First of all, let’s put a popular canola oil myth to rest. Every so often the misconception that canola oil is toxic and contains high levels of erucic acid (not a good thing) circulates the internet. While high levels of erucic acid are observed in rapeseed oil, Canola oil is produced by extracting the oil from the seeds of the canola plant, a variety of the rapeseed plant that’s been bred to have extremely low levels of the stuff. In other words, your canola-based salad dressing or vinaigrette isn’t going to kill you, cause heart disease, or do any of the other nasty stuff they say erucic acid might do to people. In fact, canola oil has one of the lowest levels of saturated fat of any commonly-used cooking oil, which makes it one of the best oils to use if you’re interested in lowering your cholesterol. It also has one of the highest concentrations of Omega-3 fatty acids among cooking oils, second only to flaxseed oil.