Here are the key takeaways: Glucose Metabolism: Canola oil doesn't seem to have a negative impact on glucose metabolism. Studies have shown no significant effect on fasting glucose, and some even found improvements in fasting insulin and insulin resistance. Cooking with Canola Oil: Trials have shown that cooking with canola oil doesn't seem to affect glucose metabolism negatively. Even refined canola oil used in substantial amounts didn't show harmful effects. Body Weight: Evidence indicates that canola oil does not induce weight gain. Some studies even reported a reduction in body weight, particularly in participants with type 2 diabetes or when compared to saturated fat-rich foods. However, the effect was small and not entirely convincing. Fatty Liver Disease: In a trial with participants having non-alcoholic fatty liver disease (NAFLD), both olive oil and canola oil improved fatty liver, with over 76% of participants on canola oil reverting to normal liver grading. Inflammation: The video found no compelling evidence showing that canola oil causes inflammation in living humans. Some in vitro assays suggested an increase in oxidation products, but in vivo studies did not support this. Oxidation: Canola oil doesn't seem to cause oxidation in vivo. However, it's advised to avoid very high temperatures like deep frying and to favor sautéing instead. Cancer Risk: Large prospective studies report that people cooking with canola have a lower risk of dying of cancer than those cooking with butter, and not higher than people cooking with olive oil. Comparison to Nuts and Seeds: There's limited data comparing canola oil to unprocessed sources of fat like nuts and seeds. One trial found no significant difference between nuts and a canola oil-enriched cereal in various health metrics. Large Trials: Some famous trials like Lyon and Finger used canola oil as part of their intervention and found benefits like lower risk of cardiovascular outcomes and improvement in cognitive function. Personal Preference: The video emphasizes that personal choice matters. Some may prefer cold-pressed canola oil, while others may choose not to consume it at all. The video encourages asking for evidence from those claiming canola oil is toxic. Funding and Bias: The video also touches on funding sources for the studies, mentioning that out of about two dozen references, five studies had some ties to the industry, but excluding them wouldn't fundamentally change the picture. Conclusion: Most of the evidence seems to point to the safety of canola oil and even some benefits. There are areas of uncertainty, and more specific questions may require further research. The video emphasizes that personal choice and preference are valid and that scientific evidence should guide decisions. The video provides a comprehensive and balanced view of the subject, considering various aspects of canola oil's impact on health, cooking practices, and personal preferences.
I have worked in many restaurants that use deep fryers. They would not change the oil which was heated for 10-12 hours a day, just replenishing use oil absorbed by the food. Only occasionally, the deep fryers would be cleaned out and all the oil replaced. - I don't believe any of the trials you have mentioned in and other videos looked at an oil heated for so long a period of time. I believe the longest heating time mentioned was 18 hours, but I could be wrong. A study looking at 80-120 hours of heated oils would be interesting to see.
I took a job at a Wendy's while in between jobs for about three weeks. The manager replaced the oil every thursday. By Friday afternoon the oil was already black. They were open 6a.m. to midnight. When I worked a shift I was dropping five pounds of fries into the oil every four ninutes, and the same oil was used for chicken nuggets and chicken patties. They do use canola, though. Because it's healthier. Where I work now we have a deep fryer that they might use three or four times a week for an hour or two at a time, and they replace the oil every week, or sometimes they will replace the oil specifically for something they want to cook in fresh oil, like for a big catering event or somethng.
You can't expect trials to cover every possible scenario and the one you mention is extreme. Most studies would look at the average person's eating habits and that doesn't include eating daily at a restaurant.
@RockMusicTracks it's sad, but a lot of families do eat out every day, at least around me, and maybe even more than one meal out. For instance they rush out the door grab breakfast through the drive through, they didn't pack their lunch so they stop to grab something somewhere maybe a light, quick lunch or they go somewhere with coworkers, then they pick the kids up from school and they have to get the kids to practice so they stop off at the drive through and get dinner for the family. It is a really sad reality of modern life.
That increases the levels of toxic aldehydes and acrylamides, so it's really a shame they can get away with that. This is why I don't eat fast food anymore, or even really restaurant food. A lot of restaurants don't properly clean the dishes, use oils over and over, have microplastic and PFAS contamination, have high sodium and sugar, don't wash their hands or replace gloves, use spices which I'm sure many have pesticides and heavy metals since spices are poorly regulated, use additives for different food products (especially deserts). All signs point towards boycotting fast food and restaurants until the standards are raised A LOT higher. They're filthy.
Your channel deserves more popularity. Very professional, objective, based on research and opinions of the best experts! But from what I see, nutrition channels run by incompetent people, or even charlatans who lie on purpose, are more popular because people want to believe that most experts and doctors are wrong, that they are corrupt and that only they, thanks to their guru, learned the truth and are someone special.
Here's my summary of this video with timestamps: 00:00 This video will examine the health effects of consuming canola oil by looking at a wide range of scientific evidence. 00:53 This channel is independent with no sponsorship from any canola or seed oil entities. 01:19 Canola oil slightly lowered LDL-cholesterol compared to olive oil, but both had similar cardiovascular risk metrics. 02:15 Compared to sunflower seed oil and saturated fats, canola oil had lower LDL-cholesterol and ApoB levels. 03:13 No clear superiority of canola oil was observed when compared to other unsaturated vegetable oils. 03:38 Most trials don't specify if they used cold pressed or refined canola oil. 04:06 Refined canola oil retained lipid-lowering properties. 04:34 Some trials tested canola oil's effect when heated, showing reduced LDL cholesterol and ApoB levels. 06:13 Long-term observational studies suggested those cooking with canola oil had a lower risk of cardiovascular death compared to butter users. 07:11 Canola oil showed no significant effect on glucose metabolism metrics when compared to other oils and fats. 08:07 Caloric intake and weight loss can impact glucose metabolism more than the type of fat consumed. 09:04 Refined canola oil did not negatively affect glucose metabolism, even in large amounts. 10:43 Long-term observational studies suggested no increased risk of type 2 diabetes from cooking with canola oil. 11:10 Current evidence suggests canola oil is not problematic for glucose metabolism, but more long-term studies are needed. 11:40 The video references around two dozen scientific studies; five of which have some connection to the canola or vegetable oil industry. 12:35 Funding source shouldn't discredit scientific studies; it's essential to evaluate all evidence based on scientific merit. 13:03 A meta-analysis of 23 studies found canola oil reduced body weight slightly, especially when compared to saturated fat-rich foods. However, most individual trials did not show significant differences. 14:23 Despite some studies showing a reduction in body weight with canola oil consumption, there were no significant differences in BMI, waist circumference, or body fat. 14:48 Canola oil doesn't seem particularly fattening when compared with other oils in terms of satiety. 15:33 There's no significant change in body weight when cooking with canola oil, as observed in certain trials. 17:06 The discussion is about pure canola oil, not processed foods that contain canola oil as one of many ingredients. 18:02 Regarding inflammation, a meta-analysis found no significant difference in inflammation markers when comparing canola oil to other oils like olive or sunflower seed oil. 19:22 Many are concerned about linoleic acid in seed oils leading to inflammation, but long-term data indicates people consuming more linoleic acid tend to have lower inflammation markers. 20:45 Studies investigating oxidation markers in individuals consuming canola oil found no significant differences, even when canola oil is used for cooking. 21:13 HNE, a product of lipid oxidation, was undetectable in unheated canola and remained low even after prolonged heat exposure. 22:03 Canola oil's Vitamin E content, which can inhibit oxidation, is relatively high. 23:26 - In vitro test results sometimes differ from in vivo ones; the t-bars assay for oxidation in canola oil has been criticized for lack of specificity. 24:16 - No compelling evidence showing oxidation from canola oil in humans, but advisable to avoid high-temperature cooking like deep frying. 24:45 - The smoke point of canola oil is around 200°C, and it's better to stay below that temperature. 25:40 - Oxidation alone doesn't mean toxicity, and it's crucial to consider the net effect in humans. 26:09 - Large studies suggest people cooking with canola oil have a lower risk of cancer than those using butter and similar risk as those using olive oil. 27:04 - Comparing oil to whole food sources of fat, there's little difference in health metrics when using canola oil. 27:54 - Trials like Lyon and FINGER used canola oil as part of a Mediterranean diet and saw positive health outcomes, though they made multiple changes. 28:24 - Most evidence indicates the safety and potential benefits of canola oil, but there's still a need for more specific research. 29:17 - Personal preference is essential; canola oil isn't a dietary necessity, and individuals should make their choices. 29:48 - Challenge claims about canola oil's toxicity by asking for evidence from human trials or cohort studies.
0:00: 🔬 This video examines the scientific evidence on the health effects of consuming canola oil. 3:43: 🔬 The video discusses the comparison between cold pressed and refined canola oil and their effects on cholesterol levels. 7:45: 📚 The video discusses the lack of significance in the meta-analysis regarding the difference between canola oil and other fats, and emphasizes the importance of calorie intake in glucose metabolism. 11:28: 🔍 The video discusses the certainty of information regarding food interventions and funding sources in studies related to canola oil. 15:03: 🥦 Eating high fat in moderation and maintaining overall calorie intake can prevent weight gain or even lead to weight loss. 19:28: 📚 Seed oils, including linoleic acid, do not appear to increase inflammation levels in the long term. 22:52: 🔬 The t-bars assay, which suggested increased oxidation products in canola oil when exposed to heat, has been widely criticized for its lack of specificity. 26:44: 📚 Comparing unprocessed sources of fat, such as nuts and seeds, to Canola Oil shows no significant difference in various health markers. 29:48: 🔬 The speaker emphasizes the importance of relying on scientific evidence rather than emotional storytelling when evaluating the effects of canola oil on human health. Recap by Tammy AI
I want to see a study where they feed people deep fried food in canola oil for a few weeks. Do it with fresh oil everytime. This study is probably the most important because it studies one of the most common cooking methods. I suspect the sheer amount of oil that you ger from processed food and deep frying is the poison.
Great video! I have been following your videos for the last two months and have learned a few things. With pulling a lot a sugar out of my diet, 16:8 intermittent fasting, and going vegetarian on most weekdays I have lost 20 lbs., and my gut health seems to be a lot better.
Even olive oil, if not directly from the olive branch and properly processed old world style, i.e. Israel, Italy, Greece, etc. is sketchy. Read the labels, most olive oil is a combination of oils from different countries. We are all able to do our own research and use our brains to discern fact from fiction, healthy or not healthy. Buyer beware.
I certainly appreciate all the research and effort that goes into producing your videos. Additionally, I very much enjoy your presentation. The pace and the positive, friendly attitude are very pleasant. Thank you.
All this is good to know. I bought into the narrative about seed oils and canola oil being inflammatory and unhealthy. I guess I'll go back to using canola. I like olive oil, but it's expensive to rely on for cooking. My subjective impression is olive oil tastes better than canola. Other than that, there's no obvious advantage one to the other.
True, I suppose the only reason to buy olive oil is if one is making a dish where the olive oil flavor is important and one could also purchase one of the cheaper olive oils, sometimes good enough is good enough.
Incredible video. Can’t tell you how many videos appear on my social media feed saying that canola oil is poison but with no actual cited studies. We need to get this video out to the masses
I really appreciate your scientific approach to the topics you are discussing in your videos. There are too many alarmists and clickbait videos out there claiming one thing or another.
The thing is canola oil is the main fat used in many highly processed foods because it is much cheaper than good quality butter and olive oil. Such products are definitely linked to higher mortality. This could be a confounder for the link between canola oil and mortality but hey, i do not necessarily need to use canola oil so I won’t add it in until there is actual conclusive evidence for it.
Most highly processed foods are made with water. That doesn’t make water a bad substance. Personally, I stick to olive oil and avocado oil for my cooking and eating, just to be safe.
Thank you so much for clearing up confusion on this. As always you are very clear, methodical, and thorough! I love how you embrace the science and cut through the hype! Muito Obrigado!
I really appreciate that you took the time to make a concise long form and detailed video on this subject. Understanding the facts via study and trials is important. Excellent video, and I’d watch any longer deep dive video you do on things like this in the future.
Thank you for another amazing video. You and your team have proven your integrity so many times. I kind of wish you would also make money for all your hard work.
I appreciate these videos where you address the scientific studies and literature. Too many doctors on youtube are making all sort of claims but never reference any materials. I was listening to them thinking they were well educated but now I question their motives.
I find that I am doing more research on the presenters before listening to their theory. Just because they say they are a doctor doesn't mean they are. If they are ,what is their specialty? Where did they get their information?.🤔
If you look into them a bit, you will find they are trying to sell you supplements most of the time. You are deficient in X so you should buy Y, disguised into educational videos. Then again their general message is good, improving your own health.
Or they cherry-pick one or two studies that appear to favor this or that point and ignore everything contrary to their assertions. Unless people know how to appraise the credibility of any source of information in advance, the Internet and social media, especially, can act as one huge lying and deceiving machine. It's sad, and I suspect future generations are going to have to deal with that aspect in some way both for health and safety reasons and due to the polarization in society and even professional fields that results from misinformation / disinformation.
Dude..tnx for the video..keep making videos like these..i am a tyoe 2 diabetic and ur impact on my health is very commendable..my fasting glucose is nw stable and I don't take meth for months nw..tnx..
The "influencers" telling us about poisonous seed oils have the advantage of dramatic soundbytes, so thanks for another measured response that has already gotten a comment about being too long! You always give a summary, so this is a non-issue.
Be careful about lumping seed oils together. Canola oil seems to be in a class of its own, along with olive oil. Soybean, safflower, and corn oils didn’t fare as well in the studies.
As always, great content presented in an easy to understand format for the average person. I'm so glad your channel is finally getting the attention it deserves.
Another excellent and informative video. Personally I prefer the whole food approach as oils are so calorie dense. If I want olive oil I eat olives, if I want canola oil, I eat canolis 😆
As someone who is trained in the scientific method (social sciences), I've very much appreciated your presentational mix of approachable engagement with intellectual rigor, all wrapped up with an impressive syncretic ability. As for the particulars of this video, the risk/benefit profile of canola oil, it's reassuring to hear that my use of canola is, well, benign. If there's a specific set of videos on this channel that are my favorites, it's those explaining, via exposition and visual means, and in conversation (with Tom Dayspriing, for example) the function and importance of ApoB in determining atherosclerosis risk (and what can be done to reduce it). No personal physician nor cardiologist had ever discussed the role of ApoB with me. (I had a quintuple bypass 22 years ago). As a 70 year old who admittedly hasn't culled all the comments, I do have a question/request: Is there a point where you might cover the extant and ongoing randomized controlled trials around senolytics? I believe it might well be of interest to a subset of your viewers, beyond my personal and emerging interest in the topic. Thanks.
Would it be possible for you to address possible health risks of canola and seed oils other than cardiovascular and inflammation? Especially their possible effects on the brain (cognitive function, memory, clarity), perhaps other organs, and any other possibilities? I'm wondering if the way they are processed (deodorizers and other chemical processes) renders them a health risk.
Canola oil specifically is fairly high in Omega 3 fatty acids, so it potentially might have an advantage when it comes to brain health compared to other types of oil.
I have learned to maintain my cooking temperatures to stay under the smoke temperatures. I never bring the the oven temperatures over 345 degrees. That has meant I generally have longer cook times in the oven. Nice video!
I would like to see a video discussing "adjusting for confounders", it is often used as a hand wave, and while I'm not saying it's being abused, especially in these cases, it does seems like the best area to smudge things in a favourable direction.
Seems like that's intentional. I've started reading several the studies that he's citing and in addition to not having a lot of control in the methods, some of the meta analysis studies seem to reference other studies, the majority of which don't include a feeding trial. So we're expected to take their word on the safety of an industrial food product based on studies where it wasn't even fed to people in a controlled way? That's ludicrous. I advise people to start reading the references that he's citing in detail, rather than taking him at his word. So far what I'm reading has been illuminating, but not in support of his arguments.
Exactly. For a layman, adjusting seems like a very subjective endeauvor. I can understand not wanting to try to explain it to the masses, it seems like a massive headache
Thank you, Dr Carvalho, for this high-quality survey of the evidence for/against canola oil. As an aging [75] Canadian man I'm proud of the fact that modern canola plants were bred/created/invented in the early 1970s at the University of Manitoba, and that Canada is the largest producer/exporter of canola seed oil in the world. The name "canola" was also invented in Canada to distinguish it from rapeseed oil, the name of which has unfortunate connotations. See Wikipedia for more...
I just came across your videos, and the quality of the content of your videos is the best I’ve seen. Your fact and evidence based approach deserves more attention and subs. Really helpful. So thanks!
At 19:23 you talk about the term "wash-in" diet. This can be used, to see a difference in case a certain food is usually already in the diet. I would love to hear your analysis about eggs, because I understood there is this effect, that if someone is eating zero eggs, adding x amount of eggs per week has a big effect on cholesterol level, whereas if someone is already eating several eggs a week, adding x amount of eggs has now effect on cholesterol (a plateau). I saw some medical doctors show graphs of this. I would also like to know, why people who have familiar hypercholesteremia are recommended not to eat eggs (at least that is what I heard from people with this disease, whose doctors recommended them to avoid eggs). If eggs do not raise cholesterol levels, why then are people with this disease recommended not to eat them? Thank you so much for your work.
he did a video with a world renowned lipidologist and they had a very interesting and informative talk. if you haven't seen it, i believe they address alot of these things and more
Yes, I watched that video twice and I still did not understand it. If find that lipidologist so hard to understand (articulation/pronounciation). I am not a native English speaker, maybe that is why. @@somecat22
Love your content. It is easy to follow and seems quite thorough. I have certainly made some adjustments in my oil consumption over the past 3 years. When I first went plant based, I refused to consume any oil based on the teachings of several well know plant based influencers, which irritated my wife significantly. Now I will use, in small amounts, olive, canola, and avocado oils. Certainly makes some things taste much better.
I am whole food plant-based and probably have followed the same people you follow. Have you noticed a dangerous trend toward cancer or high blood pressure any illnesses since you brought oil back into your eating plan? I really would like to know thank you
@@DelusionDispeller No changes in BP. I’m now on statins as my LDL-c was stubborn at 2.37 (91). It’s now at 1.2(46). Basically all other measures have been stable. I do exercise a lot.
Thanks for bringing such a calm look at actual evidence to these topics. I have an acquaintance who is reading a new fad diet book and told me that not only are seed oils the cause of all our problems, but they actually somehow migrate up to the brain and coat our neurons - for years, even. Wow. I hope I can get him to watch a few of your videos. I think they would help assuage some of his food based fears.
It’s nice to know there is no real evidence supporting the “canola oil is bad” band wagon. When I looked up the saturated fat content of canola oil (7%) versus olive oil (14%), i decided to make the switch to canola oil to lower my saturated fat intake, although it’s not as tasty. Ideally, I wouldn’t eat oil, but I’m not there yet, so it is reassuring to know that canola is not inherently evil. Thank you.
Thank you So much ! I am a believer in the scientific process but many want to just ignore facts. We have used Canola oil for the past few decades along with olive oils so I’m glad to see this presented.
I wanted to watch your take on canola oil because I recently read Chris Knobbe's take on all seed oils - canola, vegetable, corn, sunflower, all of them - and he is absolutely against them. Especially when combines with sugar, white flour and processed foods. Us poor consumers get caught in the middle with one saying something is healthy, the other that the whatever is toxic. You'd think by now it would be sorted out.
Most processed foods contain vegetable oils because they have been hydrogenated, giving them a long shelf life and they are very cheap. Sugar and refined flour is just bad because it spikes blood sugar very rapidly and too much over time contributes to metabolic issues like type 2 diabetes. Simple sugars (junk foods) also raise triglycerides and contribute to heart disease (there are many other factors) Canola oil is probably ok with a healthy diet, high in vegetables, lean meats and fruit etc, but Olive oil (to me) tastes much better and is natural, cold pressed and contains some amazing nutrients and anti-oxidants. As Gil said, Vegetable (Seed) oils may be harmful when constantly re-used in fast-food restaurants. All oils should only be used once as they will oxidise and go bad if repeatedly cooked with. Even Butter is healthy in moderation in a diet low in processed junk food. Don't blame the spread for what the bread did :)
Chris Knobbe's work mostly relates to huge excesses in omega 6 fatty acids. Canola oil is very unique among seed oils because it has a omega 6 to 3 ratio of 2:1 which is a near ideal ratio. Compare that to sunflower oil 40:1 it becomes clear that Canola is the superior option.
One of the very few contributors who actually takes a serious differentiated look at studies, in a sea of “health experts” uncritically promoting speculative or wrong conclusions based on a single study or idea which was adopted without real or sufficiently strong evidence. Nice to see.
It's funny, but in Germany canola oil has been recommended as a health food for many years. Linseed oil has been regarded as VERY healthy for many decades. Where did the anti-seed-oil hype come from?
It is the same in the U.S. I first saw this seed oil nonsense in a Netflix documentary. All of those are slanted to the maker’s point of view. It seems misreading or misunderstanding a study or two is where it originated, likely for profit.
it comes from carnivore & ketogenic "cults". atleast in Europe plant oils have upheld good manufacturing standards because EU has very strict science based regulations.
Dear Gil, thank you for another great video with fresh evidence on the topic! Is there a possibility you will be covering effects of palm oil in comparison with other oils? Or have I missed it and this one you've already covered? Thank you for what you're doing!
From what I've heard palm oil and other tropical oils are trash. Olive and canola oils are a better bet. Dr. Greger has a video about the effect palmitic acid has on cancer metastasis. (Of course, meat and dairy contain even more palmitic acid than palm oil does.)
Thanks for making these videos. I've been happily using Canola oil for years and then suddenly started hearing about how "toxic" canola oil and other seed oils are. I was always skeptical of these types of comments but at some point I did wonder if there's some truth to it. This video is a good reminder to always ask/look for evidence, especially for such extreme assertions 🙂
All my elders and n my family have consumed canola oil and sunflower oil. They all live and lived in to their late 80’s and early 90’s. I do love Cold Pressed Sunflower oil.
Another great video. But Doc, sooner or later, I hope that is, you're gonna have to do a video on GMO. Are there enough studies with which to make an informed conclusion? Thanks in advance for the consideration.
We've been genetically modifying our food for decades. Some pros of genetically modified foods include better overall quality and taste of the food, more resistance to disease and more nutritional benefits. I think all the fear around GMOs is a bit much and unnecessary.
@@tanyasydney2235 Thanks for your opinion. GMO is not the only concern when it comes to food safety. It's the amount of pesticides, and the type, e.g., Glyphosate used in GMO crops designed to tolerate literally being bathed in the stuff.
@@tanyasydney2235 we've been genetically selecting foods for decades, not manipulating the genes directly. the first should be called GSOs! There is a lot of propaganda from the GMO companies and also the lobby-infiltrated authorities that select which science to publicise.... that should be a red flag for starters when separating truth from fiction. Also relating to their GMO-specific herbicides. One example: the German risk assessment authority used (now) Bayer-Monsanto's readers' letters as "proof" that glyphosate is harmless. GMO companies like the above and Syngenta have also screwed farmers heavily in parts of the world like Argentina and India, so much so that in India there has been a revolt of farmers. Syngenta have also poisoned their own workers in Hawaii. I don't trust them with a barge pole.
@@tanyasydney2235 lol did you get those "pros" from GMO industry literature? GMO crops usually increase use of pesticides, which causes direct harm to people and the land, but also costs more overall and knocks small family farms out of business. What resistance to disease are you talking about? What nutritional benefits?
Thanks for all your hard work. I'm surprised by the results of these studies, especially that there's not much difference between what we in the uk call rapeseed oil and olive oil, when we're told all the time that olive oil is so much better for you then other oils, especially if you don't cook with eat, I mean eat it uncooked. We're also told the way rapeseed oil is refined is so damaging to the oil, and it ends up toxic to the body? According to your video, that's all untrue? I wonder how an oil that is processed the way rapeseed oil is, can not end up changed in a way that must do some harm? Therefore, I am very surprised by what you say but not totally convinced that processed rapeseed oil is good for you even? But, maybe it's not so bad, probably if you don't eat high amounts, although you also contradicted that in one study, and don't cook with it at high temperatures, and don't reuse it, which rules out chips from fish and chip shops, that we have in the UK, also fast food shops selling deep fried foods, where they are using the same fat over and over and at very high temperatures all day, so that must be the worst thing ever, and some people eat that deep fried food everyday!! Horrendous!!
Finally a video which I needed, All those influencers on YT and even Doctors from America are totally against consuming Canola Oil. Well I live in Australia and here we have our own grown Canola with a rating of 4.5 out of 5 from the health department so should I listen to heath department or these Video makers LOL
I understand that olive oil at high heat (frypan temperatures) turns into a trans fat. So its health factors should be wildly different when used at room temperature vs for cooking?
Well you have allayed my fears of consuming Canola Oil Gil. Your heading implied that canola oil would be highly toxic so I dived in to have a look. I use cold pressed olive oil as a dressing with balsamic vinegar & black pepper but invariably shallow fried with canola a it is much cheaper. I only use t twice & then discard. Its profile has seemed compared to other the seed oils very good; high 12 month shelf life; 62% monounsaturated, 32% polyunsaturated, 6% saturated composition & smoke point marginally above olive oil.
Hi Gil, I can't tell you how much your channel means to me. Recently diagnosed with Coronary Artery Disease and trying to work to find the best diet that works for me, your channel is an invaluable source that I always turn to. There are so many influencers out there, telling you this, or that, and I felt so confused. First I thought I was doing the right thing, then watching another video, I found I was doing wrong. I feel like I am settling into a diet that is most plant-based, with some animal products here and there, something that I feel is sustainable for me along with taking my meds. Thanks again for all your help, will always be watching your channel!
I am in the same boat and have settled on a similar diet. Mostly plant based and some lower fat animal products. Found out I can't do coconut oil. Shoots my LDL up. Take good care!
awesome, but one issue is that most Canola oils are made w pesticide laden Monsanto GMO Canola plants. Ive found organic canola oil at Whole Foods and that is what I'm using now. Also, the heating of the oil is indeed toxic to my body...so I only use small amounts and cook at lower temps (to reduce AGEs from both the oil and the meat) if I am stir frying and I do not eat fried foods if at all possible, but that's hard lol. Thanks for this update.
Organic is a marketing term. It doesn't mean what you think it does. It certainly doesn't mean "safer" or "healthier" or "more nutritious". Nor does it mean grown without pesticides. On the contrary, organic foods are grown with highly toxic, less effective, organic pesticides, requiring MORE toxic pesticide use than the equivalent non-organic products. Additionally, any species of GMO plants (regardless if they are Monsanto or another brand) do not contain any pesticides, on their own. The modified genes do not add any pesticides to the plant. Some perfectly edible, highly nutritious plants are naturally resistant to certain pests, and the specific genes in them that are responsible for that natural resistance, are added to GMO plants, to make them more resistant to those same pests, too. And when that is done, those plants can be grown with LESS pesticides, not more. Please be curious, ask questions, read more, learn more. Don't fear science, or listen to crackpots that are afraid of science or subscribe to conspiracies. Science is not the enemy, ignorance is. If you want to really understand how ignorance based fear mongering works, Google "dihydrogen monoxide" and visit the first result. Take note of the claims made, and how they express them. Compare it to claims you've heard about other things, made by social media influencers. Note the similar styles, meant to induce fear, panic, and uncertainty. Keep in mind that the entire site is about a "dangerous chemical" that is more commonly known as...water.
Great video! So many "experts" will say this food or that oil is toxic and must be avoided, and they say it with authority - and without evidence. I appreciate your evidence based approach to evaluating dietary components. After this video, I feel safe in using canola oil for light frying of my food or as a salad oil. Looking forward to more content!
"After this video, I feel safe in using canola oil" Until you research studies (the primary data of "experts") yourself then you have given authority to an expert yourself without any evidence
What about GMO modified oils? My problem with GMO is that any plant modified to be tolerant to pesticides is going to contain larger amounts of pesticides. I understand most of the US manufactured oils are GMO. I make sure I purchase organic non-GMO because I don't believe pesticides should be a part of my diet. Are there any studies on how much pesticide remains in the different oils? P.S. I have no problem with genetically modified plants for flavor and productivity, but when they are modified to allow increased pesticide and herbicide applications I wonder how much of those get into oils and foods of all kinds. Makes me wish I could afford to buy all organic.
We have it iñ many stores in Nairobi. And it is cheap, because people mostly buy vegetable oil and corn oil. If it wasn't for UA-cam and I'd send you a picture of it, but you can search up Pure Mountain Pure Cold Pressed Canola Oil. Has a green label
At 6:35 Why did margarine have the same effect on CVD mortality as butter? At 26:00 I assume these results are from the same study. Why does margarine decrease cancer mortality compared to butter? Edit: I have had a look at reference study 6. The researchers indicate that the margarine most have contained trans-fats. However, they also say that since 1990 soft margarines do not contain trans-fats anymore, only hard and tub can still contain them. The study took data from 50-71 year-olds till 2011 so I guess the trans-fats already did their damage in these peoples younger years. A question remains though: Is margarine without trans-fats any better than butter against CVD, cancer and total mortality?
@@bastianfuentes8335 Yes, it seems a bit far-fetched. Even if we only look at the effect of dietary cholesterol on cvd, there are not many people sensitive to it. Dietary saturated fats (not stearic acid) and trans-fats are a different story, of course.
well, people that want to hear good things about their bad habits will seek out 'influencers' that peddle that narrative. One can pretty much find whatever they want to hear if they look long enough. There's very few that will change from what they believe or want to believe even if there is solid evidence to the contrary. And they will defend their misinformation to the end.
Canola is my favorite cooking oil, because you can use it also cold pressed. I‘m not really a fan of the refined ones, because of the residual trans fats and because they are tasteless. I want a bit of flavor.
I get that canola oil is not "toxic" and that it is favorable when compared to butter and foods high in saturated fat or trans fat. But do we have any studies that show that adding oil to your diet is better than not adding oil at all? For example, cooking rice in canola oil versus cooking rice in water. Most people are getting plenty of vegetable oils already in the foods they normally eat (french fries, potato chips, pastries, etc.). It seems like common sense that not adding extra fat to your food is an easy way to eat healthier.
For people who eat French fries and chips and other processed foods, yeah. But it still comes down to calories and/or total fat intake There is a minimum required amount of fat to maintain optimal health. If you cook most of your foods at home, and if it's primarily whole foods... perfectly reasonable to use some oil when cooking. Unless you're using so much that it puts you in a constant calorie surplus, which leads to weight gain, which leads to worsened health.
This video is a breath of fresh air. Far from the preconceived notions about canola oil, it provides reassurance about this oil which has long been criticized, based on scientific arguments.
This is the best nutrition channel on UA-cam, hands down. I send all the canola haters I encounter to this video. Thank you for providing real, evidence based information!
Here are the key takeaways:
Glucose Metabolism: Canola oil doesn't seem to have a negative impact on glucose metabolism. Studies have shown no significant effect on fasting glucose, and some even found improvements in fasting insulin and insulin resistance.
Cooking with Canola Oil: Trials have shown that cooking with canola oil doesn't seem to affect glucose metabolism negatively. Even refined canola oil used in substantial amounts didn't show harmful effects.
Body Weight: Evidence indicates that canola oil does not induce weight gain. Some studies even reported a reduction in body weight, particularly in participants with type 2 diabetes or when compared to saturated fat-rich foods. However, the effect was small and not entirely convincing.
Fatty Liver Disease: In a trial with participants having non-alcoholic fatty liver disease (NAFLD), both olive oil and canola oil improved fatty liver, with over 76% of participants on canola oil reverting to normal liver grading.
Inflammation: The video found no compelling evidence showing that canola oil causes inflammation in living humans. Some in vitro assays suggested an increase in oxidation products, but in vivo studies did not support this.
Oxidation: Canola oil doesn't seem to cause oxidation in vivo. However, it's advised to avoid very high temperatures like deep frying and to favor sautéing instead.
Cancer Risk: Large prospective studies report that people cooking with canola have a lower risk of dying of cancer than those cooking with butter, and not higher than people cooking with olive oil.
Comparison to Nuts and Seeds: There's limited data comparing canola oil to unprocessed sources of fat like nuts and seeds. One trial found no significant difference between nuts and a canola oil-enriched cereal in various health metrics.
Large Trials: Some famous trials like Lyon and Finger used canola oil as part of their intervention and found benefits like lower risk of cardiovascular outcomes and improvement in cognitive function.
Personal Preference: The video emphasizes that personal choice matters. Some may prefer cold-pressed canola oil, while others may choose not to consume it at all. The video encourages asking for evidence from those claiming canola oil is toxic.
Funding and Bias: The video also touches on funding sources for the studies, mentioning that out of about two dozen references, five studies had some ties to the industry, but excluding them wouldn't fundamentally change the picture.
Conclusion: Most of the evidence seems to point to the safety of canola oil and even some benefits. There are areas of uncertainty, and more specific questions may require further research. The video emphasizes that personal choice and preference are valid and that scientific evidence should guide decisions.
The video provides a comprehensive and balanced view of the subject, considering various aspects of canola oil's impact on health, cooking practices, and personal preferences.
Wow, amazing summary!
A useful UA-cam comment. Now I really have seen everything!
Thanks now i dont have to watch 30 minutes :P
🙏🏽 thank you from all of us out here in UA-cam land--your summary is much appreciated🎉
Was this comment with by chatgpt?
I have worked in many restaurants that use deep fryers. They would not change the oil which was heated for 10-12 hours a day, just replenishing use oil absorbed by the food. Only occasionally, the deep fryers would be cleaned out and all the oil replaced. - I don't believe any of the trials you have mentioned in and other videos looked at an oil heated for so long a period of time. I believe the longest heating time mentioned was 18 hours, but I could be wrong. A study looking at 80-120 hours of heated oils would be interesting to see.
To be fair with you, if you do the same with lard or butter, that thing would turn black after so many hours
I took a job at a Wendy's while in between jobs for about three weeks. The manager replaced the oil every thursday. By Friday afternoon the oil was already black. They were open 6a.m. to midnight. When I worked a shift I was dropping five pounds of fries into the oil every four ninutes, and the same oil was used for chicken nuggets and chicken patties.
They do use canola, though. Because it's healthier.
Where I work now we have a deep fryer that they might use three or four times a week for an hour or two at a time, and they replace the oil every week, or sometimes they will replace the oil specifically for something they want to cook in fresh oil, like for a big catering event or somethng.
You can't expect trials to cover every possible scenario and the one you mention is extreme. Most studies would look at the average person's eating habits and that doesn't include eating daily at a restaurant.
@RockMusicTracks it's sad, but a lot of families do eat out every day, at least around me, and maybe even more than one meal out. For instance they rush out the door grab breakfast through the drive through, they didn't pack their lunch so they stop to grab something somewhere maybe a light, quick lunch or they go somewhere with coworkers, then they pick the kids up from school and they have to get the kids to practice so they stop off at the drive through and get dinner for the family. It is a really sad reality of modern life.
That increases the levels of toxic aldehydes and acrylamides, so it's really a shame they can get away with that. This is why I don't eat fast food anymore, or even really restaurant food. A lot of restaurants don't properly clean the dishes, use oils over and over, have microplastic and PFAS contamination, have high sodium and sugar, don't wash their hands or replace gloves, use spices which I'm sure many have pesticides and heavy metals since spices are poorly regulated, use additives for different food products (especially deserts). All signs point towards boycotting fast food and restaurants until the standards are raised A LOT higher. They're filthy.
What I like about the channel is that they always give you an overall big picture on the topic, with no cherry-picking.
Your channel deserves more popularity. Very professional, objective, based on research and opinions of the best experts! But from what I see, nutrition channels run by incompetent people, or even charlatans who lie on purpose, are more popular because people want to believe that most experts and doctors are wrong, that they are corrupt and that only they, thanks to their guru, learned the truth and are someone special.
Here's my summary of this video with timestamps:
00:00 This video will examine the health effects of consuming canola oil by looking at a wide range of scientific evidence.
00:53 This channel is independent with no sponsorship from any canola or seed oil entities.
01:19 Canola oil slightly lowered LDL-cholesterol compared to olive oil, but both had similar cardiovascular risk metrics.
02:15 Compared to sunflower seed oil and saturated fats, canola oil had lower LDL-cholesterol and ApoB levels.
03:13 No clear superiority of canola oil was observed when compared to other unsaturated vegetable oils.
03:38 Most trials don't specify if they used cold pressed or refined canola oil.
04:06 Refined canola oil retained lipid-lowering properties.
04:34 Some trials tested canola oil's effect when heated, showing reduced LDL cholesterol and ApoB levels.
06:13 Long-term observational studies suggested those cooking with canola oil had a lower risk of cardiovascular death compared to butter users.
07:11 Canola oil showed no significant effect on glucose metabolism metrics when compared to other oils and fats.
08:07 Caloric intake and weight loss can impact glucose metabolism more than the type of fat consumed.
09:04 Refined canola oil did not negatively affect glucose metabolism, even in large amounts.
10:43 Long-term observational studies suggested no increased risk of type 2 diabetes from cooking with canola oil.
11:10 Current evidence suggests canola oil is not problematic for glucose metabolism, but more long-term studies are needed.
11:40 The video references around two dozen scientific studies; five of which have some connection to the canola or vegetable oil industry.
12:35 Funding source shouldn't discredit scientific studies; it's essential to evaluate all evidence based on scientific merit.
13:03 A meta-analysis of 23 studies found canola oil reduced body weight slightly, especially when compared to saturated fat-rich foods. However, most individual trials did not show significant differences.
14:23 Despite some studies showing a reduction in body weight with canola oil consumption, there were no significant differences in BMI, waist circumference, or body fat.
14:48 Canola oil doesn't seem particularly fattening when compared with other oils in terms of satiety.
15:33 There's no significant change in body weight when cooking with canola oil, as observed in certain trials.
17:06 The discussion is about pure canola oil, not processed foods that contain canola oil as one of many ingredients.
18:02 Regarding inflammation, a meta-analysis found no significant difference in inflammation markers when comparing canola oil to other oils like olive or sunflower seed oil.
19:22 Many are concerned about linoleic acid in seed oils leading to inflammation, but long-term data indicates people consuming more linoleic acid tend to have lower inflammation markers.
20:45 Studies investigating oxidation markers in individuals consuming canola oil found no significant differences, even when canola oil is used for cooking.
21:13 HNE, a product of lipid oxidation, was undetectable in unheated canola and remained low even after prolonged heat exposure.
22:03 Canola oil's Vitamin E content, which can inhibit oxidation, is relatively high.
23:26 - In vitro test results sometimes differ from in vivo ones; the t-bars assay for oxidation in canola oil has been criticized for lack of specificity.
24:16 - No compelling evidence showing oxidation from canola oil in humans, but advisable to avoid high-temperature cooking like deep frying.
24:45 - The smoke point of canola oil is around 200°C, and it's better to stay below that temperature.
25:40 - Oxidation alone doesn't mean toxicity, and it's crucial to consider the net effect in humans.
26:09 - Large studies suggest people cooking with canola oil have a lower risk of cancer than those using butter and similar risk as those using olive oil.
27:04 - Comparing oil to whole food sources of fat, there's little difference in health metrics when using canola oil.
27:54 - Trials like Lyon and FINGER used canola oil as part of a Mediterranean diet and saw positive health outcomes, though they made multiple changes.
28:24 - Most evidence indicates the safety and potential benefits of canola oil, but there's still a need for more specific research.
29:17 - Personal preference is essential; canola oil isn't a dietary necessity, and individuals should make their choices.
29:48 - Challenge claims about canola oil's toxicity by asking for evidence from human trials or cohort studies.
Thanks for the great time stamps.
Great summary. Thanks
Blarney
Thank you! No one else it talking about this from a scientific point of view.
0:00: 🔬 This video examines the scientific evidence on the health effects of consuming canola oil.
3:43: 🔬 The video discusses the comparison between cold pressed and refined canola oil and their effects on cholesterol levels.
7:45: 📚 The video discusses the lack of significance in the meta-analysis regarding the difference between canola oil and other fats, and emphasizes the importance of calorie intake in glucose metabolism.
11:28: 🔍 The video discusses the certainty of information regarding food interventions and funding sources in studies related to canola oil.
15:03: 🥦 Eating high fat in moderation and maintaining overall calorie intake can prevent weight gain or even lead to weight loss.
19:28: 📚 Seed oils, including linoleic acid, do not appear to increase inflammation levels in the long term.
22:52: 🔬 The t-bars assay, which suggested increased oxidation products in canola oil when exposed to heat, has been widely criticized for its lack of specificity.
26:44: 📚 Comparing unprocessed sources of fat, such as nuts and seeds, to Canola Oil shows no significant difference in various health markers.
29:48: 🔬 The speaker emphasizes the importance of relying on scientific evidence rather than emotional storytelling when evaluating the effects of canola oil on human health.
Recap by Tammy AI
I want to see a study where they feed people deep fried food in canola oil for a few weeks. Do it with fresh oil everytime. This study is probably the most important because it studies one of the most common cooking methods. I suspect the sheer amount of oil that you ger from processed food and deep frying is the poison.
Great video! I have been following your videos for the last two months and have learned a few things. With pulling a lot a sugar out of my diet, 16:8 intermittent fasting, and going vegetarian on most weekdays I have lost 20 lbs., and my gut health seems to be a lot better.
Thank u so much for this video. I am sooo sick of the numerous utubers claiming that any oil other than olive oil is poison.
Thats Saladino MD for you. Spreading tons of BS. like liver king.
Haven't seen those. Never heard one saying avocado oil is poison.
@@sethmann6397almost all crarnivore peeps believe this
Even olive oil, if not directly from the olive branch and properly processed old world style, i.e. Israel, Italy, Greece, etc. is sketchy.
Read the labels, most olive oil is a combination of oils from different countries.
We are all able to do our own research and use our brains to discern fact from fiction, healthy or not healthy.
Buyer beware.
@@DevoutFollowerofYeshuadid you watch the video?
I certainly appreciate all the research and effort that goes into producing your videos. Additionally, I very much enjoy your presentation. The pace and the positive, friendly attitude are very pleasant. Thank you.
Severely underrated channel. The sheer depth to which you research these topics is unmatched. Thank you.
my sentiments exactly
Amen
Commenting for the algorithm. This channel deserves a lot more views.
All this is good to know. I bought into the narrative about seed oils and canola oil being inflammatory and unhealthy. I guess I'll go back to using canola. I like olive oil, but it's expensive to rely on for cooking.
My subjective impression is olive oil tastes better than canola. Other than that, there's no obvious advantage one to the other.
Indeed, the price on CO is worth considering.
True, I suppose the only reason to buy olive oil is if one is making a dish where the olive oil flavor is important and one could also purchase one of the cheaper olive oils, sometimes good enough is good enough.
Yes and more evidence are surfacing that a large percentage of olive oil in shops are fake. It's good to know a possible alternative.
I would love to give this video two or more likes but I can’t. Thanks a lot for your work!
Excellent video - thorough, quickly paced, no frills, just pure content and lots of it.
Incredible video. Can’t tell you how many videos appear on my social media feed saying that canola oil is poison but with no actual cited studies. We need to get this video out to the masses
I really appreciate your scientific approach to the topics you are discussing in your videos.
There are too many alarmists and clickbait videos out there claiming one thing or another.
The thing is canola oil is the main fat used in many highly processed foods because it is much cheaper than good quality butter and olive oil. Such products are definitely linked to higher mortality. This could be a confounder for the link between canola oil and mortality but hey, i do not necessarily need to use canola oil so I won’t add it in until there is actual conclusive evidence for it.
Most highly processed foods are made with water. That doesn’t make water a bad substance.
Personally, I stick to olive oil and avocado oil for my cooking and eating, just to be safe.
What make processed food bad tho
Thank you so much for clearing up confusion on this. As always you are very clear, methodical, and thorough! I love how you embrace the science and cut through the hype! Muito Obrigado!
The information online is so confusing; thanks for doing a deep dive!
Thanks once again for a considered, coherent and digestible summary of the available scientific evidence in this area.
I really appreciate that you took the time to make a concise long form and detailed video on this subject. Understanding the facts via study and trials is important.
Excellent video, and I’d watch any longer deep dive video you do on things like this in the future.
Thank you for the amazing work you do. Appreciate the depth and clarity of the data you provide.
Thank you for another amazing video. You and your team have proven your integrity so many times. I kind of wish you would also make money for all your hard work.
I appreciate these videos where you address the scientific studies and literature. Too many doctors on youtube are making all sort of claims but never reference any materials. I was listening to them thinking they were well educated but now I question their motives.
I find that I am doing more research on the presenters before listening to their theory. Just because they say they are a doctor doesn't mean they are. If they are ,what is their specialty? Where did they get their information?.🤔
If you look into them a bit, you will find they are trying to sell you supplements most of the time. You are deficient in X so you should buy Y, disguised into educational videos.
Then again their general message is good, improving your own health.
Or they cherry-pick one or two studies that appear to favor this or that point and ignore everything contrary to their assertions. Unless people know how to appraise the credibility of any source of information in advance, the Internet and social media, especially, can act as one huge lying and deceiving machine. It's sad, and I suspect future generations are going to have to deal with that aspect in some way both for health and safety reasons and due to the polarization in society and even professional fields that results from misinformation / disinformation.
more people should find your channel, free from ideology, I like that
I'd love to see a similar take on soybean oil.
Very high Estrogenic effect, it's not worth consuming regardless if it has other benefits.
Dude..tnx for the video..keep making videos like these..i am a tyoe 2 diabetic and ur impact on my health is very commendable..my fasting glucose is nw stable and I don't take meth for months nw..tnx..
Just wanted to say thank you for all the hard work.
The "influencers" telling us about poisonous seed oils have the advantage of dramatic soundbytes, so thanks for another measured response that has already gotten a comment about being too long! You always give a summary, so this is a non-issue.
Be careful about lumping seed oils together. Canola oil seems to be in a class of its own, along with olive oil. Soybean, safflower, and corn oils didn’t fare as well in the studies.
Why is it bleached?
‘Have the advantage of dramatic soundbytes’ very well pointed out, and very overlooked. Such a strong factor that make people believe anything.
Thanks @@EnriqueHernandez-zk7qc for an intelligent correction.
As always, great content presented in an easy to understand format for the average person. I'm so glad your channel is finally getting the attention it deserves.
Another excellent and informative video. Personally I prefer the whole food approach as oils are so calorie dense. If I want olive oil I eat olives, if I want canola oil, I eat canolis 😆
As someone who is trained in the scientific method (social sciences), I've very much appreciated your presentational mix of approachable engagement with intellectual rigor, all wrapped up with an impressive syncretic ability. As for the particulars of this video, the risk/benefit profile of canola oil, it's reassuring to hear that my use of canola is, well, benign.
If there's a specific set of videos on this channel that are my favorites, it's those explaining, via exposition and visual means, and in conversation (with Tom Dayspriing, for example) the function and importance of ApoB in determining atherosclerosis risk (and what can be done to reduce it). No personal physician nor cardiologist had ever discussed the role of ApoB with me. (I had a quintuple bypass 22 years ago).
As a 70 year old who admittedly hasn't culled all the comments, I do have a question/request: Is there a point where you might cover the extant and ongoing randomized controlled trials around senolytics? I believe it might well be of interest to a subset of your viewers, beyond my personal and emerging interest in the topic. Thanks.
Social science is not a rigorous science.
This channel is so damn underrated!!!! Regardless of the topic, you handle it carefully without any bias. You rock!
Would it be possible for you to address possible health risks of canola and seed oils other than cardiovascular and inflammation? Especially their possible effects on the brain (cognitive function, memory, clarity), perhaps other organs, and any other possibilities? I'm wondering if the way they are processed (deodorizers and other chemical processes) renders them a health risk.
didn't you watch the video? There are no health risk. Seed oils being the villain is a narrative created by the saturated fats crowd as a distraction.
Canola oil specifically is fairly high in Omega 3 fatty acids, so it potentially might have an advantage when it comes to brain health compared to other types of oil.
People are literally trying their asses off to find something wrong with Canola oil. It's becoming an obession at this point.
@@garethbaus5471flaxseed oil is also rich in Omega3, and rendered safe by the “youtuber gurus” 😂
@@destro1989 Like we wouldn’t ask that question about apples or bananas, it’s so demonised and people claim it causes everything from autism to cancer
I have learned to maintain my cooking temperatures to stay under the smoke temperatures. I never bring the the oven temperatures over 345 degrees. That has meant I generally have longer cook times in the oven. Nice video!
I would like to see a video discussing "adjusting for confounders", it is often used as a hand wave, and while I'm not saying it's being abused, especially in these cases, it does seems like the best area to smudge things in a favourable direction.
Yes. I would like to see this, too.
Seems like that's intentional. I've started reading several the studies that he's citing and in addition to not having a lot of control in the methods, some of the meta analysis studies seem to reference other studies, the majority of which don't include a feeding trial. So we're expected to take their word on the safety of an industrial food product based on studies where it wasn't even fed to people in a controlled way? That's ludicrous. I advise people to start reading the references that he's citing in detail, rather than taking him at his word. So far what I'm reading has been illuminating, but not in support of his arguments.
Exactly. For a layman, adjusting seems like a very subjective endeauvor. I can understand not wanting to try to explain it to the masses, it seems like a massive headache
One of my favorite videos that you’ve made so far! Great stuff
Thank you, Dr Carvalho, for this high-quality survey of the evidence for/against canola oil. As an aging [75] Canadian man I'm proud of the fact that modern canola plants were bred/created/invented in the early 1970s at the University of Manitoba, and that Canada is the largest producer/exporter of canola seed oil in the world. The name "canola" was also invented in Canada to distinguish it from rapeseed oil, the name of which has unfortunate connotations. See Wikipedia for more...
I just came across your videos, and the quality of the content of your videos is the best I’ve seen. Your fact and evidence based approach deserves more attention and subs. Really helpful. So thanks!
At 19:23 you talk about the term "wash-in" diet. This can be used, to see a difference in case a certain food is usually already in the diet. I would love to hear your analysis about eggs, because I understood there is this effect, that if someone is eating zero eggs, adding x amount of eggs per week has a big effect on cholesterol level, whereas if someone is already eating several eggs a week, adding x amount of eggs has now effect on cholesterol (a plateau). I saw some medical doctors show graphs of this. I would also like to know, why people who have familiar hypercholesteremia are recommended not to eat eggs (at least that is what I heard from people with this disease, whose doctors recommended them to avoid eggs). If eggs do not raise cholesterol levels, why then are people with this disease recommended not to eat them? Thank you so much for your work.
he did a video with a world renowned lipidologist and they had a very interesting and informative talk. if you haven't seen it, i believe they address alot of these things and more
Yes, I watched that video twice and I still did not understand it. If find that lipidologist so hard to understand (articulation/pronounciation). I am not a native English speaker, maybe that is why. @@somecat22
Here's a video Gil did about eggs and cholesterol - and he does talk about the plateau effect in it: ua-cam.com/video/G1NZNKn9DG8/v-deo.html.
Love your content. This is amazing. Thanks!
Solid information, as always. Thanks.
Love these in-depth videos. Changing from butter to Canola.
Yes yes yes!! Thank you for fighting quackery one day at a time doc!!
Love your content. It is easy to follow and seems quite thorough. I have certainly made some adjustments in my oil consumption over the past 3 years. When I first went plant based, I refused to consume any oil based on the teachings of several well know plant based influencers, which irritated my wife significantly. Now I will use, in small amounts, olive, canola, and avocado oils. Certainly makes some things taste much better.
I am whole food plant-based and probably have followed the same people you follow. Have you noticed a dangerous trend toward cancer or high blood pressure any illnesses since you brought oil back into your eating plan? I really would like to know thank you
Have you tried flax seed oil? You can't cook with it - low smoke point - but it's great for salad dressings. Very high in omega 3s.
@@DelusionDispeller No changes in BP. I’m now on statins as my LDL-c was stubborn at 2.37 (91). It’s now at 1.2(46). Basically all other measures have been stable. I do exercise a lot.
Amazing video, really enjoy your videos!
Thanks for bringing such a calm look at actual evidence to these topics. I have an acquaintance who is reading a new fad diet book and told me that not only are seed oils the cause of all our problems, but they actually somehow migrate up to the brain and coat our neurons - for years, even. Wow. I hope I can get him to watch a few of your videos. I think they would help assuage some of his food based fears.
It’s nice to know there is no real evidence supporting the “canola oil is bad” band wagon. When I looked up the saturated fat content of canola oil (7%) versus olive oil (14%), i decided to make the switch to canola oil to lower my saturated fat intake, although it’s not as tasty. Ideally, I wouldn’t eat oil, but I’m not there yet, so it is reassuring to know that canola is not inherently evil. Thank you.
Good clear information on oil uses, the why's and wherefores. Impressive.
Thank you So much !
I am a believer in the scientific process but many want to just ignore facts.
We have used Canola oil for the past few decades along with olive oils so I’m glad to see this presented.
I wanted to watch your take on canola oil because I recently read Chris Knobbe's take on all seed oils - canola, vegetable, corn, sunflower, all of them - and he is absolutely against them. Especially when combines with sugar, white flour and processed foods. Us poor consumers get caught in the middle with one saying something is healthy, the other that the whatever is toxic. You'd think by now it would be sorted out.
Most processed foods contain vegetable oils because they have been hydrogenated, giving them a long shelf life and they are very cheap. Sugar and refined flour is just bad because it spikes blood sugar very rapidly and too much over time contributes to metabolic issues like type 2 diabetes. Simple sugars (junk foods) also raise triglycerides and contribute to heart disease (there are many other factors) Canola oil is probably ok with a healthy diet, high in vegetables, lean meats and fruit etc, but Olive oil (to me) tastes much better and is natural, cold pressed and contains some amazing nutrients and anti-oxidants. As Gil said, Vegetable (Seed) oils may be harmful when constantly re-used in fast-food restaurants. All oils should only be used once as they will oxidise and go bad if repeatedly cooked with. Even Butter is healthy in moderation in a diet low in processed junk food. Don't blame the spread for what the bread did :)
Well yeah, combined with unhealthy stuff like sugar and white flour - in other words: in processed foods, canola oil is unhealthy.
Chris Knobbe's work mostly relates to huge excesses in omega 6 fatty acids. Canola oil is very unique among seed oils because it has a omega 6 to 3 ratio of 2:1 which is a near ideal ratio. Compare that to sunflower oil 40:1 it becomes clear that Canola is the superior option.
Is there a test for oxydised LDL?
thank you for a very well put together information digest.
Thanks heaps for this video and all your others, love your work!
Thanks Gil. Good information. Paraphrasing the old adage: Moderation in everything.
One of the very few contributors who actually takes a serious differentiated look at studies, in a sea of “health experts” uncritically promoting speculative or wrong conclusions based on a single study or idea which was adopted without real or sufficiently strong evidence. Nice to see.
It's funny, but in Germany canola oil has been recommended as a health food for many years. Linseed oil has been regarded as VERY healthy for many decades. Where did the anti-seed-oil hype come from?
It is the same in the U.S. I first saw this seed oil nonsense in a Netflix documentary. All of those are slanted to the maker’s point of view. It seems misreading or misunderstanding a study or two is where it originated, likely for profit.
it comes from carnivore & ketogenic "cults". atleast in Europe plant oils have upheld good manufacturing standards because EU has very strict science based regulations.
@@voltagetoeNow that would explain a lot. Always suspected the keto-trolls were behind this.
I like that this is thorough and comprehensive
Dear Gil, thank you for another great video with fresh evidence on the topic!
Is there a possibility you will be covering effects of palm oil in comparison with other oils? Or have I missed it and this one you've already covered?
Thank you for what you're doing!
From what I've heard palm oil and other tropical oils are trash. Olive and canola oils are a better bet. Dr. Greger has a video about the effect palmitic acid has on cancer metastasis. (Of course, meat and dairy contain even more palmitic acid than palm oil does.)
As usual best nutrition channel there is. And excellent Twitter too
Fantastic video on a fantastic channel. Thank you for all your hard work!
Thanks for making these videos.
I've been happily using Canola oil for years and then suddenly started hearing about how "toxic" canola oil and other seed oils are. I was always skeptical of these types of comments but at some point I did wonder if there's some truth to it. This video is a good reminder to always ask/look for evidence, especially for such extreme assertions 🙂
how is it made?
@@bucsfan2565
All my elders and n my family have consumed canola oil and sunflower oil. They all live and lived in to their late 80’s and early 90’s. I do love Cold Pressed Sunflower oil.
Another great video. But Doc, sooner or later, I hope that is, you're gonna have to do a video on GMO. Are there enough studies with which to make an informed conclusion? Thanks in advance for the consideration.
We've been genetically modifying our food for decades. Some pros of genetically modified foods include better overall quality and taste of the food, more resistance to disease and more nutritional benefits. I think all the fear around GMOs is a bit much and unnecessary.
@@tanyasydney2235 Thanks for your opinion. GMO is not the only concern when it comes to food safety. It's the amount of pesticides, and the type, e.g., Glyphosate used in GMO crops designed to tolerate literally being bathed in the stuff.
@@tanyasydney2235 we've been genetically selecting foods for decades, not manipulating the genes directly. the first should be called GSOs! There is a lot of propaganda from the GMO companies and also the lobby-infiltrated authorities that select which science to publicise.... that should be a red flag for starters when separating truth from fiction. Also relating to their GMO-specific herbicides. One example: the German risk assessment authority used (now) Bayer-Monsanto's readers' letters as "proof" that glyphosate is harmless. GMO companies like the above and Syngenta have also screwed farmers heavily in parts of the world like Argentina and India, so much so that in India there has been a revolt of farmers. Syngenta have also poisoned their own workers in Hawaii. I don't trust them with a barge pole.
@@tanyasydney2235 lol did you get those "pros" from GMO industry literature? GMO crops usually increase use of pesticides, which causes direct harm to people and the land, but also costs more overall and knocks small family farms out of business. What resistance to disease are you talking about? What nutritional benefits?
Super interesting and well explained
Thanks for all your hard work. I'm surprised by the results of these studies, especially that there's not much difference between what we in the uk call rapeseed oil and olive oil, when we're told all the time that olive oil is so much better for you then other oils, especially if you don't cook with eat, I mean eat it uncooked. We're also told the way rapeseed oil is refined is so damaging to the oil, and it ends up toxic to the body? According to your video, that's all untrue? I wonder how an oil that is processed the way rapeseed oil is, can not end up changed in a way that must do some harm? Therefore, I am very surprised by what you say but not totally convinced that processed rapeseed oil is good for you even? But, maybe it's not so bad, probably if you don't eat high amounts, although you also contradicted that in one study, and don't cook with it at high temperatures, and don't reuse it, which rules out chips from fish and chip shops, that we have in the UK, also fast food shops selling deep fried foods, where they are using the same fat over and over and at very high temperatures all day, so that must be the worst thing ever, and some people eat that deep fried food everyday!! Horrendous!!
Really pleased I found this channel. Very well made videos.
Finally a video which I needed, All those influencers on YT and even Doctors from America are totally against consuming Canola Oil. Well I live in Australia and here we have our own grown Canola with a rating of 4.5 out of 5 from the health department so should I listen to heath department or these Video makers LOL
I prefer no oil. However, really appreciate this comprehensive and unbiased video.
What is the source of your EFA's then?
@@willbrink Algae in multiple variety
No fat or oil? Or just no vegetable oil.
You are a light of reason in a society
leaning toward emotion, magic ,whatever.
Thank you,
Rik Spector
I understand that olive oil at high heat (frypan temperatures) turns into a trans fat. So its health factors should be wildly different when used at room temperature vs for cooking?
Well you have allayed my fears of consuming Canola Oil Gil. Your heading implied that canola oil would be highly toxic so I dived in to have a look. I use cold pressed olive oil as a dressing with balsamic vinegar & black pepper but invariably shallow fried with canola a it is much cheaper. I only use t twice & then discard. Its profile has seemed compared to other the seed oils very good; high 12 month shelf life; 62% monounsaturated, 32% polyunsaturated, 6% saturated composition & smoke point marginally above olive oil.
Ty my friend. Always spot on in the examination. God bless you! I wish more educated individuals would do what you do overall.❤️
Somewhere, there is a study that shows that olive oil has anti- inflammatory properties ... 🤔💭
Hi Gil, I can't tell you how much your channel means to me. Recently diagnosed with Coronary Artery Disease and trying to work to find the best diet that works for me, your channel is an invaluable source that I always turn to. There are so many influencers out there, telling you this, or that, and I felt so confused. First I thought I was doing the right thing, then watching another video, I found I was doing wrong. I feel like I am settling into a diet that is most plant-based, with some animal products here and there, something that I feel is sustainable for me along with taking my meds. Thanks again for all your help, will always be watching your channel!
I am in the same boat and have settled on a similar diet. Mostly plant based and some lower fat animal products. Found out I can't do coconut oil. Shoots my LDL up. Take good care!
awesome, but one issue is that most Canola oils are made w pesticide laden Monsanto GMO Canola plants. Ive found organic canola oil at Whole Foods and that is what I'm using now. Also, the heating of the oil is indeed toxic to my body...so I only use small amounts and cook at lower temps (to reduce AGEs from both the oil and the meat) if I am stir frying and I do not eat fried foods if at all possible, but that's hard lol. Thanks for this update.
Organic is a marketing term. It doesn't mean what you think it does. It certainly doesn't mean "safer" or "healthier" or "more nutritious".
Nor does it mean grown without pesticides.
On the contrary, organic foods are grown with highly toxic, less effective, organic pesticides, requiring MORE toxic pesticide use than the equivalent non-organic products.
Additionally, any species of GMO plants (regardless if they are Monsanto or another brand) do not contain any pesticides, on their own. The modified genes do not add any pesticides to the plant. Some perfectly edible, highly nutritious plants are naturally resistant to certain pests, and the specific genes in them that are responsible for that natural resistance, are added to GMO plants, to make them more resistant to those same pests, too. And when that is done, those plants can be grown with LESS pesticides, not more.
Please be curious, ask questions, read more, learn more. Don't fear science, or listen to crackpots that are afraid of science or subscribe to conspiracies. Science is not the enemy, ignorance is.
If you want to really understand how ignorance based fear mongering works, Google "dihydrogen monoxide" and visit the first result. Take note of the claims made, and how they express them. Compare it to claims you've heard about other things, made by social media influencers. Note the similar styles, meant to induce fear, panic, and uncertainty. Keep in mind that the entire site is about a "dangerous chemical" that is more commonly known as...water.
Great video! So many "experts" will say this food or that oil is toxic and must be avoided, and they say it with authority - and without evidence. I appreciate your evidence based approach to evaluating dietary components. After this video, I feel safe in using canola oil for light frying of my food or as a salad oil. Looking forward to more content!
"After this video, I feel safe in using canola oil"
Until you research studies (the primary data of "experts") yourself then you have given authority to an expert yourself without any evidence
What about avocado oil? It seems to be very popular lately but is never mentioned.
What about GMO modified oils? My problem with GMO is that any plant modified to be tolerant to pesticides is going to contain larger amounts of pesticides. I understand most of the US manufactured oils are GMO. I make sure I purchase organic non-GMO because I don't believe pesticides should be a part of my diet. Are there any studies on how much pesticide remains in the different oils?
P.S. I have no problem with genetically modified plants for flavor and productivity, but when they are modified to allow increased pesticide and herbicide applications I wonder how much of those get into oils and foods of all kinds. Makes me wish I could afford to buy all organic.
Fantastic to watch a lucid response to the nonsense.
Is there studies on not using oils at all to see if all markers get better, like apob/cvd/insulin resistance/ inflammation?
Also keeping saturated fats and trans fats out of diet?
Thankyou for giving a full list of references. Great summary
Amazingly thorough video with interesting results
A thorough, level-headed analysis with a somewhat clickbaity title.
Is cold pressed canola oil actually available? Do you have any evidence such a product is actually available in supermarkets in the US?
Aldi in UK have it.
We have it iñ many stores in Nairobi. And it is cheap, because people mostly buy vegetable oil and corn oil. If it wasn't for UA-cam and I'd send you a picture of it, but you can search up Pure Mountain Pure Cold Pressed Canola Oil. Has a green label
I had the information a number of times that canola oil is "heat resistant" and thus ideal for frying etc...
At 6:35
Why did margarine have the same effect on CVD mortality as butter?
At 26:00
I assume these results are from the same study. Why does margarine decrease cancer mortality compared to butter?
Edit: I have had a look at reference study 6. The researchers indicate that the margarine most have contained trans-fats. However, they also say that since 1990 soft margarines do not contain trans-fats anymore, only hard and tub can still contain them. The study took data from 50-71 year-olds till 2011 so I guess the trans-fats already did their damage in these peoples younger years.
A question remains though: Is margarine without trans-fats any better than butter against CVD, cancer and total mortality?
Butter contains cholesterol, margarine doesn't. Maybe it's that.
@tangerinetangerine4400 This could be it, but by what mechanism would dietary cholesterol increase cancer mortality?
@@bastianfuentes8335 Yes, it seems a bit far-fetched. Even if we only look at the effect of dietary cholesterol on cvd, there are not many people sensitive to it. Dietary saturated fats (not stearic acid) and trans-fats are a different story, of course.
If only I had this level of instruction in my study days..
You should be at no less than a million subs. I trust that this channel keeps growing.
well, people that want to hear good things about their bad habits will seek out 'influencers' that peddle that narrative. One can pretty much find whatever they want to hear if they look long enough. There's very few that will change from what they believe or want to believe even if there is solid evidence to the contrary. And they will defend their misinformation to the end.
superb information
I don't understand why there are soooo many seed oil witch hunters out there. How did this happen?
@@brennanmason1973 you tell me, you also didnt answer my question.
Canola is my favorite cooking oil, because you can use it also cold pressed. I‘m not really a fan of the refined ones, because of the residual trans fats and because they are tasteless. I want a bit of flavor.
Thanks for this great video! Please keep on your work!
Very in depth information. Thank you.
Consistently nice content 👍
An excellent work!!! Congratulation!!
I get that canola oil is not "toxic" and that it is favorable when compared to butter and foods high in saturated fat or trans fat. But do we have any studies that show that adding oil to your diet is better than not adding oil at all? For example, cooking rice in canola oil versus cooking rice in water. Most people are getting plenty of vegetable oils already in the foods they normally eat (french fries, potato chips, pastries, etc.). It seems like common sense that not adding extra fat to your food is an easy way to eat healthier.
For people who eat French fries and chips and other processed foods, yeah.
But it still comes down to calories and/or total fat intake
There is a minimum required amount of fat to maintain optimal health. If you cook most of your foods at home, and if it's primarily whole foods... perfectly reasonable to use some oil when cooking.
Unless you're using so much that it puts you in a constant calorie surplus, which leads to weight gain, which leads to worsened health.
This video is a breath of fresh air. Far from the preconceived notions about canola oil, it provides reassurance about this oil which has long been criticized, based on scientific arguments.
This is the best nutrition channel on UA-cam, hands down. I send all the canola haters I encounter to this video. Thank you for providing real, evidence based information!