Is Canola Oil the Same as Rapeseed Oil?
Is Canola Oil the same as Rapeseed oil? The answer is No. It has been the biggest concern when people heard about the new oil. A post in the “Risk Assessment in Food Safety” section in Centre for Food Safety of Hong Kong, focusing on the misleading information on the internet about Canola oil. “Misinformation about the safety of canola oil may arise from the erroneous belief that it is the same as rapeseed oil.” “In fact, the composition of canola oil is different from the traditional rapeseed oil (may contain very high levels of erucic acid up to 60% total fatty acids). Canola oil is made from the plant developed from natural cross breeding of the rapeseed plant and has very low levels of erucic acid (below 2% total fatty acids).” according to the CFS. In brief, Canola oil is only a species of oil developed from the traditional rapeseed oil. Their seeds are truly very different, so as the chemical compositions of the oil produced. Actually the reason for the development of the Canola oil is to reduce or remove harmful substances of the rapeseed, which are Erucic acid, and Glucosinolates. “Erucic acid present in edible oil is a monounsaturated fatty acid (22:1 n-9). …..The..intake of erucic acid may damage their heart tissues, but this link has not yet been established in humans.” “Glucosinolates in rapeseed (for producing rapeseed oil) and in the cross bred plant (for producing canola oil) can be reduced by heating during the oil processing. Glucosinolate-derived compounds may interfere with iodine uptake and thyroid function.” Therefore the Canola oil is in fact much better than Rapeseed oil. But still people should buy oil from trustworthy shop or supplier to prevent any fraud oil products. Enjoi Canola oil has the following characteristics: Non-Genetically Modified 100% Australian made A pale clear coloured oil with definitely a distinct fresh and clean mild aroma and flavor Light body, clean taste on the palate Known for its higher stability and frying temperatures Click here to know more. Reference: 1. Risk in Brief: Canola oil and Food Safety, Risk Assessment in Food Safety, Centre for Food Safety http://www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_fci_01_03.html #Canolaoil #FryingOil #CFS #HongKong #Enjoioil #NonGMO #CentreforFoodSafety #Rapeseedoil
Oilseeds International: Non-GMO and ‘Canola Factor’ to Drive Sunflower Oils Market
“The sunflower oil market will saturate in the next five years, fueled by the step away from GMO oils and canola.” Oilseeds International said. Snack and food manufacturers have moved away from genetically modified oils, replacing them with a variety of non-GMO certified oils. But the high oleic value and positive label attributes of sunflower oil make it a preferred choice among many, claimed Tony Intal, sales representative of Oilseeds International, a leading supplier of specialty vegetable oils to nutritional product, natural food, and premium snack food companies in North and South America and Europe. Intal said manufacturers also wanted to shift away from GMO oils and steer clear of canola, an oil viewed negatively among many consumers in the US. “Even though there is non-GMO canola oil, they still want nothing that can have that ‘canola effect’ or ‘soybean effect’. When it comes to concerns over canola oil, most of it is just aesthetics, labeling and marketing,” Intal said. Manufacturers wanted labels that would appeal to consumers. “Sunflower oil is more of a clean label oil for a lot of these food and snack manufacturers” Intal said. “But also oils that boasted high oleic (monounsaturated) acid values.” he said. These two major factors, according to Intal, are what food industry looking for. Enjoi Ltd. is the Right choice to buying the Healthy High Oleic Sunflower Oil Non-GMO Lowest Trans-fat content of any oil from day one through its frying days The average fry life in more than 3,000 kitchens: The Galaxy is 7 days, in fish & chips 10 days, in small Chinese run kitchens 5-7 days depending on what is fried. The cost per litre per day is at least 50% below the cheapest “correctly” labeled local oil. The amount of absorption and evaporation is between 10 & 15% whereas the current oils are loosing 30 to 40%. It creates much better quality, crispier, aromatic free, natural tasting food. This oil wins competitions – we are in 12 of the top restaurants in Hong Kong’s top 100. #NonGMO #Sunfloweroil #OilseedsInternational #Trends #Industrial #GMO #Healthyoils #Canolaoil #Food #Oils
Don’t Believe Some of the Labels that Say “Imported from”
Should you pay $1 for a bottle of Virgin Olive imported from Italy and $0.00 for a bottle pretending to be exported from Italy. On May 23, 2014 Salov and Italfoods inc. are accused on 5 counts “for violations of the Consumer Legal Remedies Act, false advertising, unfair trade practices, breach of contract, breach of the covenant of good faith and fair dealing, and fraud, deceit and/or misrepresentation.” At the root of the case is the statement “Imported from Italy” on the label of Filippo Berio olive oil. Salov say there is no evidence that consumers of the olive oil firmly believe that “imported from Italy” to mean that the Filippo Berio olive oil was only made from Italian olives. Salon said the word “imported” means “shipped out of,” HOW many CONSUMERS reading the label know that the term “imported from Italy” as written on the Filippo Berio Olive Oil label clearly and simply implies or means that the olive oil was made from olives grown, crushed, bottled, and shipped from Italy. There are other court actions occurring in Europe & Italy on similar matters.Which implies the forces of truth are against Berio and its promoters. BERIO is a MAJOR LABEL on SUPER MARKET SHELVES IN HONG KONG & CHINA – Below are some pictures we take in local supermarkets. The labels now do not contain the “imported from Italy”. Should innocent people pay a $1.0 for it when there are other genuine traceable olive oils that are grown, crushed and packed in Tunisia, Portugal or France. The olive oil Filippo Berio exposed from Italy and imported by Salov a North America Corp., is the third-largest brand of olive oil sold in the United States, with sales of $137.4 million in 2015. Note olive oil plays a role both in damaging blood vessels as well as forming atherosclerotic plaques.” Olive oil is a processed, concentrated fat extract and thus has lost most of the nutritional value of its original form (the olive itself). Extra virgin olive oil, meanwhile, is no more processed than the juice of any other fruit. Extra virgin olive oil, by definition, contains phenolic compounds, which have been shown to have numerous health benefits. EVOO meal reduced FMD by 31 percent, while the others did not. In fact, as Flynn pointed out, the author of the study had stated that the mechanism appeared to be oxidative stress because the decrease in FMD was reduced 71 percent by the concomitant administration of vitamins C and E. #ExtraVirginOliveOil #Italy #Imported #Fraud
Extra Virgin Olive Oil Reduces Postprandial Glucose After High GI Meal in Type 1 Diabetes
Maintaining blood glucose control is extremely important for both type 1 and type 2 diabetics. To do so it is often recommended that diabetics consume low glycemic index foods as a large proportion of their daily intake. And monitoring the quantity of carbohydrate consumed is common practice. The glycemic index is a measure of carbohydrate quality and shows how quickly different foods cause blood glucose to rise. Low glycemic index foods are those categorized as 55 or below. High glycemic foods are above 55. The higher the index, the more rapidly blood glucose is affected. To measure the response to various foods and meals, postprandial, also known as post meal, blood glucose is commonly recorded by diabetics. A recent study by Bozzetto and Colleagues, from Federico II University in Naples, Italy, published in Diabetes Care, evaluated whether fat quality could influence postprandial glucose response in the context of high or low glycemic index meals in type 1 diabetes patients. The study recruited 13 type 1 diabetic patients on insulin pumps in a randomized crossover trial where they consumed two series of meals, high glycemic and low glycemic, composed of the same carbohydrate amount but with differing fat quality – low fat, butter (saturated fat), or extra virgin olive oil (EVOO; monounsaturated fat). As was expected, there was a significant difference in postprandial glucose in response to a high glycemic index meal compared to a low glycemic index meal, especially in the first 3 hours where blood glucose was significantly higher after consuming the high glycemic meal. However, after consuming the high glycemic meal it was shown that EVOO resulted in a significantly lower effect on postprandial blood glucose than either butter or low fat. This result was particularly different in the 0-3 hour incremental area under the curve. In this instance, they found no significant differences between the groups for low glycemic index meals. The authors concluding that: “Using EVOO in an HGI [high glycemic index] meal attenuates the early postprandial glucose response… Therefore, an optimal prandial insulin administration would require considering, in addition to the quantity of carbohydrates, the quality of both carbohydrate and fat.” This is only a small study but it does indicate that fat quality could in fact be a very important consideration for the everyday diets of diabetics and may be particularly useful during dietary transition when high glycemic foods may still be consumed more frequently. Source: Extra Virgin Olive Oil Reduces Postprandial Glucose After High GI Meal in Type 1 Diabetes – Olive Oil Times #Diabetics #ExtraVirginOliveOil #Health #Healthyoils
Extra Virgin Olive Oil Judges in New York know who to trust
Some facts from the Summary of the 2015 Competition: 49% of the oils offered for judging in the New York 2015 competition were found to exhibit defects. Many consumers are deeply confused about which Extra virgin olive oil to buy! Consumers want to know where to find product they can trust to deliver the quality they pay for. The list of NY International Olive Oil Competition winners for 2015 provides a reliable resource for retailers, distributors, chefs and consumers looking for high quality olive oils. Australian Olive oils took out the top awards in the prestigious New York competition. Almost 33% of last years Italian oils were not submitted this year due to a season of unprecedented environmental challenges. Source: New York International Olive Oil Competition Announces Best Olive Oils in the World #Oliveoil #ExtraVirginOliveOil #Competition #2015 #Australian