Reading Labels: Canola

As a health expert, a question I get asked all the time is: How do you know what food to choose?

The simple answer: I read the ingredient list.

Just looking at the front of a bag or box, does not give you all the information you need to know. I know that the front of a product is for marketing, to grab your attention, to convince you to buy it without ever having to look on the back.

{Thanks to that pricey undergrad and MBA with a focus on Marketing. *sarcasm implied*}

Ingredient Focus: Canola Oil

Canola Oil, also known as Rapeseed Oil, is a common ingredient in sauces, condiments like Mayo, snacks, baby formula, salad dressings, soy sauce, processed cheese, pasta, frozen foods, and much more. Make sure you're reading the ingredient labels.

  • Canola is estimated to be over 90% GMO, thanks to Monsanto who created the genetically modified version in 1995. So, if you still want to choose Canola, go for the Organic option.
  • Canola oil is also high in trans fats known to increase LDL cholesterol and lower HDL cholesterol.

Many people like using Canola Oil to cook/grill with because it has a mild flavor, it's cheap, and can withstand high heat. On that note, make sure you aren't using Extra-Virgin Olive Oil to cook at high heat (use it for salads and already cooked food instead). The smoke point is one of the lowest at about 350 degrees. Why does that matter? It becomes carcinogenic (potential to cause cancer) when heated over 350 degrees.

My choice: I use Organic Coconut Oil and Grapeseed Oil to cook with.

Happy label reading!


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