Canola Ink

July 16, 2010

In This Issue

Growing Funds for "Growing Great 2015"
Canola Oil Has Leg Up on Olive
"Bake" Way for Healthier Fat
Go Nuts for Canola Oil, Not Coconut
A Mayo Revival? Maybe with Canola Oil

 

 

 

 

 

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

Growing Funds for "Growing Great 2015"

Canadian Agriculture Minister Gerry Ritz announced an investment of $1.5 million in funds for the Canola Council of Canada’s market development activities last week. The funding is primarily focused on building demand for and awareness of canola oil in North America through promotion of canola oil’s superior health attributes.

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Canola Oil Has Leg Up on Olive

U.S. News & World Report noted that canola oil has started to kick olive oil out of the heart health spotlight due to its lower saturated fat content. While both are rich in good monounsaturated fats, canola oil has a neutral flavor and is significantly less expensive, making it a kitchen staple.

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"Bake" Way for Healthier Fat

A health-conscious cookbook author recommends using canola oil whenever a recipe calls for vegetable oil because of its high monounsaturated fat and low saturated fat content. She notes it can also replace some of the butter in baked goods to reduce saturated fat.

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Go Nuts for Canola Oil, Not Coconut

Despite coconut oil’s recent media makeover, "You" Docs Mehmet Oz and Michael Roizin contend it’s no super food. In fact, coconut oil is higher in saturated fat, a well-known culprit when it comes to heart disease, than butter and lard. For a healthy diet, the docs say stick to canola oil.

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A Mayo Revival? Maybe with Canola Oil

According to a Washington Post columnist, there might be hope for mayo, a scorned high-calorie condiment, in new varieties made with healthy oils like canola. Increased consumption of canola oil in products like mayonnaise and canola-based margarine may even be helping correct Americans’ vitamin E deficiency.

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