Occasionally, someone tells me that I should not use canola oil in my breads--that canola is "genetically modified" from rapeseed, which causes all sorts of problems when injested by humans. The truth is that since rapeseed (who would name their kid "rapeseed"? Can you imagine Dave's Killer Rapeseed Bread--made by a former armed robber and drug dealer?) historically contains a high percentage (30-60%) of erucic acid, which isn't a good thing. Through cross-breeding of plants (not genetic engineering), the erucic acid in this breed of rapeseed ("canola", a name the Canadians came up so they wouldn't have to say "rapeseed"--can you blame them?) is now under 1%.
Here are a few facts:
Some canola oil may in fact come from genetically-engineered crops. But NatureBake and Dave's only use non-GMO ingredients, and all of the canola oil that I use (for instance, in the ever-popular Blues Bread) is organic, just to be sure.
Canola oil is lower in saturated fat (about 6%) than any other oil.
It is one of the highest in monounsaturated fat, including Omega-3 (ALA).
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