12/01/2025
Summary of modern canola oil:
1. The PUFA Issue (Too Many Omega-6s)
He points out that canola oil is high in polyunsaturated fats (PUFAs).
PUFAs are fragile. Heat, pressure, light, and oxygen easily damage them.
Industrial processing exposes canola oil to all four—making oxidation likely.
2. Heat + Hexane Extraction = Oxidative Stress
From his standpoint, the seed-crushing, high-heat deodorizing, and solvent extraction steps create oxidized byproducts that the body has to neutralize.
He argues this increases lipid peroxides, a type of molecule linked to cellular stress.
3. Altered Fatty Acid Structure
The deodorizing step often reaches 450–500°F.
Masterjohn notes that some omega-3s in canola oil are partially converted into trans fats during this stage. Not large amounts, but still present.
4. Vitamin E Isn’t Enough
Canola oil contains natural vitamin E (a protective antioxidant), but he argues the refinery process strips most of it out.
Without antioxidants, PUFAs are more vulnerable to oxidation both in the bottle and in the body.
5. Metabolic Impact
His position isn’t that canola oil “kills you,” but that:
• It contributes to overall omega-6 overload
• It increases oxidative load
• It’s far from a traditional fat humans evolved eating
• Better options exist that avoid these issues
6. His Preferred Alternatives
Masterjohn usually recommends:
• Olive oil
• Avocado oil (cold-pressed)
• Butter/ghee
• Beef tallow
• Coconut oil
These are more stable, less processed, and historically used by humans.
Taken from JRE #2420 w/Chris MasterjohnYouTube: https://youtu.be/QBn54YNnKD0JRE on Spotify: https://open.spotify.com/show/4rOoJ6Egrf8K2IrywzwOMk
