Canola vs Olive: The Greatest Oil Wrestling Match Ever!

If you're anything like me, the primary oil in your home is Olive Oil. It's great to put on everything, it's tasty, it's historically linked to low blood pressure and general wellness, etc., etc., etc. A few months ago, however, I heard some craziness that Canola Oil somehow held more health benefits per spoonful than Olive Oil. So I did some research, and one of the many supporting pages of documentation that I found can be accessed by clicking on this blog's title. Canola Oil contains Omega 3 Fatty Acids, which are both expensive and difficult to come-by as a vegetarian. Typically, Omega 3s are found in deep-sea fish. Thus, "fish oil" is literally that: squished fish juice. A vegetarian alternative is Flax Seed Oil, but if you've ever tried to buy a bottle of it -- health food stores, etc. -- you've noticed the insane price tag. Enter Canola! It seems to be rich in ALAs and Omega 3s, which are Essential Fatty Acids, or EFAs. These fats provide a range of positive effects in the human body, ranging from the prevention of heart disease to healthy brain function, and possibly help humans in the fight against cancer. So, that's why I've switched to Canola Oil. My recipes use it, but really, unless otherwise specified, you can use any oil you damn well please!