Guest guest Posted May 30, 2006 Report Share Posted May 30, 2006 hi there... I have heard about the benefits of Olive Oil so I switched to it recently for cooking for my family. Since I have no prior knowledge of how exactly to use it, I just replaced my vegetable oil, but somehow it doesnt seem like I am supposed to use it for cooking cause it doesnt work out right LOL. I just put a few teaspoons in the pan when i fry up some eggs or whatever but I dont know the egs will come out messed up and sticking to the pan. Am i NOT supposed to use it for cooking?? Thakns for any insight LOL ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2006 Report Share Posted May 30, 2006 I prefer SMART BALANCE for frying. It was specifically made to positively effect cholesterol levels. It is a non-hydrogenated, no trans fat spread. ? about Olive Oil... > hi there... > > I have heard about the benefits of Olive Oil so I switched to it > recently for cooking for my family. Since I have no prior knowledge of > how exactly to use it, I just replaced my vegetable oil, but somehow > it doesnt seem like I am supposed to use it for cooking cause it > doesnt work out right LOL. I just put a few teaspoons in the pan when > i fry up some eggs or whatever but I dont know the egs will come out > messed up and sticking to the pan. Am i NOT supposed to use it for > cooking?? > > Thakns for any insight LOL > > ~ > > > > > > > Note: This forum is for discussion of health related subjects but under no > circumstances should any information published here be considered a > substitute for personal medical advice from a qualified physician. -the > owner > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2006 Report Share Posted May 30, 2006 The rule is basically to use olive oil where little to low heat is required. If higher heat and frying is needed, then coconut oil is the best choice. ~Inga On May 30, 2006, at 6:46 PM, wrote: > hi there... > > I have heard about the benefits of Olive Oil so I switched to it > recently for cooking for my family. Since I have no prior knowledge of > how exactly to use it, I just replaced my vegetable oil, but somehow > it doesnt seem like I am supposed to use it for cooking cause it > doesnt work out right LOL. I just put a few teaspoons in the pan when > i fry up some eggs or whatever but I dont know the egs will come out > messed up and sticking to the pan. Am i NOT supposed to use it for > cooking?? > > Thakns for any insight LOL > > ~ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2006 Report Share Posted May 31, 2006 Use a little more, let the pan heat up enough. The oil should flow easily in the pan. wrote: > hi there... > > I have heard about the benefits of Olive Oil so I switched to it > recently for cooking for my family. Since I have no prior knowledge of > how exactly to use it, I just replaced my vegetable oil, but somehow > it doesnt seem like I am supposed to use it for cooking cause it > doesnt work out right LOL. I just put a few teaspoons in the pan when > i fry up some eggs or whatever but I dont know the egs will come out > messed up and sticking to the pan. Am i NOT supposed to use it for > cooking?? > > Thakns for any insight LOL > > ~ > > > > > > Note: This forum is for discussion of health related subjects but > under no circumstances should any information published here be > considered a substitute for personal medical advice from a qualified > physician. -the owner > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2006 Report Share Posted June 1, 2006 > I prefer SMART BALANCE for frying. It was specifically made to > positively effect cholesterol levels. It is a non-hydrogenated, no > trans fat spread. I caution my clients on using the balanced oils. There's no such thing as healthy cholesterol levels; all they do is reflect normal operation. Cholesterol on its own is a marker for nothing, and one nagging proof is that as many people with low cholesterol as high have heart disease. However, due to the concerted efforts of big industry and quasi- authoritative foundations, the link between low density cholesterol and cardiovascular disease has been branded into the public perception. The Oiling of America by world class food oils researcher Enig describes this manipulation. It is well- referenced. http://www.westonaprice.org/knowyourfats/oiling.html Further, this and other cholesterol myths are firmly torpedoed by the world's top cholesterol researcher Uffe Ravnskov, in his aptly titled " The Cholesterol Myths " : http://www.ravnskov.nu/cholesterol.htm. His copious references and his heavyweight credentials make his arguments pretty well unassailable. There's no further argument needed about the cholesterol levels, so that's a non-issue, but I recommend my clients NOT use balanced oils such as Udo's for good reason, that being, most people are omega-6 heavy already and that presents a direct inflammatory signal that is not relieved by adding more oil, even in a balanced ratio. A person needs EPA and DHA, which is not contained in the balanced oil, and less vegetable oil, which is primarily omega-6. This is terrifically important in the context of longevity because blood coagulation (cardiac, stroke risk) and organ fibrosis, the biggest cause of organ failure, is the direct result of chronic, and avoidable, inflammation. How to reduce the direct inflammatory influence your food oil choice causes is explained in detail in Floyd Chilton's book " Inflammation Nation " . Lest one think the supposedly good " omega- 3 " oil flax oil is a good oil, Chilton says (page 97), " I wish I could tell you that the (ALA) in flaxseed oil could replace wild fish as a rich source of EPA and DHA but the scientific literature simply does not support this contention. ...We do the conversion but very slowly, and we also eat a lot of fatty acids such as LA that 'compete' for enzymes that convert ALA to EPA and DHA, further limiting its conversion. " Even olive oil is essentially inflammatory if the omega-6 in it is not balanced with EPA and DHA omega-3's. Duncan Crow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2006 Report Share Posted June 3, 2006 > Hi Duncan, > > I believe on page 205 of Chilton's latest book " Win the War > Within " by Floyd Chilton( 2006); he recommends 210 mg of GLA > (omega 6 fatty acid) daily along with 200 mg of EPA (omega 3 > fatty acid). Do you feel the GLA as an extra supplement is not > necessary? > S.J. As Chilton points out in Inflammation Nation it *can provide added inflammation reduction, but he does not even imply in the book that it's *necessary. (Chilton recommends the GLA only if EPA is also used, to prevent it from becoming inflammatory.) Some people who do not convert enough LA to GLA do get pronounced anti- inflammatory benefit by adding GLA. Duncan Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.