Evidence-Based, Simplified Nutrition and Lifestyle Strategies


World Health Organization Recommends Canola Oil

How Fat Is Made: Tallow and Canola Oil Comparison

World Health Organization Recommends Canola Oil

How Fat Is Made: Tallow and Canola Oil Comparison

But is canola oil good for you?


The World Health Organization (WHO) recommends we limit our saturated fat intake. They also recommend we stick to fats like soybean, canola, and vegetable oils. The World Health Organization, the touted global leader and authority for health and nutrition loves canola oil. (Source)


Nutrition Advice for Adults during COVID-19


According to the WHO, “Fat intake, especially saturated fat and industrially-produced trans-fat intake, can be reduced by replacing butter, lard and ghee with oils rich in polyunsaturated fats [PUFAs], such as soybean, canola (rapeseed), corn, safflower and sunflower oils…” (Source)


If you go through their dietary guidelines, it’s not a surprise why so many people globally suffer from chronic disease and die from metabolic disease.


How Canola Oil Is Made

I talk in-depth about canola oil in Carnivore Cure but let’s consider some details.


Canola oil was made as a cheap alternative to olive oil since saturated fats were out. McDonald’s used to fry their fries in lard but now use toxic vegetable oils.

How Fat Is Made: Vegetable Oil Variety


Step 1: Clean and Grind

The seeds are washed, dehulled, and deskinned. The seeds are then ground with significant heat, making for unstable oils going rancid. This is the first time the soon-to-be oil is exposed to heat.


Step 2: Cold Press

Seeds are put into a screw press at temperatures between 130°F to 200°F. This is the second time the soon-to-be oil is exposed to heat.

Well, most oils go rancid when temperatures are above 125°F. This is important to note for the next several steps.


Step 3: Extraction

Chemical solvent (usually hexane) is used to extract oil out of the remaining seed, or what is called seed cake. This is the third exposure to heat and likely above 125°F.


Step 4: RBD Process

This process is performed to remove any odor and to increase the smoke point and shelf life of these toxic oils.

Canola oil goes through a process called RBD: Refine, (Degum), Bleach and Deodorize.

  • Refine: Heats plastic-like oils. This is the fourth time heating the oil to a temperature of 107°F to 188°F with chemicals like sodium hydroxide and carbonate. This refining process helps to remove color, bitterness, and any odors from the oils.
  • Degum: This process heats the oils (again) with steam, water, and acid to remove any gums. This is the fifth time heating the oil and this degumming process heats at temperatures between 188°F to 206°F.
  • Bleach: The oil is then filtered through bleaching clay, helping to remove colors and any remaining nutrients.
  • Deodorized: This step deodorizes the oxidized oils because they now smell rancid. This is the sixth exposure to heat and at an extremely high temperature of 440°F to 485°F. No oil is safe at that temperature.


Do you think any oil is safe to use after at least six different exposures to heat? The chance of these oils being rancid and oxidized before even getting bottled are very high.


And if you cook with this oil or heat up leftovers in these oils, that is the seventh and eighth exposure to heat.


Yet this is the recommended and revered PUFA oils from the World Health Organization.  


Not So Fun Facts:

  • These oxidized oils can harm the liver
  • 90% of canola is genetically modified (GMO). Monitoring of oils for potential contamination, (if it still contains glyphosate residue) is not required. (Source, Source)
  • The concern for PUFAs is in canola oil. With all the heat and light, they cause free radicals in the body causing oxidative stress and inflammation.
  • Vegetable (canola) oils contain low levels of trans-fats because of the deodorization process. Small amounts of the unsaturated fatty acids transform into trans fatty acid isomers (partially hydrogenated oil).


This is a reason no one should consume vegetable shortening and margarine. It goes through additional refining from the steps above.


Producing Vegetable Oils - Flow Chart


Trans fat of <0.5g can be labeled as zero. 36 pounds of fats will have a sizeable amount of trans fats. This is the amount of soybean oil consumed by the average person annually. Reference graphic below


Should we be refining, bleaching, and deodorizing 36 pounds of fat? 


How America's diet has changed over the decades - Chart


Our best defense against COVID-19 is having a healthy body and animal-based foods will make for a healthy body. You can read more about the ideal carnivore diet, here. A healthy body will have a stronger immune system which is mostly in the gut (and why gut health is absolutely critical for optimal health!) 


So why is the world’s authority on health and nutrition recommending us to eat toxic fats?

How Fat Is Made: Tallow and Canola Oil Comparison


I’ll risk my life with tallow. I recommend you do too (with limited carbohydrates).


A high carbohydrate diet with copious amounts of fats (even animal fats) is a recipe for very poor health. High fat and high carb diets will lead to weight gain and insulin resistance. (Source, Source)


U.S. and WHO’s Dietary Guidelines

The U.S. Dietary Guidelines for 2020-2025 and the World Health Organization‘s dietary recommendations are very similar. I would tread cautiously with their dietary guidelines as studies show GMO crops and seed oils are showing strong correlations for the cause of metabolic disease.


Nutrition Advice for Adults during the COVID-19 Outbreak


Based on research from Carnivore Cure, the results aren’t pretty. You can find all the graphics in Carnivore Cure.


Deaths due to hypertension and GMO corn and soy chart


Deaths due to obesity and GMO corn and soy chart


Prevalance of diabetes and GMO corn and soy chart


How can dietary guidelines recommend processed, unnatural oils over natural fats and oils? It makes me question why. Stick to animals fats. Your body will thank you for it.



w️ith ♥ and hope for healing,

If you enjoyed this blog post, you may also enjoy these Nutrition with Judy blog posts:


DISCLAIMER: The content is for educational purposes only. While I am a nutritional therapy practitioner, I am not providing medical advice. Whenever you start a new diet or protocol, always first consult with your trusted practitioner.

Nutrition with Judy


  • Pam
    November 4, 2021 at 3:34 pm

    Incredible data. If you look at a picture of Americans on a beach in the 1970’s, it is almost impossible to find/see an obese person. I try to eat healthy and do not cook with vegetable oils, but I confess that I sometimes buy prepared soups, dips and crackers. I wish that meat was not so expensive, but vegetables are not cheap, either. I am so happy to hear of your discovery and personal journey that ended up being successful for you and your family. I was inspired by reading your story. There seems to be an increasing pressure to be vegetarian =( I wonder if you take supplements??

    • Judy Cho
      November 4, 2021 at 9:06 pm

      Hi Pam thank you. And yes, so true. I do take some potassium and supplements on occasion but mostly not as I’ve healed a lot of my root cause issues. When I was plant-based and then started eating meat after 12 years, I had to take digestive enzymes, B-vitamins, fish oil, HCl and more but now I take it based on hair mineral and bloodwork needs. But I try to eat a rainbow to help with less supplementation: This article will help with that: https://www.nutritionwithjudy.com/dont-eat-just-beef/

  • Gregory Rehmke
    November 12, 2023 at 3:45 am

    I’ve read McDonald’s cooked fries with beef tallow rather than lard. I went with a friend recently to outback steakhouse. She insisted on the blooming onions. We ordered the smaller size and she ordered a steak too. We refused the bread as did people at the next table. I asked and they said they cooked the onions in beef tallow. I had a burger just eating the meat. My friend was sick and threw up that night. I didn’t touch the onions as they were deep fried. I mainly posting because I’m curious about the lard versus beef tallow for cooking french fries.

Post a Comment