- With Mayo Clinic nutritionist
Katherine Zeratsky, R.D., L.D.
read biographyclose windowBiography of
Katherine Zeratsky, R.D., L.D.
Katherine Zeratsky, R.D., L.D.
As a specialty editor for the nutrition and healthy eating guide, Katherine Zeratsky helps you sort through the facts and figures, the fads and the hype to learn more about nutrition and diet.
A Marinette, Wis., native, Katherine is certified in dietetics by the state of Minnesota and the American Dietetic Association. She has been with Mayo Clinic since 1999.
She is active in nutrition-related curriculum and course development in wellness nutrition at Mayo Clinic in Rochester, Minn., and nutrition education related to weight management and practical applications of nutrition-related lifestyle changes.
Other areas of interest include food and nutrition for all life stages, active lifestyles and the culinary arts.
She graduated from the University of Wisconsin-Madison, served a dietetic internship at the University of Iowa Hospitals and Clinics, and worked as a registered dietitian and health risk counselor at ThedaCare of Appleton, Wis., before joining the Mayo Clinic staff.
Nutrition basics (29)
- Healthy chocolate — Dream or reality?
- Multigrain vs. whole grain: Which is healthier?
- Caffeine: Is it dehydrating or not?
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Healthy diets (10)
- Diverticulitis diet: Can certain foods trigger an attack?
- Butter vs. margarine: Which is better for my heart?
- Detox diets: Do they work?
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Healthy cooking (6)
- E. coli: How can I tell if food is contaminated?
- Canned pumpkin: Better than fresh?
- Food poisoning: How long can you safely keep leftovers?
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Healthy menus and shopping strategies (7)
- Vegetable juice: As good as whole vegetables?
- Calories in sushi: What are the low-cal options?
- Sodium nitrate in meat: Heart disease risk factor?
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Nutritional supplements (16)
- Vitamin water: Better than plain water?
- Ground flaxseed: Better than whole?
- Chocolate: Does it impair calcium absorption?
- see all in Nutritional supplements
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Question
Canola oil: Does it contain toxins?
I read an article on the Internet that said canola oil contains toxins that are harmful to humans. Is this true?
Answer
from Katherine Zeratsky, R.D., L.D.
Health concerns about canola oil that are being circulated on the Internet are unfounded.
Misinformation about the safety of canola oil may stem from the fact that, years ago, oil was produced from the rapeseed plant. Rapeseed oil contains very high levels of erucic acid, a compound that in large amounts can be toxic to humans. The canola plant was developed by natural crossbreeding from the rapeseed plant. Canola oil is produced from canola plants, not rapeseed plants. Canola plants have very low levels of erucic acid.
Canola oil is generally recognized as safe by the Food and Drug Administration. In fact, canola oil is very low in saturated fat and has a very high proportion of monounsaturated fat, so it's a healthy and safe choice when it comes to oils.
Next questionWater after meals: Does it disturb digestion?
- Fact sheet: Canola oil. American Dietetic Association. http://www.canolainfo.org/media/pdfs/canola-fact-sheet.pdf Accessed Dec. 4, 2009.
- Dupont J, et al. Food safety and health effects of canola oil. Journal of the American College of Nutrition. 1989;8:360.
- Agency Response Letter GRAS Notice No. GRN 000033. U.S. Food and Drug Administration. http://www.fda.gov/Food/FoodIngredientsPackaging/GenerallyRecognizedasSafeGRAS/GRASListings/ucm154145.htm. Accessed Dec. 4, 2009.
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