Canola oil

We think not all residents of our latitudes heard, and even more so used canola oil in writing. Although this product has been known since the 70s of the last century. Until now, scientists and doctors never cease to argue about what is more in the oil of canola benefit or still harm. Cooking uses two main varieties of oils or fats, which in turn are divided into two large categories. There are vegetable oils and fats of animal origin. Nominally, canola oil refers to fats of plant origin.

However, no matter how hard you try, you are unlikely to find a plant or animal under this name in wildlife. It is quite interesting whether there is a plant or an animal, and canola oil exists and is actively used in cooking in the West. So what does oil come from and what is canola? We will try to answer these questions in this publication. So, let's start with perhaps the definition given by specialists in the food industry.

Canola oil received its original name from the abbreviated English product name - Canadian Oil, Low Acid. Translated, the name canola oil means "Canadian oil of reduced acidity. " Canola oil is a vegetable oil that is made on the basis of a specially bred variety of rapeseed, and in addition to technical turnips or turnips. This vegetable oil differs from the usual rapeseed product in its reduced erucic acid content. The varieties of Canadian rapeseed Brassica napu and Brassica campestris specially bred in the 70s differ in that the chemical composition of plants contains a meager amount of both glucosinol and erucic acid.

Rapeseed oil began to be made in ancient times. For example, in India and China, rapeseed oil was used as a combustible lubricant. Then rapeseed oil was used to service steam engines. However, after the First World War, the state of affairs changed and rapeseed oil lost its former popularity. It was not possible to use rapeseed oil in cooking, since the distinctive taste, and besides, the consumer characteristics of the product were not suitable for the food industry. It was at that time that Canadian scientists began work on breeding a new variety of rapeseed that would contain less erucic acid in its composition.

As a result, canola oil, which is suitable for consumption, began to be produced from a new variety of rapeseed. Most canola oil manufacturers claim that their product is significantly superior in beneficial properties to other types of vegetable oils. However, this statement is not true and is rather an advertising trick than true. The thing is that erucic acid, contained in large quantities in canola oil in comparison with other vegetable oils, causes tangible harm to the human body.

Therefore, frequent consumption of canola oil even less saturated with erucic acid can lead to adverse consequences for the state of the cardiovascular system of the human body. Therefore, do not rush to trust pseudo-comedians who broadcast from the TV screen in a rclam about the healing and miraculous possibilities of a "new generation product" or canola oil.