It seems that the oleic safflower oil is better than the linoleic
safflower oil.
The USDA search puts the majority of total fats in opposite categories
between the linoleic (mostly poly-unsat) and the oleic (mostly mono-
unsat. fat).
I know that mono-unsat fat is healthier for low-cholesterol dieting than
poly or sat. fats. My question is are we again talking about genetically
engineered fats?
I did read a piece of medical opinion at:
http://www.tinyurl.com/zprp7 which only draws no beneficial conclusion of
a reduction in high blood pressure between the two.
My concern is a reduction in LDL cholesterol. I can't be only stuck with
olive oils, for salad dressings and sauteing, etc.
Any thoughts?
Andy