Is it true in China rapeseed oil was found to emit harmful emissions when heated?
Yes. However, the study also found that other vegetable oils produced the same emissions under the same conditions. But, the use of refined oils and much lower cooking temperatures (as used in Canada and the U.S.) prevent these emissions. And we do not use rapeseed oil for cooking or in food in North America. We use canola oil which has vastly improved nutritional and other properties. Most people in China cook with unrefined rapeseed oil, which is not processed to remove contaminants, and it contains no antioxidants. All vegetable frying oils used in Canada and the U.S. (and many other countries) are refined and frequently contain antioxidants which help prevent harmful emissions during frying. Temperatures during wok cooking in China are about 100° F (56° C) higher than used in Canada and the U.S. This combination of frying with unrefined rapeseed oil at very high frying temperatures (to the point where the oil produces a thick, black smoke) can produce harmful emissions. Q: Is canol
