this post was submitted on 12 Aug 2025
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CANadian Oil Low Acid
CANOLA.
It's an extra processed and flavourless version of {菜籽油|caìzǐyoú} or Indian brassica/mustard oils. The Chinese variety comes from a plant in the mustard family (brassica) that's a cross between cabbage and turnip. The seeds of this plant (unfortunately named a word that's censored) is high in fat and produces a flavourful oil with a high smoke point and is the backbone of Sichuan cuisine.
They're naturally relatively high in acidity which North American scientists deemed to be "unhealthy" in the 20th century (read: trade protectionism for American and Canadian crops).
A study done on rats in the 60's where they were fed 70% of their daily caloric intake in high acid oils produced a high degree of heart disease and so high euricic acid oils were banned in the US and most western countries. Canadians came up with canola, a processed version of the brassica oil with an oil with acidity acceptable under the new regulations and became the staple vegetable oil in the west. Later studies overturning these findings unfortunately never overturned these regulations.