“High quality canola oil” is it the new wave?
Is it healthy to consume high quality canola oil? Or are all canola oils bad for you? Well, here’s a breakdown of the right amount of canola consumption for a healthier, happier you!
Most people tend to believe that all oils are bad for their health, with the exception of olive oil, of course. But we’ve found that this is not the case. If your goal is to be healthier, the truth is, you’ll need to stay away from consuming too much olive oil because of the high percentage of fats it produces.
Luckily, there is a better alternative. High quality canola oil is not only delicious, but has less fat than the average bottle of vegetable oil. According to research, high quality canola oil has 50 percent less saturated fats than the average bottle of olive oil. The body only needs 10 percent of saturated fats in daily consumption, which makes canola oil the perfect option to ensure a lowered percentage intake on a daily basis.
If, like us, you are a health nut then you already know the breakdown of the different type of fats in the body. You know about the mono, poly and unsaturated fats which, if consumed correctly, help keep your heart healthy.
Saturated fats on the other hand make your heart weaker and can potentially lead to a stroke. With this in mind, here’s the major tip of the day!
When you get saturated fats, trans fats or any oils that become solid at room temperature, remember those oils and fats can lead to major health issues.
‘But what about the calories?’. You may be wondering. Health experts believe that regardless of the type of canola oil you decide to consume, you must remember that it’s 120 calories per tablespoon. So, by keeping your canola oil consumption at less than 20 percent of your total daily caloric (food) intake, you can increase your heart health.
Lastly, when cooking with canola oil you’ll need to be aware of the smoke point. The smoke point essentially is the temperature you should cook your oil at in order to preserve its natural state and not produce any harmful elements which can be detrimental to your health. These elements include, but are not limited to, alcohol, acid and other harmful molecules. You should get in the mindset of cooking at lower temperatures. Yes, it does take more time, but you are also allowing the oil to marinate and become one with your food, sharing its unique flavour that cooking at a higher temperature just won’t allow.
If that does not convince you, think of it this way. If you continuously cook at higher temperatures, you are more likely to increase your risk of cardiovascular diseases via affecting serum lipid profiles, blood pressure, and promoting atherosclerosis, where cooking at a lower temperature decreases your risk.
Think about how easy the alternative is the next time you want to improve your health, make a salad or just indulge yourself in the art of cooking, remembering that not all fats or oils are bad for you. So get Banhoek Delivered, and let us know what you think?
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Lauretti, E., and D. Praticò. “Effect of Canola Oil Consumption on Memory, Synapse and Neuropathology in the Triple Transgenic Mouse Model of Alzheimer’s Disease.” Scientific Reports, vol. 7, no. 1. EBSCOhost, doi:10.1038/s41598-017-17373-3. Accessed 25 Feb. 2019.
Lerma-Reyes, Israel, et al. “Influence of Supplemental Canola or Soybean Oil on Milk Yield, Fatty Acid Profile and Postpartum Weight Changes in Grazing Dairy Goats.” Asian-Australasian Journal of Animal Sciences, vol. 31, no. 2, Feb. 2018, pp. 225–229. EBSCOhost, doi:10.5713/ajas.17.0058.
Lin, L., et al. “Evidence of Health Benefits of Canola Oil.” Nutrition Reviews. EBSCOhost, doi:10.1111/nure.12033. Accessed 25 Feb. 2019.
Pu, S. (.1,2 )., et al. “Interactions between Obesity Status and Dietary Intake of Monounsaturated and Polyunsaturated Oils on Human Gut Microbiome Profiles in the Canola Oil Multicenter Intervention Trial (COMIT).” Frontiers in Microbiology, vol. 7, no. OCT. EBSCOhost, doi:10.3389/fmicb.2016.01612. Accessed 25 Feb. 2019.