erucic
acid, making it a safer alternative to rapeseed oil.
Furthermore, canola oil is low in saturated fat and has a high proportion of monounsaturated
fat, which contributes to its status as a healthy and safe choice for cooking oils.
Which is healthier canola oil or olive oil?
An article titled “Olive Oil vs. Canola Oil: Which Is Healthier?”
was published by Healthline, a website that provides information on health and wellness.
This article is written by Ryan Raman, MS, RD, a registered dietitian and nutritionist
who has a Master of Science degree in Nutrition and Dietetics based in Seattle, Washington.
In terms of nutritional composition, olive oil provides more saturated and monounsaturated
fats, while canola oil has a higher polyunsaturated fat content.
Additionally, olive oil is a better source of antioxidants, particularly extra virgin
olive oil, which contains polyphenols that act as powerful antioxidants in the body.
Research has consistently shown that olive oil, especially extra virgin olive oil, offers
numerous health benefits.
People who regularly consume olive oil have reduced heart disease risk factors, improved
blood sugar levels, and a lower risk of death.
Olive oil's health benefits can be attributed to its antioxidants and other plant compounds
that are particularly abundant in extra virgin varieties.
In contrast, canola oil is highly refined, which significantly reduces its nutrient content,
including essential fatty acids and antioxidants.
While canola oil has been promoted as a heart-healthy fat, the evidence supporting its benefits
is conflicting.
Some studies suggest that it may have beneficial effects, while others indicate the opposite.
Furthermore, some of the studies promoting canola oil's benefits have been funded by
the canola industry, raising potential conflicts of interest.
Overall, when comparing the health benefits and nutritional profiles of canola oil and
olive oil, olive oil—particularly extra virgin olive oil—emerges as the healthier
choice.
It provides a higher antioxidant content and is supported by relatively robust research
regarding its health benefits.
How to use canola oil and olive oil in cooking ? According to the same article, Canola oil
and olive oil have different characteristics that make them suitable for various culinary
applications.
In terms of cooking, canola oil has a higher smoke point (460°F and 238°C) than regular
and extra virgin olive oil (410°F/210°C and 383°F/195°C, respectively), making canola
oil a better choice for high-heat cooking methods like deep frying and searing.
However, both oils can be used for pan frying and other medium-heat cooking methods.
Extra virgin olive oil, with its robust flavor, is often used raw in salad dressings, dips,
and as a topping for dishes.
Regular olive oil has a more neutral taste and can be used when a less pronounced olive
flavor is desired.
Canola oil, which is bleached and deodorized, has a neutral taste and is mainly used in
fried and baked goods.
So, in conclusion, canola oil is not banned in Europe, despite the juicy rumors you might
have heard.
In fact, it's doing just fine, sitting on the shelves next to its more sophisticated
cousin, olive oil.
They both have their unique strengths and to be honest, they're both just trying to
make it in this crazy world of cooking oils.
While olive oil enjoys its time in the limelight, basking in the glory of its numerous health
benefits, canola oil is content to hang out on the sidelines, being the unsung hero of
high-heat cooking.
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