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FYI: Dr. Mercola also recommends not using olive oil for cooking 
because "it is easily damaged when heated" (though I myself use some light 
olive oil, which is more stable than virgin olive oil, in cooking--in 
moderation).
   
   
  Oh, I absolutely agree that most, if not all, foods and foodstuff are damaged by cooking/high heat.  Doesn't mean I never do it, though...gotta love that blackened fish!!  I was just surprised to see a few references to an oil that I wouldn't touch with a ten foot pole.  (NOTHING against anyone who chooses to use it, just my personal choice.)  I really don't use a lot of oil, mostly butter.  And I use my cast iron skillet and my Pampered Chef stoneware a lot, neither of which require the use of much oil.  
   
  I also agree that reading what Mercola, Audette, et al, have to say is enlightening, but then one has to make the personal choices that make sense to us, like you said.  (Responding to your previous post here, rather than sending two replies!!)  It just makes more sense to ME to use a cold-pressed oil from a natural source rather than using one that has been "jacked with" and is from a questionable source.  Again, just my preference!!  I also find any product that is hyped-up as much as canola oil is, highly suspicious.  :)  And thanks for sending the links for more info!!
   
  Love,
  Bren



 
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