Baking with applesauce - Page 2

LET”S STOP CAUSING CONFUSION Having read here how terrible Canola oil is and being hugely confused since I had a heart attack this past Monday and have just been discharged with very firm recommendation from the hospital dietitian use canola oil as my healthiest choice, took the precaution reviewing the established facts. First my dietitian responded to my enquiry re-enforcing her original recommendation. In fact she was a little testy about “non-professionals” giving “dangerous” dietary health advice. Second I researched Canola oil on the net and discovered some facts that refute what has been stated on this forum: • Canola is NOT rapeseed • Canola is NOT a genetically modified plant; it was developed using traditional plant breeding methods. • The only known genetic modification was to make the canola plant more tolerant to some herbicides. The protein affected is not extracted with the oil and this modification is not universal. • All oils can be used for lubricants, soaps, paints, plastics, cosmetics or inks and prior to the widespread use of petroleum products animal and plant based oils were the only source of for these. So let’s not drag that red herring into the discussion. • Canola oil contains just 7% saturated fat compared to 15% for olive oil, 19% from peanut oil and 12% for sunflower oil. • Erucic acid and glucosinolates are found in Rapeseed not in Canola. • Canola oil does not contain cyanide. • Canola oil does not turn rancid quickly. Some Links you might want to check out: • Mayo Clinic says canola oil is healthy. http://www.mayoclinic.com/health/canola-oil/AN01281 • Snopes - Debunking the myth about canola oil! http://www.snopes.com/medical/toxins/canola.asp

I totally agree. The only recipe I have ever used olive oil in while baking was an Italian torte recipe. The torte had a very strong olive oil flavor and was more savory than sweet. Applesauce is a very good substitute in baked items especially for diabetics. I have used applesauce as a substitute many times but you have to be careful because it has a tendency to make baked items really moist and sometimes gummy. I would definitley use canola oil if you are hesitant with trying out new recipes.

I am glad to see that someone knows that canola oil is not POISON!!!

This has been most informative. I took enough chemistry to understand what Kimmie was passing on, and it scares me to use it again. Back to corn oil for me.

 

And Monsanto is prominently featured in a food documentary a few years back (can't remember the name). It was scary to see what tactics they use to protect their patents on all their seeds. Soya included. Most of your soybeans grown domestically are from genetically modified seeds that are engineered to resist Roundup as well, and that means they spray the fields with poison. Yummy.

 

Big corporations are trying to kill us at the expense of their bottom line. That's what I think.

Oh no, I think we have gotten off topic!