thanks KYH , and Luc, for knowing so much about canola. It's put forth as a healthy oil, but I have been sent studies (by an olive company LOL) that debunk the notion of canola as a healthy oil, so who knows... In addition to not liking it because it's GMO, I don't use it because I doubt its health properties.
annud, studies are starting to link oxidized / heated vegetable oils to arterial plaques, previously thought of as caused only by animal fats. Basically what emerges from this in my understanding after reading a very credible study, is that any oil that is heated to reasonably high temperatures, or otherwise oxidized is not to be thought of as beneficial to health due to its alteration into something else anyway. So how I deal with this is when frying, I'm not going to worry about health properties of the oil because it's not healthy anyway, even if it's olive oil, whatnot, by the time you heat it up, it's not the same, why delude myself that cooking with that oil is healthy. So when the oil's gonna get heated, I choose the one that has the best cooking properties.
Then when I'm having something like a salad, or drizzling oil on a pizza or whatever, where the oil is to be eaten raw, I buy the best cold pressed, freshest oil I can get my hands on. In addition to a good olive oil, I really love the hemp oil from www.manitobahempharvest.com
not only for its flavor, but because they actually process the oil from the hemp seed on the day you place your order, so it is super fresh. When it's in the stores, it's in the fridge with a date on it.
There are no laws in North America that regulate the term "cold pressed", (hey 450 F is cold compared to 550 F) so if you want a truly cold pressed olive oil, you have to do some inquiring also. Most the stuff on the supermarket shelf that says extra virgin cold pressed in North America is not cold pressed in my opinion. I go to a little extra effort to get a truly cold pressed extra virgin olive oil. Ahh the taste.