Conversely, the industrial method used for most grocery store canola oil involves high heat, chemical solvents like hexane, and extensive refining. The Fatty Acid Profile: Saturated, Monounsaturated, and Polyunsaturated From a purely biochemical standpoint, rapeseed oil presents a relatively balanced profile.
The Dangers of High Heat Cooking with Rapeseed Oil
Genetic Modification and Pesticide Residue A significant portion of the global rapeseed crop is genetically modified to be herbicide-tolerant, primarily to withstand glyphosate. The majority of its fat content comes from monounsaturated oleic acid (about 60%), the same "good" fat celebrated in olive oil.
The critical difference for health lies between this refined version and the cold-pressed, unrefined alternatives. This process strips the oil of antioxidants and creates trans fats as a byproduct, albeit in small amounts classified as "less than 5%.
Rapeseed Oil Toxins at High Heat: What Happens When You Cook?
Today, you also encounter "double-zero" or "LEAR" (low erucic acid, low glucosinolate) canola, which is the standard food-grade oil. Refined rapeseed oil boasts a high smoke point of around 400°F (204°C), which suggests it is suitable for frying and baking.
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