Using a stable fat for cooking is essential, and canola oil fails dramatically in this regard compared to alternatives like coconut or avocado oil. The industry's claim that it lowers cholesterol often refers to total cholesterol, ignoring the crucial detail that it does not improve the particle size or density, which are key indicators of heart health.
Canola Oil and Insulin Resistance: How It Worsens Metabolic Health
While it does contain omega-3 fatty acids, the ratio of omega-6 to omega-3 is dangerously high. Modern diets already suffer from an imbalance where inflammatory omega-6 fats dominate, and canola oil contributes heavily to this excess.
This oxidative stress accelerates aging and is implicated in the development of various cancers. Cooking with canola oil, especially at high temperatures common in frying, creates free radicals that damage cells and DNA.
Canola Oil Insulin Resistance and Metabolic Dysfunction from Omega-6 Imbalance
The polyunsaturated fats are vulnerable to oxidation when exposed to heat, light, or air, turning the oil rancid before it even reaches the consumer. The trans fats formed during processing increase LDL cholesterol while decreasing HDL cholesterol, creating a dangerous profile for arterial plaque buildup.
More About Why is canola oil unhealthy
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