Gonzalo wrote:
>
>It should be known that polyunsaturaded acids are oxidised much more
>quickly than monosaturated ones. And the worst is that
>polyunsaturaded acids can be "isomerised" fropm "cys" unsaturations
>to "trans" unsaturations. "cys" unsaturated fatty acids are always
>metabolised without problems, but "trans" unsaturated acids CANNOT be
>metabolised. They are retainded in cellular membranes and are more
>dangerous than saturated acids and cholesterol together.
>
>This is the reason why it is prefearable to eat oil than vegetal
>butter, that is "hydrogenised" and finally, most of the fatty acids
>are "trans".

Is there any data as to how much trans is in canola oil? I have seen a
reference in the work of Dr. Mary Enig that canola has a high level of
trans, some of it created during what she calles the "deodorisation"
process.

(Dr. Enig is a researcher at the Univ. of Maryland inthe US. She was an
early advocate of limiting trans fats in the diet)

Jim Dixon
www.realgoodfood.com