Comments on: Olive Oil Does It Again

By: Fat-Oxidation Damage Control | Mark's Daily Apple

Fat-Oxidation Damage Control | Mark's Daily Apple — Thu, 17 Sep 2009 21:44:05 +0000

[...] Olive Oil Does it Again [...]

By: What is the Difference Between Green and Black Olives? | Mark's Daily Apple

What is the Difference Between Green and Black Olives? | Mark's Daily Apple — Fri, 14 Nov 2008 16:14:52 +0000

[...] Olive Oil Does It Again [...]

By: What Happens to Oil and Fat When it is Overheated? | Mark's Daily Apple

What Happens to Oil and Fat When it is Overheated? | Mark's Daily Apple — Fri, 15 Aug 2008 21:29:34 +0000

[...] Smart Fuel: Walnut Oil and Olive Oil [...]

By: International Vegetables

International Vegetables — Tue, 29 Jan 2008 16:03:05 +0000

[...] Lately I’ve made a real effort to boost my veggies. I want plants to be the bulk of my daily carbs. I’m not trying to eliminate grains, just squeeze them out of contention with a ton of appetizing veggie dishes. (And extravagant sloshes of olive oil.) [...]

By: Brian A

Brian A — Fri, 25 Jan 2008 16:38:22 +0000

Be careful cooking with olive oil. Only use at very low temperatures – if it’s ’sizzling’ it’s probably too hot for olive oil. It will oxidize and most of its healthful properties will be gone. Better to put it on the food that’s already hot (try steam or baking) if you want its flavor and health benefits.

Also as I touted in another post, if you like the variety of flavors of commercial salad dressing, try mixing them 1/3 to 2/3 EVOO and you’ll get the flavor with the goodness of olive oil to boot.

By: Huw

Huw — Thu, 24 Jan 2008 17:05:47 +0000

Migraineur got in before me to underline the importance of not letting light damage olive oil; I’d add that it is, apparently a decent option to rub on your skin in the sun (not that we know what that is right now in the UK) with protective properties. I use it like that and I was surprised at the results – good tan, no burning, skin in good condition, CAn’t point you at the research right now – if it was a researched piece – but will hunt around. This would be for adults, btw, and not for really fair-skinned people.

By: Migraineur

Migraineur — Thu, 24 Jan 2008 16:14:12 +0000

One more olive oil tip – all oils are sensitive to light. Buy your oil in dark green bottles, or better yet, in opaque metal containers.

As for my favorite use – everything. I even keep a bottle on my desk at work.

By: sarena

sarena — Thu, 24 Jan 2008 11:39:06 +0000

Cynthia kudos to you! I also lost a truckload of weight through nutrition and fitness(size 22-4/6)! mIt wasn’t easy and took a while too. Yet most people dont have that kind of discipline. My friend still don’t understand why I won’t have just a small piece of cake or something else that doesn’t fit my lifestyle. In all honesty, on most days it doesnt even appeal to me and then it would start a slippery slope or I would feel so crummy after…

We are a quick fix society. It’s easier to take pills or insulin to control diabetes (type 2) than trying to change your lifestyle!! And for the morbidly obese, surgery is their option to what to ingest.

Not trying to ridicule or critic anyone but IMHO that’s the sad truth of our society.

By: Dr. Pierre Debs

Dr. Pierre Debs — Thu, 24 Jan 2008 10:11:59 +0000

1. Dr. Fielding should have his license revoked.

2. Pasta outside of Italy is considered a meal. In Italy it is usually a small appetizer, Thus, it seems as if Italians eat a lot of Pasta when it is actually a small part of their meals.

3. In Italy, Pizza is considered something for lunch FOR SCHOOL CHILDREN. Outside of Italy it is a meal in itself.

Get it?

I live in Germany and spend much time in Italy, I am also half Italian.

By: Jerry

Jerry — Thu, 24 Jan 2008 07:10:12 +0000

Speaking of the mediterranean diet, they eat a lot of pasta especially in Italy don’t they? Or is that just a myth?

Reason I ask is because I know how many say pasta isn’t healthy for us, yet if they are healthy in the mediterranean region and eating it often why is it bad for us?