Hand-in-hand with margarine, vegetable oils like canola oil are highly inflammatory and not healthy by any stretch of the imagination. They are usually genetically modified, are partially hydrogenated and have been linked to:

Better option:  pure, cold pressed, extra virgin olive oil. To make sure you’re really getting authentic olive oil, you can test it by making sure the product turns to a solid when refrigerated. Otherwise there’s a good chance it’s been altered and is not what you’re paying for. Look for cold-pressed, check the label for a seal from the International Olive Oil Council (IOC), which certifies the type of oil used, and buy it in a dark glass bottle which protects the oil from oxidation and becoming rancid. Avoid oils that come in a plastic or clear bottle.