The types of oils used in cooking are important because saturated fats are associated with a risk of heart diseases. Monounsaturated and polyunsaturated fats (Omega 3 and Omega 6) decrease bad cholesterol levels and help to reduce such risk. Canola oil has a beneficial fat profile, high smoke point, light texture, and neutral taste. This makes it a perfect ingredient for culinary uses. FDA¹ authorized a qualified statement for this oil for its ability to reduce the risk of cardiovascular disease, if used instead of saturated fat. Studies over the past 25 years about the effects of canola oil in the body, proved that it helps to reduce the risk of cardiovascular diseases and recommend taking 1.5 tablespoons of olive oil a day.
