In your Nutrition for Champions and Essential Fats books you list canola oil as a "Good Oil". Based on this I use canola almost exclusively as an oil to cook with. (I also use olive oil in salad dressings and supplement with flax seed oil). I have heard that canola oil can be dangerous and even turn to a trans fat if heated. Is this true?
Hi: Canola is one of the oils to use if you are cooking with higher heat. We use olive oil, except for high heat cases. Almond oil can also be used in high heat situations. Canola is low in trans fats. CI