Canola oil

[Guest guest]

Scintists who not in the employ of the big drug companies agree with

you. See here:

The Cholesterol Myths

by Uffe Ravnskov, MD, PhD

The idea that too much animal fat and high cholesterol are dangerous

to your heart and vessels is nothing but a myth. Here are some

astonishing and frightening facts

http://www.ravnskov.nu/cholesterol.htm

Alobar

On 9/20/06, Irene.M@... <Irene.M@...> wrote:

> I personally don't think saturated fats are bad. I don't use vegetable oils

> at all. I only use lard, bacon fat and coconut oil. I especially use lots

> of bacon fat for cooking. Not to mention, I eat lots of fatty meat. My

> cholesterol is 181 last I checked. I don't remember my husbands but it is

> under 200 as well and he eats an omlet everyday (cooked in bacon fat of

> course.)

> Now trans fats, that is another story. I stay away from those.

> Irene

>

>

[Guest guest]

I can't remember but I read quite a while ago that something really bad happens to canola oil when you heat it. I myself prefer extra virgin olive oil. I once had a Dr that praised its benefit. He even told me if I could tolerate it, to drink a small amount of it daily. Lol..

------ s_Mom callmeshell.blogspot.com

Canola oil

From Snopes.com: http://www.snopes.com/medical/toxins/canola.asp

Rapeseed oil naturally contains a high percentage (30-60%) of erucic acid, a substance associated with heart lesions in laboratory animals. For this reason rapeseed oil was not used for consumption in the United States prior to 1974, although it was used in other countries. (Americans chose to use it as a lubricant to maintain Allied naval and merchant ships during World War II.) In 1974, rapeseed varieties with a low erucic content were introduced. Scientists had found a way to replace almost all of rapeseed's erucic acid with oleic acid, a type of monounsaturated fatty acid. (This change was accomplished through the cross-breeding of plants, not by the techniques commonly referred to as "genetic engineering.") By 1978, all Canadian rapeseed produced for food use contained less than 2% erucic acid. The Canadian seed oil industry rechristened the product "canola oil" (Canadian oil) in 1978 in an attempt to distance the product from negative associations with the word "rape." Canola was introduced to American consumers in 1986. By 1990, erucic acid levels in canola oil ranged from 0.5% to 1.0%, in compliance with U.S. Food and Drug Administration (FDA) standards. This light, tasteless oil's popularity is due to the structure of its fats. It is lower in saturated fat (about 6%) than any other oil. Compare this to the high saturated fat content of peanut oil (about 18%) and palm oil (at an incredibly high 79%). It also contains more cholesterol-balancing monounsaturated fat than any oil except olive oil and has the distinction of containing Omega-3 fatty acids, a polyunsaturated fat reputed to not only lower both cholesterol and triglycerides, but also to contribute to brain growth and development. In other words, it's a healthy oil. One shouldn't feel afraid to use it because of some Internet scare loosely based on half-truths and outright lies.

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