Source: Jacksonville.com | Story Posted: May 15, 2015 | Category: Canola Oil in the News

Stressing the Facts

On Jacksonville.com, Judith Rodriguez, chair of the Department of Nutrition and Dietetics at the University of North Florida, corrects rumours regarding canola oil, its composition and origins.

On Jacksonville.com, Judith Rodriguez, chair of the Department of Nutrition and Dietetics at the University of North Florida, corrects rumours regarding canola oil, its composition and origins. She stresses that canola oil is one of the healthiest cooking oils available, with the least saturated fat of all common oils and zero trans fat. Rodriguez also notes canola oil’s versatility with a high heat tolerance and “light, mild flavor” that can be used in marinades, dressings, sautéing, grilling, woks and frying. Finally, she clarifies that canola was derived from rapeseed through traditional plant breeding but now there are modern biotech varieties that tolerate certain herbicides.