Oil & Fat Stability
Seed Oil & Cooking Fat Heat Stability Analyzer
Choose any popular cooking fat or vegetable oil to check its smoke point, fatty acid oxidation risk under heat, and whether it is classified as a highly refined industrial seed oil to avoid.
Fat Profile Analysis
Canola Oil (Rapeseed Oil)
Avoid
Smoke Point204°C (400°F)
Heat StabilityLow
An industrial seed oil. Extracted using chemical solvents (hexane), bleached, and deodorized under high heat, leaving it heavily oxidized and inflammatory before it even reaches store shelves.
Omega-6 to Omega-3 Ratio
Estimated ratio is 2:1 (Highly oxidized). High-ratio PUFA oils are chemically unstable and promote systemic low-grade inflammation when consumed in excess.
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