The history of canola oil starts with the rapeseed plant, which is of the mustard family.  Oil from the mustard rape was a fat used for culinary purposes for over 3000 years in India, West Asia and China.   In more recent times rapeseed oil was used as lubricating oil by small industry, as a fuel, soap and synthetic rubber and it was not considered suitable for human consumption. Rapeseed oil as an edible oil was not explored by the west until after the end of World War II.  Edible vegetable oils contain fatty acids that are essential for human life such as linolenic acid, which cannot be produced by the body.   The rapeseed varieties contained very large amount of eicosenoic and erucic oils, which are not essential for human growth.  There is some evidence that erucic acid may be less than healthy for humans.  Rapeseed oil also had a high amount of glucosinolate, a sulpher like substance that gives mustard its bite.

In 1974 from the northern Canadian growers came seeds developed from the rapeseed plant that had a low amount of erucic acid and glucosinate.  These seeds were renamed Canola seeds.  In 1986 the trademark of Canola was attached to varieties yielding less than 2% erucic acid.  Canola oil was not genetically engineered.  It was developed from the seed of mustard like plant through plant hybridization, a widespread natural practice that has been used for centuries to promote the growth of plant species with the most acceptable characteristics.  In this case it was used to remove the undesirable erucic acid and glucosinates.  Organic canola seeds can be purchased. 

It must be noted that any organic hydrocarbon (another name for a fat) can be processed to make industrial chemicals.  Also, any oil cooked beyond its smoke point, will release carcinogenic free radicals.  Don’t burn cooking oil!

One of the reasons that canola oil is so desirable is because of its low level of saturated fat, the fat associated with heart disease, and its very high level of monounsaturated fat.  It is also noted for its bland taste, which makes it more acceptable to those who do not like the taste of olive oil.  It is used in salad dressings and is often recommended as the oil of choice for cooking, sautéing and baking by health care professionals.   Since it is relatively inexpensive to produce and recognized by the public as being “healthier” it’s use is gaining popularity in many processed foods as well. 

Canola oil, like all fats, is still a fat and therefore high in calories.  Therefore, recommendations are use only in moderation.