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Canola oil: Unfortunately it is widely promoted as a healthy oil, but is wrought with controversy.
A derivative of rapeseed oil, its name "Canola oil" is a shortened version of "Canada oil low acid."
The end result is what is now called Canola oil.
Canola oil is also prone to rancidity from the refining process and is often rancid before it even reaches store shelves.
Canola oil is largely used in cooking, frying, and in process foods, but since it contains a considerable amount of PUFAs in addition to often being rancid, this only heightens its inflammatory effects.
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