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Post by raphael on Oct 21, 2010 12:55:40 GMT -5
Any one use this? I bought some of the extra virgin cold pressed and tried it on my steamed veggies. It's tolerable but the health benefits of this stuff is enormous.
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Post by manlyman on Oct 21, 2010 13:18:07 GMT -5
The wife started substituting olive oil for butter & margarine about a year ago. I make vinaigrettes with olive oil to substitute for bottled salad dressings. She has lost about 10 pounds just from this dietary change. We use it on French bread, baked potatoes, I saute with it instead of other oils.
Statistically Italians & Greeks have a lower heart attack and lower cancer rate than Americans and they smoke more and drink alcohol more than Americans. They must be doing something right. I believe the olive oil is a contributing factor.
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Post by raphael on Oct 21, 2010 13:25:32 GMT -5
Which oil are you using? I bought the "extra virgin cold pressed" which is supposed to be one of the healthiest. It's got a twang to it and it may just be the brand I bought. I was using I Can't Believe It's Butter but was watching a documentary the other day that mentioned this fake stuff with McDonald's and the reason your body does not break it down so I thought I would try to find a healthier substitute. From my research on olive oil every one of us should be chugging this down by the bottle. Diremaker I would suggeset you research this (probably already use it and have)
From wiki.......
Nutrition and health effects Olive oil Nutritional value per 100 g (3.5 oz) Energy 3,701 kJ (885 kcal) Carbohydrates 0 g Fat 100 g saturated 14 g monounsaturated 73 g polyunsaturated 11 g omega-3 fat <1.5 g omega-6 fat 3.5-21 g Protein 0 g Vitamin E 14 mg (93%) Vitamin K 62 ìg (59%) 100 g olive oil is 109 ml Percentages are relative to US recommendations for adults. Evidence from epidemiological studies suggests that a higher proportion of monounsaturated fats in the diet is linked with a reduction in the risk of coronary heart disease.[28] This is significant because olive oil is considerably rich in monounsaturated fats, most notably oleic acid.
In the United States, producers of olive oil may place the following health claim on product labels:
Limited and not conclusive scientific evidence suggests that eating about 2 tbsp. (23 g) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.[29] This decision was announced November 1, 2004, by the Food and Drug Administration after application was made to the FDA by producers. Similar labels are permitted for foods rich in omega-3 fatty acids such as walnuts and hemp seed.[30]
There is a large body of clinical data to show that consumption of olive oil can provide heart health benefits such as favourable effects on cholesterol regulation and LDL cholesterol oxidation, and that it exerts antiinflamatory, antithrombotic, antihypertensive as well as vasodilatory effects both in animals and in humans.[31]
As they are the least processed forms of olive oil, extra virgin or virgin olive oil have more monounsaturated fatty acids than other olive oil. These types also contain more polyphenols, leading to a healthier heart and lower "bad" cholesterol.[32]
[edit] Phenolic content Some clinical evidence suggests that it is olive oil's phenolic content, rather than its fatty acid profile, that is responsible for at least some of its cardioprotective benefits. For example, a clinical trial published[33] in 2005 compared the effects of different types of olive oil on arterial elasticity. Test subjects were given a serving of 60 g of white bread and 40 ml of olive oil each morning for two consecutive days. The study was conducted in two stages. During the first stage, the subjects received polyphenol-rich oil (extra virgin oil contains the highest amount of polyphenol antioxidants). During the second phase, they received oil with only one fifth the phenolic content. The elasticity of the arterial walls of each subject was measured using a pressure sleeve and a Doppler laser. It was discovered that after the subjects had consumed olive oil high in polyphenol antioxidants, they exhibited increased arterial elasticity, while after the consumption of olive oil containing fewer polyphenols, they displayed no significant change in arterial elasticity. It is theorized that, in the long term, increased elasticity of arterial walls reduces vascular stress and consequentially the risk of two common causes of death—heart attacks and stroke. This could, at least in part, explain the lower incidence of both diseases in regions where olive oil and olives are consumed on a daily basis.
[edit] Other Another health benefit of olive oil seems to be its property to displace omega-6 fatty acids, while not having any impact on omega-3 fatty acids. This way, olive oil helps to build a more healthy balance between omega-6 fats and omega-3 fats.[citation needed]
Unlike the high amount of animal fats typical to the American diet, olive oil lowers cholesterol levels in the blood.[34] It is also known to lower blood sugar levels and blood pressure.[35]
Olive oil contains the monounsaturated fatty acid oleic acid, antioxidants such as vitamin E and carotenoids, and oleuropein, a chemical that prevents the oxidation of LDL particles. It is these properties that are thought to contribute to the health benefits of olive oil,[citation needed] eg. as shown in a rabbit study[36]
Preliminary research indicates that olive oil could possibly be a chemopreventive agent for peptic ulcer or gastric cancer, but confirmation requires further in vivo study.[37] Olive oil was also found to reduce oxidative damage to DNA and RNA, which may be a factor in preventing cancer.[38]
A high consumption of omega-6 polyunsaturated fatty acids, which are found in most types of vegetable oil including olive oil, may increase the likelihood that postmenopausal women may develop breast cancer.[39] A similar effect was observed on prostate cancer.[40] Other analysis suggested an inverse association between total polyunsaturated fatty acids and breast cancer risk.[41]
Unsaturated oils, such as olive oil, have a short shelf life and are prone to becoming rancid from oxidation, which will produce toxic byproducts and a bitter taste.[42] Unsaturated oils should be protected from heat and light, and oil that shows signs of spoilage should be avoided.[43]
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Post by manlyman on Oct 21, 2010 13:54:43 GMT -5
I don't remember the brand. We just buy whatever big size bottle of Extra Virgin Olive Oil they have at Sam's. It's not a 55 gallon barrel or anything like that. It's about the size of a fifth bottle.
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Post by Fredo on Oct 21, 2010 19:08:40 GMT -5
We buy the half gallon size at Sam's. I think it's Bertolli, or something vaguelly Italian sounding like that. It's out go to oil for anything that can stand that particular flavor... which is almost everything.
I still use butter when I sauté some things, but it's not that often.
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Post by Deleted on Oct 21, 2010 20:37:56 GMT -5
I used to get the quare metal gallon size, but it's been to heavy for the last decade. I use olive oil for EVERYTHING that goes in a pan. Yes, everything. It's the healthy type of fat, it's yummy, and -noncooking note- removes adhesives, even bandages without hurting the wound.
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Post by Diremaker on Oct 22, 2010 7:33:30 GMT -5
I use whatever brand is on sale to cook with, Bertolli most of the time, but as far as using for a flavoring, salad dressings, crostini, etc. , I use Lucini ( shop.lucini.com/Extra-Virgin-Olive-Oil/c/Lucini@OliveOil ) you can find it at several local grocers and it is rated best flavor by several cooking publications, most notably, America's Test Kitchen and Cook's Country, which I love because practically all of their recipes work and their reviews are about as unbiased as you can get.
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Post by chatornookie on Oct 22, 2010 11:56:02 GMT -5
Any one use this? I bought some of the extra virgin cold pressed and tried it on my steamed veggies. It's tolerable but the health benefits of this stuff is enormous. yes... for lots of uses... not to mention it's yummy on it's own with fresh oregano and basil for dipping italian bread... we also use the Hellmanns Olive Oil Mayo... good stuff if you have to have mayo as it's got the healthier fat... .
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Post by Diremaker on Oct 23, 2010 10:21:43 GMT -5
Any one use this? I bought some of the extra virgin cold pressed and tried it on my steamed veggies. It's tolerable but the health benefits of this stuff is enormous. yes... for lots of uses... not to mention it's yummy on it's own with fresh oregano and basil for dipping italian bread... we also use the Hellmanns Olive Oil Mayo... good stuff if you have to have mayo as it's got the healthier fat... . Hellman's Olive Oil Mayo here too... good stuff.
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Post by chatornookie on Oct 23, 2010 11:55:13 GMT -5
we also use the Hellmanns Olive Oil Mayo... good stuff if you have to have mayo as it's got the healthier fat... Hellman's Olive Oil Mayo here too... good stuff. i'm missing my Miricle Whip big time... but until they figure out how to get the omega-3s in there... i'm not buying it anymore... .
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Post by raphael on Oct 23, 2010 12:10:33 GMT -5
I've read somewhere where your not suppose to heat olive oil to a certain degree becasue it destroys all the healthy benefits. Anybody else heard that?
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Post by wheels on Oct 25, 2010 16:25:07 GMT -5
my wife uses olive oil on the little one to prevent diaper rash. her mom has also used it to get rid of cradle cap. luckily, we didn't have an issue w/ that.
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Post by Fredo on Oct 25, 2010 19:24:28 GMT -5
I've read somewhere where your not suppose to heat olive oil to a certain degree becasue it destroys all the healthy benefits. Anybody else heard that? Olive oil doesn't take high heat very well but, for me, it's really a flavor issue. I don't buy into most of the mechanical dietary nonsense that's out there. My grandfather lived to be 91. He had been shot, stabbed, blown up by a land mine and been in so many car crashes that I can't remember them all. During all that time he deep fried potatoes and ate bacon whenever it suited him to do so. I don't much think a couple of extra eggs or some lard are going to kill me.
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Post by Diremaker on Oct 26, 2010 0:01:55 GMT -5
It isn't actually our eating habits that are causing the problems... it's what we do afterward. When I was a child on my aunt and uncle's farm, you got up well before sunrise and you remained physically active throughout the day. Now physical activity for most consists of getting up from the table and walking to the living room. Even those that are "active" would not hold a candle to the "active" I was raised with... wish I had kept it up.
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Post by raphael on Oct 26, 2010 11:21:52 GMT -5
It isn't actually our eating habits that are causing the problems... it's what we do afterward. When I was a child on my aunt and uncle's farm, you got up well before sunrise and you remained physically active throughout the day. Now physical activity for most consists of getting up from the table and walking to the living room. Even those that are "active" would not hold a candle to the "active" I was raised with... wish I had kept it up. Great point! Excercise is a must! I've been on that kick lately and lost 30lbs and have kept it off through walking, running or going to the Rush and doing cardio machines for about a half hour to an hour 4 days a week to 6 days. Diet alone would not been enough to chunk some of that weight. Still got 10 to 15 lbs but I've hit that proverbial wall right now. Interesting addendum to this idea of excercise which says that walking around 6 miles a week may help deter dementia.....
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