Recently, the folks at BetterBody asked if I'd try out their new expeller-pressed canola oil. I didn't jump out of my chair or anything but when it dawned on me that they're the same folks who make Xagave Nectar, I said ok. (Although I'm a fan of Xagave, I haven't reviewed it. But Amy at TahiniToo did.)

So, why canola oil? Well, as I get *kaff* older, I realize that I need to curb my saturated fat intake. I already steer clear or most fried foods and fatty junk but I do go through a lot of olive oil. I had already started reducing my intake and knew that canola oil is lower in saturated fat than all other oils. Maybe you knew that too. It's also higher in Vitamin E, D and Omega 3 and Omega 6. Betcha didn't know that, did you? Also, no trans-fats and no cholesterol. Chemical-free and non-GMO, too. Even though oil is processed and some believe oil should be eliminated from your diet entirely, I just can't give it up. Not completely. So I'm opting for the healthiest oil I can get my hands on and aiming to use it in moderation. This stuff fits the bill.

 Since receiving my generous quart-sized bottle of BetterBody Canola Oil, I've used it in the following dishes and have been totally happy with the results:

• Stir-fry
• Pizza dough
• Tofu steaks
• Cornbread 
• Raspberry muffins

My only complaint? My tester bottle didn't come with that crazy cool spout shown in the picture above. :p

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