keto zucchini bread

keto zucchini bread

Fasting should be a tool in your arsenal to help you feel better and improve your overall well-being. You’ve seen canola oil being used for cooking everywhere, but you’re not entirely sure what it is, how it’s made, or the nutritional value. Nutritionists, health advocates, and food industrialists have been debating about the health effects of canola oil since the 1970s! Some people remove canola oil from their diet and voice concerns over health effects, production methods, and the rest. So, is canola oil bad for you? Let’s find out!What is Canola Oil?Canola oil is found in lots of foods, from salad dressings to baked goods. Because it’s so affordable, restaurants often cook with canola oil. In the 1970s, in response to tighter restrictions on rapeseed oil, scientists in Canada used plant cross-breeding to create a crop called canola or Brassica napus L. — an edible type of the rapeseed plant. Rapeseed oil at the time contained high amounts of erucic acid – an omega-9 fatty acid associated with heart muscle damage in animal studies, and glucosinolates — antinutrients that prevent iodine absorption. The plant they developed had lower levels of erucic acid and glucosinolates. The term canola comes from ‘Canada’ and ‘ola’ for oil. Canola plant looks almost identical to the rapeseed plant, but it has different nutrients, and its oil is considered safe for human consumption.

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[3] [4]Canola crops are also used to create canola meal, which is often made into animal feed. Canola oil can also be used with plasticizers to make items like tires or as a fuel alternative to diesel. How is Canola Oil Made?The manufacturing process of canola oil is long, complex, and involves synthetic chemicals. Seed CleaningFirst, the seeds are separated and cleaned. Seed ConditioningThe seeds are pre-heated to around 95℉ and ‘flaked’ inside roller mills to rupture the seed’s cell wall. Blooming canola flowersSeed CookingManufacturers use steam-heated cookers for cooking the seeds, typically for around 15-20 minutes at 176-221℉. PressingManufacturers use a series of expellers or screw presses to press the cooked canola seeds, which removes around 50-60% of the oil. Solvent ExtractionThe remaining seeds contain around 20% oil. Manufacturers use a chemical called hexane to break down the seeds and extract the remainder of the oil. DesolventizingTo strip any hexane from the seeds, manufacturers heat the seeds (canola meal) a third time at 203-239℉ using steam exposure. Oil ProcessingManufacturers refine the extracted oil with various methods, such as exposure to phosphoric acid, filtration through acid-activated clays, and steam distillation.

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[25]For example, an analysis of 458 men concluded those who replaced saturated fats with unsaturated vegetable oils experienced lower ‘bad’ LDL cholesterol levels, but drastically higher rates of heart disease, fatality, and coronary artery disease compared to the control group. [26]SummaryIt’s up to you if you’d like to limit or avoid canola oil. Some of the concerns surrounding canola oil include:Higher in Omega-6sLacking in nutrientsAnimal studies show an association with decreased memory and lifespan, increased inflammation, Most canola oil is genetically modified (GMO)Lack of dataMore studies are needed on the long-term risks of GMOs and the effects on public health, food safety, the environment, property rights, and crop contamination. Canola oil is widely used in food processing and cooking, but there are conflicting findings in the research. Until more research and better-quality studies are available, it might be optimal to go for less processed and more natural oils instead, such as coconut oil, grass-fed butter or ghee, duck fat, or tallow. Read our article to find the best oils for the keto diet. Look for oils with better labels like:OrganicNon-GMOExtra virginCold-pressedExpeller-pressedUnrefinedCold-pressed oils don’t use chemical solvents like hexane and involve grinding the source of oil into a paste before pressing it to separate the oil – the old-fashioned way. With expeller-pressed, manufacturers use a press and intense pressure to squeeze oil from raw materials. The friction and pressure create some heat, so it isn’t considered a ‘cold’ process. Unrefined oils are less processed and retain more nutrients, such as extra virgin olive oil. We have a test for you to conduct at home—it’s simple and you’re likely to see some results.
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