There is a lot of talk about the various types of oils; which ones are healthier, which are more appropriate for certain types of cooking, if they are just a trend, etc. The name canola oil comes from the English term Canadian Oil Low Acid, which was invented by the Canadian oil industry in 1978. Canadian scientists genetically modified rapeseed plants to process the oil for human consumption. In the 1970s, food companies sought substitutes for saturated fats (which were blamed for cardiovascular diseases), and Canada met this need with canola oil. Canada is the world's leading exporter of canola and one of its main producers. The main crops are found in the prairies of Saskatchewan, Alberta, and Manitoba, as well as British Columbia and Ontario. It is also grown in the United States and Australia; however, canola oil is consumed in many countries. But to know more about this oil that you can sauté, bake, fry, and marinate with, we reveal the myths and truths about canola oil so you can understand the benefits of cooking with this oil.

Myths and truths about canola oil:
Myth Canola oil is harmful. Truth Clinical studies have shown that canola oil is not only safe (and approved in countries like Canada, Mexico, and the United States), but it also has additional benefits such as being free of trans fats and cholesterol. Canola has the lowest relative concentration of saturated fats and a natural content of Omega 3 and 6, essential fatty acids that the body does not produce. Myth Canola is not a natural ingredient. Truth Canola oil is extracted from the rapeseed plant, which produces clusters of small bright yellow flowers. Currently, rapeseed is grown in various parts of the world. Myth Canola oil is not approved. Truth Many heart associations around the world, such as the American Heart Association (AHA), American Diabetes Association (ADA), and American Dietetic Association (ADA), agree in endorsing this product as part of a balanced diet. Myth Canola oil is short-lived and should be used quickly Truth In fact, canola oil is one of the longest-lasting oils in the kitchen. It has been shown that it can be stored at room temperature for at least a year and used without issue, as it will retain its original flavor and all its benefits. Myth The healthiest oil for cooking is olive oil Truth Olive oil is a fundamental ingredient of the Mediterranean diet and one of the healthiest in the world; however, it is not advisable to use extra virgin olive oil for cooking, as it loses its properties. Instead, using canola oil for roasting, frying, or any other preparation ensures we keep the flavor of the dishes while taking care of our cardiovascular system. Myth Canola oil is a trend. Truth More and more benefits of canola oil are being discovered today, but this does not mean it is a temporary ingredient. Nowadays, it is one of the most consumed oils in North America, its use has spread in Europe, and in Asia, it is a millennia-old ingredient. The reality is that canola oil is a healthy alternative that is here to stay.

Here we leave you three delicious recipes where you can use canola oil to get healthy and flavorful dishes.

Recipe for Gyozas

Meat Huaraches