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Hi Listmates,

There has been false statements recently on this list.
For example, a member said that distilled vinegar is not safe.  It is (as
distilled alcohol), even if from gluten grain.  The distillation removes
the gluten.

Also, about todays post saying that canola oil that the fat turns to a
trans fat in the processing"
I would like to see evidence of this.
I know that in Canada, cardiologists tell their patients to use canola
oil, that is it the best for the hearth (I would not be surprised if the
US cardiologists would do so too)

Canola oil has a well balanced fatty acid profile. It has the lowest level
of saturated fats of all commercially available oils (7%); it has the
second highest level of monounsaturates (61%); it is a good source of
polyunsaturated omega-3 fatty acid; and, as a liquid oil, canola has zero
trans fat. Overall, canola is touted by many nutritionists and food
manufacturers to be the healthiest of all available oil and fat sources.

Some of the canola oil consumed in Canada is "partially hydrogenated" to
make it more stable, giving it a longer shelf life. While, partial
hydrogenation makes liquid oils more solid for use in shortenings,
margarines and for deep frying, the process does create trans fats.

An innovative new canola product known as "high stability canola" can now
be used by food companies and restaurants to make margarines, baked goods
and in deep frying without having to go through the hydrogenation process.
It is estimated that this new product can decrease saturated and trans fat
in foods such as cookies and crackers in the range of 85%. So,  there is a
new option–high-oleic canola oil that is naturally stable without
modification.

High-oleic canola provides food processors with an option that is both low
in saturated fats and has no trans-fats. Target markets include the U.S.,
Canada and Japan. In Japan, high-oleic canola is valued because in
confined cooking environments it is relatively odourless. The U.S. deep
frying market is very large and canola has not been a major player so
introduction of high-oleic canola offers the opportunity to increases
sales in the U.S. Other market applications include spray oils for snacks,
crackers and cereals, and for pan release sprays.

High-oleic canola has been available for commercial production for the
past seven years, however, this past year production doubled to
approximately 10% of canola acres. It is estimated that production could
exceed 3 million acres (over 20% of canola acres) within two or three
years.



Here is an excerb of the Food & Drug website:
"Choose alternative fats. Replace saturated and trans fats in your diet
with monounsaturated and polyunsaturated fats. These fats do not raise LDL
cholesterol levels and have health benefits when eaten in moderation.
Sources of monounsaturated fats include olive and canola oils.
Sources of polyunsaturated fats include soybean oil, corn oil, sunflower
oil and foods like nuts and fish.
Choose vegetable oils (except coconut and palm kernel oils) and soft
margarines (liquid, tub, or spray) more often because the amounts of
saturated fat, trans fat, and cholesterol are lower than the amounts in
solid shortenings, hard margarines, and animal fats, including butter.
Consider fish. Most fish are lower in saturated fat than meat. Some fish,
such as mackerel, sardines, and salmon, contain omega-3 fatty acids, which
are being studied to determine if they offer protection against heart
disease."   http://www.fda.gov/fdac/features/2003/503_fats.html

I can bring a lot of sites with researches about canola.  Here are a few
examples:
http://www.dowagro.com/ca/news/nexera/06-Jun-04.htm

Bottom line, I find that we have enough to cope with this GF diet, without
restricting our options unduly.

Regards,
Mireille, co-host of:  http://forums.delphiforums.com/celiac/start

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