I visited the Canola Oil booth at this year's Calgary Stampede. Although I had been aware of the existence of canola oil for many years, it was the first time that I was exposed to its exceptional health benefits.
I have been using olive oil for everything in cooking due to its high monounsaturated fatty acid content. I have recently added hemp oil due to its high alpha-linolenic fatty acid (omega-3) content. I am now convinced that canola oil is the best choice to provide both of these essential oils at low cost. I have a few questions before making a life-long commitment to canola oil (Canadian oil).
The factsheet entitled "Trans Fatty Acids" mentions "new canola oil" which differs from regular canola oil by being low in alpha-linolenic fatty acid. Is this new canola oil expected to replace the regular canola oil on the market? If so, I will have to return to expensive hemp oil when it happens.
The "Canola!" bookmark states: "Heat to 190 C/375 F and canola oil will seal the outside the food without permitting excess oil to stick to the product... will intensify the flavour of the food being cooked... and will minimise the nutrient loss of the food being stir-fried." Is this characteristic unique to canola oil, or to any vegetable oil but with different temperatures?
The FAQ webpage <http://www.canolainfo.org/html/whatiscanola.html> states: "The smoke point of Canola is 238°F", which is 114 C. This seems to contradict another statement on the FAQ webpage: "It is important to maintain a frying temperature of 190 C (375 F)."
The Feedback webpage <http://www.canolainfo.org/html/feedback.html>
gives the following error message:
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