On Sun, 05 Feb 2012 23:37:38 -0800, Michael Siemon
> wrote:

> 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:
> > > >
> > > > 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.

To me, they're virtually the same in flavor.

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