Guest guest Posted January 31, 2005 Report Share Posted January 31, 2005 Thanks Ian, and all. I will try mixing my virgin coconut oil with butter or olive (I don't mind the smell of this) and sesame oil and see if that improves the smell. -Patty > > Another possibility for cooking oil is to do what Enig , the > lipid expert, recommends: gently melt 1 cup coconut oil and add it to > equal parts olive oil and sesame oil. You don't smell or taste the > coconut, but you get its benefits, you can heat it a bit higher temp > because of the sesame oil, which also has protective antioxidents. I > just started doing this and keep some handy in a metal pouring can. > It can be used as a salad oil if you don't care for the strong taste > of olive oil and it makes a very firm mayonnaise. > > Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2005 Report Share Posted January 31, 2005 The olive oil and sesame oil mixture sounds interesting. Is that regular sesame oil or toasted? Or whatever that is that I buy in a small jar for cooking oriental....little brain dead today. I have a really bad cold and been slamming the coconut oil the past couple of days. -------------- Original message -------------- Thanks Ian, and all. I will try mixing my virgin coconut oil with butter or olive (I don't mind the smell of this) and sesame oil and see if that improves the smell. -Patty > > Another possibility for cooking oil is to do what Enig , the > lipid expert, recommends: gently melt 1 cup coconut oil and add it to > equal parts olive oil and sesame oil. You don't smell or taste the > coconut, but you get its benefits, you can heat it a bit higher temp > because of the sesame oil, which also has protective antioxidents. I > just started doing this and keep some handy in a metal pouring can. > It can be used as a salad oil if you don't care for the strong taste > of olive oil and it makes a very firm mayonnaise. > > Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2005 Report Share Posted January 31, 2005 I recommend Eden Toasted Sesame Oil. It is very delicious. For your cold, try: 1. A very small amount of Umeboshi plum paste - you can get it at a good whole-foods market in the macrobiotic/Asian section. 2. A homeopathic formulation called Kali Muriaticum (30c), made by Boiron. Dissolve the pellets under your tongue, don't swallow them. 3. Simmer a broth of mushrooms and a bit of good-quality tamari or shoyu with garlic. Onions are helpful too. Drink very warm or hot. 4. Avoid all fruit, fruit juice, cold foods, and simple sugars. (that includes oranges, honey ...) Get well soon, Nina Re: Re: Oil for Cooking The olive oil and sesame oil mixture sounds interesting. Is that regular sesame oil or toasted? Or whatever that is that I buy in a small jar for cooking oriental....little brain dead today. I have a really bad cold and been slamming the coconut oil the past couple of days. -------------- Original message -------------- Thanks Ian, and all. I will try mixing my virgin coconut oil with butter or olive (I don't mind the smell of this) and sesame oil and see if that improves the smell. -Patty > > Another possibility for cooking oil is to do what Enig , the > lipid expert, recommends: gently melt 1 cup coconut oil and add it to > equal parts olive oil and sesame oil. You don't smell or taste the > coconut, but you get its benefits, you can heat it a bit higher temp > because of the sesame oil, which also has protective antioxidents. I > just started doing this and keep some handy in a metal pouring can. > It can be used as a salad oil if you don't care for the strong taste > of olive oil and it makes a very firm mayonnaise. > > Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2005 Report Share Posted January 31, 2005 Thanks Nina! I can't have fruit or juice as I have a candida problem......but am curious about not eating it.... Is it because sugar even in its natural state affects the immune system? --------- Re: Re: Oil for Cooking The olive oil and sesame oil mixture sounds interesting. Is that regular sesame oil or toasted? Or whatever that is that I buy in a small jar for cooking oriental....little brain dead today. I have a really bad cold and been slamming the coconut oil the past couple of days. -------------- Original message -------------- Thanks Ian, and all. I will try mixing my virgin coconut oil with butter or olive (I don't mind the smell of this) and sesame oil and see if that improves the smell. -Patty > > Another possibility for cooking oil is to do what Enig , the > lipid expert, recommends: gently melt 1 cup coconut oil and add it to > equal parts olive oil and sesame oil. You don't smell or taste the > coconut, but you get its benefits, you can heat it a bit higher temp > because of the sesame oil, which also has protective antioxidents. I > just started doing this and keep some handy in a metal pouring can. > It can be used as a salad oil if you don't care for the strong taste > of olive oil and it makes a very firm mayonnaise. > > Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2005 Report Share Posted January 31, 2005 yes, it especially encourages infections. Watch how a fruit grows. It starts small and blooms out very fast. If you have something in your body that is blossoming and expanding, fruit will encourage that. Sea salt, tamari, heat, cooked vegetables will have the opposite effect, as they are more condensing and contracting. There is more Vitamin C in broccoli than in oranges. The whole eat-an-orange-for-colds thing is another industry hype. Nina Re: Re: Oil for Cooking Thanks Nina! I can't have fruit or juice as I have a candida problem......but am curious about not eating it.... Is it because sugar even in its natural state affects the immune system? --------- Re: Re: Oil for Cooking The olive oil and sesame oil mixture sounds interesting. Is that regular sesame oil or toasted? Or whatever that is that I buy in a small jar for cooking oriental....little brain dead today. I have a really bad cold and been slamming the coconut oil the past couple of days. -------------- Original message -------------- Thanks Ian, and all. I will try mixing my virgin coconut oil with butter or olive (I don't mind the smell of this) and sesame oil and see if that improves the smell. -Patty > > Another possibility for cooking oil is to do what Enig , the > lipid expert, recommends: gently melt 1 cup coconut oil and add it to > equal parts olive oil and sesame oil. You don't smell or taste the > coconut, but you get its benefits, you can heat it a bit higher temp > because of the sesame oil, which also has protective antioxidents. I > just started doing this and keep some handy in a metal pouring can. > It can be used as a salad oil if you don't care for the strong taste > of olive oil and it makes a very firm mayonnaise. > > Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2005 Report Share Posted January 31, 2005 Well maybe it is a good thing I was never fond of fruit.......except for Rhubarb which I believe is actually a vegetable. I like to cook it with a little stevia. Is that bad for you? Thanks for your help Nina. Jeanne --------- Re: Re: Oil for Cooking The olive oil and sesame oil mixture sounds interesting. Is that regular sesame oil or toasted? Or whatever that is that I buy in a small jar for cooking oriental....little brain dead today. I have a really bad cold and been slamming the coconut oil the past couple of days. -------------- Original message -------------- Thanks Ian, and all. I will try mixing my virgin coconut oil with butter or olive (I don't mind the smell of this) and sesame oil and see if that improves the smell. -Patty > > Another possibility for cooking oil is to do what Enig , the > lipid expert, recommends: gently melt 1 cup coconut oil and add it to > equal parts olive oil and sesame oil. You don't smell or taste the > coconut, but you get its benefits, you can heat it a bit higher temp > because of the sesame oil, which also has protective antioxidents. I > just started doing this and keep some handy in a metal pouring can. > It can be used as a salad oil if you don't care for the strong taste > of olive oil and it makes a very firm mayonnaise. > > Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2005 Report Share Posted January 31, 2005 Fruit is fine in context, as is stevia. You need to avoid it when you have a cold or infection. Otherwise, I usually encourage people to eat it slightly cooked as a dessert - like apple crisps, baked pears, kantens, blueberry pie, etc, with a pinch of sea salt to balance it out. Most of the fruit on the market today is hybrid-bred to be much more ballooned out, sweet and expansive than fruits that naturally grew in this climate 200 years ago. That's true in the tropics also. Fruit used to be smaller and more sour, hence the sugar was easier on the system. Nina RE: Re: Oil for Cooking Well maybe it is a good thing I was never fond of fruit.......except for Rhubarb which I believe is actually a vegetable. I like to cook it with a little stevia. Is that bad for you? Thanks for your help Nina. Jeanne --------- Re: Re: Oil for Cooking The olive oil and sesame oil mixture sounds interesting. Is that regular sesame oil or toasted? Or whatever that is that I buy in a small jar for cooking oriental....little brain dead today. I have a really bad cold and been slamming the coconut oil the past couple of days. -------------- Original message -------------- Thanks Ian, and all. I will try mixing my virgin coconut oil with butter or olive (I don't mind the smell of this) and sesame oil and see if that improves the smell. -Patty > > Another possibility for cooking oil is to do what Enig , the > lipid expert, recommends: gently melt 1 cup coconut oil and add it to > equal parts olive oil and sesame oil. You don't smell or taste the > coconut, but you get its benefits, you can heat it a bit higher temp > because of the sesame oil, which also has protective antioxidents. I > just started doing this and keep some handy in a metal pouring can. > It can be used as a salad oil if you don't care for the strong taste > of olive oil and it makes a very firm mayonnaise. > > Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2005 Report Share Posted February 1, 2005 Sorry, I should have added - children should eat fruit freely, again except when they have colds or are feverish or infected. Nina RE: Re: Oil for Cooking Fruit is fine in context, as is stevia. You need to avoid it when you have a cold or infection. Otherwise, I usually encourage people to eat it slightly cooked as a dessert - like apple crisps, baked pears, kantens, blueberry pie, etc, with a pinch of sea salt to balance it out. Most of the fruit on the market today is hybrid-bred to be much more ballooned out, sweet and expansive than fruits that naturally grew in this climate 200 years ago. That's true in the tropics also. Fruit used to be smaller and more sour, hence the sugar was easier on the system. Nina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2005 Report Share Posted February 1, 2005 In this mixture use cold pressed,or expeller pressed Sesame oil...that way you have an all purpose oil without any obvious flavor or smell. I just use the toasted oil when I want that particular flavor in a dish. You could use it in the mix if you want that flavor, just be sure that it is cold pressed or expeller pressed. Dr. Enig says that not only is sesame oil oxidatively stable but when mixed with other oils their oxidative properties are improved. Ellen -- In Coconut Oil , jeanne_simons@c... wrote: > The olive oil and sesame oil mixture sounds interesting. Is that regular sesame oil or toasted? Or whatever that is that I buy in a small jar for cooking oriental....little brain dead today. > > I have a really bad cold and been slamming the coconut oil the past couple of days. > > -------------- Original message -------------- > > Thanks Ian, and all. > > I will try mixing my virgin coconut oil with butter or olive (I don't > mind the smell of this) and sesame oil and see if that improves the > smell. > > -Patty > > > > > > Another possibility for cooking oil is to do what Enig , the > > lipid expert, recommends: gently melt 1 cup coconut oil and add it > to > > equal parts olive oil and sesame oil. You don't smell or taste the > > coconut, but you get its benefits, you can heat it a bit higher temp > > because of the sesame oil, which also has protective > antioxidents. I > > just started doing this and keep some handy in a metal pouring can. > > It can be used as a salad oil if you don't care for the strong taste > > of olive oil and it makes a very firm mayonnaise. > > > > Ellen > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2005 Report Share Posted February 6, 2005 Speaking of thyroid. I went to see the doctor yesterday and I was diagnosed with subclinical hyperthyroid. Was give 5mg of neomercazole. Mr. Bruce Fife suggested that i not mix vco with this medicine. Another doctor told me to go ahead coz the 3 TBSPs vco should not affect me. But she told me listen to your body, it would tell you if you shouldn't take it. I took the medicine last night and this morning took my 3 TBSP of vco. Lo and behold, all morning, i could feel my heartbeat pumping so hard, i felt dizzy. I wanted to kick myself in the .... for taking the vco. Since I am only taking the medicine for 3 months, i will play safe and not take it while on thyroid medication. This is to show that I should have listened to Bruce in the first place. Re: Oil for Cooking In this mixture use cold pressed,or expeller pressed Sesame oil...that way you have an all purpose oil without any obvious flavor or smell. I just use the toasted oil when I want that particular flavor in a dish. You could use it in the mix if you want that flavor, just be sure that it is cold pressed or expeller pressed. Dr. Enig says that not only is sesame oil oxidatively stable but when mixed with other oils their oxidative properties are improved. Ellen -- In Coconut Oil , jeanne_simons@c... wrote: > The olive oil and sesame oil mixture sounds interesting. Is that regular sesame oil or toasted? Or whatever that is that I buy in a small jar for cooking oriental....little brain dead today. > > I have a really bad cold and been slamming the coconut oil the past couple of days. > > -------------- Original message -------------- > > Thanks Ian, and all. > > I will try mixing my virgin coconut oil with butter or olive (I don't > mind the smell of this) and sesame oil and see if that improves the > smell. > > -Patty > > > > > > Another possibility for cooking oil is to do what Enig , the > > lipid expert, recommends: gently melt 1 cup coconut oil and add it > to > > equal parts olive oil and sesame oil. You don't smell or taste the > > coconut, but you get its benefits, you can heat it a bit higher temp > > because of the sesame oil, which also has protective > antioxidents. I > > just started doing this and keep some handy in a metal pouring can. > > It can be used as a salad oil if you don't care for the strong taste > > of olive oil and it makes a very firm mayonnaise. > > > > Ellen > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2005 Report Share Posted February 7, 2005 I would recommend unrefined expeller pressed sesame seed, not the toasted. Even though the sesame seed oil has anti-oxidants and is more stable than most other oils, when you toast the oil, you are heating it and it turns a darker brown. I believe that some of those antioxidants and other nutrients are altered/oxidized. The taste is enhanced, just like a roasted nut has a stronger taste than a raw nut, but I do not, personally feel it is as healthy. Unrefined sesame seed oil already has a very nutty flavor. When you mix the olive oil, with unrefined sesame seed oil, and virgin coconut oil, the blend of flavors is very interesting. I believe it is very nice for stir frying. The biggest problem with sesame seed oil (and olive oil for that matter) is that there is a large amount of omega 6 and not really any Omega 3's. There needs to be a balance of omega 6 to omega 3 in a person's diet. Enig and others say 2:1. That is one of the problems with Americans and all the seed oils we consume. Having a lot of omega 6's in ones diet and not omega 3's (which most American's do not have) shows itself as a lack of EFA's, and causes metabolic problems. Dr. Enig doesn't address this imbalance much. There are others who do, however, and there does seem to be something to it. The Flax oil craze and to a certain extent the fish oil and cod liver oil craze, have come about to help combat the imbalance. Soybean oil, Canola oil, Corn Oil, and all those other oils are all refined and contain no Omega 3's, yet fairly high amounts of Omega 6's. Since they are refined, they also lack the antioxidants to keep the unstable fatty acids from oxidizing. Though Sesame seed oil does contain the antioxidants and is more stable it is much better than those oils, but it still has the omega 6's. Therefore I consider it a much better than all those Refined seed oils, but not as good as coconut oil or grass fed butter. Omega 3's can be found in Atlantic salmon, but not in farm raised salmon. They can be found in grass fed beef, milk and other dairy products from grass fed cows, free ranged eggs from chickens who eat grass and bugs, etc. They all but disappear when beef, cows, and chickens are confined and fed grain. Since today's farming practices eliminate Omega 3's from our diet, eating oils high in Omega 6's can create a very large imbalance. The more Omega 6's you eat, the more Omega 3's you need to eat. And both of these fatty acids are polyunsaturated, unstable, and oxidize easily. I, personally, find it easier to not use fats for cooking that are from seed oils and contain omega 6's. And we eat raw cows milk from grass fed cows, raw butter, cream, and cheese from grass fed cows, Atlantic salmon and fresh Lake Superior Herring. We also take some cod liver oil, especially those children who are actively growing. Omega 6's we get easily, most American's do. We eat many nuts and seeds, and of course all the things that have Omega 3's in them also have Omega 6's. In addition, we use the natural palm oil, which does contain a fair amount of Omega 6, but in also high in antioxidant vitamins. By doing this we do not (I feel) get unbalanced. Our main oil is coconut oil and we use grass fed butter and natural palm oil in addition. I honestly feel that too much Omega 6 is responsible for lots of hypothyroidism. Most naturopaths I have talked with who test for hypothyroidism say at least 80% of the people who walk in their door have under active thyroid glands. Most Americans don't even know they have a problem. It appears that high amounts of Omega 6 rich oils is a major culprit. Of course the more refined, and processed the worse the oil is for the thyroid. Olive oil is considered more neutral. Peat feels like sesame seed oil is not acceptable when it comes to thyroid function. He does make allowances for Olive oil, but that is it. Annette Re: Oil for Cooking In this mixture use cold pressed,or expeller pressed Sesame oil...that way you have an all purpose oil without any obvious flavor or smell. I just use the toasted oil when I want that particular flavor in a dish. You could use it in the mix if you want that flavor, just be sure that it is cold pressed or expeller pressed. Dr. Enig says that not only is sesame oil oxidatively stable but when mixed with other oils their oxidative properties are improved. Ellen -- In Coconut Oil , jeanne_simons@c... wrote: > The olive oil and sesame oil mixture sounds interesting. Is that regular sesame oil or toasted? Or whatever that is that I buy in a small jar for cooking oriental....little brain dead today. > > I have a really bad cold and been slamming the coconut oil the past couple of days. > > -------------- Original message -------------- > > Thanks Ian, and all. > > I will try mixing my virgin coconut oil with butter or olive (I don't > mind the smell of this) and sesame oil and see if that improves the > smell. > > -Patty > > > > > > Another possibility for cooking oil is to do what Enig , the > > lipid expert, recommends: gently melt 1 cup coconut oil and add it > to > > equal parts olive oil and sesame oil. You don't smell or taste the > > coconut, but you get its benefits, you can heat it a bit higher temp > > because of the sesame oil, which also has protective > antioxidents. I > > just started doing this and keep some handy in a metal pouring can. > > It can be used as a salad oil if you don't care for the strong taste > > of olive oil and it makes a very firm mayonnaise. > > > > Ellen > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2007 Report Share Posted May 25, 2007 I don't like my food tasting like coconut when I cook with oil, can I use the coconut oil that doesn't taste when I cook? What is a brand that doesn't taste like coconut? Does Palm oil have a taste? Thanks Kerry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2007 Report Share Posted May 26, 2007 > > I don't like my food tasting like coconut when I cook with oil, can I > use the coconut oil that doesn't taste when I cook? What is a brand > that doesn't taste like coconut? Does Palm oil have a taste? ==>Many coconut oil brands do not taste like coconuts at all. I find the Virgin Coconut Oil from Mountain Rose Herbs doesn't make my foods taste like coconuts at all, and it is the best buy at $28.00 US per gallon! Most palm oil available is not manufactured properly because it uses high heat and the flavor of good quality palm oil is offensive to most people. Bee Quote Link to comment Share on other sites More sharing options...
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