Can I Use Olive Oil Instead of Canola Oil

This is a guest post written past Alison of Wellness Nut Nation — an awesome weblog full of recipes and nutrition & health articles. Thank you, Alison, for the post!

Recently, my married man wanted me to replicate an Italian salad dressing that he'd bought at a restaurant. In order to honor the integrity of his opinionated taste buds, I discerned that I needed a really clean tasting oil, so I brought out some canola oil that was properly stored in a dark cool place. The canola oil looked light and pure, but it smelled "off" to me. I tasted information technology, and it had a stiff lip recoiling flavor. I suspected it was rancid. So, like whatsoever good researcher would do, I enlisted my husband and son every bit my personal kitchen lab rats. Both tasted it and thought information technology was fine.

Certain that justice had nevertheless to exist served, I decided to buy a brand new canteen of canola oil every bit a barometer to determine if I was losing my gift for discerning tasteful things. Certain enough, the new bottle tasted and smelled clean. It had no odor and no item taste. When I had both my son and hubby gustatory modality and odor the new canola oil and compare it to the rancid oil, they both declared the rancid oil "disgusting!"

The surprising truth is, they were both rancid!

Developed through the hybridization of rape seed, canola oil is actually a frail oil that turns rancid very quickly. (It's named canola as in "oil from Canada." Marketing figured it was much more than appealing that the discussion "rape" — go figure!) And nosotros all know that non many people are going to put upwards with knowingly ingesting rank, stale, decomposing oil.

That'southward why the vegetable oil industry has a picayune-known pull a fast one on that they don't make public.Deodorizers are typically used in the making of canola oil.

Like all modern vegetable oils, canola oil goes through the process of caustic refining, bleaching and degumming — all of which involve high temperatures or chemicals of questionable safety. And because canola oil is high in omega-iii fat acids, which easily become rancid and foul-smelling when subjected to oxygen and high temperatures, it must be deodorized. The standard deodorization process removes a large portion of the omega-iii fatty acids past turning them into trans fatty acids.
(source)

I can simply surmise that the reason I could smell and taste that the canola oil I had was rancid, was likely considering I'd bought it from a source where deodorizers had not been used. Either that, or information technology was so far beyond rancid that even the deodorizers had given up the fight!

Rancidity is not the just issue we are dealing with. The way in which the canola is candy is where the oil is turned from Dr. Jekyll to Mr. Hyde. Read information technology once again: "…canola oil goes through the procedure of caustic refining, bleaching and degumming–all of which involve high temperatures or chemicals of questionable safety." It's like taking a lovely rib heart steak, marinating it in lighter fluid, torching information technology to a crisp, sprinkling information technology with rose petals, and serving information technology upward on a platter!

How rancid oil affects your body.

Rancid doesn't just mean that a nutrient is stale, or rotten. In this instance rancid ways oxidized.

In your body oxidized means damage to your cells and tissues, especially to the areas rich in fatty similar your brain. You know what happens when an apple tree is exposed to air? Oxidation is the process that turns it dark-brown and makes it get bad. If you consume vegetable oils that are already oxidized from rut and light in processing, you are exposing your ain healthy tissues to a volatile substance which will impairment them…. Oxidation, or rancidity, is not only a major contributor to well-nigh degenerative diseases, information technology besides causes inflammation. Excess inflammation in the body tin crusade anything from arthritis to more serious diseases such as Parkinson's, bipolar moods, schizophrenia, and obsessive compulsive disorders.
(source)

What tin can you apply instead?

I've been evangelizing the health benefits of fats in your diet, saturated fats in particular, for quite some time now. And so the question remains, which fats are a healthy choice?

My rule of thumb is to only use oils where I will exist able to tell if it's gone bad either via gustation/odor/visible mold. For about whatever awarding you can detect an oil from a salubrious source that tastes bully and is a healthy choice.

There are many choices available, however my go-to oils are:

Coconut Oil

I primarily cook with kokosnoot oil. Eggs, cookies, pie crusts, sautéing veggies, etc.

(how to choose a good coconut oil)

(where to buy coconut oil)

Butter/Ghee

Butter from pastured cows is nutritious, stable, and makes anything taste better.

(where to buy pastured butter or ghee)

Lard

A very stable oil, traditionally used for frying. I use lard for pie crusts, pastries, pan frying, stir frying and in combination with coconut oil to cook my breakfast eggs in. Learn how to render your own lard from humanely-raised, pastured and/or foraged hogs here.

Actress Virgin Olive Oil

A delicate oil that should, ideally, not be heated. I use olive oil in all of my salad dressings. Make certain you know where your olive oil is coming from, as almost olive oil is diluted with cheaper oils or entirely fake!

(where to find quality olive oil)

Canola oil is not a health food.

Despite the lusty ruby lipstick, she'south still a pig. Canola oil is non a healthy fat. It has been processed, heated to a point which has destroyed virtually of its benign backdrop, and and so deodorized in lodge to make it gustation and odour fresh and clean.

Coconut oil, butter, lard, olive oil, and many more oils are a safe and healthy alternative.

To your health!

~Alison

whitworthpubilty.blogspot.com

Source: https://www.foodrenegade.com/why-canola-oil-not-health-food/

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