Guest guest Posted August 11, 2009 Report Share Posted August 11, 2009 JH My upper GI only tolerates a certain type of olive oil -- extra virgin, first cold press. It is lighter in color than most olive oils, and doesn't have a strong taste. I can only find this type in a few local stores. But because my upper GI is ultrasensitive to fats, I still can't use too much of even this type of olive oil. I have to limit the amount I use at one meal, plus the accumulation over a day's time, and include any butter used in my daily nut flour muffin or date nut bread for that total intake of fats. And factor in the fats from the meats I eat.... My upper GI only tolerates so much. Takes some experimenting to figure out what works and what doesn't. Kim M. SCD 5+ years I wanted to know if anyone has ever used X-light olive oil instead of theregular olive oil which is too much fat for me GB. I am thinking of usingthat so I still can get some fat, but having it lighter? Quote Link to comment Share on other sites More sharing options...
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