<<Disclaimer: Verify this information before applying it to your situation.>>

Thanks, Kirsten, for helping me identify one (or two) of my latest
mystery "wheats & whatevers."   I'd always presumed that it couldn't
be the canola oil.

I had just, myself, identified one of my more serious recent problems
as , (much as I liked it), my last bottle of grapeseed oil.  I have a
new one, now, with the words "cold pressed" on the label.

I will now stick to this & my olive oil, till I get an ok on
something cheaper.  (Virgin & extra virgin olive oil, as I recall,
are always cold pressed).

I suspect that rapeseed & grapeseed may have a common flaw -- it is
not easy to simply cold-press (squeeze) the oil from the seed, as it
is with olive pits.   (It was explained to me on the phone by the
representative who sold me the cold-pressed grapeseed oil that they
only managed to get a very small fraction of the oil from the pit in
this manner).  Most, (not all) canola oil & grapeseed oil are
chemically expelled from the pit.

Am I correct?   Is the real problem the chemicals?   Is anyone on the
list familiar with the process of chemically expelling oil from a
seed or pit?

--Ellen Gold

> Regarding canola oil...it is made in Canada from rapeseed, which is from
> the mustard / turnip family.  Another post said that the CSA/USA
> reported that canola oil is often a problem for celiacs, but they do not
> know why...