There’s a secret weapon in many kitchens today: canola oil. It’s the healthiest, most versatile and cost-effective cooking oil available. With its beneficial fat profile, neutral taste, light texture and high heat tolerance, canola oil is ideal for everyday use in just aboutany culinary application — from salad dressings, sauces and marinades to baking, sautéing and deep-frying. Plus, canola oil enhances the natural flavors of foods from all over the world.
A Heart-Healthy Choice
Canola oil has the least saturated fat of any culinary oil — half that of olive oil — and is free oftrans fat and cholesterol. In fact, the U.S. Food and Drug Administration authorized a qualified health claim* for canola oil on its potential to reduce the risk of heart disease. About 1.5 tablespoons a day may keep the cardiologist away …for just pennies per serving. Canola oil also has the most omega-3 fat of any cooking oil and is a good source of vitamin E.
In keeping with the dietary recommendations of health authorities, canola oil is:
Low Profile, High ImpactCanola oil’s low saturated fat content benefits culinary applications as well. It remains free-flowing in the refrigerator, so vinaigrettes, marinades and salad dressings can be poured right out of the fridge. With its neutral taste, canola oil lets herbs, seasonings and food flavors shine. It’s like a supporting actor that makes a dish become a star. And canola oil will never upstage other ingredients. It’s ideal for showcasing fresh produce, herbs and spices and makes the perfect base for flavored oils.
Stable at high temperatures:Canola is very stable oil that doesn’t break down at high temperatures, so it’s ideal for sautéing, stir-frying, deep-frying and other high-heat applications. Its smoke point — the temperature at which it begins to smoke and degrade — is one of the highest of all cooking oils at 468 °F (242 °C). That’s well above ideal deep-frying temperatures (365-375 °F or 185-190 °C).
Use in baking:Canola oil adds to the delicious nature of baked goods by providing them with a moist, soft texture with no cholesterol and little saturated fat. Replacing solid fats like butter or lard with canola oil allows for a reduction in both total and saturated fat. In fact, total fat can drop by up to 25 percent, sparing calories without sacrificing goodness. The baking substitution chart shows how to use canola oil in cakes, muffins, brownies, pie crusts and other baking recipes* that call for solid fat. Also, try using canola oil instead of shortening or butter to grease baking pans.
Canola Oil is available at Organic Sansar, Indore
About SWAMI RAMDEVJI MAHARAJ
A man who is endowed with the valour and prowess of a warrior, the penance of siddhas, the metaphysical and spiritual knowledge of seers, the simplicity of saints, the stable intellect and non-attachment of yogis, the innocent smile of a child, the tenderness and affection of a mother, the strictness of a father, the rational and pure intellect of a scientist, a scholarly acharya of the Gurukul tradition, a humble seeker, a great ascetic, a man of action and renunciation, this is REVERED YOGARSI SWAMI RAMDEVJI MAHARAJ who is devoted round the clock to the welfare of the world.
Organic Farming Fertilizers Pesticides - By Swami Ramdev