Consume Product

Yeah, oxidative stress and inflammation, which just get more and more science behind than as among the biggest problems with our food, is totally a conspiracy theory.

Mechanically extracted, unheated, seed oils, that have been used for ages, range from OK to extremely healthy. Filter out the vitamins, minerals, antioxidants (those make up for so much of the fat being unsaturated), and so on, for shelf life, especially with heat, and they become basically poison. Residual solvents from chemical extraction are bad, too.

Pretty much all Canola oil is chemically extracted and refined, as is it's parent rapeseed, these days. Unrefined Canola costs enough that you could buy a better tasting and healthier one, like cold pressed sesame, good olive oil, or coconut. So, why bother? As an aside, I think people that claim Canola to be flavor neutral are just accustomed to it. It smells like a fish counter at closing, and tastes like greens that have gone past ripe.

FI, though sunflower oil, cold pressed, is fine, for no or very low heat use (water boiling or lower, preferably), and has been used for thousands of years. Sesame oil is very healthy, too, in its raw cold pressed form, like we had it for thousands of years, and can handle short periods of sauteing or stir-frying. In modest amounts, the same goes for mustard oil (though it's another one rife with fraud - Indians and Chinese). Flax is good, too, it just tastes bad. Peanut I've seen mixed info on, a long with grapeseed, but I avoid both, these days, anyway (not peanuts themselves, just oil).

Soybean, corn, cottonseed, and other oils chemically extracted from the start are just plain bad news.