PRAIRIE GOLD

Oils, after being on the outs, are back in vogue. There’s even a trend called oil pulling that purports to reduce oral bacteria loads and whiten teeth, if you swish oil around your teeth for 20 minutes. Some oils, found in cosmetics and skin-care products, soothe, soften and protect the skin. But you should ingest your oils for the best benefits – extra virgin olive, coconut, canola, walnut, avocado, almond, flax and others jostle for space in health food shops and grocery stores. And foodies and chefs are excited about healthful camelina oil, a Prairie-produced newcomer on the Canadian culinary scene.

Saskatchewan farmers Colin Rosengren, Ron Emde and Dan Vandenhurk felt the oil, coldpressed from non-GMO seeds of Camelina sativa, a flowering member of the mustard family, had a light, fresh flavour and an exceptionally nutritious profile. Camelina oil has better than 90 per cent unsaturated fat; an optimal balance of omega-3 and omega-6 (both are essential fatty acids the body can’t manufacture); and an anti-inflammatory form of vitamin E credited with reducing risk of cardiovascular disease and prostate cancer.

The golden oil has a 24-month shelf life, and its 475 F smoke point – higher than canola, coconut and olive oil – makes it good for pan-searing fish, browning meats or sautéing veggies. It’s equally delicious in cold dishes.

Midale, Sask., may be far from where you live, but you can order the oils online at www.threefarm

ers.ca and then trace it after it arrives to Colin, Ron or Dan’s field.

—Jayne MacAulay