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Oh, Canola! Canola oil is one of the healthiest culinary oils in the world with zero trans fat and the lowest amount of saturated fat of all common cooking oils. It also is a good source of the omega-3 fat and vitamins E and K. Canola oil has been rigorously tested and approved by authoritative scientific bodies for human consumption. In fact, canola oil is recognized as a heart-smart cooking oil by many health organizations, including the American Diabetes Association, American Heart Association, American Dietetic Association, American Academy of Family Physicians, American Cancer Society and U.S. Food and Drug Administration (FDA)*. Canola, along with cabbage, broccoli, cauliflower and rapeseed, is part of the genus Brassica, which belongs to the mustard family of plants. Although they look similar, canola and rapeseed plants are very different. Scientists used traditional plant breeding to eliminate the undesirable components of rapeseed, namely erucic acid and glucosinolates. Before canola oil received "generally recognized as safe" (GRAS) status from the FDA and favorable recognition as a vegetable oil by Health Canada, it had to go through rigorous testing to ensure it was safe for human consumption. *The FDA authorized in October 2006 a qualified health claim for canola oil based on its high percentage of unsaturated fats. The claim states: "Limited and not conclusive scientific evidence suggests that eating about one and a half tablespoons (19 grams) of canola oil daily may reduce the risk of coronary heart disease due to the unsaturated fat content in canola oil. To achieve this possible benefit, canola oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day."
Culinary Applications Most of us buy different cooking oils for different culinary applications, but canola oil can do it all. With a light, neutral taste and texture, canola oil is perfect for everything from baking to sauteing. Canola oil can be stored at room temperature for about one year -- about the same shelf life as most other vegetable oils. Canola oil should be stored in a cool, dark cupboard for optimal shelf life. (Cold-pressed canola and flavored canola oils should be refrigerated to maintain their flavor and freshness.) With a smoke point of 468° F (242° C), canola oil will not break down or spatter when heated to high temperatures, so it is a top pick among chefs and food professionals. Take a look at how well it smokes the competition:
Canola oil is also perfect for baking as it can adapt to any flavor profile. Use the following baking substitution chart to replace melted solid fat with canola oil in baked goods. This will eliminate trans fat and reduce both total and saturated fat without compromising taste.
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