"jmcquown" > wrote in news:76lgacF1dq6gbU1
@mid.individual.net:

> I find good olive oil adds a taste to eggs I
> don't want.

That's why I use plain (pure, not extra light) olive oil, not the extra
virgin. I never use extra virgin olive oil in cooking. Salads, yes. To
freshen up a bolognese sauce, yes.

The problem with canola is that it's a highly processed oil. During WWII
it was used as lubricant for engines on board navy vessels because it
performed better than standard petroleum-based lubricants. Canada became
the largest supplier of rapeseed oil to allied navies during that time

Canola, a term which comes from CANadian Oil, Low Acid, was developed in
Canada in the late 1960's to early 1970's. When I worked for Alberta
Agriculture in 1990, there a bureau dedicated to promoting Alberta
processed canola oil.

Since then, Monsanto, bless their pointy little heads, have come out with a
genetically modified canola plant (Roundup Ready, TM granted) and they have
enforced their patent on life itself with the energy usually reserved for
apoplectic conservatives or angry wolverines:

http://en.wikipedia.org/wiki/Monsant...._v._Schmeiser

So what you are likely getting is genetically modified canola, unless you
specifically buy non-GM oil. I have yet to hear of genetically modified
olives, but I'm sure it's coming.

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes