5 grams of trans fat per serving. While the monounsaturated fat is similar to that found in olive oil, the polyunsaturated fraction is where the concern lies.
Unhealthy Chemical Processing in Canola Oil Production
Marketed as a heart-friendly alternative to butter and lard, this ubiquitous cooking fat has built a reputation for being clean and beneficial. Despite the name, canola oil does not come from the canola plant; it is derived from the rapeseed plant, specifically a genetically modified variety bred to have low levels of erucic acid.
Oxidized fats produce free radicals, which are unstable molecules that damage cells and DNA. High heat processing degrades delicate omega-3 fats.
Unhealthy Chemical Processing in Canola Oil Production
The Fatty Acid Profile: Omega-6 Dominance Chemically, canola oil is approximately 62% monounsaturated fat, 32% polyunsaturated fat, and 7% saturated fat. This mixture is heated again, causing the hexane to evaporate, though trace amounts often remain in the final product.
More About Canola oil unhealthy
Looking at Canola oil unhealthy from another angle can help expand the discussion and give readers a second clear paragraph under the same section.
More perspective on Canola oil unhealthy can make the topic easier to follow by connecting earlier points with a few simple takeaways.
