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Agree. Also they mentioned olive oil was better than margarine, well, yes, how many decades ago did they say how unhealthy margarine was? And honestly, my first thought was that our brains do need healthy fats so olive oil would be good, along with all the others.
I use olive oil margarine, mayo, salad dressing and cook with olive oil.
Italians eat a lot of pasta. That must be the secret to longevity.
They all peel the skins off grapes before eating them, don't have screens on windows so their kitchens are infested with flies (that's why we all talk with our hands) and all take afternoon naps-- none of which were accounted for by the authors of that study....But our real secret to longevity is the "cornutu" gold charms we all wear on neck chains. It's not the olive oil-- or the garlic.
They all peel the skins off grapes before eating them, don't have screens on windows so their kitchens are infested with flies (that's why we all talk with our hands) and all take afternoon naps-- none of which were accounted for by the authors of that study....But our real secret to longevity is the "cornutu" gold charms we all wear on neck chains. It's not the olive oil-- or the garlic.
It's the sausage they put in the lasagna and the tomato puree they use to make their gravy. Those are the secrets to their longevity.
I thought you are not supposed to cook with olive oil due to its very low smoke point.
"Cooking" is a very broad term. There are lots of ways to incorporate olive oil in "cooking" and in your diet without scorching it. "Olive oil" is also a broad term. There are variations in processing the oil just as there are smoke points: 350-410F for extra virgin, 390-470F for regular. Pick the variety that suites your needs best.
Last edited by Parnassia; 05-09-2024 at 03:21 PM..
I thought you are not supposed to cook with olive oil due to its very low smoke point.
No problem if you keep the heat below the point where it begins to smoke.
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