Types of Fatty Acids:

Saturated fatty acid

It is bad fatty acid and found mainly in animal sources such as fat in meats, milk fat and butter. Two vegetable oils coconut and palm oil, are also highly saturated. It is solid at room temperature.Studies show an associated between increased intake of saturated fatty acids leeds to increase LDL (bad cholesterol). Increase LDL, in turn, has been associated with increased risk of heart disease. Canola oil has the lowest level of saturated fat (7%) compared to all other oils on the market today.

Monounsaturated fatty acid

It is good fatty acid and found mainly in vegetable oils such as Canola, Olive and Peanut oils. It is liquid at room temperature. Studies indicate that monounsaturated fatty acid lowering LDL (Bad) cholesterol levels. Canola oil is high in monounsaturated fatty acid (61%)

Polyunsaturated fatty acid

It is good fatty acid and found mainly in vegetable oils such as Canola, Corn and Sunflower oils. It is liquid at room temperature. Studies indicate that polyunsaturated fatty acids have been associated with lowering LDL (bad) cholesterol. Canola oil contains moderate level (21%) of the polyunsaturated fatty acid.

In addition to above, there are other type of polyunsaturated fatty acid such as Alpha-Linolenic Acid (Omega-3 Fatty Acid). This fatty acid. Cannot be produced by the human body and therefore must be obtained in our daily diet. They are called essential fatty acids and are necessary for such functions as Cell-building and hormone-production, ALA or Alpha-Linolenic Fatty Acid is approved to prevents blockage of arteries and lowering risk of heart attack. Canola Oil contains highest level of Alpha-Linolenic fatty acid or Omega-3 (11%).

Trans- Fatty Acids

“TRANS FAT IS NOT AVAILABLE IN THE NATURE. IT IS PRODUCED WHEN COOKING OIL IS HYDROGENISED”

It is found in some processed foods too, when vegetable oils are processed into margarine's or shortening through hydrogenation. Hydrogenation is a process used in the production of some margarine's and shortenings. Research suggests trans-fatty acids have similar effects as saturated fatty acids on raising LDL (bad) cholesterol levels in blood. as a result it will effect rasprority and causes death while sleeping.

Bit of Knowledge about good and bad cholesterol

" All vegetable oil by nature has no cholesterol "

Cholesterol made by liver and it is white waxy substance needed in our body to produce hormones. Problem can arise if the level of cholesterol in the blood is too high, then it begins building up on the artery walls and narroow the vein for free flow of blood. Therefore lack of the oxygen to brain cause the Strock and lack of the oxygen to the heart causes heart attack.

Good Cholesterol: High Density Lipoprotein (HDL) called good cholesterol. It will gathers up excess cholesterol in the blood and carries it back to the liver to be re-processed and excreted.

What is Relation between Fatty Acid and Cholesterol?

It is scientifically approved that the saturated fat (bad fatty acid) increases level of LDL (bad cholesterol) in our blood. Therefore consumption of oil with less saturated fat will result lower level of LDL in our blood.Also it is approved that the unsaturated fat "mono/poly" will reduce level of LDL (bad cholesterol) in our blood. Therefore consumption of oil with more unsaturated fat will result lower level of LDL in our blood.

In composition of different fatty acids the best oil is the type with lower percentage of saturated fat and higher percentage of unsaturated fat. The above chart is prepared by Canola Council of Canada showing saturated fat (bad fatty acid) in Canola Oil is lowest (7%) and unsaturated fat "mono & poly" (good fatty acid) is highest in Canola Oil (93%).

Canola Oil

An ideal cooking and salad oil. A high quality vegetable oil with lowest saturated fat. Canada's most popular edible oil. It has excellent stability and shelf life. It has a high smoking point -238'C (460'F) It has more temperature, light and air tollerance than most vegetable oils. Canola oil is a highly prefrable oil because it is light, clear and does not have a distinctive flavor. Canola oil doesn't transfer food flavours. It can be used over and over without transfer food flavours from one food to another provided that (strain oil before use it again).

Canola oil remains free running from the container when stored in the refrigerator, therefore it allows you to preserv the quality of your salad dressing for long time.

Canola oil doesn't separate from other ingredients of salad dressing. Canola oil helps emulsify blending ingredients, making it ideal for salad dressings, You can lower the saturated fat content in your baking by replacing other fats with Canola oil. Canola oil can be used to grease cake pans and cookie sheets.

100% pure Canola oil contains no additives or preservatives. Rich source of Vitamin E. No cholesterol No sodium. Most health experts agree that a good salad and cooking oil is low in saturated fat, high in monounsaturated fat and moderate level of polyunsaturated fat. As shown in the above chart, Canola vegetable oil has the most desirable combination of fats compared to other popular salad and cooking oils.