Canola Ink
March 12, 2010
In This Issue
Ronald McDonald Slims Down
Mayo Clinic Gives Canola Oil a Gold
Star
Dumping Corn for Canola Oil May
Reduce Breast Cancer Risk
Pastry Chef Sweet on Canola Oil
Friday Night Bites
Bottle of Gold at End of Rainbow
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.
Ronald McDonald Slims Down
Some
McDonald’s healthier menu items will soon be marked with Weight Watchers points
to help nutrition-conscious customers manage their diet even when eating out.
By switching to a canola oil-based cooking oil, the fast-food chain has reduced
the saturated fat in items like Chicken McNuggets by 60 percent in recent
years.
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Mayo Clinic Gives Canola Oil a Gold Star
A
Mayo Clinic nutritionist gave the final word to one of her readers on whether
canola oil is safe to consume: "Health concerns about canola oil that are
being circulated on the Internet are unfounded." She explained that canola
oil comes from canola plants, which were created through natural crossbreeding.
Noting that canola oil is also low in saturated fat and high in monounsaturated
fat, the nutritionist assured her reader that the oil is "a healthy and
safe choice."
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Dumping Corn for Canola Oil May Reduce Breast
Cancer Risk
A
study published in BMC
Cancer determined that mothers who consume more omega-3 fat and
less omega-6 by substituting canola oil for corn oil in their diets may reduce
their female offspring’s risk of breast cancer. Daughters of rats fed canola
oil had fewer mammary tumors and lower tumor weight compared to those whose
mothers were fed corn oil. The study concluded that "substituting canola
oil for corn oil is an easy dietary change for people to make; such a change to
the maternal diet may decrease risk for breast cancer in the daughter."
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Pastry Chef Sweet on Canola Oil
A
pastry chef diagnosed with adult-onset diabetes has found comfort in canola
oil. Her new book, "The Diabetic Pastry Chef," is all about healthy
substitutions and one is using canola oil in place of solid fat for baking.
This can significantly lower the saturated fat in baked goods and decrease the
total fat by up to 25 percent.
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Friday Night Bites
Canola
oil is best for frying, says a graduate of the Culinary Institute of America.
Now head chef at American Legion Post 211 in Avon Lake, Ohio, which offers a
year-round Friday night fish fry, he advocates canola oil for pan-frying
because it has zero trans
fat and its neutral taste and light texture doesn’t impart flavor on the fish.
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Bottle of Gold at End of Rainbow
Looking
to mix up your usual corned beef routine this St. Patrick’s Day? You’ll be
green with envy over our tasty, nutritious Pork Tenderloin and Potatoes with
Horseradish-Mustard Seed Sauce from "The Heart-Smart Diabetes Kitchen:
Fresh, Fast, and Flavorful Recipes Made with Canola Oil."
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