Why is canola oil banned in Europe? The real facts
Canola oil has long been a pantry essential in the kitchen of many Australian homes. Many Australians choose it for its mild flavour, ability to handle high cooking temperatures, and budget-friendly cost. But a myth is making waves in modern culinary culture: canola oil is banned in Europe. Many Australians are expressing their concerns about why is canola oil banned in Europe. And if it is forbidden, why is this? This article will look at the actual rules and regulations affecting canola oil, the myths that need to be clarified, and the implications for Australians who use canola oil regularly in their kitchen.
What is canola oil, and how is it produced?
Canola oil is produced by extracting the oil from the seeds of the canola plant through a pressing process. It is one of the top oils to use for cooking as it has relatively little saturated fat and high amounts of monounsaturated fats. It also has vitamins E and K and plant sterols. It is derived from canola plant seeds, which were developed through rapeseed through selective breeding to lessen the level of erucic acid, a compound considered lethal in large quantities.
The process of producing canola oil is straightforward. The seeds from canola plants are washed and crushed, then pressed. The oil is extracted from the seeds via pressing or solvent extraction. Cooking oil undergoes refining, bleaching, and purifying stages.
Why is canola oil banned in Europe?
The lie is that canola oil is banned in Europe. This is misinformation or a potentially false claim spread across various forms of social media. Let’s clear everything:
- Canola oil is not banned in Europe.
- Many European countries have strict restrictions, or even bans, on using genetically modified (GM) canola crops.
- Non-GMO canola oil is still widely consumed for many purposes in parts of Europe.
With all that has been discussed and misconceptions made, canola oil is neither banned nor restricted; it is available all over the world and is a common ingredient in the cooking processes of many homes and restaurants.
Why do people think canola oil is banned?
False claims of canola oil being banned were spread by misinformation and misreading of regulations that were circulated on social media. Some believe that canola oil is banned entirely, which is not true. The European Union (EU) states specific regulations for oil and related quality; erucic acid limits are specified to control levels of erucic acid to safe levels.
Some unverified outlets characterise canola oil as ‘toxic’ or even ‘carcinogenic’.
It is not supported by any scientific basis. Although there are some food safety concerns, no European health regulation classifies canola oil as toxic or cancer-causing.
The debate on erucic acid
The content of erucic acid, found in rapeseed oil, also plays a role in spreading the misconceptions about canola oil. In the past, certain types of rapeseed (distinct from canola) contained elevated levels of the compound, which was later deemed harmful when consumed in large amounts. Excessive erucic acid was linked to health problems such as heart disease and toxicity.
In response to this, modern canola oil is nurtured to have less than 2% of erucic acid. Regulatory bodies, including the European Food Safety Authority, regard this level of erucic acid as safe for human consumption. The banning misunderstanding of canola oil likely arose from the previous matters about the high concentration of erucic acid, which was substantially transformed by changes in agricultural methods.
Why do some people shun canola oil?
While the authorities that monitor the worldwide food sector consider canola oil safe to eat, there are issues relating to its use and production and the nutritional value.
- Refined: Industrial canola oil has gone through several refining operations and is derived from a chemical process by using hexane solvent. After the first pressing of canola seeds, and if an oil-free remainder exists, the hexane will be used to extract oil from what is left. This oil is then subjected to multistage refining processes for a more stable, flavorful, and visually better quality.
- Omega-6 fatty acids: While confusing, this is the largest source of inflammation-causing omega 6 compounds in canola oils. It may have a good omega-3 to omega-6 ratio, but excess omega-6 can easily turn pro-inflammatory.
- Trans fat: Some kinds of poorly refined or older canola oil may contain trans fat that is associated with increased body cholesterol and a higher chance of getting heart disease. This is less often with today’s processing.
Health authorities voice
- Canola oil is low in saturated fat while offering a high content of monounsaturated fats.
- It is commonly regarded as a heart-healthy option when used moderately.
- Australian Heart Foundation incorporates canola oil in the recommended oils for heart health.
Canola vs olive oil: What’s best for your heart and plate?
Most people frequently ponder which oil offers better health options, canola oil or olive oil. Both are good cooking oils and have many benefits. However, these two oils have a minor distinction, which is targeted below:
Canola oil: The heart-healthy choice
Canola oil is heart-healthy because it has low saturated fat and high monounsaturated fat. It contains omega-3 and omega-6 fatty acids, which help serve their purpose in the functioning of the body. When taken in moderation, it helps reduce cholesterol and the risk of cardiovascular disease. Due to its high smoke point compared to other cooking oils, canola oil is a favourite oil for high-heat cooking. This makes it suitable for frying and baking.
Olive oil: The heart-friendly one
The good thing is that olive oil, especially in its extra virgin form, is one of the healthiest oil options for cooking because it possesses the most heart-healthy monounsaturated fats (more than regular olive oil) along with anti-inflammatory properties. Olive oil is rich in antioxidants and polyphenols that have strong anti-inflammatory properties. Therefore, olive oil is well applicable for cooking at lower and medium cooking temperatures, and it is also consumed broad in Mediterranean diets.
Which is healthier and beneficial?
To sum up, both canola and olive oils have advantages and should not be used excessively. Olive oil has more antioxidants and is the preferred oil in most applications, but canola oil may have a more neutral flavour, which can be good for your heart. You should choose an oil based on your cooking method, whether you are making low-heat cooking, high-heat frying or baking.
EU orders and the part of GMOs
In Europe, the European Food Safety Authority oversees strict regulation of food products, including various types of oils. Here, the field of interest is genetically modified organisms in GM canola oil and olive oil derived from genetically engineered rapeseed. This transgenic oil must be subjected to lengthy approval before being developed, imported, or sold in the EU. The orders are generally stricter in Europe than in North America, where GM crops are more often cultivated and consumed.
One more principle of precaution by Europe about GMOs, which declares that if the lasting health effect of a product is not established, that product is not allowed to be used. This led to cautious consideration and a slow uptake of GM canola oil.
Australia and canola oil: The truth about GMO concerns
Canola oil is produced and consumed relatively widely in Australia. A large share of Australia’s canola crop is genetically modified (GM), with the bulk produced in New South Wales, Victoria, and Western Australia. Nevertheless:
- Every GM canola variety grown in Australia has received approval from Food Standards Australia New Zealand (FSANZ).
- Genetically modified canola has to meet strict safety, environmental, and consumer standards.
- GM canola and non-GM canola are ultimately choices for consumers.
If you are purchasing canola oil in Australia, some products are labelled as containing GM ingredients — but things like refined oils (canola is also refined) usually fall under exemptions because a final product without detectable modified DNA or protein can be produced.
Conclusion
Canola oil is not banned in Europe, and certainly in Australia, where laws and regulations dictate food safety practices. When Australians are concerned with GMOs, food processing, there are alternative substitutes and labelling to allow for informed decision making. There is no prohibition of this oil, only strict regulations to keep it safe. Australians should feel confident using this oil in their food preparation and cooking; they should just be mindful to make the best possible choice for quality and lower-erucic canola oil that fully fits their safety standards and dietary preferences.