Canola: How Did An Engine Lubricant Become An Industrial "Food"?

Canola oil is a type of vegetable oil extracted from the seeds of the canola plant, a genetically modified member of the Brassica family. Though it has been aggressively marketed by Canada as a healthy kitchen staple, its rise to global popularity owes more to strategic promotion than nutritional merit. Praised for its light texture, mild flavor, and high smoke point, canola oil’s journey from industrial byproduct to pantry item is a peculiar and controversial tale.

The story of Canadian canola oil dates back to the 1940s, when rapeseed oil, its precursor, was in high demand in Europe as a lubricant for steam-powered trains and ships. However, the disruption of the European market during World War II left them without a reliable source of rapeseed oil. Seizing the opportunity, Canada—distant from the conflict and with vast, fertile plains—began to step in.

Western Canadian farmers began experimenting with rapeseed cultivation, and while the crop flourished in Canada’s cool, fertile prairies, the oil’s transformation into what we now recognize as canola was driven more by industrial needs than any concern for consumer health.

As demand for rapeseed oil declined after the war, Canadian agricultural marketers quickly shifted focus, seeking new markets for the crop. Spotting an opportunity in Japan, where rapeseed oil was already used in popular dishes like tempura, Canada found a potential export avenue. However, they soon discovered that rapeseed oil’s high erucic acid content posed significant health risks, limiting its appeal. In response, Canadian researchers and scientists set out to manipulate the crop genetically, aiming to create a more marketable, and less controversial, version of the oil.

Nutritional Properties and Fatty Acid Profile

Over several decades, Canadian scientists selectively bred rapeseed into what became known as “canola”—a low-erucic acid variety designed to sidestep the health concerns associated with traditional rapeseed oil. While the new oil featured a reduced erucic acid content and lower saturated fat levels, its nutritional profile was more “acceptable” than exceptional. It was promoted for its omega-3 content and high monounsaturated fat levels, though these benefits are often overstated when compared to more naturally nutritious fats like olive or avocado oil.

By 1985, canola oil was granted international safety status, largely due to successful lobbying and rebranding efforts. The name “canola” itself was a marketing invention:

Can, meaning Canada, O for oil, and LA meaning low acid – CANOLA.

Controversies and Consequences

Despite its widespread presence in modern diets, canola oil has remained a subject of controversy. Critics have long raised concerns about the genetically modified nature of most canola crops and the potential long-term impacts on both human health and the environment.

Beyond the controversial oil itself, the byproduct—canola meal—is often used as livestock feed, though its naturally high glucosinolate content has sparked further heated debates over its suitability. In response, ongoing efforts by scientists and agricultural industries have aimed to engineer canola meal with reduced glucosinolate levels, making it more tolerable for animal consumption.

The transformation of canola from a wartime lubricant to a dietary staple is a striking example of how agricultural science and marketing can reshape public perception. Canadian researchers effectively rebranded a once-industrial crop into a global source of "artificial nutrition." So the next time you see canola oil on an ingredient label, it may be worth remembering the curious journey of a substance once used to grease engines—now reimagined to "nourish" bodies around the world.

Does Canola Oil Cause Inflammation?

The short answer: It might—especially in its refined, industrial form.

🔬 What the Research Says:

• Omega-6 Fatty Acids: Canola oil contains both omega-3 and omega-6 fatty acids. While omega-6s are essential, the modern diet often contains an imbalance—too much omega-6 and not enough omega-3—which is associated with chronic inflammation. Even though canola oil has more omega-3s than some other vegetable oils, it still contributes to this imbalance when consumed in excess or in processed foods.

• Refining & Processing: Most commercially available canola oil is highly refined, often using hexane (a chemical solvent), high heat, and bleaching—all of which can degrade the oil’s beneficial properties and create oxidized compounds that may promote inflammation in the body.

• Genetic Modification: Roughly 90% of canola crops are genetically modified. While there’s no direct evidence that GMOs in themselves cause inflammation, the heavy pesticide use associated with GMO crops (like glyphosate) is under increasing scrutiny for its potential link to gut dysbiosis and systemic inflammation.

⚠️ Concerns from Functional Medicine & Natural Health Communities:

• Many holistic nutritionists and functional medicine practitioners argue that canola oil, especially when used in processed foods, contributes to low-grade, chronic inflammation linked to issues like:

  • Heart disease

  • Autoimmune conditions

  • Metabolic disorders

• They often recommend avoiding canola oil entirely, especially when there are cleaner, more stable fats available—like extra virgin olive oil, avocado oil, coconut oil, tallow, or grass-fed butter.

✅ Bottom Line:

• In small amounts and in unrefined, cold-pressed form (which is almost nowhere available and extremely expensive), canola oil might not be harmful (???).

• But the refined canola oil used in most conventional restaurants, sold in grocery stores, and used as one of the main ingredients of snacks, and most packaged goods? Yes—there’s a very high probability that canola oil contributes to inflammation, especially when consumed regularly, like most Americans regretfully do.