Canola Ink
January 15, 2010
In This Issue
Canola Oil a Smart Choice in More Ways Than One
Have Your Cake with Less Fat, Too
Cook with Canola Oil, Not That!
High-Stability Oils Replacing
Unhealthy Fats in Restaurants
Former Journalist Joins Canola
Council of Canada
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.
Canola Oil a Smart Choice in More Ways Than
One
Smart Money’s
list of "10 Things Gourmet Grocers Won’t Tell You" notes that
extra-virgin olive oil "isn’t necessary for everyday use" and it’s
often more cost-effective and just as healthy to use canola oil. In addition,
canola oil has a much higher smoke point, giving it greater versatility in the
kitchen.
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Have Your Cake with Less Fat, Too
A column from
the Associated Press shows home bakers how to turn traditional cupcakes, a
trendy and conveniently portion-controlled dessert, into a better-for-you
treat. The first tip? "Ditch the butter in favor of canola oil, which has
far less saturated fat and contains healthier monounsaturated fats." They
don’t have to tell us twice.
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Cook with Canola Oil, Not That!
A
new cookbook, "Cook This, Not That! Kitchen Survival Guide" from
Rodale, written by the editor-in-chief and contributing nutrition editor/chef
to Men’s Health, recommends canola oil as one of five pantry staples.
A spin-off of the "Eat This, Not That!" series, the book uses natural
ingredients instead of "diet" foods like artificial sweetener and
non-fat cheese. The article notes that canola oil is "ranked the best
fat" and the author calls it "the best option for common cooking
situations."
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High-Stability Oils Replacing Unhealthy Fats
in Restaurants
Use of canola
oil in the United States is growing, due in large part to restaurants switching
from partially hydrogenated oils to high-stability vegetable oils like Dow
AgroSciences’ Omega-9 canola oil. A Dow representative said usage has increased
significantly in the past couple of years, as national chains like Olive Garden
and Red Lobster have switched to high-stability canola oil.
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Former Journalist Joins Canola Council of
Canada
Jay Whetter, former editor of Grainnews, will join
the Canola Council of Canada on March 1 as communications coordinator for Grow
Canola 2.015, a forthcoming web-based information network for Canadian canola
growers.
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