Retraction on High Oleic Oils....new information posted:

OOPS.....I put the wrong information about High Oleic Oils, my perfect Hat just came off
(wait, I never had a PERFECT HAT!)...I realized after I posted that I read the ingredients wrong and I want to correct that, so here is the correct information about High Oleic Oils (canola and sunflower):

High oleic sunflower oil is naturally stable and has a high resistance to rancidity. Unlike ordinary sunflower oils, which contain relatively high levels of polyunsaturates, High Oleic Sunflower Oil is a high monosaturated oil with low levels of both saturated and polyunsaturated fats.

High-oleic canola oil, as its name suggests,

contains more oleic acid (a monounsaturated

fat) and less polyunsaturated fats, namely

alpha-linolenic acid (ALA) and linoleic acid

(LA). This fat profile makes high-oleic canola

oil more stable, allowing for greater heat

tolerance and longer shelf life.

High-oleic canola oil is most commonly used

in commercial food production and food

service as it has prolonged stability under

high heat conditions. Unlike PH oils found in

many processed foods, such as cookies and

crackers, and in commercial frying applications,

high-oleic canola oil does not contain

any trans fat.  It has an impressive nutrition

profile with roughly 70% monounsaturated

fat , 23% polyunsaturated fats (3% omega-3)

and (20% omega-6) and 7% saturated fat.

It has a high smoke point (475° F/246˚C)

–seven degrees higher than classic canola oil.

In high-oleic canola oil, increased levels of

the monounsaturated fat oleic acid displace

a small percentage of polyunsaturated fats

found in classic canola oil.  Stability

of an oil is directly related to its degree

of unsaturation. Oils with higher levels of

polyunsaturated fats, such as ALA and LA,

are less stable than oils with higher levels of

oleic acid. Thus, high-oleic canola oil is more

heat-resistant and longer lasting.

Sorry for the putting out wrong information!

High-Oleic Canola Oil