I was sent a bottle of Expeller-Pressed Canola from BetterBody Foods & Nutrition a while back to review on Get Cooking. As someone who is constantly looking for healthier things to feel her family, I was anxious to try this oil. I loved its byline, but the truth would be in the taste and in the performance.
I’m delighted to say, it exceeded all expectations. I truly can’t think of a single reason NOT to choose Expeller-Pressed Canola Oil in your own baking.
From the BetterBody Foods & Nutrition:
Our Expeller Pressed Canola Oil uses no chemicals during the extraction process, has ZERO trans fats, is GMO Free and isthe lowest in saturated fat of all oils. It is very high in “heart healthy” essential fatty acids (Omega 3 and Omega 6) and is a great source of Vitamin E.
Most brands of canola are extracted using hexane, a petroleum-based product, and are then refined using phosphoric acid and other additives. Our Expeller-Pressed Canola Oil, much like virgin olive oil, is expeller pressed without the use of chemicals or solvents and is then refined using our proprietary steam filtration process. Our Expeller Pressed Canola Oil is lower in saturated fat than olive oil, is higher in Vitamin E, Omega 3 and Omega 6 than olive oil, and is also much more versatile in your kitchen (see “Uses Comparison” chart). It is so light and delicious that it can be used for salad dressings, dips, sautéing, baking and frying. You will definitely taste the difference.
As far as tasting the difference, you can count on it!
