By Science + Fourchette
Canola oil is a good ingredient to have in the kitchen, whether for a vinaigrette, potato salad, muffin recipes or roasting vegetables in the oven. However, even though we know that it's a very healthy fat, some people erroneously say that people should avoid it.I's time to shed some light on the myths and facts about canola oil.
Canadian Oil Low Acid
Canola is a variety of rapeseed, an annual plant with yellow flowers in the crucifer family. Rapeseed normally produces an oil that is rich in erucic acid, a compound that can be toxic in high doses. To ensure the production of an oil that is safe for consumption, Canadian researchers used plant breeding techniques, such as hybridization, to obtain rapeseed varieties low in erucic acid. This is how "canola" came to be, which is an acronym for Canadian Oil Low Acid attributed to this rapeseed variety.
Finger-pointing genetics
The first genetically modified rapeseed crops were developed in the 1990s. This was done mainly to improve resistance to herbicides, insects and diseases. This enabled farmers to achieve higher yields by easily controlling weeds. But the use of genetically modified crops raises concerns about potential health risks. That's why some farmers have decided to focus solely on high-quality, certified organic canola.
Genetically modified canola is a plant whose genetic make-up has been altered by genetic engineering. This makes it possible to enhance it or give it characteristics that it does not have at all in its original DNA—or to remove characteristics that are deemed undesirable. In Canada, 12 species of genetically modified plants are accepted for commercialization, including canola.
Avoiding genetically modified foods
Without starting an endless debate on genetically modified crops, their potential impact on biodiversity alone justifies trying to avoid them. But if this is any reassurance, no rigorous scientific study has yet demonstrated that eating genetically modified foods carries any greater risk than eating conventional foods. However, scientists remain vigilant and believe that we should continue to study them before putting all our eggs in one basket.
Organic, non-GMO and virgin labels as a guarantee of quality
For the time being, the best way to avoid consuming canola oil from genetically modified crops is to opt for organic and non-GMO, minimally processed canola oil. Virgin oil undergoes minimal processing when cold-pressed. That's why it's so yellow and fragrant when compared to refined canola oils, which are heated and extracted using chemical solvents. An organic unrefined canola oil like Maison Orphée is a guarantee of quality, both for your health and biodiversity.
Discover a new flavour profile
Virgin canola oil is one of the few oils that is both rich in omega-9 monounsaturated fats and contains the two essential fatty acids, omega-3 and omega-6. It is tasty, with notes of butter, greens and parsnips. It complements asparagus, potatoes, beans, parsnips and carrots. Use it in chocolate muffins, zucchini bread or carrot cake. From soups to desserts, let canola oil surprise you each time in the kitchen!
Check out Warm Asparagus, Walnut and Bacon Salad recipe featuring our tasty unrefined canola oil.