On Sun, 05 Feb 2012 20:23:28 -0500, Cheryl >
wrote:

> On 2/2/2012 3:04 PM, Doug Freyburger wrote:
> > Cheryl wrote:
> >> Bryan wrote:
> >>
> >>> It amazes me how much real research there is on fats, and how clueless
> >>> most people who write shit are.
> >
> > There's also the problem that knowledge of the topic was still expanding
> > and changing very recently. The book "Protein Power" by Drs Eades has
> > outdated information about safeflower oil. In their more recent books
> > the good doctors (one an MD one a PhD) Eades reversed their advice on
> > safeflower oil.
> >
> >>> Olive oil is extremely good. Hazelnut, pecan, almond, avocado,
> >>> hickory, and canola are also great--though I happen not to like the
> >>> taste of canola.
> >
> > Reaction to canola oil appears to be a genetic variation. Most find it
> > flavorless. Some find it fishy or almost rancid tasting.
> >
> I cook with it. If it's a genetic thing, I don't have it. Flavorless
> to me.

Me either and I don't know anyone who says otherwise.

--
Food is an important part of a balanced diet.