What’s a Canola? 7 Mystery Foods, Exposed!
What’s really in spam, non-dairy whipped topping, and other edible enigmas
Even the most passionate whole food fanatic has probably consumed something of dubious nature at one point in time. In fact, many everyday items on grocery store shelves—and even in higher-end health food stores—are, on closer inspection, more enigmatic than they first appear. From tofu cream cheese (how does a block of wiggly tofu become spreadable, anyway?) to that canned wonder Spam, we asked Barb Stuckey, professional food developer at Mattson and author of Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good to reveal the truth behind seven foods that make you wonder (at least, they should).
You can use your keyboard to see the next slide ( ← previous, → next)
Canola oil is a favorite for its health benefits—it’s high in good fats and low in bad ones. But what is a canola, anyway? Canola was developed in the early 1970s by Canadian plant breeders who wanted to remove the anti-nutritional components (erucic acid and glucosinolates) from a seed—rapeseed, to be exact. This, understandably, is behind the pseudonym (“can” for Canada and “ola” for oil low acid). Either way, it’s a healthy, cheaper alternative to olive oil, its unfortunate “maiden” name notwithstanding.