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21 July 2019

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different clue

Well . . . since neither Petrel nor anyone else has replied, I think the Committee has moved on to the newer threads. So I will make my best guess about the basis for Petrel's concern regarding Canola oil, and I will offer my best answer to what I guess that concern to be.

Traditional rapeseed oil is composed of about 50% of a fatty acid called erucic acid. Some research determined it could be bad for animals after long high-dose exposure. So various governments began to question its safety for people.
https://www.sruc.ac.uk/info/120186/novel_and_non-food_crops/173/high_erucic_acid_rapeseed
I don't know if the good old high erucic acid rapeseed oil had a bad taste or not.

Semi-recently plant breeders developed rapeseed varieties which produced oil of only 2% or so erucic acid. I think this work was done in Canada. At the time they called it LEAR oil ( Low Erucic Acid Rapeseed oil). But someone decided that "Canola" sounded tastier than "LEAR" so the name was changed to Canola oil.
https://www.canada.ca/en/health-canada/services/food-nutrition/genetically-modified-foods-other-novel-foods/approved-products/low-erucic-acid-rapeseed-lear-oil-derived-canola-quality-brassica-juncea-czern-lines-97-03-pc98-44-pc98-45.html

Since the Canola oil rapeseed was developed to begin with to not have any nasty chemicals in it, I still wonder what chemicals would have to be dry-cleaned out of it, and what chemicals or processes would be involved in dry-cleaning those nasty chemicals out of it.

Unless or until I hear something specific about that, I will continue to regard Canola oil as a harmless oil, valued for its high "smoke point" and its lack of any taste or flavor of its own. I tried some once and I regard it as " the tofu of oils."

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