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It’s always good to be told that the food you are eating is good for you and a piece by Cate Devine in todays Glasgow Herald about Scottish Rapeseed Oil confirms that. Research carried out by Dr Jayne Mckenzie of Queen Margaret University in Edinburgh analysed Black and Gold oil from East Lothian and confirmed that Scottish cold pressed rapeseed oil is probably superior to olive oil in health terms.
Rapeseed oil is one of my kitchen staples for a number of reasons and one of those is the balance between the omega 3 and omega 6 fatty acids. Dr McKenzie’s research was able to confirm that the balance between the omega 3 and 6 in the East Lothian oil confirms to the World Health Organisations guidelElse’s.
Looking through cook books, you will see many of the older books mentioning vegetable oil, olive oil or butter but in recent years…
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