Canola vs. Olive Oil

let's set the record straight: a nutritionist weighs in

What is Canola Oil?

Made from plant breeding, canola oil is a genetically modified version of the rapeseed plant. Restaurants use it as a “vegetable” oil in much of their cooking.


Most agree: canola oil is far from a saint. But in small amounts, will it make or break your health? Let’s dig in.

PRO #1:

Versatile Cooking Oil- Thanks to its minimal flavor, high smoke point, and smooth texture, canola oil is one of  the most versatile cooking oils.

PRO #2:

Low Saturated Fat- One 2011 study concludes  that those who  eat canola oil  may have lower  cholesterol  levels.

CON #1:

Most is Genetically Modified- Although many food manufacturers deem GMO foods safe, concerns abound over their potential impact on the environment, public health, crop contamination,  and more.

CON #2:

Contributes to Inflammation- Canola oil is (very) high in omega-6 polyunsaturated fats (PUFA). While we need some omega-6s in our diet, canola oil contains too much of this nutrient.

CON #3:

May Worsen Memory-  Studies show  that chronic exposure  to a canola-rich  diet resulted  in harm to  memory and increases in  body  weight.

What is Olive Oil?

Olive oil—also known as liquid gold—comes from pressing whole olives, a traditional crop of the Mediterranean.

Proven Health Benefits Of Olive Oil

Extra-virgin olive oil can work as an anti-inflammatory compound, protect against insulin resistance, reduce high blood pressure, and more.

Canola Oil vs Olive Oil: Which one is healthier?

At any rate, olive oil is superior. It’s heart-healthy, rich in antioxidants, and can support a healthy memory. 

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