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Nonetheless, many formulations of canola oil are billed as having no trans or partially hydrogenated fats, because they weren't present prior to the refining process.
It was a very good replacement. "With butter, 64% of its fatty acids are saturated, which makes it the highest of all animal foods in artery-clogging saturated fat. Canola oil, by contrast, has the least amount of saturated fat, just one-tenth that of butter, of any naturally occurring fat," notes Dr. Jay Kenney, Nutrition Research Specialist at Pritikin.
"It worked in Finland. It can work in America," encourages Jeffrey Novick, MS, RD, Director of Nutrition at the Pritikin Longevity Center.
"Finland has shown us that when you get EVERYONE involved in ONE program that supports healthy choices - growers and grocers, doctors and patients, schools and service organizations, government and the private sector - people can experience dramatic and very rapid improvements in health."
"If you really want to see change, this is how you do it," sums up Novick. "Finland offers hope that our own great country can do the same."
Knut wrote:Think Canola Oil Is a Healthy Alternative to Olive Oil?
JeffN wrote:The article is not accurate.
Not all processing and refining of oils results in hydrogenation. Hydrogenation is a specific process that results not only in a change in the chemical composition but also the texture of the oil as it becomes more viscous and more solid the more it is hydrogenated (ie, oil + hydrogenation => margarine + hydrogenation => shortening). It is difficult to have a liquid hydrogenated oil.
Also, canola oil (not olive oil) is the oil that was actually used in the Lyon Heart Trial, which showed some fairly impressive results.
The real bottom line is to avoid all oils and not debate which one might be better, which has no relevance to the guidelines and principles of this program.
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