CanolaInfo Media Releases
Canola Oil in the News
Conflicting information about saturated fat – namely that it won’t increase your risk of heart disease – is not supported by science, explains registered dietitian Katherine Brooking in the Huffington Post.
Registered dietitian Jill Weisenberger already cooked with canola oil before her trip to Saskatoon, Saskatchewan, but after a chance to speak directly with farmers and learn more about the crop at Canola Camp (a four-day educational tour sponsored by CanolaInfo), she’s become a true enthusiast.
Tasting Table advises readers on how to choose the right cooking oil for the job, explaining the advantages of smoke point and versatility.
Good question, writes registered dietitian and nutrition author Keri Gans in a column for U.S. News & World Report that also appeared on MSN.com.
Fats are key to cooking, but restaurant chefs and operators now increasingly understand that fats and oils must provide health as well as flavour, reports QSR magazine.
The American Heart Association (AHA) has added a new liquid vegetable oils category to its Heart-Check Food Certification Program.