Cooking Light Puts Canola Oil in Limelight

Canola oil is a favorite of Cooking Light magazine. Its August 2009 issue featured an article on cooking oils and called out canola oil for having a healthy fat profile, neutral flavor and low price point. A diagram of several common cooking oils clearly illustrates that canola oil is the lowest in saturated fat and contains healthy mono- and polyunsaturated fats. It was also hailed for its high smoke point and adaptability to any flavor profile. To view the article, pick up a copy of the issue on newsstands.

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Canola Oil Important to Women’s Heart Health

A Prevention magazine writer featured on MSNBC.com notes that a diet rich in monounsaturated fat like canola oil is a key component in a heart-healthy lifestyle for middle-aged women. Consuming good fats and fresh produce as the main components of their diet decreased women’s risk of recurrent heart problems by 50 to 70 percent, according a French study.

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Even Muffin Mix More Nutritious with Canola Oil

There is a healthy way to enjoy sweet breakfast and dessert items, and it includes canola oil, says a column from the American Institute for Cancer Research. Nutritionist Karen Collins recommends minimizing saturated fat in boxed muffin mix by using heart-smart canola oil and, instead of eating high-calorie cakes or cookies for dessert, brushing fresh fruit with canola oil and grilling it for a more nutritious after-dinner treat.

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Canola Oil Easy Source of Omega-3s in Diet

Former CanolaInfo Canola Camper Susan Allport cites canola oil as an ingredient that can increase intake of healthy omega-3 fatty acids in the September 2009 issue of Prevention. In general, North Americans don’t consume enough omega-3s, so Allport suggests replacing half the butter in homemade baked goods with canola oil, making homemade salad dressings with canola oil and looking for packaged products made with canola oil instead of partially hydrogenated or higher saturated fat oils.

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Ice Cream Cone Maker Gives Scoop on Canola Oil

Summer’s Sweet Memories, a 25-year-old ice cream shop in Toronto, Ontario, freshly makes its waffle cones in-house with canola oil, flour, fresh eggs and real vanilla. Founder Len Tokey says using canola oil helps control the cholesterol content of the cones. No need to waffle over the goodness of these cones.

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