Re: Olive Oil?

[Guest guest]

I don't have any reaction but am just wondering - when you say you have a

reaction, will you keep having reactions until you have finished that bottle of

oil ? or is it just spasmodic reactions. but not always to the same oil you have

reacted to before ?

Does that make sense ?

Are you sure it is the oil ?

Olive oil should always be in dark bottles and dark in colour, think in

consistency. I've never tasted rancid oil but are you buying a good make ?

With most things these days you get what you pay for.

hth

)

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[Guest guest]

One more thing I always note in discussions of Olive Oil regards cooking

with it. Only cook with unrefined Olive Oil (i.e. non-virgin) unless you

are cooking at very low temperatures (under 200 degrees). Cold-pressed

virgin olive oil has a smoke point of 200 degrees or lower. At smoke point

olive oil turns from beneficial to Trans Fatty Acids and has some very bad

properties. So always be aware of the temperature of your cooking or just

use unrefined olive oil. Read the bottle carefully before you buy it.

Unrefined olive oil will not mention the words " virgin " or " cold-pressed "

anywhere on the bottle. If you aren't sure simply call the 800 number on

the bottle and persist for a correct answer until you speak with someone who

can say authoritatively.

_____

From: [mailto: ] On Behalf Of

Tamara Tornado

Sent: Sunday, May 29, 2005 9:25 AM

Subject: Olive oil?

I love olive oil, and I see that it's a beneficial for us.

But sometimes I have a bad reaction to it, in that it makes my throat

hurt. I thought maybe it was when the oil is rancid or spoilt, but I

just opened a new bottle -- extra virgin -- and it hurts my throat

unbearably.

I'm going to ask a friend to taste it and see if they have a reaction.

Other times olive oil doesn't bother me at all and I can pour it all

over my food and enjoy it.

Does anyone have that reaction? What is it?

Thank you,

Tamara

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[Guest guest]

Thanks Tom - very informative.

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[Guest guest]

Air, heat, and light will cause olive oil to turn rancid, so it should be

stored in a cool place in an airtight container. Store at a temperature of

14 degrees C. or 57 degrees F. If you have a wine cellar, store your olive

oils there and keep a small amount in your kitchen. Always replace the cap

on the bottle. Do not put olive oil in a container without a tight cap.

Tinted glass, porcelain, or stainless steel are the best materials for

containers; oil should never be stored in plastic or in reactive metals.

Stay away from plastic containers as the oil can absorb PVCs. Do not store

olive oil in containers made of reactive metals such as copper or iron. The

chemical reaction between the olive oil and the metal will damage the oil

and may produce toxins.

_____

From: [mailto: ] On Behalf Of

Irene de Villiers

Sent: Sunday, May 29, 2005 1:25 PM

Subject: Re: Olive oil?

Tom wrote:

> Antioxidants in Olive Oil include squalene and polyphenols (like tyrosol,

> hydroxytyrosol and oleuropein), which are not found in any other oil.

Agreed and these are great esp the hydroxytyrosol which is one of the

strongest antioxidants known to man.

But I suspect the oleic acid is the back of throat " burner " ?

Probably suggests the oil is good either way.

Someone said they want the oil in dark bottles. Why?

None of these things is light unsatble like Vit B2 or something?

......IRene

--

Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom. Box 4703 Spokane WA 99220.

www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)

Proverb:Man who say it cannot be done should not interrupt one doing it.

[Guest guest]

Read the bottle carefully before you buy it.

> Unrefined olive oil will not mention the words " virgin " or " cold-pressed "

> anywhere on the bottle. If you aren't sure simply call the 800 number on

> the bottle and persist for a correct answer until you speak with

someone who

> can say authoritatively.

I'm confused by what you say above Tom because " Extra-virgin olive oil "

is the oil from the FIRST press of the olives, and which contains the

most oleic acid and antioxidants.

The second press is " Virgin olive oil " and has less beneficial aspects.

Third press is just " olive oil " , and very little of the good stuff.

So the extra-virgin is the good stuff and it is not worth getting

anything else.

As for cooking, you should not be cooking at high temps anyway as ANY

fat will either go carcinogenic or trans-fat then.

Many people use canola for example - and that's mostly polyunsaturated

fat which will go rancid (to trans fat) just being out of the fridge a

short while - and you do not taste the difference but your body knows

all about it! I won't go near canola.

If you barbecue, you have the fat drip off - a good thing - but for

anything else it's better to cook at lower temp. Even a stirfry need not

be super-heated - you only need to quick-fry with better technique so

heat is applied for a few seconds not to burn the oil - or do like the

Orientals and use oil with liquids added, not plain oil in stirfry. You

add sauces to it, and those are kept from boiling anyway and that keeps

the temp below the dangerous one.

Roasts work well if you sear the meat then slow-roat at lower than

boiling point to keep the juices in.

Namaste,

Irene

--

Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom. Box 4703 Spokane WA 99220.

www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)

Proverb:Man who say it cannot be done should not interrupt one doing it.

[Guest guest]

Thanks Tom & Irene,

I am familiar with Irene's outline of the pressing of olive oil and I

always use " extra-virgin " -- I don't cook with it, I use it on salad.

This is a new dark green glass bottle from Spectrum Naturals. I just

took another spoon. In the front of my mouth is feels fine. When I

swallow, it burns the back of my throat like pepper. It's really

uncomfortable to me, really HURTS my throat. That means it's GOOD for

me? Wow! I dunno if I can take it. I will probably give the bottle

away.

It occurs to me I am suffering from hayfever right now, maybe that

makes me more sensitive.

I am using walnut oil on my salad in the meantime.

THANK YOU!!!! You all KNOW so much!!!!!!!

- T

--- wrote:

From: " Tom " <tomwilson64@...>

Subject: RE: Olive oil?

One of the ways you can determine if the olive oil you buy has

antioxidants properties is to place a small amount on a spoon and taste

the olive oil. If it has a peppery taste on the back of your throat,

then your olive oil has antioxidant properties. If it does not,

chances are it has no antioxidants.

If the reaction is a peppery taste on the back of your throat then this

may be a very good thing as it demonstrates high levels of

antioxidants.

Antioxidants in Olive Oil include squalene and polyphenols (like

tyrosol, hydroxytyrosol and oleuropein), which are not found in any

other oil. These compounds are powerful antioxidants. (from Dr. Barry

Sears' Zone website)

- Tom

It contains oleic acid - a very beneficial component - Omega-9 fatty

acid.... can't get that much anywhere else :-)

If you drink it plain that will " burn " being an acid :-))

....Irene

__________________________________________________

[Guest guest]

No it wasn't to mask the cloudiness - I heard it on the flaxseed oil list about

the budwig protocols - I'll try and find out why.

)

http://www.freewebs.com/inspire/

[Guest guest]

I thought honey might get a beneficial rating in the Allergy book but

it didn't. I do use local raw honey, hadn't seen the 1 tsp per day

guideline. Thanks

> For hayfever - have you ever tried getting some locally made honey

where the bees feed on local plants and taking a teaspoon of that each

day ?

> I know hoards of people this has worked for.

> Don't know how it works as the bees don't feed on tree pollens or

grass, but it does work!

> hth

> )

>

> http://www.freewebs.com/inspire/

>

>

>

>

[Guest guest]

IMHO yes. A recently posted study correlated olive oil intake with a

reduced incidence of breast cancer (as one example).

I also add a tiny bit of Sunflower oil to my diet. However I also daily

dose with sunflower seeds which is probably adequate so I may skip the

Sunflower oil when my present supply is used up.

If you aren't getting any fats at all, I would add some beneficial fats: a

few nuts a day for example.

on 6/10/2005 4:37 PM, drsusanforshey at drsusanforshey@... wrote:

> I never add any oils to my food. What I do cook I steam. The bulk of

> my diet are salads but with only vinegar, balsamicV or red wineV,

> never add any oils. Only when I occasionally eat out or eat processed

> foods (very little too) would I come in contact with oils.

>

> Am I missing out on potentially important additional polyphenols,

> antioxidants and the like by avoiding oils? Please advise, and give

> opinion! Thank you.

>

[Guest guest]

Yes, I eat a COUPLE of each brazil nuts, almonds, walnuts and a

teaspoon of sunflower seeds every day (sorry I should have mentioned

this).

Do you think I should still supplement with olive oil and additional

sunflower oil?

>

> > I never add any oils to my food. What I do cook I steam. The bulk of

> > my diet are salads but with only vinegar, balsamicV or red wineV,

> > never add any oils. Only when I occasionally eat out or eat processed

> > foods (very little too) would I come in contact with oils.

> >

> > Am I missing out on potentially important additional polyphenols,

> > antioxidants and the like by avoiding oils? Please advise, and give

> > opinion! Thank you.

> >

[Guest guest]

Yes, I eat a 6 ounce can of TOMATO PASTE every day with 5 or 6 cloves

of garlic (This satiates my pasta urges). The tomatoes that make up

that can are cooked before canning. Are you suggesting the lycopene is

not yet released? Do I need to cook it further? Or,perhaps, I need to

add an oil such as olive oil to properly assimilate the lycopene?

>

> > Yes, I eat a COUPLE of each brazil nuts, almonds, walnuts and a

> > teaspoon of sunflower seeds every day (sorry I should have mentioned

> > this).

> >

> > Do you think I should still supplement with olive oil and additional

> > sunflower oil?

[Guest guest]

I'm curious about the Pritikin diet. Do they use oils in their

cooking? Is Pritikin a meatless diet? I guess what I am asking is what

constitutes a " Pritikin diet " ? Thanks.

> > > IMHO yes. A recently posted study correlated olive oil intake

with a

> > > reduced incidence of breast cancer (as one example).

> > >

> > > I also add a tiny bit of Sunflower oil to my diet. However I

also daily

> > > dose with sunflower seeds which is probably adequate so I may

skip the

> > > Sunflower oil when my present supply is used up.

> > >

> > > If you aren't getting any fats at all, I would add some beneficial

> > fats: a

> > > few nuts a day for example.

> > >

>

> Al Pater, PhD; email: old542000@y...

>

> __________________________________________________

>

[Guest guest]

My thoughts from an earlier post...

I would sum it up this way..

1) all our need for EFA can be meet thru whole natural foods without adding any

concentrated sources of fat.

2) Unsaturated fats are less harmful than saturated fats.

3) Hydrogenated Fats and Trans fats are the worst

4) Repalcing saturated fat with unsaturated, without adding additional calories,

may lower risk for CVD and some cancers and possible DB. This is an

" improvement " , not an ideal recommendation.

5) Replacing refined carbohydrates and/or sugar with unsaturated fats without

adding additional calories may lowe risk for CVD, DB and some cancers. This is

an " improvement " , not an ideal recommendation.

6) there is absolutely no evidence than adding either saturated fats, or

unsaturated fats to an otherwise healthy diet will improve the diet.

7) the Med diet was healthy not because of the olive oil, but inspite of the

olive oil. If the olive oil added any benefit, it was because of some

phytonutrients in the olive oil, and not any specific fator fatty acid.

8) Oils rich in PUFAs are more unstable than Oils rich in MUFA and have been

shown to increase growth rate (but not initiate) of some cancers in animals and

possibly in humans.

9) I have never seen conclusive evidence putting sat fat in a " healthy " light.

Maybe my light needs new bulbs but....

10) Eat lots (and I mean LOTS) of leafy greens.

Jeff

[Guest guest]

Hi :

I think the following excerpt from the " Description " of

to be found on the home page here may help answer your

question at the end of your post below:

" This group offers a supportive, friendly environment to share state-

of-the-art information for a healthier, longer life " .

And also: " We value published, peer-reviewed, mainstream scientific

sources and are not interested in psuedo-science. "

Note that while certainly the emphasis is on caloric restriction the

site is interested in " information for a healthier, longer

life " ......... not solely CR information.

The second half of that quote, which you will understand, of course,

as well as anyone, is that the founder of this group wanted to make

it clear that the site is not for the raving loonies of the health

scene. We are looking for serious information. There are PLENTY of

places on the net where the raving loonies will be welcomed with open

arms! This is not one of them.

So as I understand it, any serious health information considered

likely to promote a healthier longer life is on topic here.

I am sure that if the founder/moderator of the site disagrees with

this in any way she will straighten me out with alacrity : ^ )))

Rodney.

> >

> > > Yes, I eat a 6 ounce can of TOMATO PASTE every day with 5 or 6

> > cloves

> > > of garlic (This satiates my pasta urges). The tomatoes that

make up

> > > that can are cooked before canning. Are you suggesting the

lycopene

> > is

> > > not yet released? Do I need to cook it further? Or,perhaps, I

need

> > to

> > > add an oil such as olive oil to properly assimilate the

lycopene?

> >

> > --------------------------------------------------------------

-

> >

[Guest guest]

Hi folks:

I would like to add to what Jeff has said below that the recent study

done in Crete posted here a couple of months ago appears to show that

**OLIVE OIL IS ATHEROGENIC**. The study found that the elderly

people currently dying of CVD in Crete are those among the population

who had eaten the largest amounts of monounsaturated fats.

This seems to imply that the studies done in north America showing

apparent benefits of monounsaturated oils are merely indicating that

they are less atherogenic than the dreadful stuff that is consumed by

a large proportion of the north American population. NOT that they

are beneficial in an absolute sense.

I use small amounts of olive oil when absolutely necessary. (I even

use small amounts of butter occasionally too!). But the only oils I

feel comfortable using in modest quantities are safflower or

sunflower because they have the highest content of the one fat that

has definitely been shown to be 'essential' in the diet - linoleic.

By eating small amounts of them one can ensure one is getting the

necessary linoleic with the smallest number of calories. It is worth

noting that there is no 'essential' need for the much-touted oleic

acid of olive oil.

I also eat fish and get a fair amount of fat from that source also.

Rodney.

--- In , " Jeff Novick " <jnovick@p...>

wrote:

> My thoughts from an earlier post...

>

> I would sum it up this way..

>

> 1) all our need for EFA can be meet thru whole natural foods

without adding any concentrated sources of fat.

>

> 2) Unsaturated fats are less harmful than saturated fats.

>

> 3) Hydrogenated Fats and Trans fats are the worst

>

> 4) Repalcing saturated fat with unsaturated, without adding

additional calories, may lower risk for CVD and some cancers and

possible DB. This is an " improvement " , not an ideal recommendation.

>

> 5) Replacing refined carbohydrates and/or sugar with unsaturated

fats without adding additional calories may lowe risk for CVD, DB and

some cancers. This is an " improvement " , not an ideal recommendation.

>

> 6) there is absolutely no evidence than adding either saturated

fats, or unsaturated fats to an otherwise healthy diet will improve

the diet.

>

> 7) the Med diet was healthy not because of the olive oil, but

inspite of the olive oil. If the olive oil added any benefit, it was

because of some phytonutrients in the olive oil, and not any specific

fator fatty acid.

>

> 8) Oils rich in PUFAs are more unstable than Oils rich in MUFA and

have been shown to increase growth rate (but not initiate) of some

cancers in animals and possibly in humans.

>

> 9) I have never seen conclusive evidence putting sat fat in

a " healthy " light. Maybe my light needs new bulbs but....

>

> 10) Eat lots (and I mean LOTS) of leafy greens.

>

> Jeff

[Guest guest]

Hi folks:

Thirteen percent of the calories in plain tomatoes come from fat.

18:2; 18:1 and 16:0 seem to account for most of it.

Are we saying that for some reason this fat will not do the job, and

we have to add additional fat in order for the lycopene to be

absorbed?

I realize that the need to add fat is an oft-quoted statement. But

it does seem rather curious to me. Do we have good evidence for this?

Rodney.

> >

> > > Yes, I eat a 6 ounce can of TOMATO PASTE every day with 5 or 6

> > cloves

> > > of garlic (This satiates my pasta urges). The tomatoes that

make up

> > > that can are cooked before canning. Are you suggesting the

lycopene

> > is

> > > not yet released? Do I need to cook it further? Or,perhaps, I

need

> > to

> > > add an oil such as olive oil to properly assimilate the

lycopene?

> >

> > --------------------------------------------------------------

-

> >