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Canola

Actually, canola oil is typically extracted and refined using high heat, pressure, and petroleum solvents like hexane. Most canola oil undergoes a process of caustic refining, degumming, bleaching, and deoderization, all using high heat and questionable chemicals.

You're much better off using the far healthier, Cold-Pressed, Extra Virgin Olive Oil.

All of the high heat processing can create trans-fats in the canola oil. And we all know how bad trans fats are.

If you're looking for the healthiest fats, stick to Extra Virgin Olive Oil, Unrefined Coconut Oil and Grass-Fed Butter.

All of those oils are not only "not bad for you" but they've actually got properties that make them "good for you"

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Canola oil also contains tiny amounts of Erucic acid, a known carcinogen.

Lear oil is another name for canola oil - it stands for low erucic acid rapeseed oil.

Safflower oil is the healthiest of all oils, with the most oleic acid, (monounsaturated), and linoleic acid (poly unsaturated), for fatty acids.

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12y ago

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http://www.webmd.com/food-recipes/canola-oil


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