Canola Ink

April 9, 2010

In This Issue

Trans Fats Deadly for Women with Heart Disease
Three Cheers for Cooking with Canola Oil
Canola Oil Heats Up in Middle East
Canola Oil Strikes Gold with Media Coverage
Baker Fancies Scones Made with Canola Oil
"Cracking" the Nutrition Code

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Please copy, reprint or transmit any portion of this report. Contact Robert Hunter at (204) 982-2126 or e-mail hunterr@canolacouncil.org with questions or comments.

Trans Fats Deadly for Women with Heart Disease

New research published in the American Heart Journal found that women with heart disease who consume more than 2.5 percent of their daily calories from trans fat are three times as likely to suffer sudden cardiac death than those who limit trans fat intake to less than 1 percent of daily calories. Trans fat, found primarily in partially hydrogenated oils, raise bad LDL cholesterol and also lower good HDL cholesterol. An article on the study from NYDailyNews.com recommended looking for products made with canola oil to reduce trans fat intake.

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Three Cheers for Cooking with Canola Oil

An EatingWell blogger said canola oil is a staple in her kitchen, noting several reasons that it should be a staple for her readers, too. Canola oil is low in saturated fat, and when used in place of butter or high-saturated fat cooking oils, may reduce risk of heart disease. In addition, it’s the cooking oil highest in heart-healthy omega-3 fat and can be used in almost any recipe with its neutral taste, light texture and high smoke point. The article also addresses misinformation on canola oil by explaining that it was created through traditional cross-breeding.

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Canola Oil Heats Up in Middle East

A company in Dubai, UAE, touted canola oil in its World Health Day press release, using CanolaInfo’s dietary fat comparison chart as a resource and referencing presentations at the Canola Council of Canada’s annual convention. The release noted canola oil’s qualified health claim from the U.S. Food and Drug Administration on its ability to reduce the risk of heart disease and said it’s ideal for consumers in the Middle East who use a lot of oil for cooking.

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Canola Oil Strikes Gold with Media Coverage

The media love canola oil for its low saturated fat content - the lowest of all common cooking oils - and versatility in the kitchen. View last year's coverage highlights, including stories from the Washington Post, Los Angeles Times, Prevention, Men’s Health, EatingWell, Shape and U.S. News & World Report and broadcast clips from "The Martha Stewart Show" and "Healthy Appetite with Ellie Krieger" in CanolaInfo's 2009 media reel.

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Baker Fancies Scones Made with Canola Oil

It’s no secret that the British have scones down to a science, but a Massachusetts coffee shop owner traded butter for canola oil in his mother’s traditional scone recipe for similarly delicious results. The owner, who learned to make scones in the United Kingdom and compares American scones to hockey pucks, said he chose canola oil to replace the butter for its neutral taste and "high marks from cardiologists."

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"Cracking" the Nutrition Code

Eggs are a healthy, inexpensive dietary staple, but rather than pay extra for the kind that are fortified with plant-based omega-3 fat, simply prepare them with canola oil, which has the most omega-3 fat of all cooking oils. Try a Fresh Spinach and Sweet Tomato Omelet with Feta from "The Heart-Smart Diabetes Kitchen: Fresh, Fast, and Flavorful Recipes Made with Canola Oil."

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