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    olive oil

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    Andy12345
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    olive oil

    Post by Andy12345 on Sat Feb 06 2016, 14:55

    i was chatting today with a buddy who eats very well, not low carb but is very healthy, he is not diabetic, just eats well out of choice

    we was chatting about fish, he loves fish, i hate fish, i said i wished i could like fish because of all the oily benefits etc, he reckons 2 table spoons of olive oil each day is the same as eating lots of fish, is that true? as i will start doing it

    thank you if you know
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    Paul1976
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    Re: olive oil

    Post by Paul1976 on Sat Feb 06 2016, 15:02

    One of the benefits of oily fish is Omega 3 and I know Krill oil is another way of getting it without eating fish-Not sure on Olive oil being a big source of it though-could be wrong...You can actually buy Omega 3 eggs from hens that have been fed a certain diet but I've never tried 'em myself.


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    Andy12345
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    Re: olive oil

    Post by Andy12345 on Sat Feb 06 2016, 15:17

    ah , ok thankyou Smile
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    mo1905
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    Re: olive oil

    Post by mo1905 on Sat Feb 06 2016, 16:30

    I saw that Michael Mosely show "trust me I'm a doctor" recently and they carried out an experiment on olive oil. They made no change to diet whatsoever but half the group had 2 tablespoons of olive oil a day ( raw, not cooked with ). The results were amazing, lower cholesterol, lower BP, link here:

    http://www.bbc.co.uk/programmes/articles/tWtLcz30LZm3YTk5VfZ307/is-olive-oil-really-good-for-me


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    Paul1976
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    Re: olive oil

    Post by Paul1976 on Sat Feb 06 2016, 17:15

    @mo1905 wrote:I saw that Michael Mosely show "trust me I'm a doctor" recently and they carried out an experiment on olive oil. They made no change to diet whatsoever but half the group had 2 tablespoons of olive oil a day ( raw, not cooked with ). The results were amazing, lower cholesterol, lower BP, link here:

    http://www.bbc.co.uk/programmes/articles/tWtLcz30LZm3YTk5VfZ307/is-olive-oil-really-good-for-me

    Interesting stuff! I lash extra virgin olive oil over my salads and use the normal olive oil for cooking but don't use it everyday...Might give the 2 Tbsp's a day a go-Can't hurt I reckon! Smile


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    Andy12345
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    Re: olive oil

    Post by Andy12345 on Sat Feb 06 2016, 17:37

    he was saying just on a tablespoon, he also said it didn't matter if virgin or just normal

    thanks
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    Derek
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    Re: olive oil

    Post by Derek on Sat Feb 06 2016, 18:25

    Thought the show said 2 desert spoons=1 tablespoon.
    Have taken 3 since show which has reduced my neat olive oil input.

    D.


    Last edited by Derek on Sat Feb 06 2016, 18:31; edited 1 time in total
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    Jan1
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    Re: olive oil

    Post by Jan1 on Sat Feb 06 2016, 18:28

    Just love olive oil on salads ... usually use the extra virgin type.

    Kris Gunnars on the Authority Nutrition Site posted a very interesting article called

    Why Extra Virgin Olive Oil is The Healthiest Fat on Earth

    You can read it here
    http://authoritynutrition.com/extra-virgin-olivWhy%20Extra%20Virgin%20Olive%20Oil%20is%20The%20Healthiest%20Fat%20on%20Earthe-oil/


    But also about "Olive oil"
    Well the health benefits of the Mediterranean diet regularly make the news, and olive oil can play a particularly important role when it comes to the joints. I think Olive oil is a must have for everyone, but particularly the low carber or diabetics food cupboard. It contains a compound called olecanthal, which prevents the production of pro-inflammatory enzymes, meaning it works in much the same way as anti-inflammatories like ibuprofen. Food better than drugs, surely? So if you already suffer with stiff or uncomfortable joints, olive oil may just help to ease the pain."

    All in all Olive Oil seems to be a winner !

    All the best Jan
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    Andy12345
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    Re: olive oil

    Post by Andy12345 on Sat Feb 06 2016, 18:59

    out of interest, i know when olive oil gets too hot it goes trans, if you bake with it, like my dinner tonight these (too many lol) chips were baking in olive oil, is that also bad? does the oil get too hot in the oven?

    thanks if you know






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    Andy12345
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    Re: olive oil

    Post by Andy12345 on Sat Feb 06 2016, 19:01

    i love the photo thing
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    Re: olive oil

    Post by Jan1 on Sat Feb 06 2016, 19:13

    Yes - the photo thing is great !!!

    Have you stolen our dinner ???

    We are having burgers tonight too !!!

    We have celeriac chips


    How to prepare - peel the skin with a knife (a peeler will peel it too thin) and cut off all the gnarly bits. Slice into chips and microwave for 4 minutes until just tender.

    Spread the chips on baking paper and smear with butter, preferably, or olive oil. Sprinkle with garlic powder, onion powder, paprika and salt. Bake until golden, then flip each chip over and sprinkle again and bake.

    Celeriac contains only 3 grams of carbs per 100 grams.

    NB Use olive oil very sparingly ... when first starting out cooking the 'low carb' way I too made the mistake with olive oil

    See you later (so to speak) off to prepare dinner

    All the best Jan
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    Re: olive oil

    Post by Paul1976 on Sat Feb 06 2016, 19:13

    Normal olive oil is fine for heating Andy-It's extra virgin that changes negatively when you heat it.


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    Re: olive oil

    Post by Andy12345 on Sat Feb 06 2016, 19:15

    oh really? cool, i thought it was all olive oil, thank you Smile

    it tasted better than it looked
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    chris c
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    Re: olive oil

    Post by chris c on Sat Feb 06 2016, 19:21

    AFAICR olive oil is mainly monounsaturated, which is better than most Omega 6 seed oils. EVOO has high levels of beneficial micronutrients, especially if it has a nice peppery taste.

    IMO not a good plan to use it, or anything other than saturated fats, for high temperature cooking, but I use it a lot for relatively low temperature stir fries and the like.
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    Re: olive oil

    Post by Andy12345 on Sat Feb 06 2016, 19:23

    so is baking considered high temperature cooking?

    AFIACR EVOO? yeah i could google it lol
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    Re: olive oil

    Post by Paul1976 on Sat Feb 06 2016, 19:33

    I'm giving this a 'Go' tonight...

    http://www.honestlyhealthyfood.com/blogs/honestly-healthy-food/30871873-coconut-flour-pizza

    Topped with 3 cheeses,Parma ham,Chorizo,Red onion,Olives,bell peppers...Hoping it'll be all good-It's a thin crispy base of course due to no gluten and yeast but the little bit I nibbled before adding the toppings was quite palatable compared to all my other attempts so fingers crossed. Smile



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    Re: olive oil

    Post by chris c on Sat Feb 06 2016, 19:34

    Extra Virgin Olive Oil, ie. the best stuff.

    The basic rule is that the more unsaturated bonds, the less time and temperature it takes to denature the oil. Omega 3s like fish oil are probably the most fragile when it comes to cooking, followed closely by the Omega 6 "vegetable" oils. You'd probably get away with olive oil for baking, I'd also look at coconut oil and butter, lard, etc. though most "natural" fats have a mix of saturated and unsaturated oils in different proportions. Somewhere I had a list of different oils/fats and their smoke points. Peanut/groundnut oil was recommended for high temperature work in my ex-wife's wok. Strangely it went off the shelf in the supermarket.
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    Re: olive oil

    Post by Andy12345 on Sat Feb 06 2016, 19:39

    looks lovely paul Smile only even done cauliflower pizza bases, i may need to give that a go (you the guinee pig)

    thanks chris Smile
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    Re: olive oil

    Post by Paul1976 on Sat Feb 06 2016, 19:44

    @Andy12345 wrote:looks lovely paul Smile only even done cauliflower pizza bases, i may need to give that a go (you the guinee pig)

    thanks chris Smile

    HaHaha! I'll let you know how it was later dude! bitenails


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    Re: olive oil

    Post by Paul1976 on Sun Feb 07 2016, 00:45

    @Paul1976 wrote:
    @Andy12345 wrote:looks lovely paul Smile only even done cauliflower pizza bases, i may need to give that a go (you the guinee pig)

    thanks chris Smile

    HaHaha! I'll let you know how it was later dude! bitenails

    It wasn't great TBH... Oh well crying


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    Re: olive oil

    Post by Andy12345 on Sun Feb 07 2016, 08:32

    oh Sad

    so what we gonna try next? mrgreen
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    Andy12345
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    Re: olive oil

    Post by Andy12345 on Sun Feb 07 2016, 09:10

    the guvnor bought a spiriliser yesterday, dunno if its rubbish but apparently you can make pasta from aubergine, gonna have some fun with it i hope, gonna be spirilising everything lol
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    Andy12345
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    Re: olive oil

    Post by Andy12345 on Sun Feb 07 2016, 09:24

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    Re: olive oil

    Post by Jan1 on Sun Feb 07 2016, 10:53

    @Andy12345 wrote:the guvnor bought a spiriliser yesterday, dunno if its rubbish but apparently you can make pasta from aubergine, gonna have some fun with it i hope, gonna be spirilising everything lol

    I hope we are going to get some pictures please !!!

    Spiralisers can be great - excellent for courgettes too and making courgetti

    All the best Jan

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    Jan1
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    Re: olive oil

    Post by Jan1 on Sun Feb 07 2016, 10:56

    @Paul1976 wrote:
    @Paul1976 wrote:
    @Andy12345 wrote:looks lovely paul Smile only even done cauliflower pizza bases, i may need to give that a go (you the guinee pig)

    thanks chris Smile

    HaHaha! I'll let you know how it was later dude! bitenails

    It wasn't great TBH... Oh well crying

    Oh that's a shame the link you gave it looked great - could you perhaps amend the recipe a bit?

    http://www.honestlyhealthyfood.com/blogs/honestly-healthy-food/30871873-coconut-flour-pizza

    All the best Jan

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