Just Right for Heath

Both of Canola Oil and Olive Oil are considered as two of the
most choicest oils for health conscious consumers because
of their high level of monounsaturated fatty acid, which helps
to reduce the LDL cholesterol (generally known as the bad
cholesterol) in the blood. Food with high level of unsaturated
fatty acid has known to help lower the risk of coronary and
cardiovascular diseases. In addition,olive oil is known to
contain rich antioxidant. Vitamin E as well as Chlorophyll.
Today's busy consumers wants foods that taste good and
boost health. Canola oils fits the bill. It has a unique blend
of fatty acids that provides health benefits especially for
people at risk of heart disease and other chronic diseases.
Plus, its mild flavour makes it ideal for baking, braising and
flying and for use in salad dressing, sauces and baked
goods.

The Essential Fatty Acids

Canola oil contains two fatty acids that are essential in our diets, providing a unique
blend of fatty acids that contributed to good health. These polyunsaturatd fatty
acids - linoleic acid (an omega-6 fatty acid) and alpha-linolenic acid (ALA)
(an omega-3 fatty acid) - must be obtained from foods because out bodies cannot
manufacture them. They play important roles in growth, reproduction and vision; in
maintaining healthy skin and cell structure; in the metabolism of cholesterol; and in
regulating genes, the genetic material found in every cell of the body. They may also
be beneficial in preventing hearth disease and autoimmune disease such as
rheumatoid arthrtis.

LinoleicAcid
Thos omega-6 fatty acid is a major component of brain tissue and cell membranes
and is requried for the growth and the development of infants. When the diets is low
in linileic acid, virtually all organ systems are imparied. The central nervous system,
the eye and platelets in the bloodstream are particularly vulnerable to a deficiency of
linoleic acid.

Omega-3- Fatty Acids
The major omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic
acid (EPA) and docosahexaenoic acid (DHA). They have been shown to lower blood
cholesterol and triglyceride levels. (Triglycerides are fats that travel in bloodstream
to storage sites in the body.)
New research suggests that increasing our intake of omega-3 fatty acids may help
reduce the risk of heart attack and strokes. ALA constitutes about 11% of the fatty
acids in canola oil. Canola oil is a major contributor to the total ALA intake of North
Americans because it is widely used in salad and cooking oils, margarines and
shortenings.

Canola is a Good Plant Source of Omega-3 Fatty Acids
Canola oil contains alpha-linolenic acid, an essential omega-3 fatty acids that reduces risk of coronary heart disease and stroke. They also play a role in reducing the inflammation of joints associated with rhumatoid arthritis. DHA is an omega-3 fatty acid required for the development of the eye and brain in infants. Health Canada recommends that consume about 1g of mega-3 fatty acids every day. For an adult on a 2000 kcal diet, this is the amount of alpha-linolenic acid found in one tablespoon of canola oil.

Medical Studies on ALA

ALA Protects Against Heart Disease
Results of the Lyon Diet Heart Study shows that the
participants who ate a rich ALA diet that contained canola
and olives oils, had lower blood cholesterol and triglyceride
levels and highly HDL-cholesterol. (HDL-cholesterol is the
"good" cholesterol.)

In fact, consuming a diet rich in ALA was associtated with a 70% reduction in coronary
events and cardiac deaths.
ALA Protects Against Stroke
Middle-age men who participated in ther MRFIT trial showed an inverse relation
between stroke risk and ALA concentration in cell membranes. That is, men with high
levels of ALA in their cell membranes - a reflection of their high dietary intake of ALA -
had a low risk of strok, especially after other stroke rist factors such ask smoking and
high blood pressure were taken into account. The researcher conculed tha ALA is an
independent predictor of stroke risk, much like hight blood cholesterol is an
independent predictor of heart attack risk.
Canola is a Good Source of ALA
Using canola oil regular in cooking and baking adds ALA to the diet and helps protect
against heart sttacks and strokes, the leading caused of death in North America today.

Canola and Vitamin E

Vitamin E acts as an antioxidant. In vegetable oils, it helps reduce the speed at which
the oils become rancid. In the human body, it helps protect against oxidative damage
caused by free radical. The richest dietary source of vitamin E are vegetable oils such
as canola oil.

Roxy Canola Olive Oil

The Canola /Olive oil blend is best suited for the Asian
style of cooking for it has a higher smoke points than most
of the edible oil. It is uniquely suitable for wok frying, pan
frying and cooking that requires high temperature.