New Product: Non-GMO Canola Oil
I never thought I’d write in support of canola oil. I never thought this day would come, or quite frankly, would even be possible. Impossible because more than 95% of canola grown in North America is genetically modified! So, I’ve been warning people away from canola oil for years.
In fact, when I interviewed Sally Fallon, President of the Weston A. Price Foundation and author of Nourishing Traditions in July of 2014 about canola oil I actually had canola oil companies contact me trying to convince me of the “health benefits” of canola oil. Some even asked that I recant the interview because I called canola oil a dangerous food. If you missed that interview, here it is: Sally Fallon interview about Canola Oil in July 2014.
So, it’s really fun for me to see the change in the world. I would be wrong if I didn’t recognize the change, acknowledge it, and pass it along to all of you.
Non-GMO Project Certified
Viterra, North Prairie Family Farms, and Riverina Natural Oils are certified non-GMO by the Non-GMO Project! This is great news! I’ve written before about the Non-GMO Project (read the article with this link). I always recommend looking for their label since they are a third party verification regarding genetically modified ingredients. GMO is one of the number one reasons to avoid most canola oils.
The canola seeds are grown by a group of Canadian prairie farmers on family farms located within a 150-mile radius of their own oil cold crushing facility in Saskatoon. The rich soil, cooler temperatures, clean air, and pure rainwater of Saskatchewan produce the nutrient-rich seeds required for this superior canola oil.
It’s About the Processing
I wrote about oil processing before (read the article with this link). A potentially great oil can be ruined by terrible processing – the use of high heat, chemicals, bleaching, adding colorings and flavorings. This is another reason I’ve always recommended avoiding canola oil because it is usually highly processed and basically just a toxic oil by the time you see it on the grocer’s shelves.
But these companies are doing it right! This is a cold pressed (or cold crush) single expeller method! This method ensures the canola oil will retain the maximum amount of nutrients possible, and preserves as much of the natural canola oil taste as possible. This is a taste many people like because it’s lighter than extra virgin olive oil. This process also doesn’t use solvents. The canola oil never exceeds 50 degrees Celsius/122 degrees Fahrenheit creating a light nutty flavor and amber color.
Adherence to European Cold Crush Standards
I’ve often complained about the difference between the foods allowed in the United States and what is allowed in most other countries. Europeans must adhere to strict standards in order to claim cold pressed labeling and status. During the process, the canola must never exceed 50° Celsius. Unfortunately, there is no standard in North America for what constitutes cold pressing. Just because canola goes into the expeller cold does not mean it comes out cold. Virtex Farm Foods in Saskatchewan, is a small facility, which guarantees a European cold press standard. We constantly monitor the canola crush for temperature and adhere to the European standard. It is part of their quality control to maximize the nutrition and offer consistent taste and aroma of the canola oil.
Free from a Great Company of Real Farmers
With North Prairie Family Farms you are purchasing from a small group of farmers who are sensitive to the needs of the consumer, and produce a finished product that’s a safe and nutritious non-GMO canola oil. The individual farmers work as a group to connect directly to the consumers.
My Personal Testing & Recipe
With all this information, I had to try North Prairie Extra Virgin Canola Oil. It was delicious! I even made you a recipe.
Kale Parmesan Salad
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. honey vinegar (or apple cider vinegar)
- ¼ cup North Prairie Extra Virgin non-GMO Canola Oil
- Sea salt
- fresh ground black or white pepper
- 1 bunch Tuscan kale
- 2/3 cup toasted pine nuts
- ½ cup shaved Parmesan
- Chop the kale. Removing the ribs and stems.
- Wash the kale very well and spin dry.
- Whisk together the lemon juice, vinegar, oil, sea salt, and pepper. Pour over kale; massage for about 15 seconds and allow to sit for about 10 minutes.
- Add remaining ingredients and toss lightly to combine.
Enjoy this exciting new change in our healthy options!