> why is Canola oil recommended so
> much by Dr. Cordain.

" Like rapeseed oil, its predecessor, canola oil is associated with fibrotic
lesions of the heart. It also causes vitamin E deficiency, undesirable
changes in the blood platelets and shortened life-span in stroke-prone rats
when it was the only oil in the animals' diet. Furthermore, it seems to
retard growth, which is why the FDA does not allow the use of canola oil in
infant formula."

"Like all modern vegetable oils, canola oil goes through the process of
caustic refining, bleaching and degumming -- all of which involve high
temperatures or chemicals of questionable safety.

And because canola oil is high in omega-3 fatty acids, which easily become
rancid and foul-smelling when subjected to oxygen and high temperatures, it
must be deodorized. The standard deodorization process removes a large
portion of the omega-3 fatty acids by turning them into trans fatty acids.

Although the Canadian government lists the trans content of canola at a
minimal 0.2 percent, research at the University of Florida at Gainesville,
found trans levels as high as 4.6 percent in commercial liquid oil. The
consumer has no clue about the presence of trans fatty acids in canola oil
because they are not listed on the label.  A large portion of canola oil
used in processed food has been hardened through the hydrogenation process,
which introduces levels of trans fatty acids into the final product as high
as 40 percent."

The Great Con-ola:
www.mercola.com/2002/aug/14/con_ola1.htm
www.mercola.com/2002/aug/17/con_ola2.htm

Rob