Canola Oil

The oil is pressed from tiny brown seeds found in pods on the Canola plant. Canola plants grow to approximately one metre high and are unique to the Overberg and Swartland areas in the Western Cape. Optimum night temperatures and the cool sea breeze make this region perfect for the cultivating of this plant.

The name Canola had its origin from Canada where rapeseed was naturally bred to canola in the early 1970′s. Canola, however, is NOT rapeseed their nutritional profiles are very different. Traditional plant breeding methods were used in the 1960′s to eliminate rapeseed’s undesirable euricic acid and glucosinolates. Canola Oil has less than 2% euricic acid and less than 30 mol/g glucosinolates.

In 1993 the first Canola seeds were planted in the Southern Cape. Three years later, in 1996, Southern Oil (PTY) Ltd Refinery was built. Harvesting takes place in October/November.

After Canola seeds are harvested by farmers in the area, they are stored in silos awaiting crushing, refining and bottling. Southern Oil (PTY) Ltd’s brand is B-well which is on the shelves of a variety of retail outlets. Although some of the cultivar in North America is genetically modified, local crop contains no genetically modified materials (GMO’s)

Consumers recognize canola oil for its nutritional attributes as it contains the lowest level of saturated fatty acids of any commonly available vegetable oil. Like olive oil, it is high in monounsaturated fatty acids (62%), which have been shown to reduce blood cholesterol levels. Canola oil has moderate levels of essential polyunsaturated fatty acids and has the lowest percentage of saturated fatty acids (7%).

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Health Benefits (Click)

The body cannot produce Omega 3 or Omega 6 fatty acids. We have to introduce these fatty acids in our diet. Omega-3 plays an important role in lowering blood cholesterol. Canola oil contains 30% of the essential Omega-6 (n-6) and Omega-3 (n-3) needed by the body, in the perfect balance of 2:1. This balance is vital to the functioning of the brain and for the production of certain hormones.

One dietary message for consumers has not changed in a decade: eat less fat. This advice aims to help millions to reduce obesity and diabetes and the associated health risks. In recent years, a new message about fat has emerged – the type of fat in the diet is also important. Trans fats and Saturated fats must be reduced to the minimum as far as possible.

Reduce your fat intake by 20% by using B-well Canola Oil instead of solid fats.

Hard Fat B-well Canola Oil
¼ Cup (50 ml) 3½ tbsp (42 ml)
½ Cup (125 ml) 7 tbsp (100 ml)
¾ Cup (175 ml) 10 tbsp (140 ml)
1 Cup (250 ml) 13½ tbsp (200 ml)

A study of the chart to the left will give you a clear picture of which oil to use.

Fatty Acids

  • The Red is Saturated fat. This is the fat which is linked to coronary heart disease
  • The Yellow is Mono-unsaturated fat. This is excellent fat and is what makes the Mediterranean Diet healthy.
  • The Blue and Orange are the Omega 6 and Omega 3 fats. These are fats that are not able to be produced by our bodies and therefore need to be ingested. As you can see, the Omega 6 is readily available.

The Omega 3 is not readily available. The Omega 3:Omega 6 balance is of VITAL importance in our diets. Some Scientific studies put the average diet at 1:30 Omega 3:Omega 6 Canola Oil has the perfect Omega 3:Omega 6 balance of 1:2

Smoke Point
The smoke point is the temperature at which the oil denatures and becomes harmful. Canola has a smoke point of 240°C and refined Grapeseed Oil the highest at 270°C. These are safe to use for salads, sauces, baking and frying.

 

 

 

B-well Canola Oil carries the seal of the Cancer Association of SA due to the high Omega 3′s and the Omega 3 to Omega 6 ratio.

 

 

 

B-well Canola Oil carries the Heart and Stroke foundations Heart Mark Due to it’s low saturated fat content of only 7%.

Benefits and Myths of Canola Oil (Click)

 

IUNS Media Release