Ca-NO-la Oil

Even before I founded thinkThin®, I’ve always been hyper-aware of the ingredients that go into our food. Becoming a label reader is crucial when shopping, even at health food stores—you cannot always rely on brands to prioritize your health. One ingredient that continues to raise red flags for me is canola oil.

While it’s often touted as a “healthy” fat, the reality is much more complex. Canola oil, derived from the rapeseed plant, goes through an intense processing phase that strips it of nutrients.

High heat and chemical solvents are typically used to extract the oil, leaving behind traces of unhealthy residues and reducing its overall nutritional value.

Here’s why I steer clear of canola oil:

1. Highly Processed: This oil is anything but natural. It’s refined and deodorized to make it shelf-stable, a process that robs it of essential nutrients and leaves it far removed from the unrefined oils I prefer, like extra virgin olive oil.
2. Inflammation Risk: The high levels of omega-6 fatty acids in canola oil can create an imbalance with omega-3s in our modern diets, potentially leading to inflammation, which is linked to a host of chronic diseases.
3. Potential for Trans Fats: Even if not listed on the label, small amounts of harmful trans fats can form during the refining process. These fats are known to raise LDL (bad cholesterol) and lower HDL (good cholesterol).

As consumers, we have to be vigilant—even brands in health food stores often sneak canola oil into their products. My advice? Look for healthier alternatives like extra virgin olive oil, avocado oil, or coconut oil, and keep demanding more transparency from the brands you trust.

Your health is worth the extra effort!

To your vitality,
Lizanne