Everyone needs fat!

Once a while I crave for healthy non fat vegan food, but basically I love fatty rich food. These days a lot of people care about their health and they are trying to get high quality organic food. I think it is a good trend. But sometimes people tend to believe that not taking fat at all is the best for health, and they are making non fat and non flavor food. Once I had a non fat brownies and I remember that I wouldn't eat those food again. 

I found some article about canola oil. They said fats and oils play an essential role in human nutrition. Fat is part of every cell in the body and is a valuable source of energy. It aids in the absorption of the fat-soluble vitamins A, D, E and K as well as beta-carotene and slows digestion so that you feel full for a longer period.( http://www.ciaprochef.com/canola/moreinfo.html )

Canola oil is high in monounsaturated fat.

Canola oil contains the lowest level of saturated fat of any common culinary oil. It is high in monounsaturated fat, which has been shown to reduce blood cholesterol levels, and has moderate levels of essential polyunsaturated fats. Canola oil is a good source of plant-based omega-3 fat and vitamin E. Like all vegetable oils, canola oil is cholesterol-free.

Canola oil and rapeseed oil

Canola oil is pressed from tiny canola seeds produced by beautiful yellow flowering plants of the Brassica family. Cabbages and cauliflower are also part of the same botanical family! Through traditional cross-breeding, canola was created by removing the undesirable characteristics from rapeseed in the mid-1970s. Canola, however, is NOT rapeseed -- their nutritional profiles are very different.

Canola oil is officially defined as having less than two percent erucic acid and less than 30 umoles of glucosinolates. This is a strict internationally-regulated definition that differentiates canola from rapeseed. Oilseed products that do not meet this standard cannot use the trademarked term "canola." High-erucic acid rapeseed, although still grown, is now confined to production under contract for specific industrial uses.

What is erucic acid?

Erucic acid is a predominant component of rape (Brassica napus and B. camestris) and mustard (B. hirta and B. juncea) seeds. Rapeseed oil contains up to 45% erucic acid.  Food grade rapeseed oil (also known as canola oil, rapeseed 00 oil, low erucic acid rapeseed oil, LEAR oil, and rapeseed canola-equivalent oil) is limited by government regulation to a maximum of 2% erucic acid by weight in the USA and 5% in the EU, with special regulations for infant food.

Before the advent of genetic engineering, plant breeders were aiming to produce a less-bitter-tasting multi-purpose crop from oil-rapeseed that would appeal to a larger market by making it more palatable and safer for cattle and other livestock. Whilst it was possible to breed out much of the pungent-tasting glucosinolates that was the cause of the problem, the traditional methods of plant breeding, resulted in one of the dominant erucic acid genes also getting stripped out of the genome in the process, so greatly reducing its erucic acid content.

 Although this latter effect was an unintended consequence of the breeding program, it was noticed from studies on rats that they show signs of lipidosis (metabolic disorders ) when fed high quantities of erucic acid.