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Olive oil is one of the healthiest fats/oils you can eat, and it will not make you fat. Common sense (and the diet industry) would tell you that foods which are fat will turn into fat on your body, but this simply is not true. Healthy dietary fats like olive oil will absolutely not be converted to body fat, so eat all you want.
Now for the bad news...what will turn into body fat, is the crusty white bread you're dipping in the olive oil.
Regular table salt is technically Sodium chloride, and is a different substance than sea salt. You can look it up on Google or Wikipedia, and read all about it. Seeing as how sea salt is just dried salt from sea water, it seems like it would be a much healthier thing to eat than table salt, which contains chlorine and other chemicals.
Makes you wonder if the relationship between hypertension and sodium is because of the actual salt, or because of all the chemicals used to treat and manufacture the sodium chloride we all refer to as "salt".
Actually, this is not completely correct. If your intake is exceeding what you're burning off, calorie-wise, you will gain weight. Your body doesn't care where the calories come from, whether they be from bacon, pasta, or lettuce.
The bread will turn into fat...but adding olive oil, which is chock full of caloies will also turn into fat as well. I wouldn't recommend guzzling a flask of olive oil. You will get fat if you do this. Fat (regardless of what type) has double the amount of calories per volume than carbs or lean protein.
Don't overdo it on the olive oil just because it's "good" fat. While it won't stick to your arteries like hog-fat or cheese, it will still make you fat if consumed wantonly.
Bread won't turn into fat if you are not overeating. No matter what type of bread it is. The only thing that will ever turn to fat is an extra load calories no matter the source.
One tablespoon of olive oil has 13.5: (119 cals per spoon too btw) Calories in Olive Oil
Two tablespoons would already have you pretty much close to your limit if you were eating 2000 calories. If you are having 1500 calories you should only have 25g. So two tablespoons takes you over that. (and that is not even adding in the other food you have in the day)
If you really like olive oil, a low fat diet is not for you unless you want to curb it or give it up.
I gather if you are going to use lite salt - you should make sure it does not mess with any medicines - I am on BP medicine and the doctor said NO
Basically you should not add ANY salt to your food and you will get more than enough.......nor should you even eat prepared foods which are LOADED with salt [just about anything you can think of that is frozen or for eating out is full of the stuff]
olive oil, canola oil, and safflower oil break down when heated and become trans fats. if you are going to cook with oil, go with coconut oil or butter.
olive oil, canola oil, and safflower oil break down when heated and become trans fats. if you are going to cook with oil, go with coconut oil or butter.
Actually, deep frying, particularly when the oil is continuously reused, DOES result in some formation of trans fats from unsaturated fats. So does regular sauteeing but the rate of conversion is negligible.
But too many omega 6 oils as found in most vegetable oils relative to omega 3s are also purported to be inflammatory.
Nope, Cracaveli is right. Unsaturated/polysaturated fats should not be cooked with. I don't trust that website for a second. They don't know what they are talking about. Seriously. They need to get off the mainstream train.
Folks who read this should understand that all forms of sodium chloride contain chlorine. As do all forms of potassium chloride, chloralhydrate, and hydrochloric acid.
Sea salt is, for all of the bells and whistles attached to it, NaCl. Sodium Chloride. One part sodium ion, one part chloride ion (which just means that the sodium has passed on an electron to the weak buffer that is water going back-and-forth between H+/OH- and HOH, and the chlorine has been so good as to pass share one with the sodium -- thus Na+ and Cl- becoming NaCl).
Table salt, from mines in the earth, is still NaCl. Still has chloride ion in it. Which, if you think about it, is a good thing. Your body needs both sodium (for neuromuscular activity and automatic control of blood pressure) and chlorine (for production of stomach acid and assistance in gas transfer from blood to the lungs).
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