The American health-food hit parade is a fickle thing. Not long ago, oat bran zoomed to the top of the charts because of its putative ability to lower cholesterol. It quickly fell back when it was found to work no better than other low-fiber grains. Margarine was considered a golden oldie on the basis of its zero cholesterol count until last summer, when it was discovered that one of the ingredients in the stick form could increase the risk of heart disease. Now there is a new contender on the playlist: canola oil.
Of all the common cooking oils, canola contains...
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