I often get asked about whether or not I consider grapeseed and canola oils to be healthy. There is a lot of conflicting information, so here’s the short of it:
Grapeseed, canola (also called rapeseed), and other seed oils like cottonseed, sunflower, and sesame seed, are highly processed and refined, often extracted with hexane. These oils may contain harmful trans fats and create destructive inflammation in our bodies!
The possible exception would be cold-pressed, organic oils that are bottled in a way to protect them from light, oxygen, and heat, elements which cause them to go rancid.
So many packaged products contain refined grapeseed and canola oils, as well as vegetable oils, soy oil, corn oil, rice bran oil, cottonseed oil, and safflower oil. More studies are linking these refined oils to various diseases, including heart disease and cancer!
Many oils, including canola, soy, corn, and cottonseed, are being made from genetically modified crops (GMOs)!
Read your labels!
Virgin coconut oil is good for cooking with high heat and resists going rancid. It contains many health benefits, including boosting metabolism and killing candida and bacteria.
Organic butter contains vitamins A, E, D, and K2. It’s also a great source of CLA, which has been shown to lower body fat percentage in humans. If you need to use it with high heat, buy clarified butter (also called ghee). This removes the lactose and proteins, leaving pure butterfat that resists burning. Butter from grass-fed cows contains more nutrients than that from grain-fed cows. Never use margarine (also known as fake butter).
I love extra-virgin olive oil! I use it for low- to medium-heat cooking and in my baking. Studies have shown that it can raise good cholesterol (HDL) and lower bad (LDL).
Palm oil is stable for cooking with high heat and makes a good substitute for shortening in products like pie crusts. Red palm oil is richer in nutrients like vitamin E and coenzyme Q10 because it’s unrefined.
Avocado and macadamia nut oils are suitable for low- to medium-heat cooking.
Most nut oils, including peanut oil (a legume), are not stable when heated and best used cold, with the exception being macadamia nut oil. Buy them cold-pressed or unrefined.
Always keep oils sealed in a cool, dark place to protect them from light, oxygen, and heat.
Now you know!
Keep learning to be healthy!
Lisa Hernandez, Certified Nutritionist & Natural Health Care Coach
1 Corinthians 10:31–“Whatever you eat or drink, or whatever you do, do it all for God’s glory!”
This information is for educational purposes only and is not intended to diagnose or treat disease. It does not take the place of any medical care that you may need. Consult your health care provider before making dietary and lifestyle changes.