I'm not sure, actually. My impressions on canola/rapeseed oil are quite vague. But, as I understood it, traditional rapeseed contained unhealthy acids and that canola was a modified variant to reduce those acids (thus the name: CANadian Oil Low Acid). Rapeseed, as far as I know, is always unhealthy, no matter how you process it. Canola has been made less unhealthy but is probably not as healthy as many alternatives, such as grapeseed oil (which has a fat profile somewhat similar to olive oil, but can be used in high heat cooking as it has a very high smoke point).