I've been using olive oil since I was in high school and have eaten olives all my life (love them in fact) - I'm now almost 45. A few years ago, I had my gallbladder removed in what was almost considered emergency surgery. The medical community may have found some evidence that it can help prevent gallstones, but I'm not convinced. I think genetics play a much bigger part in the production of gallstones than anyone may realize - both my parents and one sibling all had gallstones requiring removal of the gallbladder and popping a stone out of the gallbladder nearly killed my mother. We all love olives.
I also think gallbladder problems go undiagnosed a LOT. My mother had problems with her stomach for years and it was attributed to diverticulitis until she ended up in the hospital with a gallstone lodged in a bad spot in her intestinal tract. A friend was having back pain and spent a week in the hospital having millions of tests run only to be sent home with no diagnosis. I asked her if they had done a gallbladder function test and after checking with the doctor, I hear back from her after gallbladder surgery confirming that it had not been one of the tests done in the hospital.
OK - off my soapbox - I love olive oil and will continue to use it - the health benefits just make it that much better.
1/22/2010 12:02:14 AM
in our house we only use olive oil why??? that is easy we have olive trees and each year we make our own olive oil it is not easy trust me to pick olives off trees in the middle of winter but we have fresh home made olive oil and we use it in everything even cakes
1/21/2010 11:37:36 AM
I used to use olive oil for about everything til my daughter and son-in-law gave me the big LECTURE. Now I use High Heat Safflower oil which passes their approval. thanks for the idea on coconut oil.
A good way to get the benefits of olive oil AND the spreadability of butter is to combine one cube of butter with 1/4 cup extra virgin olive oil. Combine them in your smoothie maker on high, until thick, then refrigerate. You can regulate the amount of oil you use to get the taste you want. Butter isn't spreadable if it's been refrigerated, but this concoction will refrigerate AND spread easily. It's 115 calories per tablespoon.
Olive oil is not the best kind to use because it loses a lot of its nutrients when heated. Coconut oil is one of the very few oils that is preserved during the cooking processes.
12/5/2009 1:11:44 PM
I've switched to Olive Oil since I heard about the benefits of it. I no longer use vegetable or canola oil. Occasionally I will still use Pam spray, but I try to buy the healthier Pam; and I stick with real butter as well. Overall I use Olive oil the most and love it. You really can't even tell the difference.
I love cooking with olive oil and using virgin olive oil in salad dressings...also, grapeseed oil is very good and I use it in my smoothies...maybe olive oil would work but I have not tried it. (only a tsp or so works)
This was a VERY informative article.I use pure olive oil,but am going to start using virgin or extra virgin.I knew that olive oil was good for you, but didn't realize ALL those vtamiins in it.
10/20/2009 1:47:40 PM
Laura, your articles are always wonderful. Must of the contents of this article is new to me. It's good to know that olive oil has some nutritional values to it , and even vitamins and desease prevention. I like the way you breakdown the type of olive oils and the difference between the other type of oils. Now I am going to switch my olive oil brain from pure to virgin. Thank you much.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkTeams, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.