The Health Battle of Oils

The choices we make in the kitchen truly matter in the journey toward a healthier, more cellular-supportive lifestyle. Oils, often a cornerstone of our cooking routines, play a significant role in our overall health. But when faced with options like canola oil and olive oil, it’s essential to look beyond marketing claims and understand the real impact these oils have on our bodies at a cellular level.

Canola Oil: Industrial Processing Meets Your Plate

Canola oil, derived from the rapeseed plant, is common in both home kitchens and restaurants. Many don’t know that canola oil’s original use was far from culinary; during WWII, it was an industrial lubricant for machinery. Later refined to reduce erucic acid levels, canola oil began transitioning to the dinner table. However, making it palatable is intense, involving hexane extraction, high heat, and even bleaching. Unfortunately, this process can leave behind residues and alter the oil’s fatty acids, sometimes forming trans fats—known contributors to inflammation and cellular dysfunction.

This is a major concern since canola oil contains omega-6 fatty acids. While omega-6s are necessary in small amounts, excessive intake disrupts the omega-3 to omega-6 balance crucial for cellular health. High omega-6 consumption is linked to inflammation, which can impair immune function, joint health, and brain clarity over time. Studies suggest a link between canola oil and cognitive decline, indicating it may impact brain cell health.[1]

Olive Oil: Nature’s Gift for Cellular Health

Olive oil, particularly extra virgin olive oil, stands in stark contrast. Used for over 6,000 years, olive oil has been a dietary staple in regions known for longevity and heart health. The beauty of olive oil lies in its minimal processing; it’s made by cold-pressing olives, preserving beneficial compounds like polyphenols, monounsaturated fats, and antioxidants. These components are essential for cellular protection, supporting heart health, reducing inflammation, and even offering potential benefits for cognitive health.

A recent Harvard study underscored olive oil’s value, noting that as little as 1.5 teaspoons per day can reduce risks of heart disease, cancer, and inflammation-related illnesses by up to 19%. Olive oil’s monounsaturated fats and polyphenols support heart health and help combat oxidative stress—a major factor in cellular aging.^[2]

Cooking with Olive Oil: A Safe, Nutrient-Rich Choice

For those focused on true cellular health, olive oil's stability is also noteworthy. While often best used for low—to medium-heat cooking, extra virgin olive oil’s stability at moderate temperatures is better than many realize. Unlike canola oil, which can oxidize at high temperatures, olive oil maintains its integrity, making it safer for regular cooking.

Choosing Health: Why Olive Oil Supports Cellular Wellness

When it comes to oils that benefit cellular health, olive oil wins hands down. Its antioxidant-rich, anti-inflammatory profile supports cellular functions in ways processed oils cannot. Swapping canola oil for olive oil brings numerous health benefits, allowing you to nourish and protect your cells with every meal. True Cellular Formulas encourages prioritizing oils like extra virgin olive oil to support heart and brain health and long-term cellular resilience.

By choosing olive oil, you’re committing to better cellular health, reducing inflammation, and supporting longevity. Small, informed choices truly add up for better well-being and cellular vitality.

1. Lauretti, Elisabetta, and Domenico Praticò. “Effect of Canola Oil Consumption on Memory, Synapse and Neuropathology in the Triple Transgenic Mouse Model of Alzheimer’s Disease.” Scientific Reports, vol. 7, Dec. 2017, p. 17134.
2. Guasch-Ferré, Marta, et al. “Consumption of Olive Oil and Risk of Total and Cause-Specific Mortality Among U.S. Adults.” Journal of the American College of Cardiology, vol. 79, no. 2, Jan. 2022, p. 101.