Re: [lists] Olive Oil

[Guest guest]

yeah I am a bit confussed by this as I have a couple booklets and a book on how

wonderful olive oil is. but it has to be cold pressed extra if not extra extra

vergin. i don't get why the extra extra you are either vergin or you aren't? but

I am told that it's better. i for one don't care for olives much. so i don't

mind it n things but don't use it much myself.

Stuck

[lists] Olive Oil

Hello All:

I just read in Dr. Fife's book that Olive Oil will cause the blood to be more

'STICKY', which is not a good thing, so what oil does one use?

Thanks,

Bonnie

[Guest guest]

Hi Stuck !

You may take note of this: the fatty acid composition (profile) in % of olive

oil follows: 80 % oleic (C18:1), 6% linoleic (C18:2), 9% palmitic (C16) and 3%

stearic (C18:0). Fatty acids oleic and linoleic are classified polyunsaturated

and highly unsaturated (iodine value of 80). I'm sure you now the implication of

these information on our health and nutrition.

Cheers,

Sev Magat

Stuck <Sstuck@...> wrote:

yeah I am a bit confussed by this as I have a couple booklets and a

book on how wonderful olive oil is. but it has to be cold pressed extra if not

extra extra vergin. i don't get why the extra extra you are either vergin or you

aren't? but I am told that it's better. i for one don't care for olives much. so

i don't mind it n things but don't use it much myself.

Stuck

[lists] Olive Oil

Hello All:

I just read in Dr. Fife's book that Olive Oil will cause the blood to be more

'STICKY', which is not a good thing, so what oil does one use?

Thanks,

Bonnie

[Guest guest]

no all that is a it over my head though the unsaturated makes me think you don't

like it?

Stuck

[lists] Olive Oil

Hello All:

I just read in Dr. Fife's book that Olive Oil will cause the blood to be more

'STICKY', which is not a good thing, so what oil does one use?

Thanks,

Bonnie

[Guest guest]

well i think it's just like coconut oil it gets mixed reviews as well. I am of

the opinion that it's pretty good for you, esp where it was used so much in the

bible. course they weren't using such awful chemicals back then though.

Stuck

[lists] Olive Oil

Hello All:

I just read in Dr. Fife's book that Olive Oil will cause the blood to be more

'STICKY', which is not a good thing, so what oil does one use?

Thanks,

Bonnie

[Guest guest]

So Severino, how comes the mediterrean diet is one of the healthiest

in the world. They have longevity and do not get as many diseases.

Most probably it has a lot to do with consuming more fresh fruit and

veg and sea food but they also eat lots of olive oil. I don't

believe it can be bad for you as long as it is cold pressed virgin

etc and poured on salads not heated.

> Funny, if it's so bad, why are the people that consume large

amounts of it so healthy? My great grandmother lived to be 98, eating

olive oil every day of her life. Maybe it was the daily dose of wine.

>

> J.B.

>

> Severino Magat <sev_magat@...> wrote:

> Hi Stuck !

>

> You may take note of this: the fatty acid composition (profile)

in % of olive oil follows: 80 % oleic (C18:1), 6% linoleic (C18:2),

9% palmitic (C16) and 3% stearic (C18:0). Fatty acids oleic and

linoleic are classified polyunsaturated and highly unsaturated

(iodine value of 80). I'm sure you now the implication of these

information on our health and nutrition.

>

> Cheers,

>

> Sev Magat

>

> Stuck <Sstuck@...> wrote:

> yeah I am a bit confussed by this as I have a couple booklets and

a book on how wonderful olive oil is. but it has to be cold pressed

extra if not extra extra vergin. i don't get why the extra extra you

are either vergin or you aren't? but I am told that it's better. i

for one don't care for olives much. so i don't mind it n things but

don't use it much myself.

> Stuck

> [lists] Olive Oil

>

> Hello All:

>

> I just read in Dr. Fife's book that Olive Oil will cause the

blood to be more 'STICKY', which is not a good thing, so what oil

does one use?

>

> Thanks,

> Bonnie

>

>

[Guest guest]

Hello All:

It looks like I started something with that Post about Olive Oil but Dr. Fife

said that because it is one of the Monounsaturated Oils and perhaps they all

cause the platelets to be more sticky. I love Olive Oil HOWEVER, I'll be

keeping that in mind. Does anyone know of another Oil that is NOT

Monounsaturated for use in Salads???

Bonnie

[lists] Olive Oil

>

> Hello All:

>

> I just read in Dr. Fife's book that Olive Oil will cause the

blood to be more 'STICKY', which is not a good thing, so what oil

does one use?

>

> Thanks,

> Bonnie

>

>

[Guest guest]

Sev Magat,

please don't try to mislead people, oleic acid in olive oil is mono unsat fat

and not polyunsat as you mentioned. The refinement of oil removes the better

portion of this monounsat fat which is beneficial to some extent.

n.g.

central FL

Stuck <Sstuck@...> wrote: no all that

is a it over my head though the unsaturated makes me think you don't like it?

Stuck

[lists] Olive Oil

Hello All:

I just read in Dr. Fife's book that Olive Oil will cause the blood to be more

'STICKY', which is not a good thing, so what oil does one use?

Thanks,

Bonnie

[Guest guest]

Dear Bonnie and others,

To my mind, olive oil (in natural/virgin/extracted by cold press processing)

despite being dominantly a highly unsaturated plant oil (mainly oleic and

linoleic) is a a very desirable salad oil. In the books of Dr Bruce Fife, this

has been mentioned many times.

Applications or uses of olive oil with high heat (temperature) like serving

as a regular cooking oil should be avoided because the oil becomes unstable

associated with transfat conversion or generation, eventually not healthy for

all. This matter I learned from respected experts and practioners. Opposite

thinking and reactions, as well as constructive confirmation of my stand is

much welcomed from the group.

Cheers,

Sev Magat

Bonnie Cole <bonnieview@...> wrote:

Hello All:

It looks like I started something with that Post about Olive Oil but Dr. Fife

said that because it is one of the Monounsaturated Oils and perhaps they all

cause the platelets to be more sticky. I love Olive Oil HOWEVER, I'll be keeping

that in mind. Does anyone know of another Oil that is NOT Monounsaturated for

use in Salads???

Bonnie

[lists] Olive Oil

>

> Hello All:

>

> I just read in Dr. Fife's book that Olive Oil will cause the

blood to be more 'STICKY', which is not a good thing, so what oil

does one use?

>

> Thanks,

> Bonnie

>

>

[Guest guest]

Hi guys,

As far as I understand fats and oils, I agreed with Sev explanation on the uses

of polyunsaturated oil (in this case Olive oil - refering to the cold pressed

olive oil) , monounsaturated oils , etc...in that when we use the oil 'cold

usaeage in salad' ( not with heat application as in cooking) then the goodness

of the olive oil is benefited by us , verses the olive being used in cooking

(heat > 100 C ?)...then the structures of the 'goodness' of the olive oil is

lost ! ( which engenders 'harm' to our body). May I suggest that we need always

try to remember the BASIC of the goodness of using VCO (as in cold pressed

extraction)and to avoid applying such 'goodness' directly to other vegetable

oils. This may misinform some readers in the forum causing some confusion as to

the goodness of the mono- & polu-unsaturated oils.

Cheers

Tseu

[lists] [coconut_oil_ open_forum] Olive Oil

>

> Hello All:

>

> I just read in Dr. Fife's book that Olive Oil will cause the

blood to be more 'STICKY', which is not a good thing, so what oil

does one use?

>

> Thanks,

> Bonnie

>

>

[Guest guest]

I've been told Safflower oil is suppose to be good for you cold...I make my

salad dressing out of it...is suppose to help get your metabolism going and

is a long chain fatty acid if memory serves me correctly - whichever one is

suppose to be better for you....it tastes pretty good and is suppose to be

better to help lose weight etc even more than olive oil.

SeaLady

[Guest guest]

For a complete explanation of the pro and cons of olive oil, and a comparizon of

VCO with other edible oils like safflower and many others, the book " RX:

Coconuts! " from Dr Vermen Verallo-Rowell is a very good source.

Dr Verallo-Rowell is a dermatologist with activity in Cancer Research Centers in

Manila and in US, she intiated many clinical researches about topical/systemic

uses of VCO in various health conditions.

Very interesting book indeed, highlighting only the effects which have been

scientifically proved. And there are some that have never been discussed

here....For exemple, growth factors of coconut water, having shown important

anti-aging features.

s

Re: [lists] Olive Oil

I've been told Safflower oil is suppose to be good for you cold...I make my

salad dressing out of it...is suppose to help get your metabolism going and

is a long chain fatty acid if memory serves me correctly - whichever one is

suppose to be better for you....it tastes pretty good and is suppose to be

better to help lose weight etc even more than olive oil.

SeaLady