We've gotten a veritable avalanche of emails in response to my post on the secret history of Canola Oil. Some are particularly vehement. Which brings me to one in particular from TPM Reader CB. He actually says in his email "Please don't use my name anywhere" so I am simply referring as 'Canola Oil Badass' (i.e. 'CB') who accuses me of "playing up the 'secret conspiracy' angle [to] you denigrate a very healthy and affordable food oil by smearing it as the product of some sort of nefarious, secret scheme."
From CB ...
Josh's Canola post had a slightly off smell to it for me: I'll try to explain why.
1. Why revel in your ignorance? That Canola is from a plant developed from plants in the large family of rape vegetables is not a secret, and most cooks know what it is.
2. Which leads me to, "You don't cook, do you?" Canola is better for pan or wok frying because its smoke point is up to 100 degrees higher than olive oil.