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.
Instant Barcode Scan
Tired of typing ingredients manually at the grocery store?
Scan barcodes instantly with the CleanLabel iOS app to decode chemical additives, seed oils, and toxins in 3 seconds.