January 15, 2010

Canola Oil

After the I am CrossFit nutrition meeting, I realized that I know very little about food. I don't think this is the only thing that brought this to my attention. The deal is I know what foods to eat and what foods not to eat and I just keep it simple. But all you folks who like to know how to cook make it more difficult than I do, therefore I get questions that I need to go back and learn a bit more about. Thank you all for keeping me in line. For making me better and smarter!

Here you can find out why you may not want to be eating canola oil! WOW, who would have thought. So, if you bake, lets try a better option.

I promise to you that I will continue to learn more about foods you like to cook with and in return you must keep it simple - lean protein, vegetables, some fruit, nuts and seeds!

5 comments:

Melissa 'Melicious' Joulwan said...

Hey, Carey. Over the holidays, I used coconut oil in my baking that called for butter or vegetable shortening, and it worked beautifully. For oil, there are some olive oils -- not extra-virgin, try "light" -- that don't taste like olives and could replace canola oil in baking.

erikajeanne said...

you can also replace oil with unsweetened applesauce!

Carey Kepler said...

Erika, this won't cook weird? nice I will try it in Savannah's pancakes!

Catherine Hart Rebholz said...

Thanks for the info Carey!

Michael said...

Indeed! I did a little more digging, and came up with why it would not be preferable to choose Canola Oil...

Although the article is interesting, it is a little vague at times and basically asserts that Canola Oil is "bad" because it is "bad".

The article should have focused on the use of Hexane in the production of the oil: the properties of Hexane and why it is dangerous to humans - and also on the high level of refinement that it goes through.

The modification of the Rapeseed plant is more an issue of ethics, and less an issue of health it seems to me...