On the other hand ---- at the risk of debunking the debunkers of Canola oil ... well, the first post was certainly a candidate for urban legend-hood, but I've heard of other problems with canola oil which are not so easily explained away: in the form we eat it, as part of bottled salad dressings in particular, it's full of transfats, the unnatural shape of fat which our bodies do not handle well, which is also what makes margarine so unhealthy. If anyone _really_ wants to get the down and dirty about the oils and fats we eat, here's an article which I found extremely enlightening: >>http://www.westonaprice.org/oiling.htm (long but worth it ...) Here's an excerpt: The particular mix of fatty acids in soy oil results in shortenings containing about 40% trans fats, an increase of about 5% over cottonseed oil, and 15% over corn oil. Canola oil, processed from a hybrid form of rape seed, is particularly rich in fatty acids containing three double bonds and can contain as much as 50% trans fats. Trans fats of a particularly problematical form are also formed during the deodorization of canola oil, although they are not indicated on labels for the liquid oil. I only use olive oil for salads or frying, even though it means I have to mix my own salad dressing. Just about everything on the grocery store shelf will have either soy or canola oil in it. Respectfully, Susan Kline
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