Anyway, I am going to check out the rest of your website! Check out ours too if you have a chance, we have over 400 recipes and healthy living tips up there! http://ezhomecooking.wordpress.com/

Best,
Zoe

I respectfully disagree that commercially available cooking/salad canola has any of these substances since the manufacturers avoid the abnormal conditions of ‘deodorization’ that are generated ON PURPOSE by researchers. The Canadian labeling for ‘on special’ $3/3 litre canola report no trans fat which means less than 1% but the reality is much less than that. U.S. stick margarine has 25%!!
My point was that the danger of canola is NOT getting enough, a study shown mortality risk in those not getting a total of 2 g/d, i.e. just under 2 table spoons.
I don’t make money from canola; it bugs me that this life-saving unique oil is not embraced as the “poor man’s defribrillator on a salad” which it is.

No other commercial oil apart from mustard in India comes close.
I am a member of ISSFAL [Int'l Soc for the Study of Fatty Acids and Lipids] and have followed the fatty acid field for over a decade as an independent researcher. I’d vouch for the correctness of what is reported here: http://www.canola-council.org/canola_oil_the_truth.aspx Its literature list is a great resource to those scientifically inclined: http://www.canola-council.org/canolabib/default.aspx

It’s expensive and stupid to generate trans fats in processing, so the levels are low; here are some of their references:
http://www.canola-council.org/search.aspx?keywords=trans+content

Here are the technical standards: http://www.canola-council.org/oil_tech.aspx good stuff!
http://www.canola-council.org/uploads/Oilprocessing.pdf a good text
http://www.canola-council.org/uploads/Chemical7-12.pdf see its figure 9: solvent extraction raises vitamin E about 3 fold over ‘cold pressed’.
http://www.canola-council.org/uploads/Chemical1-6.pdf see figure 6 for the fatty acids but as importantly, Table 6 gives you how to avoid making trans fats! Sorry about this over load of science but this is the point at hand. Kind regards, Eddie

I appreciate your concern over the general shortage of Omega-3 fatty acids in the American diet. However, this is due in part to the fact that Omega-3 fatty acids are heat sensitive, and can be destroyed during processing. So consuming processed, heated oils will not give us very much Omega-3. In fact, tests have shown that organic, expeller pressed canola oil contains the oxidized breakdown products of omega-3 oils, some of which are trans fatty acids including the highly toxic 4-hydroxy-trans-2-noneal (HNE). You can read more at the Weston Price Foundation’s website, and in my forthcoming book, Feed Me Pretty.

I wish Canola Oil were good for us, it’s in EVERYTHING!

However, it is still MUCH below the 10% omega-3 found in dirt cheap store shelf canola oil which has a safe low level of [inflammatory] omega-6 [20%] compared with virtually all ‘vegetable’ oils that are sold on the same shelf and that have typically 50% or more of that inflammatory linoleic acid.

When I give talks about heart disease prevention, I carry my literature and props in a canola oil pail and call the stuff “defibrillator on a salad” which truly it is, based on the famous LYON study and on other data. More in the top section of the link with this posting.

MONO unsaturated fatty acid including olive has NEVER been shown to have health benefit on its own in a clinical trial, and it is one of the ways we make and store our belly fat. Expensive olive oil is heavily promoted because the oil marketeer to the world, UNILEVER, owns much of it, eg Bertolli and other makes. I have olive in my fridge but I know it won’t prevent a heart attack; canola, flax and if you cannot find either soy WILL, based on their omega-3 content [walnut is 10% omega-3 like canola but is very high in omega-6, like soy, and it is expensive].
Here’s fatty acid compositions of oils:
http://www.health-heart.org/FattyAcidTable.gif

P.S. modern processing techniques apart from hydrogenation DON’T damage the oils and NOT getting your omega-3′s [plant AND fish based] is infinitely more dangerous than what could possibly be done to those oils, infinitely.