Blue Benefits Of Canola Oil For Cooking

800x600 1.Two teaspoons (10-mL) of refined canola oil provides 83 calories, 9.2 g of total fat; 0.6g of saturated fatty acids; 5.3 g of monounsaturated fatty acids (MUFA); 2.0 g of linoleic fatty acid (omega-6); 0.8 g alpha-linolenic fatty acid (omega-3 fatty acids) and 0 g of cholesterol. Canola oil appears to be one of the healthiest oils commercially available, with about 61% oleic acid (MUFA), 20% linoleic acid (omega-6, PUFA) and 10% alpha-linolenic acid (omega-3). This makes canola oil a good source of omega-3 (alpha linolenic acid) fatty acids with the ideal ratio (2:1) of omega-6 to omega-3. In addition, canola oil has the lowest content of saturated fatty acid when compared to that of other commercially available dietary fats. 2.PUFA (polyunsaturated fatty acid) is a fat found primarily in plant-based foods and oils. Evidence points shows that eating foods rich in polyunsaturated fats (PUFAs) could improve blood cholesterol levels, which can decrease ones risk of heart disease. PUFAs may also help reduce the risk of type 2 diabetes. One type of PUFA, omega-3 fatty acids, could be notably beneficial to your heart health. Omega-3s appear to decrease the risk of blood vessel disorders (coronary artery disease). They may also lower cholesterol levels.   3.Recently, there has been immense interest in evaluating potential health benefits of canola oil ingestion because of its low level of saturated fat, high monounsaturated fat and good balance of omega 3 and 6 fats (desirable for heart, nervous system and immune system health). Data from research studies show that canola oil-based diets reduce blood (plasma) cholesterol levels in comparison with that from diets containing higher levels of saturated fatty acids. The dietary intake of canola oil also influences bodily functions that might have an effect in impairing disease risk.  Data from forty scientific papers indicate that that canola oil consumption appreciably reduces total and LDL cholesterol levels and enhances insulin sensitivity when used in place of saturated fat, and increases levels of alpha-tocopherol (vitamin E) compared with results obtained following the consumption of other dietary fat sources.    4.Accrued scientific evidence substantiates the use of canola oil in the diet for health protection and promotion. Its potential beneficial actions seem to extend to other health normalizing factors beyond its positive influence on circulating fats (such as LDL cholesterol).  Canola oil has been recommended for the treatment of existing cardiovascular disease by accomplishing daily omega-3 fatty acid requirement of 1g/day.   5.Nutritional information based on two teaspoons (10-mL) of refined canola oil: calories - 83: total Fat 9.2 g; saturated fatty acids 0.6g; monounsaturated fatty acids 5.3.0g; linoleic fatty acid (Omega-6) 2.0 g; alpha-linolenic fatty acid  (omega-3 fatty acids)  - 0.8 g ; cholesterol 0 g. 6.Canola oil is one of the healthiest oils present on the market, averaging about 60% oleic acid (C18:1), 20% linoleic acid (C18:2) and 10% alpha-linolenic acid (C18:3). This makes canola oil a good source of alpha -linolenic acid with the ideal ratio (2:1) of omega-6 to omega-3. Moreover, canola oil has the lowest content of saturated fatty acid when compared to that of other commercially available dietary fats. 7.The consumption of canola oil can aid individuals meet dietary fat recommendations (less than 10 percent saturated fat from total daily calories, minimal trans fat and no more than 300 mg of cholesterol per day) and can be added to a aimed at diminishing cholesterol. 8.In comparison with that of high-saturated fat or standard, normal Western diets, canola oil-based diets appear to be capable of diminishing total and LDL cholesterol in healthy persons, those with high cholesterol, thereby mitigating the risk of cardiovascular (heart) disorders. 9.With 61 percent monounsaturated fat, canola oil may prevent the undesirable transformation (oxidation) of LDL cholesterol, the end products of which are potentially deleterious to blood vessel (artery) health. Such transformed (oxidized) LDL may have the propensity to contribute to inflammation in the arteries, and thereby heart disease risk. 10.Canola oil may promote immune and cardiovascular health through its anti-blood clotting and antioxidant effects. 11.Canola oil could be regarded as one of the healthiest edible vegetable oils in terms of its biological functions and its ability to improve health, ameliorate health disorders and aid in reducing disease-related risk factors.  12.Canola oil has the least saturated fat of any common cooking oil. In fact, it has less than half the saturated fat of olive or soybean oil. The US Food and Drug Administration (FDA) authorized a qualified, restricted health claim for canola oil's ability to reduce the risk of heart disease when used in place of saturated fat. Limited scientific evidence suggests that eating about one and a half tablespoons (19 grams) of canola oil daily may reduce the risk of coronary heart disease due to the unsaturated fat content in canola oil. To achieve this possible benefit, canola oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.   Dr. CHITHAN KANDASWAMI BIO-CHEMIST NUTRITIONIST- USA. Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman","serif";}