Pompano
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More Than You Ever Wanted to Know About Canola.
It's that time of year when plants are flowering.
Not a hard quiz for those who live & drive in the country, but I'm in a quizzical and fun mood...and I need to show this photo anyway.
Can you guess what plant makes such a pretty scene?
[Edited on 7-11-2012 by Pompano]
I do what the voices in my tackle box tell me.
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RnR
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Rape seed? IE: Canola oil plants???
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Ateo
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pepper?
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Martyman
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mustard?
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wandamott
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Canola.
wrmott
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durrelllrobert
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| Quote: | Originally posted by Martyman
mustard? |
yep!
Bob Durrell
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windgrrl
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Canola!
When the way comes to an end, then change. Having changed, you pass through.
~ I-Ching
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Pompano
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Correcto!
Just got back from walleye fishing on Lake of the Woods to read this quiz post.
Yup, as I figured, this was far too easy for you health-savvy Nomads. Indeed, the yellow flowering crop is Canola..(Christened “Canola” from “Can”
(for Canada) and “ola” (for oil low acid), canola is not, strictly speaking, rapeseed. The canola plant also produces seeds with a very low level of
saturated fat, seven percent or below.
Now...aren't you glad you know that about canola?
Anyone care for some walleye fillets for dinner?
Nice 26 inch walleye caught down-rigging #5 rapala shadrap at 30 ft.
I do what the voices in my tackle box tell me.
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ecomujeres
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Those who answered rapeseed or canola or mustard were all "technically" correct.
The plant that is grown for canola oil is in the mustard family (Brassicaceae) and is a genetically modified cultivar (cultivated variety) of rapeseed
(Brassica napus) or field mustard (Brassica campestris or Brassica rapa).
BTW, Canola is a registered trademark name. Ah, technology...
Now you know! :-)
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Pompano
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| Quote: | Originally posted by ecomujeres
Those who answered rapeseed or canola or mustard were all "technically" correct.
The plant that is grown for canola oil is in the mustard family (Brassicaceae) and is a genetically modified cultivar (cultivated variety) of rapeseed
(Brassica napus) or field mustard (Brassica campestris or Brassica rapa).
BTW, Canola is a registered trademark name. Ah, technology...
Now you know! :-) |
...Furthermore we will need some more history on this subject of Canola.. ad nauseum... the real name for Canola oil is LEAR, or Low Erucic Acid Rape,
as it has been extracted from Rapeseed oil. This oil is in fact an industrial oil product which has no place whatsoever in our bodies. In light
industry, it is also referred to as penetrating oil. Rapeseed oil is also the source for Mustard Gas, which was used as a chemical warfare agent, and
was banned after World War 1 for causing severe blistering of the lungs and skin.
Canola is in fact a Genetically Modified food which has been classified as a bio pesticide by the EPA. Like mercury and fluoride,
Canola is also not eliminated from the body. It is found in almost all fast foods, convenience foods, chocolate, candies, bread, potato chips, baby
foods and formulas, most peanut butters and cookies, frozen French fries, rye breads, chocolate syrups, mayonnaise, granola bars, some vegetarian
convenience foods, lunch meats, margarines, movie house snacks, tortillas and most other bakery foods.
Studies done on rats and other lab animals showed that after consuming canola oil, there were fatty deposits that accumulated on their hearts,
thyroids, adrenal glands and kidneys. When they stopped consuming this oil, the fatty deposits disappeared, but unfortunately scar tissue remained on
the affected organs.
Because it is high in glycosides, canola oil has been shown to inhibit enzyme function. Its effects are known to be accumulative, resulting in
side-effects taking years to show up. It is also able to inhibit the metabolism of foods. Being a trans-fatty acid, it is also possible that this
man-made oil has a direct link to causing cancer (even from just breathing in the toxic fumes created when frying foods in it).
Rapeseed oil is an acetyl cholinesterase inhibitor. This compound is crucial when it comes to transmitting signals from the nerves to the muscles.
This is possibly why there has been a dramatic increase in cases of multiple sclerosis and cerebral palsy over the past few years. Other side-effects
which have been reported include respiratory illnesses, loss of vision, constipation, anemia, heart disease, irritability and low birth weight in
infants. It is known to severely deplete Vitamin E levels in the body, as well as cause severe clotting of red blood cells, which can pose a serious
health risk.
[I]*The best way to avoid consuming this toxic industrial by-product is to prepare meals yourself from scratch, and especially avoid fast foods at all
costs.[/I]
Gag...forget I mentioned it...
* speaking of Fast Foods...here's my favorite fast food:
INSTEAD....WHAT IS SHE FEEDING?
IF IT LOOKS LIKE A ____, IF IT WALKS LIKE A ____?. . . .
 
[Edited on 7-7-2012 by Pompano]
I do what the voices in my tackle box tell me.
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ecomujeres
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OK, Pompano...you went too far. NOT THE CHOCOLATE!!! 
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watizname
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Confusing on the canola. I thought canola oil was good for you. The internet seems to be divided also. Another case of "coffee's good-coffee's bad,
aspirin's good- asperin's bad. I guess, just eat like your grandma, and things will be ok.
I yam what I yam and that\'s all what I yam.
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Marc
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| Quote: | Originally posted by watizname
Confusing on the canola. I thought canola oil was good for you. The internet seems to be divided also. Another case of "coffee's good-coffee's bad,
aspirin's good- asperin's bad. I guess, just eat like your grandma, and things will be ok. |
Ya, so I switch to canola and now it's not so healthy???
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BajaDanD
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how about some of that Walleye cooked in canola oil
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Pompano
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| Quote: | Originally posted by BajaDanD
how about some of that Walleye cooked in canola oil |
Sorry about that, my Canadian farmer amigos, but while okay for certain foods, Canola oil is not my favorite for pan cooking (frying) walleye ..or any
fish....instead, I like Macadamia Nut Oil.
This oil has a delicious, light nut flavor, making it especially tasty to fish, chicken, vegetables, baked goods, and salads. Its high smoking point
also makes macadamia nut oil ideal for stir-frying and sautéing, a cooking style I use a lot...especially for anything seafood-wise, like these fresh
oysters from an Oregon river.
Like olive oil, macadamia nut oil is highly monounsaturated. The one drawback is that you will have to look for macadamia nut oil in health food and
specialty stores. Sometimes finding one is not so handy, but most Trader Joe's have it.
Now, some pertinent facts about Canola oil?
Canola oil is derived from canola seeds, a genetic variation of rapeseed. About 93 percent of canola oil is genetically engineered, and 7 percent is
certified organic. Canola oil is a good source of monounsaturated fats and alpha linolenic acid, an omega-3 fatty acid, according to the USDA, but it
has both pros and cons for your diet.
Here's what I researched on the subject.
Pro: Reduces Risk of Cardiovascular Disease
Canola oil is low in saturated fat, high in monounsaturated fat and omega-3 fatty acids and free from cholesterol and trans fat. These qualities help
lower risk of coronary heart disease. In 2006, the Food and Drug Administration approved a health claim for canola oil stating that eating about 1-1/2
tbsp., or 19 g, of canola oil a day could reduce the risk of coronary heart disease. Research in 2005 discovered that canola-oil- enriched cereal,
when consumed as part of a fat-lowering diet, reduces total and LDL-cholesterol, the bad cholesterol, and decreases the risk of heart disease.
Pro: Reduces Risk of Cancer
Canola oil may have the best fatty acid ratio compared with other vegetable oils, and has the lowest saturated fat content. In addition, research
published in "Lipids" in 2010 discovered that canola oil has suppressive effects on cancer growth, reduces tumor volumes and may have inhibitory
effects on the growth of breast cancer cells.
Con: High in Calories
Canola oil is higher in calories than other vegetable oils. According to the USDA, 1 tbsp. of canola oil provides 124 calories, compared with 120
calories for corn, safflower and soybean oils, and 119 calories for olive oil. Many dishes and meals can include more that a tablespoon of oil,
increasing your risk for higher consumption of calories and becoming a fatso.
Con: Trans Fats
Some canola oil products are hydrogenated. Hydrogenated oils, or trans fats, are used by the food industry in processed or fast food production. A
tablespoon of hydrogenated canola oil has approximately 3.7 g of total trans fat, according to the USDA. A study published in "Lancet" in 2001
discovered that a high intake of trans-fatty acids increases risk of coronary heart disease.
WHAT ARE THE BEST (most healthy) OILS? HERE ARE SOME CHOICES.
Oils we eat with our food
Like butter and margarine, oils used in cooking, baking, and salad dressings can blow your fat budget in a hurry. Many people are confused about oils
because liquid vegetable oils have long been promoted as being "heart healthy." The reason? These oils are low in artery-clogging saturated fat, and
contain no cholesterol. Unfortunately, many people also assume that these products are low in total fat and calories, and therefore may be used
liberally. Not so. The fact is that all oils are pure fat. Just one tablespoon of any oil has 13.6 grams of fat and 120 calories. However, for those
times when you do need a little oil for cooking, be aware that some oils are more useful than others in light and healthy cooking. Here are a few
products that you should know about.
Canola Oil
Low in saturated fats and rich in monounsaturated fats, canola oil also contains alpha-linolenic acid, an essential omega-3 fat that is deficient in
most people's diets. For these reasons, canola oil should be one of your primary cooking oils. Canola oil has a very mild, bland taste, so it is a
good all-purpose oil for cooking and baking when you want no interfering flavors.
Extra Virgin Olive Oil ...another personal favorite.
Along with canola oil, olive oil should be one of your primary cooking oils. Rich in monounsaturated fat, olive oil also contains phytochemicals that
may help lower blood cholesterol levels and protect against cancer. Unlike most vegetable oils, which are very bland, olive oil adds its own delicious
flavor to foods. Extra virgin olive oil is the least processed and most flavorful type of olive oil. And a little bit goes a long way, making this
product a good choice for use in low-fat recipes. What about "light" olive oil? In this case, light refers to flavor, which is mild and bland compared
with that of other olive oils. This means that you have to use more oil for the same amount of flavor — not a good bargain.
Sesame Oil
Sesame oil has a rich, nutty flavor that enhances the flavors of many foods. And when used in small amounts, this ingredient will add a distinctive
taste to recipes without blowing your fat budget. Use toasted (dark) sesame oil for the most flavor.
Soybean Oil
Most cooking oils that are simply labelled "vegetable oil" are made from soybean oil. Soybean oil is also used as an ingredient in many brands of
margarine, mayonnaise, and salad dressing. This oil supplies a fair amount of omega-3 fat, though not as much as canola and walnut oils do. Like
canola oil, soybean oil has a bland flavor that works well when you want to avoid adding any interfering flavors to your dish.
Walnut Oil
With a delicate nutty flavor, walnut oil is an excellent choice for baking, cooking, and salad making. Most grocery stores sell as least one brand of
walnut oil such as Lorvia California Walnut Oil. Like canola oil, walnut oil contains a substantial amount of omega-3 fats. Most brands of walnut oil
have been only minimally processed and can turn rancid quickly, so once opened, they should be refrigerated.
Nonstick Vegetable Oil Cooking Spray
Available unflavored and in butter, olive oil, and garlic flavors, these products are pure fat. The advantage to using them is that the amount that
comes out during a one-second spray is so small that it adds an insignificant amount of fat to a recipe. Nonstick cooking sprays are very useful to
the low-fat cook, as they promote the browning of foods and prevent foods from sticking to pots and pans..which makes cleanup so much easier for
those shore lunch breaks.
I do what the voices in my tackle box tell me.
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watizname
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So now Canola is good again. OOOWWWWWW, my head hurts.
Grandma, where's the Crisco.
I yam what I yam and that\'s all what I yam.
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Pompano
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| Quote: | Originally posted by watizname
So now Canola is good again. OOOWWWWWW, my head hurts.
Grandma, where's the Crisco. |
I know what you mean...every time you think you've got it right...Blam!
I remember Crisco very well...ah, those pies!
I do what the voices in my tackle box tell me.
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capt. mike
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nuthing beats pure lard for deep fat frying.
i'm talking flavor!
used in moderation it won't kill you.
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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