Love Your Food!
I mentioned earlier that canola oil is NOT something you want in your cupboard. Here’s why:
First off it is a genetically modified product. “Canola” like “Kleenex” is a brand name for genetically modified rapeseed which grows abundantly in Canada (no wonder canola oil is featured in the Canada Food Guide). Secondly, this already altered product is further destroyed by a series of harsh processes such as chemical extraction (using solvents derived from petroleum), degumming (to stop cloudiness), refining, bleaching, and deodorizing. During these processes the majority of beneficial vitamins, minerals, phospholipids, chlorophyll, beta-carotene, flavour compounds and fatty acids are destroyed. The result is a seemingly benign but totally useless byproduct that we use day in and day out in so many of our dishes as a “healthy alternative.”Hydrogenated oils are even worse. Hydrogenation uses already processed oils and puts them under immense heat and pressure with Hydrogen gas in the presence of a metal catalyst (usually nickel and aluminum). The result is a liquid unsaturated oil transformed into a harder, more solid, more saturated fat with a longer shelf life. This fat (e.g. margarine, shortening) contains trans fatty acids which are unrecognizable and thus unusable to our body.
There are all sorts of healthy alternatives to canola oil. Some oils are more suitable for cooking because of their stable nature like Extra Virgin Olive Oil, grapeseed oil and coconut oil. Others are great sources of essential fatty acids (omega 3 and 6) like flax, hemp,walnut, sunflower and sesame oil but are much more perishable. The bottom line is we should have a variety of oils in our diets and all of them should be as unrefined and organic as possible if we are going to reap their benefits.
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Love Your Food!