Glamour Magazine Recommends Canola Oil Over Olive Oil

The February 2009 issue of Glamour magazine includes cooking with canola oil as one of the "Fifty Little Health Tips Every Woman Should Know." Cardiologist Robert Vogel, M.D., specifically tells readers to use canola oil instead of olive oil, as canola oil’s lower saturated fat content and higher omega-3s give it a superior health profile.

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Celebrate America’s New President With Canola Oil

With Barack Obama’s inauguration just around the corner, creative and festive hors d’oeuvres are in high demand. An article in the Birmingham News recommends that inauguration party planners use canola oil to impress their guests.

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Canadian Canola Exports Rising

"Canada is virtually the only store in town satisfying canola import requirements in the Asian market," says Thomas Mielke, editor of Oil World. With China, Japan and Mexico purchasing more and more canola, he estimates that Canadian canola sales will hit almost 7 million tons this season.

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New York Times Advocates Canola Oil for Heart Health

The omega-3 fatty acid in canola oil may help prevent heart disease by acting as an anti-inflammatory, says Dr. Michael Ozner, medical director of the Cardiovascular Prevention Institute of South Florida. He advocates cooking with canola oil because it is healthy and cost-effective.

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Canola Stars in Cargill Commercial

Canola oil is making regular airwaves on cable TV in a Cargill commercial. A field of blooming canola flowers appears in the ad and "select canola plants" are credited with making a restaurant chain’s French fries trans-fat free. The ad is currently showing on CNN, CNBC, Fox, the Golf Channel and the Weather Channel in the U.S. and to a limited degree in Canada. Corresponding print ads are also appearing in food trade publications.

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Body + Soul Magazine Says "Time for an Oil Change"

In its February 2009 "Dish Makeover" section, Body + Soul magazine gave a shout-out to canola oil, touting it as the best choice for frying and other culinary applications because of its "terrific fatty acid profile." Canola oil’s low saturated fat, high monounsaturated fat and omega-3s make it great for any dish, but French fries, normally cooked at 375 ˚F, are no match for the oil’s high smoke point (468 ˚F).

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