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<pre>In an article entitled "Your Food" and subtitled "Olives and Canola",
published in the March 21, 2002 issue of The Land newspaper, I found the
following statement ...

"Canola oil can be used for all kinds of cooking, baking and in
salad dressings.
It is excelent for deep frying, whereas olive oil breaks down at
high temperatures. " (my emphasis)


I am concerned that the temperature breakdown statement is not accurate.
At the very least, it gives the impression that oilve oil is not good
for deep frying, whereas I believe the facts to be the opposite to the
above statement.

I would welcome any references to accurate, scientifically conducted
research into the relative merits of the various oils for deep frying
(and other cooking methods).

With this research, I would be better prepared for such arguments, both
locally and abroad.

Thanks, in advance

John Attwood
Tamworth
(Northern) NSW Au


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