groups estimated to be at work in the U. S. on these topics, donors have the potential to make a big impact.

ERIK HOFFNER ORION GRASSROOTS NETWORK

GREAT BARRINGTON, MA

WHICH FATS ARE HEALTHY?

I’ m not an expert, but I have certain ideas about foods that I would like to see reflected in your magazine in the future.

First of all, I applaud Plenty’ s coverage of an omnivorous diet. I try to eat according to Paleolithic and traditional diets,

including pasture-fed dairy, eggs, and meat. I don’ t feel modern technology has improved the health of our foods, and in fact, feel that it has taken away from them to a large extent.

This is why I disagree with the inclusion of canola oil, soy oil, and other vegetable oils on the list of healthy fats(“ The Lowdown on Lipids,” December / January 2007). From the perspective of those who eat like me, vegetable oils are not traditional sources of fats, and in fact, required modern technology for their invention. The traditional fats include butter and lard; I believe olive oil and

sesame oil are healthful as well, as they are monounsaturated fats( not polyunsaturated, like veggie oil). Tropical oils, which are high in saturated fats, are also healthy in my book. I won’ t even mention the fact that canola oil is particularly controversial because of its association with Monsanto and its overtaking the canola industry with its genetically modified crops( which invade organic crops as well).

I would also like to address the issue of frying. Ms. Wharton claims that“[ vegetable oils ] can be used to fry at high temperatures or sauté without adding a strong flavor.” I strongly oppose

the recommendation of sautéing or frying at high temperatures. Cooking at high temperatures releases acrylamides, a known carcinogen, particularly in starchy foods like potatoes. French fries, for example, contain 300 times the levels allowed by the EPA for drinking water.

LAUREEN PARK AVENEL, NJ

Editor’ s note: While acrylamides are a known carcinogen, they have only been proven to cause cancer in lab animals. For a lengthier treatment of the subject, see“ Food Fight” in our August / September 2006 issue.