Bobby Flay's Case for Controversial Canola Oil
Step aside, olive oil and coconut oil. Celebrity chef Bobby Flay says that canola oil is the superior cooking oil.
In an interview with Bon Appétit, the Iron Chef shares that he cooks with canola oil 98 percent of the time. He will, however, finish a dish with a drizzle of olive oil.
“It has a higher smoke point than olive oil and, because it’s so neutral, it’s not going to change the flavor of what I'm making," Flay says.
Canola oil—also known as rapeseed oil—was first developed in Canada back in the 1970s. And despite Flay's trusted opinion, canola and similar oils don't have the best reputation in terms of health.
Concerns around canola oil have risen due to its potential hexane contents. The seed oil is chemically extracted using hexane, and when heat is applied, it can affect the stability of the oil’s molecules. This process turns it rancid, destroys omega-3s, and even creates trans fats.
Plus, recent research published in Gut links ultraprocessed foods that are high in seed oils to an increased risk of colon cancer. That doesn't necessary mean seed oils cause cancer.
However, it does suggest that omega-6s—prominent in seed oils—when taken in large daily amounts to the degree that they swap out the omega-3s in a 15-20:1 ratio, could induce a state of chronic inflammation and local immunosuppression, says Timothy Yeatman, M.D., study co-author and professor of surgery at the University of South Florida and Tampa General Hospital’s Cancer Institute.
Even Robert F. Kennedy—Trump's Department of Health and Human Services nominee—villainizes cooking oils, calling them one of the most unhealthy food ingredients we have.
Despite the scare tactics, the health concerns surrounding canola oil remain a great topic of debate.
Past research has found canola-oil based diets to reduce plasma cholesterol levels in comparison with other diets. Meanwhile, another randomized clinical trial revealed that canola oil intake significantly decreased bodyweight in participants.
"I would only recommend stopping [canola oil] use for someone who has a food allergy or sensitivity to the oil. With that said, variety is key in a balanced, healthy diet, so be sure to diversify your intake of healthy fats for optimum benefits," Elizabeth Shaw, M.S., RDN, CPT, says to EatingWell.
Of course, chefs like Flay aren't choosing canola oil for its nutritional profile. And maybe that’s the lesson here: Everything has its place when used thoughtfully and moderately.
"Of course, if you ask Mario Batali, he’ll tell you it’s BS. But it’s what I do," Flay jokes in his interview.
