The Pros And Cons Of Different Cooking Oils

Rob Janes

Canola Oil

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Canola oil is another very common cooking oil. According to the USDA, canola oil is a good source of monounsaturated fats as well as omega-3 fatty acid. This oil is low in saturated fat and has no cholesterol or trans fat, which helps lower the patient's risk of coronary heart disease and cardiovascular disease. Another pro is canola oil may help reduce the risk of cancers and cancer growth.

The first con of cooking with canola oil is that approximately ninety-three percent of canola oil in the United States is genetically engineered. Furthermore, canola oil is also high in calories and can contain trans fats, which can lead to coronary heart disease.

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Canola Oil

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