Canola or Olive Oil?
Is there a difference if you use canola or olive oil?
You try to eat healthy and make smart choices.
You eat chicken, turkey, and fish, either baked or grilled.
You eat vegetables with nearly every meal.
You eat oatmeal and sweet potatoes.
You drink a lot of water.
But do you use Canola or Olive Oil?
More importantly, are you using the right one for what and how you are cooking?
Olive oil is made from pressing ripe olives and collecting their juices. Extra virgin olive oil is made from the first pressing of the olives, and contains the vitamins and minerals from the olives. Virgin and light olive oils are filtered, meaning they don’t contain as many nutrients, but have a lighter flavor that some prefer for cooking, frying and baking.
Canola oil is made from rapeseed plant. It is short for Canadian Oil, as it was invented in Canada. It is bleached, deodorized, and refined at high temperatures.
Olive oil has a low smoking point so Canola oil should be used for baking at 350°F or higher, deep frying and high heat stir frying.
Olive oil has about 3x the “good” fats as Canola oil, but more “bad” fats than Canola oil. Overall though, Canola is better.
Other Health Benefits
Olive oil has more vitamins, minerals, polyphenols, and antioxidants that strengthen your immune system, slow the signs of aging, and protect against cancer.
Olive oil is generally more expensive.
Use these factors to help you choose which oil to use and when.
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