Reasons To Change for Canola Oil

High Omega 3, Omega 6 and Omega 9 content

• Helps fight Diabetes, reduces blood pressure and strengthens immune system^1

Rich in MUFA

• High MUFA content aids in weight loss and lowers risk of heart diseases^2

Lowest Saturated Fat Content of any oil

• Lower saturated fat means lower cholesterol and lesser chances of coronary disease & stroke^3

High Smoke Point

• Ideal choice for sautéing, frying and deep-frying^4

Zero Erucic Acid

• Reduces risk of lung cancer, anaemia and other heart related conditions^5

Canada’s Healthiest Oil now in India.

Question : What is Canola oil?

Answer : Canola oil comes from the seeds of canola plant. The oil is processed by crushing the seeds while extracting the oil from within. Canola falls in the Brassica family. Other healthy vegetables like cabbage, broccoli and cauliflower are a part of this botanical family.

Question : Where does Canola oil come from?

Primarily grown in regions of western Canada, Canola Oil is believed to stand for Canadian and “ola”, which means oil.

Question : What’s beneficial about Canola Oil?

Answer : Canola oil is rich in two fatty acids that are essential in your diet because your body can’t make them:Alpha-linolenic acid (ALA) is an essential omega-3 fatty acid. It protects against heart attacks and strokes by helping to lower bad cholesterol.Linoleic acid (LA) is an essential omega-6 fatty acid. It’s important for the brain and for the growth and development of infants.The ratio of omega-6 to omega-3 in canola oil is 2:1, which is nutritionally ideal. Both of these fatty acids are polyunsaturated.Canola oil also contains very high levels of heart-healthy monounsaturated fatty acids, which lower bad cholesterol (LDL) and help control blood glucose.Canola’s heart-health claims are backed up by the US Food and Drug Administration.

Compared to all other vegetable oils the market, canola oil has the lowest levels of the fats that are “bad” for human health:Saturated fats raise the bad cholesterol (LDL) in your body and have been linked to coronary heart disease. Canola oil has the lowest saturated fat level of all vegetable oils. Olive oil contains twice as much saturated fat as canola oil.Trans fats raise bad cholesterol and lower good cholesterol (HDL). While all processed oils contain very small levels of trans fatty acids, canola oil is defined as zero trans fat by government regulatory authorities in North America.Transfats can be increased when vegetable oils are partially hydrogenated to make them more solid. Be wise: Choose canola oil. High-oleic canola provides additional opportunities to choose products that are free oftrans fat.

Canola is free of cholesterol – a soft, waxy substance present in all parts of your body. Too much LDL or “bad” cholesterol can clog arteries and increase risk of heart attack and stroke.

One serving of canola oil each day will deliver about a quarter of all the Vitamin E you need. Vitamin E is an antioxidant that protects your body’s fats and proteins from free radical damage. It may also help reduce the risk of heart disease, cancer and memory loss.

Canola oil also contains Vitamin K, which is essential for blood clotting.

Question : Has the consumption of canola oil been tested on humans?

Answer : Thousands of healthy volunteers have been in clinical studies over the past 20 years

The role of canola oil in these studies showed lowering of cholesterol levels while also reducing the risk of coronary heart diseases. Canola oil’s properties have also shown that the oil helps fighting cancer, diabetes and high blood pressure.

When used in balanced diet, canola oil has shown to lower blood cholesterol levels and have a beneficial effect on clot formation, thereby decreasing the risk of heart disease and stroke.

Canola oil contains just 7% saturated fat as compared to 15% for olive oil, 19% for peanut oil and 12% for sunflower oil.

Question : Is canola oil safe for animals and humans?

Answer :Yes. Before being approved for food use, canola oil was required to go through stringent animal feeding trials to ensure it was safe edible oil. A great deal of research has shown the benefits of incorporating canola oil into human diet.

Question : What are the physical characteristics of canola oil?

Answer : Canola oil is light yellow and has a neutral taste. In general, canola seeds are pressed either by traditional cold-pressing method or in large scale by hexane extraction method.

Question : How is canola oil extracted?

Answer :The first stage in processing canola is to roll or flake the seed. This ruptures cells and makes the oil easier to extract.

Next the flaked or rolled seeds are cooked and subjected to a mild pressing process which removes some of the oil and compresses the seeds into large chunks called “cake fragments.”

The cake fragments undergo further processing to remove most of the remaining oil. The oil extracted during each step is combined. The oil is then subjected to processing according to the end product requirements. Different treatments are used to process salad oils, margarines, and types of canola oil.

Facts about Canola

• Canada’s canola industry adds over $11 billion in economic activity to the Canadian economy.
• The canola plant produces yellow flowers that, in turn, produce seed-filled pods that are crushed to obtain canola oil. Seeds contain 40-43 percent oil. The remainder of the seed is processed into meal, a high protein livestock feed.
• Recently, KFC in Canada, Taco Bell throughout North America and McDonald’s in the U.S. have switched to using canola oil or a canola oil blend in their food service operations.