Canola oil started out as an engine lubricant and as fuel for generating light, but these days it can be found in kitchens all across the world.

So how did that transition happen?

Canola is a type of rapeseed which has for centuries been used to produce oil for things such as lamps or as a lubricant for industrial machines. You’ve probably driven past canola fields at some point – recognizable by their vivid yellow color.

It’s known to be one of the world’s oldest cultivated plants and was first recorded as being used for oil lamps in the 13th century in Europe.

During the Second World, Canada produced huge amounts of rapeseed in order to lubricate aircraft, ship engines and other machines.

Early versions of “edible” Canola oil were immediately toxic . The challenge was to get rid of the toxins Erucic acid and glucosinolate.

It took a several decades to achieve the desired product. Finally, two individuals at the University of Manitoba, Canada – Richard Downey and Baldur Stefansson, came up with the breakthrough to turn an ‘engine’ oil into a super cheap cooking oil which is now just slowly toxic.

Their product became known as ‘canola’ – which actually stands for Canadian oil, low acid.