Canola – the wonder oil

by Ron Wall

In the fight against heart disease and high cholesterol, canola oil is a key nutritional asset. But what makes it so good for you?

Fifty years ago, a crop called rapeseed was used to produce an industrial lubricant. Today, its direct descendant is improving the health of millions of people. Talk about finding a higher purpose.

The crop, of course, is canola. Its distinctive yellow flowers are a familiar mid-summer sight in the fields of rural Alberta. Its healthy oil is a fixture on the tables and in the recipes of most Canadian households.

Canola – an acronym for Canada Oil Low Acid – makes up 80% of Canada’s salad oil, 56% of shortenings and 42% of the margarine sold. Along with those key products, canola oil is used in deep-frying, baking, sandwich spreads, coffee whiteners and creamers.

A University of Saskatchewan study found that 10 grams of canola oil per day (just a tablespoon’s worth) can reduce the rate of coronary heart disease by 7.8% (on average). In Canada, this translates into savings of over $650 million annually in medical costs. So what exactly makes it so good for you?

Fatty acids make the difference

“Canola oil’s fatty acid profile is what makes it nutritious,” says Simone Demers Collins, Home Economist with the Alberta Canola Producers Commission. “It has the lowest saturated fatty acid of all the edible vegetable oils on the market. It’s high in monounsaturated fatty acids which help lower plasma cholesterol levels and it is a good source of Omega-3 fatty acids. It’s also rich in vitamin E and it’s cholesterol-free.”

Demers Collins says canola oil lowers the cholesterol levels in blood, which decreases the chance of a person getting heart disease. The vitamin E in canola oil acts as an antioxidizing agent, which can be valuable in fighting cancer and heart disease. Vitamin K, vital for blood clotting, is also found in canola oil.

For the environment

Kenton Ziegler is a fourth-generation farmer who has made his living off the land for almost 20 years. On their 880-acre farm near Beiseker, he and wife Joan grow canola, wheat and barley. Of the three crops, he says canola offers the greatest potential benefits and value, both nutritional and environmental.

“Environmentally, products made with canola such as marine and chain saw oils are biodegradable and safer than their traditional counterparts. From an agronomic perspective, it just makes sense to grow canola each year in our crop rotations,” says Ziegler.

He also notes that, like all vegetable oils, canola oil can be used as an environmentally friendly insect control method.

“Professional horticulturists recommend vegetable oils like canola as a pest control method,” Ziegler explains. “Instead of poisoning pests, the oil suffocates them.”

When he’s not farming, Ziegler serves as vice-chair of the Alberta Canola Producers Commission, which funds, as one of its activities, the research that supports Alberta’s canola producers. The Commission was also involved in the establishment of a recognized method for consumers to make flavoured oils safely. (See page 21 to learn how.)

Even with this year’s extreme weather conditions, which resulted in drastically lower yields throughout the province’s major growing areas, he is cautiously optimistic about the future of canola production next year and beyond.

“Canola has been called Canada’s Cinderella crop,” he says. “Well, some may ask what happened to Cinderella when she grew up and married the prince. She’s changed and adapted with the times. Today, you’ll find canola varieties, which are grown to yield oil, which does not need to be hydrogenated (thus, no trans fats). These are being used specifically for food frying and processing. And some of the traditional canola is being used in nutraceuticals and for industrial purposes.”

Will the Cinderella crop story stand the test of time? Kenton Ziegler’s counting on it.

Canola facts

Canadians and Americans consume most of the canola oil in the world. Japan follows as a close third with Europe, Mexico and China rounding out the global market. According to Alberta Agriculture, Food and Rural Development, canola production in Alberta accounts for more than one-third of the Canadian total.

Each canola seed is made up of approximately 40% oil that is extracted through a crushing process. Canadian canola seed may be crushed at one of four (three large and one small) crushing plants located within the province, or sold to foreign companies for crushing in their countries.

The remaining 60% is called canola meal, and it is used as a high-protein feed supplement for livestock, hogs and poultry or as part of the growing medium of Alberta mushrooms.

Roll and Cut-Out Fun-Dough

Here’s a great seasonal canola craft for kids and adults alike.

Ingredients

• 3 cups (750 ml) all-purpose flour
• 1 cup (250 ml) salt
• 3 tbsp. (45 ml) canola oil
• 1 cup (250 ml) water

Directions

1. Mix dry ingredients together. Stir in oil and water. Add more water, as necessary, to form soft, pliable dough. Knead well.
2. This dough keeps well, and it can be rolled out on a lightly floured surface, and cut into various shapes using cookie cutters. These may be air-dried or dried in a low-temperature oven. Once dry, they may be painted with tempera or acrylic paints. Great for seasonal ornaments!

Courtesy Alberta Canola Producers Commission. For other great recipe or craft ideas, please visit www.canola.ab.ca.