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Location: By the sea, by the sea, by the beautiful sea
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It seems most of the articles about adulterated oil here center on Italy, anyone have similar good/bad info on oil from Spain which also has a large olive based industry?
People get confused about what canola is. You can buy non GMO, organic canola. Canola oil is gotten from a hybrid plant, not a genetically modified plant.
I’ve read the doggonest things, like it has an awful smell and leaves a funky taste. Not true at all. It has no taste.
Unless it goes rancid, which happens quickly. Then it has an awful smell. I don't taste it when it smells. When it's gone, it's gone.
But I follow Drs. Fuhrman, McDougal and Cousens. No oils at all. Even my life-long cold pressed Greek oils made in my family's region have been banished.
You can pretty quickly reverse or improve heart disease following a strict regimen of only 10% healthy fats and tons of greens [2 lbs.] & vegetables (80% raw), some fruit and a [debatable] amount of starch. No or limited animal products - especially for therapeutic needs. Ditto Type 2 Diabetes.
Unfortunately, growing up eating "unhealthy" fats and other processed foods create this heart disease foundation of damaged blocked cell walls earlier in younger people now than ever before.
The only thing I "miss" is crusty bread dipped in a ton of Greek oil, vinegar and tomatoes w/ feta.
Oh well. I'll maybe partake to celebrate when my lipid panel is down to rock bottom results! But only once!
Last edited by factcheckcd; 12-24-2017 at 05:40 AM..
But I follow Drs. Fuhrman, McDougal and Cousens. No oils at all. Even my life-long cold pressed Greek oils made in my family's region have been banished.
You can pretty quickly reverse or improve heart disease following a strict regimen of only 10% healthy fats and tons of greens [2 lbs.] & vegetables (80% raw), some fruit and a [debatable] amount of starch. No or limited animal products - especially for therapeutic needs. Ditto Type 2 Diabetes.
Unfortunately, growing up eating "unhealthy" fats and other processed foods create this heart disease foundation of damaged blocked cell walls earlier in younger people now than ever before.
The only thing I "miss" is crusty bread dipped in a ton of Greek oil, vinegar and tomatoes w/ feta.
Oh well. I'll maybe partake to celebrate when my lipid panel is down to rock bottom results! But only once!
Really bizarre! As we were preparing for tomorrows festivities, cooking, baking we had this very discussion this evening about REALLY, Truly EVOO!
Fortunately, so far no problems medically so we are still partaking of the cold pressed from the family oil which we bring over in tightly sealed cola bottles.
FOCUS ON THE IONIAN*SEA
Ionian islands may very soon overtake Tuscany as an agro-tourism destination.
Location: Born in L.A. - NYC is Second Home - Rustbelt is Home Base
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OP...
Almost all olive oil is fudged with. I buy oil, test it at home and refund it if it does not check out. Put in in the fridge. See if it gels up fast. If it stays liquid or a lot of it stays liquid, then that is clue #1 it is bad. Good olive oil solidifies in the fridge quickly.
I used to buy oil from a oil producer in CA. The kids took over when the guy died and the oil was screwed up.
Bottom line...does it taste good and robust? I've seen some very $ oils that were garbage. Sad, but greed has ruined eve the simple pleasures.
Location: Born in L.A. - NYC is Second Home - Rustbelt is Home Base
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Quote:
Originally Posted by TheShadow
Cook's rated California Olive Ranch very highly. That's what I use too. I could probably find the issue # if I check my stash of back issues.
That is right, CA live Ranch one of my fav cheap oils.
Kroger had a Private Selection Spanish robust that was good.
Pompeian oils, the Greeks sourced oils, used to be good, but have gone to hell. Who knows what they use now. The kids must have taken over the factory.
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Real Butter or Colavita.
