Canola Ink
March 26, 2010
In This Issue
The Power of Yellow Reported by White
Money Saving Oil
Canadian Canola Acreage Estimate
Rises
Polyunsaturated Fats Help Reduce
Heart Disease Risk
Canola Oil Something to Blog About
Speaking of Blogs, Check Out
CanolaInfo’s!
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.
The Power of Yellow Reported by White
Western Producer reporter and Canola Council of
Canada convention attendee Ed White blogged live from last week’s annual
convention, "The Power of Yellow," covering presentations on oilseed
supply and demand, the effects of canola oil’s low saturated fat content on
heart health and domestic biodiesel, just to name a few. For a comprehensive
recap of the two days of events in San Francisco and an in-depth look at
current issues in the canola industry, check out White’s blog.
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Money Saving Oil
While
cooking a fish recipe during a recent episode of "Money Saving
Meals," Food Network personality Sandra Lee tells viewers she switched
from olive oil to canola oil because the latter is about a fourth of the cost
as well as healthy. Try her Pan-Fried Tilapia prepared in canola oil.
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Canadian Canola Acreage Estimate Rises
Canada’s
agriculture department reported that farmers will plant a record number of
canola acres this spring, raising its planting estimate by 3 percent. In
addition to the projected 16.8 million acres of Canadian canola, two new
crushing plants are expected to open this year.
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Polyunsaturated Fats Help Reduce Heart Disease
Risk
A
new study supported by the National Heart, Lung, and Blood Institute found that
replacing saturated fats with polyunsaturated fats can reduce events of heart
disease. The results showed that it was most effective to consume vegetable
oils containing omega-3 fatty acids such as canola oil, which has the most
omega-3s of all cooking oils.
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Canola Oil Something to Blog About
A
blogger for EmpowHer,
who was diagnosed with diabetes-induced coronary artery disease and underwent
angioplasty by the age of 44, says she now only uses canola oil for cooking in
order to manage her health. When used in place of saturated fat, 1½ tablespoons
of canola oil per day may reduce the risk of heart disease, according to a
qualified health claim approved by the U.S. Food and Drug Administration. The
blogger also notes the prevalence of diabetes in India, a potential export
market for Canadian canola oil.
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Speaking of Blogs, Check Out CanolaInfo’s!
CanolaInfo Cooks, a new blog featuring recipes
from "The Heart-Smart Diabetes Kitchen: Fresh, Fast, and Flavorful Recipes
Made with Canola Oil" cookbook, launched this week. The CanolaInfo team
members will cook their way through the book, giving you tips, tricks and
observations from a variety of kitchen proficiencies. Read our weekly posts and
try out the recipes yourself.
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