In a message dated 1/13/03 2:56:52 PM, [log in to unmask] writes:


> Canola Oil's main value is that it doesn't contain >very much
> > of
> > substances that should be avoided by modern >day humans, such as Omega-6
> > fatty acids.
> >
> 
> Hmm.  I guess it's all relative.  Macadamia Nut Oil contains 3% Omega-6;
> Olive Oil contains 8% Omega-6; Canola contains 25% Omega-6 and Grapeseed 
> Oil
> contains 75% Omega-6.    So Canola certainly contains far less Omega-6 than
> grapeseed oil but far more than say olive or macadamia nut oils.
> 

I think that the thing that made people think that canola oil is preferable 
isn't it's polyunsaturated level -- is it's relatively high percentage of 
alpha-linolenic (omega 3) fatty acid (about 10- 15%); other than that it's 
mainly monounsaturated (oleic acid). Apparently it's main problem is in it's 
refinement. Apparently even cold-pressed, so called unrefined oil, still has 
to go through a deoderization process. When it's refined it loses much of 
it's omega 3 content. I certainly wouldn't use it to cook with at high 
temperatures -- too fragile.

Namaste, Liz