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4/7/11 5:45 P

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Thank you Kim for 2 very interesting links. My husband used to use butter for making his curries when frying the onions and meat, but I have converted him to olive oil. We use light olive for that because he does not like the taste of extra virgin. I personally use Extra virgin for my own frying, but never deep fry anything. I have never had any problems. As you said grapeseed is very expensive and you can get vitamin E from sunflower oil, which is also used at high temperatures and I used to deep fry with it. I am diabetic and it was suggested by my nurse that I use olive oil, well, I always have. I love the flavour of the different extra virgin oils, different from each unique olive. I have taken 1 tsp of oil on its own when my fat has been low on the tracker and stir it into my tomato soup too. It nearly takes the back of your throat off and I have just read in one of your links that is a good sign. I shall continue to use it for cooking and raw. Mono is better than Poly, though we need some of both. I have sunflower seeds, nuts and flax and other seeds so I get plenty of Vit E.

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WINKY_EYE's Photo WINKY_EYE Posts: 131
4/6/11 5:47 P

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I have both grapeseed oil and EVOO on hand in my house. I like to use EVOO while cooking at low temps to saute garlic and veggies. I like to use grapeseed oil when I am cooking at a higher temp like stir fry. Grapeseed oil has a crisp clear flavor (surprisingly not grape tasting at all) that seems like very little goes a long way (like pancakes you don't have to re-oil skillet for each cake). EVOO is my favorite choice because I love the flavor it enhances to my herbs and spices and it is more cost friendly. In my opinion both are healthy choices and it is so much fun to broaden our senses of taste. That is what eating TMW is all about, eating a broad spectrum of healthy fish, poultry, veggies, fruits, breads, seeds, nuts, beans and oils. Have some fun and try to find a way to add to your budget to enjoy some, you won't regret it. emoticon

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SOPHIEMAE2007's Photo SOPHIEMAE2007 Posts: 10,913
4/6/11 9:56 A

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I've already dropped the arguement, but I would like her to show me some info on grapeseed oil, since I don't know anything about it. She wrote that it is buttery tasting, but I read that it tastes like grapes. Not sure if I would want to cook with something sweet tasting when it is supposed to be savory. The only other thing I saw is that the oils are very similar except grapeseed has more Vitamin E and has a higher smoke point. I don't cook with high heat and don't really care about the Vit. E value. Like I said to each its own.

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HOPESINGH's Photo HOPESINGH Posts: 2,151
4/6/11 4:37 A

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Well, I don't know anything about grapeseed oil, but she is actually right about not cooking in olive oil. At least that's what I've heard from several specialists. it doesn't mean that olive oil is bad, just that it's better to use it cold. Of course, it's hard because it's tastier than other oils...
That doesn't say anything bad about TMW, i'm pretty sure there is no tradition that is 100% healthy. After all, it is better to use scientific knowledge that has accumulated over the years and examine traditions through this perspective as well.
That's my two cents...

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REBECKY44's Photo REBECKY44 Posts: 9,900
4/6/11 12:29 A

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Obviously she hasn't been watching the Food Network Channel. They always drizzle the olive oil into the skillet and cook in it! Rachel Ray is famous for her drizzle of EVOO (Extra Virgin Olive Oil) in the skillet just to name one!!

What I have to say about this... it's not worth an argument. Give her a Hug or send her a Goodie and then let it go! It's OK! Enlightenment comes at its own time for each of us.


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SOPHIEMAE2007's Photo SOPHIEMAE2007 Posts: 10,913
4/5/11 10:29 P

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OMG!! I got this person sort of arguing with me about the olive oil vs grapeseed oil. I think she is a know-it-all, at least that is the way she is coming across. She just had to point out that at the end of the article it states you should drizzle over food after cooking. But...it doesn't say you can't cook with it. Also she is stating that it turns to transfat.... the article states only if you cook at very high temps and reusing the oil when cook. Sorry I don't do that. Most recipes only call for a small amount to be used and the fat content isn't going to kill you. I told her that TMW has been around for a very long time and people live a long time with the way and what they eat. The other comment she made was that the article was written by the olive oil industry. That is what came up with the info I was looking for to show her. So, Big deal! I asked her if she knew of any other article to please share that was written by someone else. Ha!!! Sorry I must be in a mood tonight!!!

Personally I don't know anything about grapeseed oil. I've only seen small bottle and a large price tag, so I don't buy it. I just ended with my comment ...to each his own and I will continue to use olive oil except in baking.

Edited by: SOPHIEMAE2007 at: 4/5/2011 (22:32)
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ELSEEBEE's Photo ELSEEBEE Posts: 4,410
4/5/11 9:12 P

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I cook with olive oil, too. If I wanted to fry something, I wouldn't use it, but I haven't fried anything in years. I use a tablespoon or so in a non-stick skillet to saute/brown things, but never at real high heat.

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REBECKY44's Photo REBECKY44 Posts: 9,900
4/5/11 8:14 P

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I cook with olive oil all the time! I only use Extra Virgin Olive Oil. When I want to fry something really hot olive oil is not recommended because it can't take that extreme heat. That's the only time that I use canola oil.

Olive oil is very good and healthy that is for sure. I don't take it that far to taking a tablespoon a day, but I can't see why not! I eat a lot of olives, and I take Fish Oil supplements everyday. I'm certain that the fish oil has contributed to my being able to lower my cholesterol numbers.
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Edited by: REBECKY44 at: 4/5/2011 (20:15)
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WINKY_EYE's Photo WINKY_EYE Posts: 131
4/5/11 8:10 P

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great link thanks for the info!

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SOPHIEMAE2007's Photo SOPHIEMAE2007 Posts: 10,913
4/5/11 7:45 P

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Just want your thoughts since the TMW uses olive oil. Someone on another team said that you should not cook with olive oil because it changes the molecular structure when it is heated, so she only uses grapeseed oil to cook with. According to this person, you should only use it to drizzle on food after it is cooked. I beg to differ, otherwise no one would be cooking with it. I think it is the most widely used oil that I know of, besides veggie or canola oil. I say you can cook with it, but you have to watch the temp when cooking, just like any other oil.

I did find this article from the Olive Oil Source to show this person. www.oliveoilsource.com/page/heating-
ol
ive-oil


Also have you heard of taking a tablespoon of olive oil in the morning to regulate your blood sugar? Another person said they tried this and ended up having a stomachache all day. I also did find this article, but it didn't say how much or when to take it or taking it by itself.

myhealingkitchen.com/medical-conditi
on
s/diabetes/diabetes-make-it-better/oR>live-oil-stabilizes-blood-sugar/


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