Rapeseed Oil and Its History:
Before the development of canola, rapeseed oil was used primarily as an industrial lubricant, including for machinery during World War II. However, it was not widely used for cooking at the time due to its high levels of erucic acid, which was considered harmful in large quantities.
Transition to Cooking:
After the war, Canadian scientists worked on breeding a rapeseed variety with low erucic acid and better taste. This led to the creation of canola, which was approved for human consumption in the 1970s. It became popular for cooking due to its neutral flavor, affordability, and health profile.