How It's Made - Canola Oil

yes, they are difficult to cut out. Your options are everywhere very much narrowed. But In 90% of cases I've been able to find a satisfactory alternative. It is interesting how two simple rules (no seed oil, no corn syrup) almost entirely prevent you from putting terrible things in your body. It also repeatedly enforces a more mindful attitude towards diet. I experimented with removing seed oils for the past six months or so. Almost every year in the winter I get a lot of pain in my joints and especially where previous injuries have occurred. Halfway through this season I've had very little discomfort, and it has been a bad winter where I am. Recommend checking out this "How It's Made" segment on the process of making this stuff comestible (it involves bleach, very high temperatures and chemical refinement): [this video]

Just looking at macro fat breakdowns (per cronometer.com) it's definitely one of the better vegetable oils, but still not awesome -- 28% PUFA, 2/1 n6/n3. Which isn't terrible, but like 2.5x the PUFA content of olive oil, and way more than a cooking fat like tallow or butter. (I'm assuming in the above your goal is to keep PUFA low and n6/n3 balanced.) There's also some animal studies w/ canola oil specifically that showed adverse effects, though I don't have them at hand. Just looking at the characterization of fatty acids by unsaturatedness is omitting details which can matter -- the particular makeup of the fats (chain length -- a fatty acid w/ the same unsaturatedness can have varying effects on metabolism at different chain lengths; cis vs trans) as well as all the other chemicals that are in the oil, whether beneficial or harmful. As one example, canola oil used to contain high levels of erucic acid, which is a 9-chain monounsaturated fat generally considered toxic. Over time the levels have gotten lower. You might enjoy this video showing how canola oil is made: [this video]