In article >,
sf > wrote:

> 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 outdated information about safeflower oil.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.

I find canola/rape-seed oil intolerable - partly in flavor (not really
either rancid or fishy, just "off" somehow), and with a somehow "sticky"
or viscous texture that is almost as off-putting as the flavor. My most
common cooking oil is peanut oil, which has none of the objectionable
qualities of canola.