Well, think again. Government-funded researchers and the processed food industry tried to find a replacement for polyunsaturated vegetable oils. This is when Canada engineered a version of rapeseed oil in which Canola oil was born. Canola seed was genetically manipulated to contain small traces of euric acid, a toxic monosaturate that causes organ damage. Canola oil was positioned as a politically correct and attractive alternative to more expensive olive oil because not only was it less expensive, it was supposed to be almost as high in monosaturates as olive oil, which was gaining a heart healthy reputation. Canola oil really has never gone through much scientific scrutiny. There have only been a handful of animal studies that suggest that canola oil contributes to the following factors: blood platlet abnormalities, fibriotic heart lesions, growth retardation, and vitamin E deficiency. The processed food industry claim that canola oil has high cardioprotective properties because they say that it is high in omega 3 fatty acids. They fail to tell the general public that before canola oil reaches consumers, it must undergo a deoderization process that transforms most of the omega 3’s into deadly trans fats. The bottom line, Do not fear healthy fats. They are actually good for you. Before you reach for the canola oil think again and choose a healthier alternative like cold pressed extra virgin olive oil.