Canola oil is one of the most popularly used oils today. Not only is it sold individually but in combination with other oils as well. Canola oil comes from a plant that when in bloom is full of bright yellow flowers that eventually turn into pods of seeds that are used to make the canola oil.

History of canola oil

Long ago farmers used the seeds from the rapeseed plant to produce what was known as rapeseed oil. This oil was used for cooking purposes as well as industrially during the Industrial Revolution. It wasn’t until 1956 that the FDA rules rapeseed oil not safe for human consumption. This oil was ridden with erucic acid causing long term cardiovascular effects and damaging people’s hearts. In the 1970s a group of Canadian farmers got together and genetically modified the rapeseed plant to produce a new strain of plants whose seeds would be safe for turning into food oils. In 1978 the Western Canadian Oilseed Crushers Association came out with the new and improved version of rapeseed oil that became known as canola oil. Canola oil contained less than 2 percent of erucic acid, which was considered a safe amount by American standards. Canola oil was also missing the bitter, disagreeable taste of traditional rapeseed oil as well.

Today the growth of canola oil producing plants is thriving and the consumption of canola oil is not only one of the top choices but a choice that is recommended as well. Today canola oil is made by harvesting the seeds of the plant and pressing them to relinquish their oils. The parts of the seeds that are not used for oil are combined further and transformed into a high quality animal feed so that none of the seeds are wasted. The Canola oil that is produced is low in saturated fat and heavily composed of mono unsaturated fats that are considered to be a heart healthy alternative. Canola oil is not only found on its own but in many prepared food items as well. Some items that are made containing canola oil are; mayonnaise, salad dressings, and margarines.

Benefits of canola oil

One benefit of canola oil is its considerable high smoke point of 450 degrees Fahrenheit. The higher the smoke point of an oil is the least likely they are to become unstable and produced harmful carcinogens. Having a high smoke point means that canola oil is a great oil for frying.
Canola oil is mostly made up of unsaturated fats that are said to be better for your health than bad saturated fats.
Canola oil contains the largest level of phytosterols in comparison to other oils. Phytosterols are beneficial in heart health as well as for rejecting the absorption of cholesterol.

Canola oil was born out of the ingenuity to change a plant’s oil that could not be consumed otherwise and is now made and sold everywhere. Canola oil is a light tasting, neutral oil that can be used for almost anything.