"Comparing Canola and Vegetable Oils: Health Impacts and Frying Safety"
Canola oil is not toxic and is a safe choice for cooking, offering a neutral flavor and high smoke point. It is low in erucic acid, unlike industrial rapeseed oil, and contains a healthy balance of omega-6 and omega-3 fatty acids, as well as monounsaturated fats that support heart health. While it is a highly processed oil, concerns about GMOs, processing, and omega-6 content are largely unfounded, as systematic reviews have not found a significant link to inflammation. Canola oil also provides vitamin E and K and may improve blood sugar and cholesterol levels when replacing saturated fats. However, it's recommended to use a variety of oils in cooking to ensure nutrient variety and limit exposure to any potential downsides of a single oil type.