Canola oil is widely marketed as a heart-healthy fat, yet its origins as an industrial lubricant and extreme processing raise serious concerns. This evidence-based breakdown explores how canola oil is made, why it lowers LDL cholesterol, what early research actually found, and whether oxidation—not cholesterol alone—may be the real driver of cardiovascular and metabolic disease.

Eggs have been demonized for decades — blamed for high cholesterol, clogged arteries, and even “dangerous” compounds like TMAO. But the science tells a very different story. Here’s what decades of research (and updated dietary guidelines) actually say about eggs, cholesterol, saturated fat, and why egg yolks may be one of the most nutrient-dense foods you can eat.