Mon, 04 May 2026 21:20:52 +0000

You Were Wrong About Vegetable Oil—Canola Oil Is a Silent Threat! For decades, mayo, salad dressings, and frying dishes worldwide have relied on vegetable oil—often labeled as a healthy, neutral choice. But recent shifts in nutrition science reveal a troubling truth: canola oil, once hailed as a heart-healthy alternative, poses quiet but significant risks. Could this widely used cooking staple be a silent threat to your long-term health? ### The Rise of Canola Oil: A Misunderstood Choice Canola oil is derived from rapeseed, but through selective breeding to minimize erucic acid, it became “canola”—short for Canadian “low acid.” Marketed as heart-healthy due to its high monounsaturated fat content and omega-3 omega-6 ratio, it replaced many saturated fats like butter and lard. Food manufacturers embraced it as a versatile, affordable oil with a high smoke point, ideal for frying and baking.