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Non-Hydrogenated Canola Oil

Canola refers to a group of plants consisting of field mustards or Rapeseed. The oil is extracted from the seeds of these plants, which are heated, crushed, refined, then distilled before becoming Canola Oil. The name canola originated in the year 1978 from Canadian oil, low acid which contains lower amounts of erucic acid than rapeseed.
Uses
Canola oil is used as a cooking oil. It can be heated to very high temperatures making it ideal for deep fries.
Health Benefits
Canola Oil is low in saturated fats compared to other cooking oils and has subsequently been labeled as a "healthy" oil. This is also due to the high levels of monounsaturated fats and omega-3 fatty acids it contains. This ingredient helps in reducing the risk of obesity and diabetes. It is also rich in antioxidants and vitamin E.
Health Concerns
The refined Canola Oil is usually exposed to high temperatures, aromatizing, and bleaching. During this process it losses some of its healthy constituents, and some of the omega-3s are converted into the undesirable trans-fatty acids.
See Also
Rapeseed

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