"Eat Canola Oil, Not Olive Oil," says Women’s Health Magazine

Themed to promote healthy, inexpensive ingredients, this month’s "Eat This, Not That!" feature in Women’s Health advises readers to choose canola oil over olive oil. The article notes that canola oil is not only about a fourth of the cost per ounce of olive oil, but it also has a superior ratio of monounsaturated to saturated fats.

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Canola Oil Increases Heart Health

Toronto registered dietitian Leslie Beck, author of the new book Heart Healthy Foods for Life, advocates canola oil to protect against heart disease. She tells the Standard that "what matters most is not the quantity of fats, but the quality of fats you’re eating," and recommends cooking with canola oil to lower cholesterol and reduce inflammation.

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Omega-6 Fatty Acids Essential Part of Diet, AHA Says

A new science advisory from the American Heart Association (AHA) disproves recent arguments that omega-6 fatty acids could increase the risk of heart disease by being pro-inflammatory. Dr. William S. Harris, head of the AHA committee issuing the report, said "that reflects a rather naïve understanding of the biochemistry" and that omega-6s, found in vegetable oils, nuts and seeds, should account for five to 10 percent of the daily caloric intake for adults.

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Eating Light Magazine Features CanolaInfo Recipes

The latest issue of Eating Light magazine, on newsstands until Mar. 31, 2009, includes three recipes and photos from CanolaInfo. Pictured on full pages, the recipes for pecan pumpkin muffins, cucumber and black bean salsa salad, and chewy cinnamon oat cookies are recommended to Eating Light readers.

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Betty Crocker, FitSugar.com Start the Day with Canola Oil

Even baking icon Betty Crocker is using canola oil to create more nutritious versions of breakfast staples. Her "healthified" streusel coffee cake from EatBetterAmerica.com cuts down on saturated fat by using a fourth-cup of canola oil. FitSugar.com revises pancakes, a common Saturday morning splurge, using whole-wheat flour and canola oil for the batter and the griddle.

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CanolaInfo News Release, Recipes Featured in The Daily Journal

The Daily Journal (N.J.) has published information from a CanolaInfo news release with recipes as well as linked to CanolaInfo.org from its web site as part of a feature on eliminating consumption of trans fat. The article says that replacing other oils and solid fats with canola oil can cut the saturated fat of a dish and reduce the total fat content by up to 25 percent, while eliminating cholesterol and trans fat. The CanolaInfo news release was picked up by about 3.4 million viewers in 79 publications, including Yahoo! MarketWatch, Houston Chronicle, Forbes.com, Dallas Business Journal and Washington Business Journal.

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