Canola oil, a common ingredient in many kitchens, is often prized for its versatility and affordability. However, its journey from the fields to our plates is steeped in history and science. Let’s dive deep into the intricacies of canola oil, dispelling myths and highlighting its unique qualities.
Canola Oil’s Historical Transformation: From Rapeseed to Today’s Varieties
Originally sourced from the rapeseed plant, canola oil has undergone significant transformations. Rapeseed, primarily grown for cattle feed in the mid-20th century, contained erucic acid – a compound difficult for human digestion.[1] Yet, fatty acids are a norm in the vast world of oils. Take, for instance, the oleic acid present in popular oils like olive oil.[1]
By the 1970s, researchers and agriculturists developed a variant of rapeseed with reduced erucic acid levels, suitable for human consumption. This variant, named after the term “Canadian Oil Low Acid,” became the canola oil we know today. The development utilized selective breeding techniques, similar to natural breeding methods.[2]
As genetic modifications grew in prominence, canola oil was included. Many canola seeds changed to enhance chemical resistance, resulting in a vast majority of U.S. canola crops being genetically modified.[3] This development led to three main canola oil types today: GMO, non-GMO, and Organic.
Dissecting Canola Oil Extraction and the Heat Equation
The extraction process plays a pivotal role in determining the final quality of canola oil.
Conventional Solvent Extraction:
The predominant method for GMO canola uses a chemical solvent, hexane. It’s a cost-effective method but exposes the oil to high heat levels, potentially degrading its quality.[4]
Expeller Pressing:
Preferred for non-GMO canola oil, this method physically presses out the oil without using chemicals. Still, the pressing might produce heat due to the friction of seeds.[5]
Heat’s Implications:
While heat is almost inevitable in oil extraction, it’s only sometimes friendly. Excessive heat can turn oils rancid, affecting their nutritional benefits and taste.[6]
Navigating Through Canola Oil Types
GMO Canola Oil:
It dominates the global market, with recent data suggesting that over 95% of global canola crops are genetically modified.[3] Consumers must assume canola oil is as GMO unless explicitly mentioned otherwise.
Non-GMO Canola Oil:
Sourced from the traditional seeds of the ’70s, this type of canola oil, although less common, offers an alternative for those wary of GMOs.[7]
Organic vs. Non-GMO Canola:
All organic canola oils are non-GMO, but not vice versa. Organic canola oil adheres to stringent organic farming standards, while non-GMO means the seeds weren’t genetically modified.[7]
Conclusion: Making a Conscious Choice
With its diverse range and extraction methods, Canola oil is a testament to the interplay of tradition, innovation, and consumer preferences. Understanding canola oil’s origin, production method, and type can lead to more informed choices.
Consider the bigger picture: GMO canola’s dominance, heat’s influence on quality, and the certifications each oil carries. Alternatively, explore other cooking oils that cater to specific health or culinary needs.
Canola oil’s world is a fascinating blend of history, science, and choices. Armed with knowledge, consumers can choose oils that resonate with their dietary beliefs, health goals, and flavor preferences.
References:
- Russo, Marco et al. “Erucic acid concentration of rapeseed (Brassica napus L.) oils on the German food retail market.” Food Science & Nutrition, vol. 9, no. 7, 2021, pp. 3664-3672, doi:10.1002/fsn3.2327.
- Canola Council. “History of Canola Seed Development.” Canola Council of Canada, https://www.canolacouncil.org/canola-encyclopedia/history-of-canola-seed-development.
- U.S. Food and Drug Administration. “GMO Crops, Animal Food, and Beyond.” FDA, https://www.fda.gov/food/agricultural-biotechnology/gmo-crops-animal-food-and-beyond.
- Centra Foods. “The Truth About Organic Canola Oil.” Centra Foods Blog, https://www.centrafoods.com/blog/the-truth-about-organic-canola-oil.
- Penn State Extension. “Oilseed Presses.” Pennsylvania State University, https://extension.psu.edu/oilseed-presses.
- IntechOpen. “Heat Treatment of Edible Oils.” IntechOpen, https://www.intechopen.com/chapters/38471.
- Non-GMO Project. “GMO Feature: Canola.” Non-GMO Project Blog, https://www.nongmoproject.org/blog/gmo-feature-canola/.