Most canola is chemically extracted using a solvent called hexane, and heat is often applied which can affect the stability of the oil’s molecules, turn it rancid, destroy the omega-3s in it, and can even create trans fats. This guy used canola oil as motor oil.
“Cold-pressed” canola oil exists but is very expensive and hard to find.
Should I avoid canola oil?
And what are the best fats in general for cooking?
The top four vegetable oils consumed in the United States are soybean, canola, palm, and corn oil. These are referred to as refined, bleached, deodorized oils – or RBD for short – because this describes the process by which they are manufactured.
As with many highly processed food products there are concerns about the safety of canola oil.
First is the use of a solvent such as hexane to extract the maximum amount of oil from the seed. Hexane is a very volatile solvent (boiling point 69ºC, or 156ºF) with a very low toxicity (LD50 in rats of 49.0 milliliters per kilogram). Hexane has been used to extract oils from plant material since the 1930s, and “there is no evidence to substantiate any risk or danger to consumer health when foods containing trace residual concentrations of hexane are ingested.” 
It has been estimated that refined vegetable oils extracted with hexane contain approximately 0.8 milligrams of residual hexane per kilogram of oil (0.8 ppm).  It is also estimated that the level of ingestion of hexane from all food sources is less than 2% of the daily intake from all other sources, primarily gasoline fumes. There appears to be very little reason for concern about the trace levels of hexane in canola oil.
Another concern is the report that canola oil might contain trans-fats that have been linked with significant health problems. In fact, canola oil does contain very low levels of trans-fat, as do all oils that have been deodorized. Deodorization is the final step in refining ALL vegetable oils. This process produces the bland taste that consumers want.
I don't eat canola oil. It makes me feel like crap, gives me stomach aches and makes me not want to wake up in the morning early and start my workout. Many of my workout plans have gone astray because of these types of glues that bind up my system and give me general malaise.
FDA: A polysaccharide gum derived from Xanthomonas campestris by a pure culture fermentation process.
Xanthomonas campestris is bacterial species that causes a variety of plant diseases, including "black rot" in cruciferous vegetables and bacterial wilt of turfgrass
NIH: The xanthan gum, a biopolymer synthesized by Xanthomonas campestris, is mainly used as thickener, stabilizer and friction reducer for respectively food, pharmaceutical and petroleum industry . The xanthan market is about US $270 million and it is expected to reach US $400 million with a production of 80,000 tons/year in 2015 . In the industrial production is used 2–4% of carbon source as sucrose or glucose, and 0.05–0.1% of nitrogen source as yeast extract, peptone, ammonium nitrate or urea . The cost, rheological properties and yield of this gum depends on the culture medium used in the fermentation process [4–9]. Some authors reported that sucrose is the best carbon source [10, 11]. There are controversies about the best nitrogen source to be organic or inorganic for the growth of X. campestris and xanthan production. Cadmus et al.  produced gum more viscous using (NH4)2HPO4, while Souw and Demain  and Garcia-Ochoa et al.  used glutamate.
My conclusion: don't eat it.