61–70 of 269 posts
Earlier quoted context omitted.
Wait, less... or more? :| https://www.hsph.harvard.edu/nutritionsource/2014/11/05/diet...
"Instead of using butter, cream, lard, and other animal fat as the primary source of culinary fat, one should use liquid vegetable oils like soybean, corn, olive, and canola oils for cooking, on salad and at the table." Uh...
Is there something for Olive Oil like IFOS for fish oil?
Seeing a lot of comments about how supposedly a lot of EVOO sold on store shelves isn't actually pure olive oil, and I'm curious where this belief comes from. Any data or studies you can point me to? Here's an FDA report of 88 EVOO bottles purchased from supermarkets that were tested, three of which were identified as impure enough to possibly indicate they were adulterated: https://www.researchgate.net/publication/2…
It's not "adulteration" so much as fraud by mixing it with cheaper oils or labeling oil as "extra-virgin" when it's not. https://en.wikipedia.org/wiki/Olive_oil_regulation_and_adult...
"Three of the 88 samples labeled as EVOO failed to meet purity criteria, indicating possible adulteration with commodity oil and/or solvent-extracted olive oil."
On urban US supermarket shelves virtually every bottle of olive oil advertises itself as "virgin" or the "even better" varieties ("extra virgin", "first cold pressed" etc). I have read that many of these labels are hogwash, and that the contents of your typical supermarket "extra virgin olive oil" bottle pretty often include adulterants like palm, canola, or sunflower oil. I can definitely taste the diff between supe…
Edit: reading this back, it sounds somewhat like an attempt to shill a product. So, disclaimer: I have absolutely no affiliation with Jeff or the Cultured Oils, I’m just fascinated by it. Serial entrepreneur Jeff Nobbs recently launched a new product in the food oil space: Cultured Oil* I came across his writings* on the perils of seed oils earlier this year and it radically changed the way I eat. After becoming awar…
Earlier quoted context omitted.
Your first link is from a "carnivore diet" blog, which seems to mostly sell their own line of supplements.
The dietary preferences of the owner of the site does not alter the validity of the information. The image is just a reference. Here's the source of that table https://media.johnwiley.com.au/product_data/excerpt/06/04713...
Also that article seems to be primarily concerned with the health benefits of linoleic acid and how to increase consumption of it.
Risk of mortality? I thought mortality was a fact. :)
On urban US supermarket shelves virtually every bottle of olive oil advertises itself as "virgin" or the "even better" varieties ("extra virgin", "first cold pressed" etc). I have read that many of these labels are hogwash, and that the contents of your typical supermarket "extra virgin olive oil" bottle pretty often include adulterants like palm, canola, or sunflower oil. I can definitely taste the diff between supe…
"The authenticity of 88 market samples of EVOO was evaluated ... with purity criteria specified in the United States Standards for grades of olive oil and olive-pomace oil. Three of the 88 samples labeled as EVOO failed to meet purity criteria, indicating possible adulteration with commodity oil and/or solvent-extracted olive oil."
Source: https://www.researchgate.net/publication/286479191_Authentic...
On urban US supermarket shelves virtually every bottle of olive oil advertises itself as "virgin" or the "even better" varieties ("extra virgin", "first cold pressed" etc). I have read that many of these labels are hogwash, and that the contents of your typical supermarket "extra virgin olive oil" bottle pretty often include adulterants like palm, canola, or sunflower oil. I can definitely taste the diff between supe…
I get California Olive Branch “100% California” EVOO because I heard it was genuine. Do you know if this is true, and if not, which brands are? I only add like 1tsp of oil to the pan when cooking so I can justify using the more expensive brands, though i don’t really taste a difference
Earlier quoted context omitted.
I live in Portugal where most olive oil is good quality. The taste and appearance among good olive oil varies wildly and the super-premium ones will usually taste quite different from standard decent quality supermarket extra virgin.
I lived with a Greek flatmate for a while. By far the best olive oil I've had was from their family owned olive grove. Usually brought back from his trips home in reused milk jugs.
I don't know what is going on with Italian olive oil these days, and maybe I've just had a bad couple batches in a row, but it will take a long time for me to trust it again. It almost always tastes diluted with other oils to my pallet.