You need fat for healthy skin and hair, for energy and to absorb the fat-soluble vitamins A, D, E and K. Fat can be saturated or unsaturated, terms that refer to their chemical makeup. Consuming too much saturated fat can increase your risk of high cholesterol and cardiovascular disease, while consuming unsaturated fats can lower your risk. All fat is high in calories, and you should consume it in moderation.
Origin of Canola Oil
Canola oil is an unsaturated fat made from the canola plant. Canadian scientists developed the canola plant from the rapeseed plant and other plants in the same family. Rapeseed contains high amounts of erucic acid, which can cause fat to deposit in arteries, but the canola plant contains very low levels of erucic acid. Although canola was created through traditional plant-breeding methods, approximately 80 percent of Canadian-grown canola plants have been genetically modified for herbicide resistance. The oil itself is not genetically engineered and is recognized as safe by the U.S. Food and Drug Administration.
Unsaturated Fats
Unsaturated fat can be either monounsaturated or polyunsaturated, terms that further define the chemical makeup of unsaturated fats. Canola oil is a monounsaturated fat. When used in moderation, monounsaturated fat can help lower cholesterol, which means if you have high cholesterol or are concerned about preventing it, canola oil is a good choice for cooking.
Essential Fatty Acids
Fatty acids are necessary for health, but two of them cannot be synthesized by your body. One is alpha-linolenic acid, an omega-3 fatty acid; the other is linoleic acid, an omega-6 fatty acid. You must consume these two, called "essential," in your diet; your body uses them to make other fatty acids. Omega-3 fatty acids are beneficial to cardiovascular health, while your body needs omega-6 fatty acids for brain health. Infants also need omega-6 fatty acids for growth and development. Canola oil is a source of both alpha-linolenic acid and linoleic acid.
Smoking Points of Oil
Different oils have different temperatures at which they begin to smoke and decompose. For example, olive oil is a healthy oil, but it is not the best for frying since its smoking point is 375 F -- the optimal temperature for frying food. Canola oil's smoking point is 460 F, making it a better oil for frying. If you save oil to use again, be aware that the smoking point lowers with each use.
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