Olive versus sunflower oil

[Guest guest]

Hi Cronies:

Has this heretical article been previously posted and/or superseded?

http://www.eat-online.net/english/education/olive_

oil/health_benefits.htm

http://snipurl.com/8gik

I know that sunflower oil is in vogue currently on this web site,

still this article makes some points for olive oil, so humor me. What

do ya'all think?

Aequalsz

PS Since I'm a little more concerned with PCA than with living to be

120 years old, think I'll go with the olive oil for now.

[Guest guest]

Sunflower Oil is NOT the same as High Oleic Sunflower Oil, the latter

which has a superior mono-poly-sat composition compared to Olive

Oil. Don't confuse studies containing the former with the latter.

Logan

--- In , " aequalsz " <aequalsz@y...>

wrote:

> Hi Cronies:

>

> Has this heretical article been previously posted and/or superseded?

>

> http://www.eat-online.net/english/education/olive_

> oil/health_benefits.htm

>

> http://snipurl.com/8gik

>

> I know that sunflower oil is in vogue currently on this web site,

> still this article makes some points for olive oil, so humor me.

What

> do ya'all think?

>

> Aequalsz

>

> PS Since I'm a little more concerned with PCA than with living to

be

> 120 years old, think I'll go with the olive oil for now.

[Guest guest]

Hi Logan:

What is the criterion for " superior " in your statement: " .......

has a superior mono-poly-sat composition ..... " ?

The superior composition for heart disease would be high poly if you

accept the data from the Nurses' Health Study - probably the largest,

longest running and best study in the world of its kind.

The superior composition where prostate cancer is concerned would be

those with the least ALA - safflower best, sunflower next, ..........

The superior composition where flavor is the issue would be olive

oil, hands down.

From the CR point of view the best might be 'none of the above', to

the extent practical.

I haven't encountered many empirical studies that show special

benefits to oleic. (Nor any showing harm, apart from the caloric

content).

[The link supplied by Aequalsz is much too much like an advertising

piece for me to read beyond the first paragraph, replete as it is

with color pictures of the olive harvest (but not the safflower

harvest, ..........). The author even describes himself as

an " Olive Oil Consultant " . That is a pity, as there may be some

value in the links. But I very much get the feeling I am about to

be 'had' if I read any further!]

Since it appears that heart disease risk can be nearly eliminated by

CR, and assuming most of the people reading here are on, or seriously

considering, CR, I think we can ignore arguments based on protection

from heart disease. jmo.

Rodney.

> > Hi Cronies:

> >

> > Has this heretical article been previously posted and/or

superseded?

> >

> > http://www.eat-online.net/english/education/olive_

> > oil/health_benefits.htm

> >

> > http://snipurl.com/8gik

> >

> > I know that sunflower oil is in vogue currently on this web site,

> > still this article makes some points for olive oil, so humor me.

> What

> > do ya'all think?

> >

> > Aequalsz

> >

> > PS Since I'm a little more concerned with PCA than with living

to

> be

> > 120 years old, think I'll go with the olive oil for now.

[Guest guest]

--- In , " Rodney " <perspect1111@y...>

wrote:

> What is the criterion for " superior " in your statement: " .......

> has a superior mono-poly-sat composition ..... " ?

Low Poly -- especially ALA, Low Sat and High Mono.

> The superior composition for heart disease would be high poly if

you

> accept the data from the Nurses' Health Study - probably the

largest,

> longest running and best study in the world of its kind.

Thats perhaps from the ALA not LA. But EPA/DHA is even better.

> The superior composition where prostate cancer is concerned would

> be

> those with the least ALA - safflower best, sunflower

> next, ..........

HOSO has virtually none as compared to those two.

> The superior composition where flavor is the issue would be olive

> oil, hands down.

That's subjective. HOSO has a light taste as opposed to a heavy and

peppery taste like the best of olive oils loaded with polyphenols.

> From the CR point of view the best might be 'none of the above', to

> the extent practical.

Perhaps. But some foods definitely need oil for flavor.

Logan