What Is Canola Oil, Anyway? The Truth About This Seed Oil

At Jackson’s, we’re obsessed with real, wholesome ingredients and incredible snacks. That’s why we craft our snacks with the finest ingredients, like our beloved premium avocado oil. We believe in transparency and empowering you, our snack-loving community, to make informed choices about what you put into your body.

Today, we’re pulling back the curtain on an ingredient that’s become a household staple, often marketed as a “healthy” choice: canola oil.

You’ll find it in countless processed foods, restaurant fryers, and even on grocery store shelves positioned right next to olive oil. But is canola oil truly the health hero it claims to be, or is there more to the story? Let’s dive in.

What Is Canola Oil, Anyway?

Canola oil comes from the seeds of the rapeseed plant, a member of the mustard family. While rapeseed oil has been around for centuries, its traditional form contained high levels of erucic acid, which was deemed undesirable for human consumption.

In the 1970s, Canadian plant breeders developed a new variety of rapeseed with significantly lower erucic acid content. They cleverly renamed it "canola" – a portmanteau of "Canada" and "ola" (for oil low acid) – to give it a more appealing image and distance it from its less-desirable predecessor. And just like that, a new industrial oil was born.

Read: Is Canola a Seed Oil?

The Marketing Machine: Why Canola Oil Became So Popular

Canola oil quickly gained traction due to several factors:

•  "Heart-Healthy" Claims: It was promoted as a low-saturated fat alternative, rich in monounsaturated fats (like olive oil) and omega-3s (specifically ALA). This aligned perfectly with the low-fat craze of the late 20th century.

•  Cost-Effectiveness: It's cheap to produce on a massive scale, making it attractive to food manufacturers and restaurants looking to cut costs.

•  Neutral Flavor & High Smoke Point: Its mild taste and ability to withstand high temperatures make it versatile for cooking and frying.

Sounds good on the surface but let’s look beyond the marketing.

The Hidden Concerns: What They Don't Always Tell You

While canola oil is often touted for its omega-3 content, there are some significant points of contention for those of us who prioritize whole, minimally processed foods:

1. Industrial Processing: Creating canola oil is far from a simple press. It involves a highly industrial process:

•  High Heat & Chemical Solvents: Rapeseeds are often heated to extract the oil efficiently. Then, chemical solvents (most commonly hexane) are used to extract the remaining oil.

•  Degumming, Bleaching, & Deodorizing: The crude oil undergoes further refining steps, including degumming (to remove impurities), bleaching (to improve color), and deodorizing (to remove strong odors and flavors). These processes involve high heat and can alter the chemical structure of the fatty acids, potentially leading to the formation of trans fats and oxidized byproducts.

2. Omega-3 vs. Omega-6 Imbalance: While canola oil contains ALA (an omega-3 fatty acid), it's also high in omega-6 fatty acids. The key isn't just the presence of omega-3s, but the ratio of omega-6 to omega-3. Modern diets are already heavily skewed towards omega-6s, which, in excess and out of balance with omega-3s, can contribute to inflammation in the body.

3. Oxidation & Rancidity: Highly polyunsaturated oils like canola oil are inherently less stable than monounsaturated or saturated fats when exposed to heat, light, and air. This means they are more prone to oxidation, especially during the refining process or when used for high-heat cooking. Oxidized fats are known to create free radicals, which can damage cells in the body.

4. GMO Status: A significant portion of canola crops are genetically modified to be resistant to herbicides, allowing for widespread spraying of these chemicals. For those concerned about GMOs and pesticide residues in their food, this is a major consideration.

Read: Canola Oil Substitutes

Our Stance: Why We Choose Avocado Oil Over Canola Oil

At Jackson’s, our mission is to create snacks that taste incredible and make you feel good. That’s why we made the deliberate choice to never use canola oil or other industrial seed oils in our products.

Instead, we champion avocado oil, and here’s why:

•  Minimally Processed: High-quality avocado oil is typically expeller-pressed from the fruit's pulp, without harsh chemicals or extreme heat. It’s a true fruit oil, much like olive oil.

•  Rich in Monounsaturated Fats: Avocado oil is predominantly made up of oleic acid, a healthy monounsaturated fat, similar to the fat found in olives.

•  High Smoke Point & Stability: Its high smoke point makes it incredibly stable for cooking and frying, meaning it's less likely to oxidize and create harmful compounds.

•  Neutral Flavor: Like canola, it has a mild, neutral flavor that allows the natural taste of our ingredients to shine through.

•  Nutrient-Rich: Avocado oil contains antioxidants and beneficial compounds naturally found in avocados.

Empower Your Plate: Read Your Labels

The good news is, you have the power to make informed choices. Start by reading ingredient labels diligently. You might be surprised where canola oil pops up – from salad dressings and mayonnaise to crackers and baked goods.

At Jackson’s, we're proud to offer you snacks made with the quality ingredients you deserve. When you reach for a bag of Jackson’s snacks, you can trust that you're choosing a snack free from industrial seed oils and full of flavor, made with the goodness of avocado oil.

Read next: All About Seed Oil-Free Mayonnaise