alecmcq
Thanks for the info...I did not buy Udo's book, so I stand corrected if what you state is true. But again, if it is in fact true, cooking oil would only be problematic if used for frying or high-heat baking, no? I dont know how familiar you are with fats outside of this book's reference, but wouldn't that make canola oil "bad" also? Or are you saying it depends on the processing? I clearly need to read up on this topic more, but appreciate any more info anyone has on the topic.