GM canolas also have low levels of the omega 3 fat alpha linolenic acid (LNA). LNA is anti-inflammatory and good for the heart, but spoils fairly easily and therefore isn't attractive for processed foods eg chips, biscuits. Low omega 3 canola will say "resists heat better" or longer life. etc. This is unfortunate as the high level of omega 3 / low N6/N3 ratio is the main thing to recommend canola! I can't find much on the toxic effects of erucic acid except these links- anyone have more specific information?? http://www.agric.wa.gov.au/agency/Pubns/ff1/5c9f27c.htm http://gnome.agrenv.mcgill.ca/breeding/students/gillian/pjtcnla.htm interesting to see erucic acid is in Lorenzo's oil! http://chemistry.about.com/education/chemistry/library/weekly/aa111599.htm?i am=mt
