Canola Ink
March 25, 2011
In This Issue
It’s Bubble Tea-licious!
Canola Popping Oil Makes Red Carpet
Debut
Cooking Oils Matter
Feed your Brain
Stay Running
It’s Bubble Tea-licious!
The
Institute of Food Technologists (IFT) and CanolaInfo announced the winner of
the inaugural Heart-Healthy Product Development Competition at IFT’s Wellness
11 conference this week in Rosemont, Ill. The winning team from the food
science program at Louisiana State University developed Ze-Ti, a shelf-stable
bubble tea made with canola oil-coated tapioca pearls. The team received a cash
prize, complimentary registration to the 2011 IFT Annual Meeting in New Orleans
and a trophy.
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Canola Popping Oil Makes Red Carpet Debut
Richardson
Oilseed announced it has developed a canola oil-based popping oil, Pop-It, and
popcorn topping, Top-It, that it will debut at the cinema-themed tradeshow
CinemaCon in Las Vegas this March. Canola popping oil has only seven percent
saturated fat, lower than coconut oil, which is typically used to pop popcorn.
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Cooking Oils Matter
In
the February 2011 issue of Prevention,
Dr. Vikas Saini discusses cooking oils related to dietary fat consumption.
Hydrogenated shortenings in oils should be banned due to their trans fat content, he
said, but acceptable oils with high amounts of monounsaturated and
polyunsaturated fats as well as omega-3s should be an integral part of a diet.
Saini recommends canola oil because it contains high amounts of good fats along
with its functional use in deep-frying and high smoke point.
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Feed your Brain
The
brain requires a steady source of fuel for optimal performance. Eating regular,
nutrient-rich meals will give you your best concentration, memory and mood.
Drink a lot of water, pick iron-rich foods, get essential omega-3 fat in foods
like canola oil, and opt for whole grains, reported SHAPE magazine.
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Stay Running
A
recent study published in the
American Society for Nutrition found that when a group of 16
healthy, older adults consumed omega-3 fat for eight weeks, they had an
increase in muscle formation, causing study authors to advocate the consumption
of omega-3s for the prevention and treatment of age-related muscle loss. A
Harvard professor of cardiovascular disease recommends that everyone eat one
source of omega-3s a day, such as walnuts, salmon, flaxseed and canola oil.
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