At Wheat Montana, we believe that nature makes the best food, and that you should know exactly what you’re eating. That’s why we’re especially proud that we’re now using all non-GMO ingredients in our bakery products.
Some of you may have noticed that we’ve switched from using soy oil to using canola oil in our bakery products. Unfortunately, canola oil has gotten a bad name for itself and we at Wheat Montana are going to help answer your questions regarding this non-GMO ingredient.
- Is canola oil toxic? According to the EPA, canola oil’s toxicology profile is similar to those of other vegetable oils used as foods.
- How does canola oil compare nutritionally to other oils? Canola oil consists mostly of monounsaturated fats, and polyunsaturated fats. Of all vegetable oils, it is lowest in saturated fats at 7%. Notably, it is second highest, 11%, in alpha-linolenic acid (ALA), an omega-3 fat related to the omega-3 in fish. In contrast, olive, corn, safflower, and sunflower oils contain just 1% of ALA. Like many other plant foods, canola oil contains phytosterols, which lower cholesterol, along with some vitamin E and K.
- Is canola oil extracted using toxic chemicals? Wheat Montana purchases non-GMO canola oil produced by the cold expeller-pressed method. This method, although more costly, does not use chemical solvents. Expeller pressed canola oil is found to be higher in nutrients and antioxidants as well.
We hope answering some of these questions will help our customers feel as proud and comfortable using our products as we are of baking them.
Wheat Montana Farms & Bakery