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Thanks to all who wrote to me with their opinions of canola oil.  It was a
confusing issue to me and now that I see how controversial it is I can
understand why.  I trylu appreciate appreciate everyone's candor; the
responses have helped us immensely.

I received about 30 responses; here is a summary:

Many (about 10) said the problem stems from the harvest of the plants grown
for canola oil (rapeseed).  Somehow the process is contaminated in some way
either "wheat plants in (or near) the field:" , "transport, or processing".
"I think the concern ... is that the grain used for the oil may be
contaminated, perhaps by crop rotation with wheat allowing stray sprouts of
wheat to be harvested with the canola"

The large majority believe that "Canola oil is gluten-free but, like some
gluten-free items not everyone can digest it properly."  "So if it bothers
you don't eat it.  If it does bother you, do eat it." "CSA group puts things
on their list that not only contain gluten, but also 'bother a lot of
people'".  "...it is an engineered food, and certain people have a
individual sensitivity."   "CSA/USA found about 20% of their members did not
tolerate canola.  (Once healed, a celiac can try adding it, but should watch
for a reaction to see if they are one of the susceptible ones)"  This last
bit sounds like good advice to me.

Some people shared their specific reactions to canola. "Some people just
don't tolerate canola well...we use it without difficulty. (I am the Mother
of two celiac children)."  "In our family eliminating canola made a big
difference."  "My non-celiac mother-in-law cannot eat it.  I can."   "I
don't know if canola is 'harmful' generally but...it makes my lips swell."
"...I react to canola.  The GI symptoms are distinctly different that when I
have a gluten reaction."  "I prefer not to take chances and avoid it like
the plague."  " ...I have allergies and CD both.  It smells very nauseous to
me and I can't breathe well after I use it."  "It causes heartburn in me."

All in all, it sounds to me like reactions vary widely.  For the most part
people think Canola oil is gluten free.  If there were cross contamination,
wouldn't this occur with other oils, like sunflower also?  Also, I wonder,
if there is a contamination problem, what about the people who are
asymptomatic and who are doing damage without knowing it?  Just a thought,
because logically I tend to think, if it dosen't bother you don't eat it,
otherwise it should be okay.  Finally, here is my favorite quote "We must
remember that as individuals, we each have our own tolerance level and we
each digest and store food differently."

Again, thanks to everyone for their help.  And if you have any more ideas,
send them my way!

Veronica Masson
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