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.
>
>

Basically the same thing from the same plant. However, the European
rapeseed oil I used never had that 'fishy' taste the Canadian canola oil
often has. There are different levels of erucic acid in different
rapeseed oils.