[Lulu64]

Just a short question. Is canola oil a good substitute for olive oil, and is it approved by IP?

[scorbett1103]

Canola oil is made by chemical and heat processing. Olive oil is made from pressing olives. The processing needed to make canola oil changes the Omega 3's in the oil and can increase the amount of trans fats (bad fats). Olive oil has more nutrients and isn't chemically processed.

[SeattleNP]

I believe we are only allowed olive oil or coconut oil.

[lisa32989]

Both canola and olive oils have omega 3 & 6

Olive oil is 10:1 omega 6: omega 3
Canola is 2:1
The typical western diet gets way too much omega 6 and can add to inflammation, which is why we supplement with Omega 3 (and it is a better supplement than 3,6,9)

But canola is much worse.
In addition to the processing Scorbett referred to, Very little canola oil (from rapeseed)is non GMO, which means that it is bioengineered.
Do some reading about canola and you'll avoid it

[lisa32989]

Originally Posted by SeattleNP

I believe we are only allowed olive oil or coconut oil.

IP only allows olive or grape seed
Many here also use coconut oil due to its many health qualities, but it is not on the protocol.

[SeattleNP]

Well it's staying on my protocol coconut is amazing. Especially for cauliflower rice

[lisa32989]

Originally Posted by SeattleNP

Well it's staying on my protocol coconut is amazing. Especially for cauliflower rice

Mine too! It was a non-negotiable for me from day one.
It's not even about the flavor. It has amazing health benefits
It is my only cooking oil. I use olive for drizzle.

[IPguy442]

The downside from a cooking perspective with Olive oil is that it smokes more easily than grapeseed oil.

I have also found that olive oil and even moreso coconut oil congeals in refrigerated dishes such as marinated cucumbers.

I have better results in those with grapeseed (I know I am going to get Omega 6 bashed here.), but unfortunately canola oil works best for those from what I have found.

So for me it's the below, but I do use Canola when I need to or in a pinch:
Roasting = Grapeseed Oil
Sautee/general cooking = olive oil or grapeseed
High temp (frying, etc) = grapeseed and canola when I have to

coconut oil for dishes that remain at or over room temp whenever I can, with things that seem like it would work well - as a butter/margerine type substitute on things like cooking shrimp, wing sauce if I have room in my oil intake for the day, etc.

[Lulu64]

Thanks so much for the good info, and the answer to my question. You people are the greatest!!!