Canola oil, in fact, was invented in 1976. It wasn’t merely the product of selective breeding, as its proponents contend. Its original D.N.A. parent, rapeseed, was banned for food oils, because it attacks the heart to cause permanent degenerative lesions. Genetically engineered canola is not exactly the healthy choice either; and as mentioned earlier, it is officially an E.P.A. registered pesticide. Part of the word games used to deceive us about canola oil involve the fact that it is more-or-less a healthy oil until it is actually heated. Then it undergoes a chemical transformation. So yes, canola is technically a healthy oil – provided that you do not actually cook any of your food in it. As long as it remains cold and inside and air-tight bottle or test tube – it tests to be healthy! However, once heated, canola oil produces high levels of 1,3-Butadiene, benzene, acrolein, formaldehyde, and other related compounds which become infused into the foods being cooked.
Canola has been banned from infant formulas because it stunts the growth, and there are likely other reasons not disclosed to the public. It is obvious that canola shares the same hormone disruption tendencies.
Canola oil is also noted to produce cancer causing toxic fumes when heated at much lower temperatures than are required to cause smoking by other oils, and of course, heating is its intended use. Rapeseed and canola oil fumes are the primary reason for the surprisingly high incidence of Asian lung cancers, despite tobacco smoking being a rarity. Canola fumes have been known to kill pet birds, and many readers will remember that pet parakeets were once used in coal mines to detect the presence of poison gases.