<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Dear Maz,
Canola oils have been selected for to have potentially superior fatty acid
profiles than olive oil.
However, due to the unpleasant taste of unrefined canola, most of the phenolics
and sterols are removed during a refining process.
Both of your friends have a point. The high unsaturated fats are proven to be
beneficial in reducing the risk of heart disease but much of the current
literature suggests that the phenolics and sterols reduce the levels of LDL
cholesterol (bad cholesterol)as well as mop up free radicals which are
implicated in heart disease.
In short, the fats in canola may be better than in olive oil but the important
minor components are present in extra virgin olive oil and not so much in
canola.
Growers of olives should perhaps start looking at their fatty acid profiles and
select trees which offer higher levels of oleic (unsaturated) and lower levels
of palmitic (saturated) fatty acids.
In the mean time, six of one, half a dozen of the other, just use the one that
tastes better.

Cheers,
Paul Croucher
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Paul

Thanks for your posting and advice. Glad that you are on board - I must
have missed your entry and I wonder if you could give us some background on
yourself.

For myself, it will be 11 of evoo, 0.5 canola with the balance falling to
unroasted sesame seed oil.

Regards.
</pre>
</td></tr></table>