Quote:
Originally Posted by Sarc
I beg to differ. Canola is a highly processed oil, where temps can reach upward of 500 degrees during its production, so there's a solid chance that the O3s present are rancid. I would use coconut oil before resorting to Canola.
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What about grape-seed oil? I use that for frying and extra virgin olive oil for everything else.
We have a big Italian population her and thus Italian deli's... been getting my OO from them, Italian and Sicilian... maybe I should give Calif another chance?