Canola Oil Update

Curious about Mark Bittman's changing attitudes toward canola oil I wrote to the food editor of the Times Wednesday evening. I essentially repeated what I had written but in a less flippant tone of voice. Waiting in my inbox when I logged-in the next morning was a message from Mark Bittman himself!

Until recently he thought canola oil was fine for frying. A few years ago, however, he began noticing that it smelled bad, especially when heated. He doesn't know if this change is because his sense of taste has changed, the formulation of canola oil has changed, or some combination of the two. The next edition of "How to Cook Everything" will be less canola friendly. Bittman also mentioned that grapeseed oil has become less expensive and is a viable alternative neutral oil.

Now we know. Thanks for writing back Mr. Bittman!

Comments

[tien]

wow, i wonder why there was such a quick response. maybe because you had such a good memory about his book?

[Marie C.]

It's good to know the Times takes its readers so seriously. I'm impressed. You did good, Joe.

[joe]

Not that the Times would care but I did mention in my email that I wrote about the flip-flop on my website. My theory is that Bittman has been living on the edge, daring people to call him on the change, wanting to get caught. When he does get caught he 'fesses up (is that how you write 'fesses --as in confesses?). Or not.

[Brian]

Just to let you know it is not "grapeseed" but rather the correct name of the plant is rapeseed. FYI.

[ingrid lambkin]

So why is it still on the shelves in the supermarkets?

[Joe]

Because people still buy it?