<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>One factor that ought to be added to the debate (canola vs olive
oil)is that all olive oil is not the same. The percentage of oleic fatty
acid varies according to the climate. The variation is in fact greater than
admitted by the International Olive Oil Council.

The polyphenols (antioxidents) are present in extravergine but are
destroyed by the chemicals used to reduce the acidity of "olive oil" "pure
olive oil" and "light olive oil". However the polyphenol content of
extravergine oil varies considerably from oil to oil.

It is ironic that the markets which seem to be most concerned with
the health angle seem to buy mostly the cheaper grades where the health
properties are least.

Cheers Brian Chatterton.
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>The last digest contained something about somebody worried about the health
issues concerning olive oil. I am sorry I tend wipe the threads because I
end up with pages of the stuff.

Go back to basics. What is the human system "designed" for? I apologise
to any religious readers - this is not meant to offend. What are we?
Hunter gatherers in suits. What did we evolve from? What did we eat?
Seems to me that no one should be concerned at all about a natural product
that is properly processed.

Everything in moderation, especially moderation!

Bill

Dr Bill Parker
Director
Proteomics International Pty Ltd
Perth Western Australia
"Seeking questions and solutions to questions in protein technology".
0403 583 676
</pre>
</td></tr></table>