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. 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.

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

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.

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?
> >
> > 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
>