Thanks for this insight into Canola oil.   It's an interesting article.

It's a bit odd, though, how the point about processing methods using hexane and bleach slides past.   Are there others out there who don't want to eat oils that are refined using harsh chemicals?   I'm certainly not comfortable with the possibility of these residues remaining in staple foods -- especially since these oils are considered safe enough to heat to very high temperatures.   The canola may be stable, but any residues that exist may not be stable at high temperatures.

Also, it's not clear how the oil used at Langdon Hall in the sorbet is processed.   It suggests a cold-pressing method is used, however, it's not clear how this is done, and whether or not it involves harsh chemicals.   Maybe looking at different oil extraction methods (generally) is worth exploring in a follow-up piece.