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Canola Oil

In season all year

Food Description:

Tha name "canola" comes from the words "Canada" and "Oil". Grown extensively in Canada, Canola oil is oil extracted from rapeseed. There has been much controversy about canola oil and whether it it healthy or not. Canola oil is golden in colour with a mild, savoury flavour. It contains 10% Omega-3 and 20% Omega-6 and is therefore a useful source of these essential fatty acids. Refined (oil obtained through heat extraction) and unrefined (oil obtained from cold extraction methods only) canola oils are available. Avoid refined canola oil and don't cook with the unrefined product. Canola oil contains Omega 3 fatty acids that should not be heated.

Note: Although low in salicylates, some brands may contain preservatives that mimic salicylate reactions and are best avoided.

General Information:

Category: Oils and Fats
To Buy: Buy unrefined Canola from health food stores. It should be packed in dark glass bottles to protect it from the sunlight.
To Store: Store in a cool, dark cupboard for up to 12 months.
Tips and Tricks: For good health, only buy unrefined oils. Unrefined oils have a lower smoke point than refined oils so never deep fry using them. Sesame oil has the highest smoke point of all unrefined oils.

Nutrition (1 Tablespoon):

Energy (kJ): 681
Protein (g): 0.0
Saturated Fat, g : 1.3
Omega 3's (g): Polyunsaturated fatty acids essential in the diet as the body can't produce naturally. Lowers levels of harmful LDL cholesterol and blood pressure, therefore protects against heart disease. Involved in production of anti-inflammatory prostaglandins.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Negligible
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 0.0
Fat (g): 18.4
Monosaturated Fat , g: 11.2
Omega 6 (g): Polyunsaturated fatty acids essential in the diet as the body can't produce naturally. Lowers levels of harmful LDL cholesterol and blood pressure, therefore protects against heart disease. Involved in production of anti-inflammatory prostaglandins.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount

Cooking:

Cooking Tips: Do not cook with unrefined canola oil.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



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