I've bee using this for a couple of years as it has Ω3, however i have just read this:

The reason canola is particularly unsuited for consumption is because it contains a very–long–chain fatty acid called erucic acid, which under some circumstances is associated with fibrotic heart lesions.

Sally Fallon, author of Nourishing Traditions, notes that the omega–3 fatty acids of processed canola oil are transformed during the deodorizing process into trans–fatty acids. She relates that one study indicated that "heart healthy" canola oil actually created a deficiency of vitamin E, which, as many of us know, is essential to our cardiovascular health. And on the practical side of things, canola isn't that good either. Because of its high sulphur content, it goes rancid easily, and baked goods used with the oil develop molds rather quickly. https://customers.hbci.com/~wenonah/new/canola.htm

However read on???
https://www.wikidoc.org/index.php/Erucic_acid

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