On Sep 7, 2:10*pm, EJ Willson > wrote:
> Bert Hyman wrote:
> > The local PBS station has been running "New Scandinavian Cooking"
> > (http://www.scandcook.com/) which I watch more for the scenery than the
> > recipes, but at least one of the presenters (Claus Meyer) waxes euphoric
> > over rapeseed oil.
>
> > Is there a difference between the rapeseed oil he's using and the canola
> > oil I buy in my supermarket? Is this high-test European variety sold in the
> > US? I haven't noticed it where I shop.
>
> As I recall it Canola is merely rapeseed oil. IIRC Canola stands for
> Canadian Oil, Low Acid.

i think it's some type of genetically modified oil derived from
rapeseed oil.
yes it is: http://en.wikipedia.org/wiki/Canola
I wouldn't use it. Olive oil is cheap (when purchased on sale).