Dr Navneet Goyal's video: Canola Oil vs Olive Oil: Why Canola Oil is BANNED

🌟 **Canola vs. Olive Oil: The Ultimate Showdown** 🌟 🔍 **Nutritional Face-Off** 🔍 - **Calories**: Both pack 124 calories per tablespoon—no clear winner here! 🏋️‍♂️ - **Fat Content**: Olive oil leads with 73% monounsaturated fat, while canola has 64%. For polyunsaturated fats, canola takes the crown with 28%, against olive's 11%. - **Vitamin E & K**: Canola oil slightly edges out with 16% and 8% of the RDI for vitamins E and K, respectively, compared to olive oil's 13% and 7%. 💪 **Health Benefits Battle** 💪 - **Heart Health**: Olive oil's monounsaturated fats are the heart's best friend, reducing bad cholesterol levels! 💖 - **Antioxidants**: Olive oil is the antioxidant hero, especially the extra virgin variety, packed with over 200 plant compounds to fight off free radicals. 🔥 **Cooking Compatibility** 🔥 - **Smoke Point**: Canola oil can handle the heat with a smoke point of 225-445°F, making it great for frying. Olive oil is best for low to medium heat, with a smoke point of 350°F for extra virgin and 390-470°F for regular⁷. - **Flavor**: Olive oil brings a grassy kick to dishes, while canola oil keeps it neutral, blending seamlessly into any recipe. 🚫 **The Canola Controversy** 🚫 - **Banned?**: Not exactly. Europe has tightened regulations, scrutinizing canola oil due to concerns over erucic acid, which could potentially harm the heart. - **GMO Concerns**: Some countries are wary of canola oil's GMO origins and the use of chemicals in its production. 🌿 **Eco-Friendly Edge** 🌿 - **Sustainability**: Olive oil production is generally more eco-friendly, with less processing involved. 👩‍🍳 **Culinary Showdown Conclusion** 👩‍🍳 - **Canola Oil**: A versatile, high-heat champ for frying up a storm! 🍳 - **Olive Oil**: The flavor-packed, antioxidant-rich drizzle for your heart-healthy salads and pastas! 🥗 Choose wisely, foodies! Your health and taste buds will thank you! 🙌