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<pre>Dr Mary Enig, a researcher at the University of Maryland, was one of the
first scientists to call attention to the health issues related to
trans-fatty acids in the 1970s. Her credibility was attacked by the edible
oil industry, and only recently has the US FDA called for trans fats to be
included on nutritional labeling.

In her research, she looked at the trans content of most oils, including
canola, and found that it can contain as much as 50% trans-fatty acids,
including a type she calls "particularly problematic" for personal health
that is formed when the oil is deodorised.

In addition, a large percentage of canola oil (some articles claim as much
as 90%) is produced from genetially modified seed.

An interesting article etitled "The Oiling of America" about Dr Enig's work
appeared in the Australian magazine Nexus (once again our friends down
under show us the way)...it's online at:

http://www.nexusmagazine.com

While my own passion about olive oil has more to do with flavor, the
overwhelming evidence is that it's by far the most healthful fat.

Jim Dixon
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<pre>Dear All

Canola oil is here to stay, at least in our lifetime. Most virgin seed
oils including from canola have little trans fatty acid. However during
processing, especially if hydrogenation is used, the trans fatty acid
content increases. Hydrogenated seed oils are used in margarine
manufacture so these margarines have increased levels of trans fatty
acids.

When consumed in the diet trans fatty acids have similar effects on
cholesterol as saturated fatty acids. Their role in possibly inducing
cancer is less clear, however the food people try and stress the fact
when their food has no trans-fatty acids.

Stan kailis
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