LifeisGood wrote:

> Well, I did read the snopes article. For the love of Pete : Barbara
> Mikkelson of snopes is just a writer. She is not a chemist or a
> horticulturist.

And you, anonymous person, are who and what? I confer no faith on
crusaders who speak from hiding. The things you post below say you
have no food science background and don't know why there are published
acceptable limits to contaminants in foods.

> She simple reads others posting (like: "Truth and Myths about
> Canola (Canola Council of Canada)") and parrots what she reads.
>
> Example: In the late 60s and early 70's (right around the time
> Canola Oil) as invented so too was the hydrogenation process they
> are find out today is so harmful to arterial health.

This illiterate sentence shows that as time passes, we learn new
things. That's proper and exactly in keeping with how humanity has
progressed since time immemorial.

> All I am saying, is this is not half truth or legend.

The only problem with it is that your science is wrong and you fail to
show why it's bad for canola oil to solidify, as do so many others.

> I experienced this phenomena

Um, phenomenon. Singular. Phenomena is plural.

> and so can you. If it were not repeatable I would probably feel as
> you do. (Natural oils do not get hard, never, period). The problem
> is that "natural" is starting to become more and more a gray area.
>
Sorry. Your chemistry is wrong. Oils polymerize. That's what the hard
seasoning on cast iron skillets is. Get your facts right before
embarking on this sort of campaign.

> P.S. First look at these quoting of Barbara Mikkelson: By 1978, all
> Canadian rapeseed produced for food use contained less than 2%
> erucic acid. By 1990, erucic acid levels in canola oil ranged from
> 0.5% to 1.0%, in compliance with U.S. Food and Drug Administration
> (FDA) standards.

There's no discrepancy there. Both 0.5% and 1.0% are less than 2%.
Just like it says.

As for why "rapeseed" had its name changed, how dense are you? Do they
not use the word "rape" on your planet...? Do you think that would be
a good name to try to sell stuff under?

> Now, consider that the US Government also has paper work noting
> acceptable levels of lead, arsenic, dioxin,,,,, etc that is allowed
> present in the very sources we extract our drinking water.
>
> PPS: Honestly - Good luck on the new job. It does sound very fun
> :-)
>
> I actually come from New England - It's a wonderful place.
>
>
> Julia Altshuler > wrote in message
> news:VHeOc.193294$JR4.151639@attbi_s54...
>
>> LifeisGood wrote:
>>
>>> What you fail to address is "why" rapeseed oil was not
>>> marketable? And "what" rapeseed oil is used for?
>>>
>>> Why don't you try the test before you condemn the posting. Or,
>>> maybe you work for the CANadain OiL compAny (CANOLA), the
>>> inventors of this GMO'd version of rapeseed oil?

The "test" proves nothing beyond your ignorance of science - chemistry
and physics. Oh, wait. It proves your willingness to rant with no
facts to support it. Almost forgot that. And, one more thing. It shows
your willingness to insult people who don't agree with your
unscientific, ignorant position. Almost forgot that, too.

You should save that pseudo-profound sig for others who can't see
through your fanaticism and shabby tactics.

Pastorio

>>> Those who live with their eyes closed can not see in the light.
>>> -me
>>
>>
>> The answers to your questions are on the Snopes page. I didn't
>> want to repeat or reword what they'd said so well. I'm not
>> working at the moment anywhere much less for an oil company in
>> Canada, but I did apply for a job the other day that I'm very
>> excited about. I was going to put the news in another post so
>> thanks for asking. It is at a new wine and cheese shop that's
>> opening in my New England small town. There isn't anything like
>> this for miles around. I'd be writing the newsletter, making
>> dips, helping customers buy exactly the right wine, writing the
>> notes that go on the wines, coming up with recipes to help
>> customers use the wine and cheese, bookkeeping. We'll be selling
>> fine cakes and pastries too though buying them from commercial
>> bakeries, not baking on premises. I don't even know if I'm
>> managing or working for an hourly wage, but I'm excited all the
>> same.
>>
>>
>> --Lia