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<pre>Hi folks,
This may not be directly related to Olive Oil, but I thought some of
you might be interested. I was recommended Canola Oil by a doctor (to
cut down cholestoral) ... and found my way to Olive Oil. (^^)

http://www.pathfinder.com/drweil/arc...3,1417,00.html

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Caught in Canola Oil Confusion?

I recently heard that canola oil is really an industrial oil and not
fit for human consumption. What's your opinion?
-- Susan Foster




(Published 12/4/98) In the past, I've recommended canola oil as an
acceptable monounsaturated oil to use in cooking when the flavor of
olive oil -- another monounsaturated oil and the healthiest type of
fat -- was too strong. I now think that there's rarely, if ever, a
need for canola oil. A light olive oil is neutral enough even for
baking.

Canola oil is extracted from rapeseed, a plant in the cabbage family.
Rapeseed oil is the traditional cooking oil of India and southern
China, but the kind we use was bred in Canada to contain less erucic
acid, a toxic amino acid, than other varieties and has been marketed
as "canola oil" (Canadian oil) instead.

The truth is that canola oil is monounsaturated and thus healthier
than saturated or polyunsaturated oils, but I still consider it a
distant runner-up to olive oil. We know from research studies that
populations that consume olive oil as a primary dietary fat have
significantly lower rates of both heart disease and cancer than those
that don't. We have no comparable epidemiological data for canola.
Also unlike olive oil, canola oil doesn't contain oleic acid, the
fatty acid our bodies process best.

I've always cautioned against buying canola oil found in supermarkets.
These products have been extracted with chemical solvents or
high-speed presses that generate heat. Both methods alter the oil's
fatty acid chemistry in undesirable ways. Furthermore, canola oil
producers use a lot of pesticides on their crops, and I suspect that
residues find their way into the finished product. If you do use
canola oil, I suggest buying only the organic, expeller-pressed
varieties sold in natural-food stores.



Dr. Andrew Weil


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<pre>Regarding Canola Oil

It is here to stay. Remember olive oil only represents about 4% of
worlds edible oil. And as oil is essential in the diet oils other tna
olive oil have to be used.

Not to say that there are no problems with seed oils such as canola.

¥ One big difference is the low levels of the minor type components that
are found in olive and are removed during seed oil processing.

¥ Secondly chemical applications are common - will this also become the
norm for large scale olive groves ????

¥ Most Canola oils havehigh oleic acid levels and also in some cases
more favourable level of n-3 and n-6 fatty acids tha olive oil

¥ Finally - Erucic acid is a monounsaturated fatty acid (not an amino
acid) that has some unexplained cardiotoxic effects if consumed in large
quantities such asin the form of Rapeseed oil (not canola which has 0 to
very low erucic acid)

Stan kailis
Australia
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