CANOLA CONUNDRUM

Are you confused whether canola oil is healthy?  Well, you are not alone.  So why does Calizo Condiments use canola oil in the processing of peppers and onions with some “street” doubt?

Let me share research from an expert—clearly not me—but by Dr. Guy Crosby, a science educator for America’s Test Kitchen and adjunct associate professor at the Harvard School of Public Health.

According to Dr. Crosby, one issue reported is canola oil might contain trans-fat linked with significant health problems. Canola oil does contain VERY LOW levels of trans-fat, as do ALL oils that have been deodorized.  Deodorization is the final step in refining ALL vegetable oils. This process produces the bland taste consumers want. Social media distorts the real facts.

Canola oil is a safe and healthy form of fat that will reduce blood LDL cholesterol levels and heart disease risk compared to carbohydrates or saturated fats such as found in beef tallow or butter.  Furthermore, based on research conducted at Harvard’s Public Heath School, there is scant scientific evidence to support claims of health problems such as obesity, diabetes, and even heart disease due to canola oil.

Including more plant-based foods in your diet makes sense according to Julie Corliss, Executive Director, Harvard Heart Letter. Decades of research demonstrates that consuming unsaturated fat in place of saturated fat (found mainly in animal-based foods such as butter, cheese, and meat) is linked to a lower risk of heart attack and death from heart disease.

Calizo Condiments follows research, food scientists, and successful co-packers who follow clean and health-conscious operations. As a consumer, you must abide by your doctor’s medical advice. However, if you would like to read further on this topic check out the writings of Julie Corliss and Dr. Deepak L. Bhatt, M.D., M.P.H. to name two of many names linked to this topic.