Genetically modified oil produced from the seeds of a crossbred version of the rapeseed plant or “Canola” plant.
Rapeseed oil is a highly processed oil extracted from a GMO crop, typically using the chemical solvent hexane. It is an unsaturated fat that oxidizes when exposed to heat, triggering inflammation in the body when consumed. Vegetable oils like Rapeseed are abundant in omega 6 fatty acids, which when over-consumed throw off our bodies healthy balance of omega 3 to 6, leading to chronic inflammation. Finding a cold-pressed, organic option of this oil would be a better option. It should not be used for high-heat cooking.
Health implications of high dietary omega-6 polyunsaturated Fatty acidshttps://pubmed.ncbi.nlm.nih.gov/22570770/
An Increase in the Omega-6/Omega-3 Fatty Acid Ratio Increases the Risk for Obesityhttps://pubmed.ncbi.nlm.nih.gov/26950145/
Healthy intakes of n-3 and n-6 fatty acids: estimations considering worldwide diversityhttps://pubmed.ncbi.nlm.nih.gov/16841858/
Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)https://www.bmj.com/content/353/bmj.i1246
FOOD INDUSTRY - SOLVENTS FOR EXTRACTING VEGETABLE OILShttps://www.ars.usda.gov/research/publications/publication/?seqNo115=115125
Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysishttps://pubmed.ncbi.nlm.nih.gov/23386268/
Cross-Sectional Associations between Dietary Fat-Related Behaviors and Continuous Metabolic Syndrome Score among Young Australian Adultshttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6116055/