Just to put it in perspective, husks of raw oats
are toxic, but oatmeal is quite satisfactory for
many, but not all, of us.

I grant you that human beings have been eating
oatmeal for more years than we have been using
canola oil, but the point is that both foods have
to be processed to be used. I have yet to see
anyone chewing on raw olive pits to get olive oil, either.

We have a longer history of eating oats and olives
than eating canola oil, but why be anxious about one
'new' oil and not others like these other exotic
oils, flax seed or black currant, or evening primrose oil?

The big message I get from ER4YT is that even
familiar foods like corn and wheat can turn out
to be problematic, so familiarity with a food,
or unfamiliarity with a food, it not a sufficient
basis for deciding what to eat.

Trying to track down any evidence to support the claims
of the 'John Thomas' author on the web link have
proved fruitless. (Try looking for isothiocyanate
content of canola oil. Most references suggest that lowering
the erucic acid contrent got rid of early problems with
using the oil.)
I wonder if he has any vested interest in selling
alternate products.

Joan