Heart-Happy News

About Good-For-You Food

Stanstead Journal - - FORUM -

De­li­cious dishes such as stuffed pep­pers may help you keep ac­tive and strong. (NAPSA)-The 10,000 baby boomers turn­ing 65 each day-and their fam­i­lies-may be bet­ter able to keep ac­tive and strong with an oil change: a cook­ing oil change, that is. Many choose canola oil be­cause it’s a good source of omega-3 and mo­noun­sat­u­rated fats but has zero choles­terol and trans fat. The Amer­i­can Heart As­so­ci­a­tion rec­om­mends mo­noun­sat­u­rated and polyun­sat­u­rated fats as your pri­mary source of di­etary fat. Us­ing canola oil can help pre­vent heart dis­ease by re­duc­ing its risk fac­tors. Un­like trans fats and sat­u­rated fats, canola oil won’t in­crease your risk of de­vel­op­ing ath­er­o­scle­ro­sis, or hard­en­ing of the ar­ter­ies. In fact, it may help re­duce your choles­terol lev­els. A study in the jour­nal Nu­tri­tion, Me­tab­o­lism and Car­dio­vas­cu­lar Dis­eases showed that canola oil im­proved choles­terol pro­files by low­er­ing the amount of LDL, or “bad,” choles­terol. Canola oil’s omega-3 fatty acids may ben­e­fit your brain and ner­vous sys­tem. The UCLA Brain Re­search In­sti­tute and Brain In­jury Re­search Cen­ter found omega-3 fatty acids im­proved ner­vous-sys­tem ac­tiv­ity, which trans­lated into mem­ory im­prove­ments and bet­ter aca­demic per­for­mance in chil­dren. Canola’s light taste makes it easy to use in many ways-as a spread, for saute­ing, in salad dress­ings and in recipes such as this:

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