Sorry, Not Sorry: Canola Oil Still Reigns Supreme

The “healthy fats” debate rages on, but for Brierley Horton, food and nutrition director at CookingLight.com, the case is closed. “Canola [oil] is king when it comes to heat-based applications,” she says, largely, “because of its neutral taste and high smoke point.” She also cites its low saturated fat (good for the heart) and high omega-3 alpha linolenic acid (ALA) content (an essential fatty acid that our bodies can’t make on their own). Sheah Rarback, MS, RDN, reporting for the Miami Herald, would agree, adding that of all vegetable-based oils, canola oil is one of the highest in plant sterols.