Is your fat better than my fat?

Lard or butter? Coconut oil as the saving grace? Bacon as a happy food ‘drug.’  Cooking shows on TV treat saturated fats like these as though they are the star of the kitchen.

         The rest of us
are left to deal with the reality of figuring out the fat puzzle, which has had
conflicting messages for 50 years. Myself included.

        There’s been a tremendous amount of research done in making more natural fats, from food science labs working to reduce fat in dairy products to plant scientists breeding a better oilseed. Canola is the by-product of such science —it was developed through traditional breeding from rapeseed, while removing the undesirable characteristics.

         According to Oklahoma State University, canola oil contains just seven percent saturated fat, compared to 15 percent for olive oil, 19 percent from peanut oil and 12 percent for sunflower oil.  Canola oil is considered the healthiest of all commonly used cooking oils. It is lowest in saturated fat and the best source of omega-3 fats of the popular oils. Canola oil, from pressed canola seed, is high in cholesterol-lowering mono-unsaturated fat.  

         Studies examining the role of canola oil in lowering blood cholesterol levels and reducing risk of coronary heart disease, cancer, diabetes and high blood pressure have been conducted over the past 20 years. When used as part of a balanced diet, canola oil has been shown to lower blood cholesterol levels and have a beneficial effect on clot formation, which decreases the risk of heart disease and stroke.

         Contrary to some people’s thinking, canola is a crop unto itself.
Canola belongs to the same family as mustard, broccoli, brussel sprouts and
cauliflower. Canola seed is harvested from pods that are formed after those
beautiful yellow flowers fade away. It’s a yellow oil, usually found in between
vegetable oil and corn oil.

         North American farmers have been growing canola seed for over 30 years. About 1.5 million acres are grown in the U.S. (mostly in North Dakota) the ratio of supply versus demand of canola oil is about 1:3. The U.S. actually imports a great deal of canola from Canada, where 20 million acres are grown annually, according to the Canola Councils in both countries.

         Buying and cooking food requires understanding the different
elements. Oils or fats are an important building block in a recipe. They have
become complicated, but remember to stick close to fats created naturally.

         An avocado is a
healthier choice than mayonnaise and a handful of nuts is more nutritious than
fried chips. Limit how much you consume and balance with your diet, but don’t turn
away from the right kinds of fats and oils. Moderation is key.

Read
more at   Food Truths to Farm to Table  and take a trip around the grocery store to be
armed with 25 truths you urgently need to know about food so you can shop
without guilt, confusion, or judgment. Learn the truths so you can recognize
marketing and move on. A new book, Food Bullying, is expected late 2019.