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76%
3.71 

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Balanced thinking is needed here !
May 04, 2001 06:09 PM 20906 Views

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There seems to be a lot of controversy over the pros and cons of Canola Cooking Oil as to whether it is healthy or toxic. I'm no expert on the topic nor am I writing this because I'm Canadian (as I feel health comes before national pride), but what I do feel is anything can be taken to extreme.


Canola oil is a Canadian government supported product (where in, it gets it's name) and has been marketed as a healthier choice due to its lower saturated fat content. Its also said to contain more cholesterol-balancing monounsaturated fat (with the exception of olive oil). Canada promotes the thinking it has Omega-3 fatty acids (said to be a polyunsaturated fat, that could lower both cholesterol and triglycerides).


Canola oil is made from the rapeseed plant. It has no taste, is reasonably priced (in comparison to Olive oil) and available in most countries. I have read it's from the cabbage family and also the mustard seed family (the seed is in the same family as both actually). Something to keep in mind when reading all the controversy on this oil is this, while many are up in arms about this oil being used as a pesticide, consider what other oils have been used for. Such as, Flax oil being used for paint and linoleum. Coconut oil is used in soaps and cosmetics and even Olive oil has been used in soap longer than it has been used as a Cooking oil, (does that make these oils bad for you too, I think not). Oils used for industrial purposes are healthy in edible forms as well.


While I write this I will say, first and foremost, I feel Olive oil is the healthiest choice but that Canola oil can be a wise choice in moderation. Isn't that the KEYWORD here, MODERATION? Nothing is healthy in large quantities, just think of the pros and cons of chocolate or coffee (coffee is said to be the next controlled/ banned/ illegal substance in future generations).


When cooking we have long since been warned to lower our intake of fried foods. So the important thing here is to limit are intake of oils as well. I use Canola oil when cooking, the little bit of food I do fry. I use Peanut oil & Sesame oil in Chinese cooking and Olive oil for Italian cooking and for salads. I am not a fond lover of Vegetable oils for anything (but that is just me). Butter isn't there greatest for you either but it makes a great cream sauce in French cooking and pastry. All oils have their place.


I think rather than going overboard in panic with what we read on the Internet we need to have balance in what we put into out own mouths. Canola oil has its benefits when used in moderation as I have said before and because it's tasteless, it has an added plus (mind you I won't use the oil spray, then again, I think all sprays are bad for you). I wouldn't give it a perfect score but I wouldn't write it off as BAD for you either.


Be wise, cook healthy!


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