Are you confused about cooking oils? Written by Dr harold Gunatillake FRCS, FICS, FIACS, AM(Sing) MBBS-Health writer When you visit the super-market you could see the varieties and brands of cooking oils, and you wonder what’s best for your type of cooking for taste, ease and health-wise. A few decades back there was not much of a choice and less confusing too. In Sri Lanka, it was coconut oil and butter were popular for cooking, baking, stir and deep frying, whilst in the Mediterranean countries olive oil was the choice for cooking, stir frying, in salad spreads and even bread-toast. Deep frying is unusual in those countries. In Canada, the choice was Canola standing for Canadian oil’ as it was most manufactured in Canada. In the old days it was called rapeseed oil, used for industrial purposes. One of the poisonous acids in canola was Erucic acid a fatty acid ...