Canola Ink

June 30, 2011

In This Issue

Oh, Canada!
High-Oleic Canola Has High Market Potential
Canola Oil Hits the Big Screen
Saddle Up to the Salad Bar
Canola Oil Among Great Ways to Get Omega-3s
Have No Fat Fear

Oh, Canada!

On this Canada Day, serve up some Saskatoon Berry Pie in celebration, made with delicious, purple Saskatoon berries and canola oil. Pie á la mode makes a great summertime dessert!

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High-Oleic Canola Has High Market Potential

Dow Agrosciences Commercial Leader for Oils Dave Dzisiak said high-oleic canola oil will hold its own with soybean oil in the years to come. "The market opportunity is huge," he said, predicting the infrastructure of Canadian canola crushing and storage will allow high-oleic canola to be more cost-effective to produce than high-oleic soy.

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Canola Oil Hits the Big Screen

Going to see a summer blockbuster movie doesn’t mean having to expand your waistline, too, according to the Dallas Morning News. Cinemark and Harkins theaters now pop their popcorn in canola oil and a registered dietitian says a junior size of this popcorn will only set you back 200 calories and 1 gram of saturated fat. Snack away!

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Saddle Up to the Salad Bar

The salad bar should be a friend, not a foe, if you load up on undressed fruits and vegetables and steer clear of bacon bits, croutons and cheese. For a dressing, canola oil and red wine vinegar makes an excellent heart-healthy, low-saturated fat choice, notes DoctorOz.com.

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Canola Oil Among Great Ways to Get Omega-3s

A registered dietitian said omega-3-supplemented food is starting to become widely available, but consumers should make sure the amounts are significant enough to reap the benefits, which include reducing inflammation and improving heart health. The article cites canola oil as a vegetable source of omega-3 fat.

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Have No Fat Fear

Not all fats are bad or created equally. Fats provide the body with energy, help it absorb fat-soluble vitamins, maintain body temperature and cushion vital organs. Canola oil is mentioned as a source of monounsaturated fats.

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