| 1. There is an email circulating which says Canola is Bad. Is this true? |
This is a bogus email which first surfaced in the USA in 2000. It is an obvious attempt of sabotage. Because of this email Canola Oil has probably been studied more than any other Oil which gives us the advantage of making our claims scientifically irrefutable!
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| 2. How can canola be used for cooking and baking? |
Canola-oil is a healthy oil to use for any cooking methods. Hard fat in recipes could be replaced with canola oil as indicated in the table below. B-Well Canola oil will change the texture (lighter) of your baked goodies, and we can guarantee you that it will stay fresher for longer.
Canola oil is a stable oil which makes it perfect for the use of salad dressings.
Replacement table |
| Hard fat | Canola oil |
| ¼ cup (50ml) | 3½ tablespoon (42ml) |
| ½ cup (125ml) | 7 tablespoon (100ml) |
| ¾ cup (175ml) | 10 tablespoon (140ml) |
| 1 cup (250ml) | 13½ tablespoon (200ml) |
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| 3. Can the Refined Grapeseed Oil used for cooking also be used on the skin? |
Yes. The cosmetic industry has always used refined oil as the cold pressed oil has a strong smell and stains the towels and clothing.
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| 4. What are the safe frying temperatures for Canola and Grapeseed Oils? |
Canola Oil has a “smoke point” of 240°Celsius. Grapeseed has a “smoke Point” of 270°Celsius. As the average frying temperature is 190°C, the
it is unlikely that the smoke point – the temperature after which the oil becomes toxic- will be reached.
Here are some frying tips from the S.A. Frying Oil Initiative
N.B. Do not pre-heat your pan before adding oil. Always heat the oil WITH the pan.
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| 5. Is Canola Oil Stable when frying? |
Very stable. Read more here...(what happens when Canola hits the pan)
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| 6. How must canola oil be stored? |
Canola oil can be stored for up to two years if kept in a cool, dark place. Light and heat increases the degradation process of canola.
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| 7. How many times can I re-use my canola oil? |
One can reuse filtered & tightly closed oil until the colour changes to become quite dark, somewhat like the colour of golden syrup.
Depending on the type of food that was prepared in the oil, this colour change could be reached within 2-3 uses e.g. for a product covered in a spicy batter, or 4-5 uses for a ‘clean’ product like (excess water/ice removed & dried) potato chips.
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| 8. Is Canola Oil genetically modified |
Canola is the result of selective breeding. The Canola grown in South Africa is 100% non-GM
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| 9. What causes the slightly “fishy” smell? |
This is caused by the high content of Omega 3 (ALA). The odour should not affect the taste of the finished product.
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| 10. Do the high temperatures refining process damage the oil |
The refining process is designed to remove impurities. The oil is heated in a vacuum with no oxygen present and therefore no oxidation can take place
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| 11. Can unrefined “Cold – Pressed” oil be used for high temperature cooking? |
| No. All cooking oils MUST be refined for higher temperature cooking. |
