Thread: the benefits of olive oil

On Jun 16, 9:43*am, sf <s...@geemail.com> wrote:
> Gleaned from the morning news...
>
> Adding olive oil to your diet may reduce your risk of stroke, a new
> study suggests.
>
> Researchers found that older people who used olive oil intensively --
> meaning they regularly cooked with it and used it in salad dressing --
> were 41 percent less likely to have a stroke than those who rarely
> consumed it.

According to the text, the benefit may be due to a substitution
effect, olive oil replacing more harmful fats. In that case, pills as
a supplement won't work. (The study was done in France. The French eat
lots of butter.)

Jerry
--
Engineering is the art of making what you want from things you can get.

On Thu, 16 Jun 2011 06:50:20 -0700 (PDT), Jerry Avins <[email protected]>
wrote:

> On Jun 16, 9:43*am, sf <s...@geemail.com> wrote:
> > Gleaned from the morning news...
> >
> > Adding olive oil to your diet may reduce your risk of stroke, a new
> > study suggests.
> >
> > Researchers found that older people who used olive oil intensively --
> > meaning they regularly cooked with it and used it in salad dressing --
> > were 41 percent less likely to have a stroke than those who rarely
> > consumed it.
>
> According to the text, the benefit may be due to a substitution
> effect, olive oil replacing more harmful fats. In that case, pills as
> a supplement won't work. (The study was done in France. The French eat
> lots of butter.)
>
Olive oil Pills? This is a cooking news group.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jun 16, 8:43*am, sf <s...@geemail.com> wrote:
> Gleaned from the morning news...
>
> Adding olive oil to your diet may reduce your risk of stroke, a new
> study suggests.
>
> Researchers found that older people who used olive oil intensively --
> meaning they regularly cooked with it and used it in salad dressing --
> were 41 percent less likely to have a stroke than those who rarely
> consumed it.
>
I imagine that other oils with similar fatty acid profiles would also
be effective.

--Bryan

On Thu, 16 Jun 2011 07:43:41 -0700 (PDT), Bryan
<[email protected]> wrote:

> On Jun 16, 8:43*am, sf <s...@geemail.com> wrote:
> > Gleaned from the morning news...
> >
> > Adding olive oil to your diet may reduce your risk of stroke, a new
> > study suggests.
> >
> > Researchers found that older people who used olive oil intensively --
> > meaning they regularly cooked with it and used it in salad dressing --
> > were 41 percent less likely to have a stroke than those who rarely
> > consumed it.
> >
> I imagine that other oils with similar fatty acid profiles would also
> be effective.
>
I don't see why not. What are they?


--

Today's mighty oak is just yesterday's nut that held its ground.

In article <[email protected]>,
sf <[email protected]> wrote:

> Gleaned from the morning news...
>
> Adding olive oil to your diet may reduce your risk of stroke, a new
> study suggests.
>
> Researchers found that older people who used olive oil intensively --
> meaning they regularly cooked with it and used it in salad dressing --
> were 41 percent less likely to have a stroke than those who rarely
> consumed it.
>
> Read more here
> <http://health.usnews.com/health-news...es/2011/06/15/
> more-olive-oil-in-diet-could-cut-stroke-risk-study>
> or
> http://tinyurl.com/3sc6ph3

And this is why I don't eat according to studies. For a while, all
fat was evil, then it was only saturated fats, then it was saturated and
mono-unsaturated, then it was all animal fats, then it was hydrogenated
fats, then is was trans-fatty acids, then... Now we're back to eat as
people used to eat before we did all these studies.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Thu, 16 Jun 2011 10:12:10 -0700, Ranee at Arabian Knits
<[email protected]> wrote:

> And this is why I don't eat according to studies. For a while, all
> fat was evil, then it was only saturated fats, then it was saturated and
> mono-unsaturated, then it was all animal fats, then it was hydrogenated
> fats, then is was trans-fatty acids, then... Now we're back to eat as
> people used to eat before we did all these studies.

You're too young to be concerned and you're not a blimp, so you
shouldn't bother.

--

Today's mighty oak is just yesterday's nut that held its ground.

Ranee at Arabian Knits wrote:
>
> In article <[email protected]>,
> sf <[email protected]> wrote:
>
> > Gleaned from the morning news...
> >
> > Adding olive oil to your diet may reduce your risk of stroke, a new
> > study suggests.
> >
> > Researchers found that older people who used olive oil intensively --
> > meaning they regularly cooked with it and used it in salad dressing --
> > were 41 percent less likely to have a stroke than those who rarely
> > consumed it.
> >
> > Read more here
> > <http://health.usnews.com/health-news...es/2011/06/15/
> > more-olive-oil-in-diet-could-cut-stroke-risk-study>
> > or
> > http://tinyurl.com/3sc6ph3
>
> And this is why I don't eat according to studies. For a while, all
> fat was evil, then it was only saturated fats, then it was saturated and
> mono-unsaturated, then it was all animal fats, then it was hydrogenated
> fats, then is was trans-fatty acids, then... Now we're back to eat as
> people used to eat before we did all these studies.

Yep, full circle.

I use real olive oil and real butter mostly, with some occasional
coconut oil for pan frying, and Canola oil for deep frying. I just try
to eat most everything in moderation, avoid deep fried foods for the
most part, and watch portion sizes. What I really need is more exercise
since sitting in front of a computer all day is anti-exercise.

sf wrote:
> Bryan <[email protected]> wrote:
>> sf <s...@geemail.com> wrote:
>> > Gleaned from the morning news...
>
>> > Adding olive oil to your diet may reduce your risk of stroke, a new
>> > study suggests.
>
>> > Researchers found that older people who used olive oil intensively --
>> > meaning they regularly cooked with it and used it in salad dressing --
>> > were 41 percent less likely to have a stroke than those who rarely
>> > consumed it.

Chosing fats by type of fatty acid is a consideration in several types
of common diet programs. Olive oil is high in monounsaturated fatty
acids. The human body can convert and store saturates. The human body
uses polyunsaturates and can store them. Transfats are bad. The human
body can burn monounsaturates for fuel but can not store them. Any
excess amount gets lost somehow. It's the main reason they are claimed
to be more healthy than other types of fatty acids I think.

>> I imagine that other oils with similar fatty acid profiles would also
>> be effective.
>>
> I don't see why not. What are they?

According to http://curezone.com/foods/fatspercent.asp several types of
nut oils are reasonably similar to olive oil when it comes to the
percentage of monounsaturates. Almond, avocado, macadamia, cashew.
None of those compete with olive oil for price. I've had almond and
avocado oils for the tiny subtle flavor they add.

On Thu, 16 Jun 2011 21:46:43 +0000 (UTC), Doug Freyburger
<[email protected]> wrote:

> Chosing fats by type of fatty acid is a consideration in several types
> of common diet programs. Olive oil is high in monounsaturated fatty
> acids. The human body can convert and store saturates. The human body
> uses polyunsaturates and can store them. Transfats are bad. The human
> body can burn monounsaturates for fuel but can not store them. Any
> excess amount gets lost somehow. It's the main reason they are claimed
> to be more healthy than other types of fatty acids I think.
>
> >> I imagine that other oils with similar fatty acid profiles would also
> >> be effective.
> >>
> > I don't see why not. What are they?
>
> According to http://curezone.com/foods/fatspercent.asp several types of
> nut oils are reasonably similar to olive oil when it comes to the
> percentage of monounsaturates. Almond, avocado, macadamia, cashew.
> None of those compete with olive oil for price. I've had almond and
> avocado oils for the tiny subtle flavor they add.

Thanks, Doug!

--

Today's mighty oak is just yesterday's nut that held its ground.

On 6/16/2011 9:43 AM, sf wrote:
> Gleaned from the morning news...
>
> Adding olive oil to your diet may reduce your risk of stroke, a new
> study suggests.
>
> Researchers found that older people who used olive oil intensively --
> meaning they regularly cooked with it and used it in salad dressing --
> were 41 percent less likely to have a stroke than those who rarely
> consumed it.
>
> Read more here
> <http://health.usnews.com/health-news/family-health/heart/articles/2011/06/15/more-olive-oil-in-diet-could-cut-stroke-risk-study>
> or
> http://tinyurl.com/3sc6ph3
>
>
>
I ran across a cookie recipe yesterday that uses olive oil rather than
another type. Subbing a "healthier" oil for other fats sounds good to
me, and I never would have considered it.

Here's one of the OO cookie recipes. I don't eat cookies often, so I
might try them, or not.
http://picturing-food.livejournal.com/5109542.html

On Thu, 16 Jun 2011 18:53:14 -0400, Cheryl <[email protected]>
wrote:

> I ran across a cookie recipe yesterday that uses olive oil rather than
> another type. Subbing a "healthier" oil for other fats sounds good to
> me, and I never would have considered it.
>
> Here's one of the OO cookie recipes. I don't eat cookies often, so I
> might try them, or not.
> http://picturing-food.livejournal.com/5109542.html

Thanks, Cheryl... any time you see a dessertish recipe, please shoot
it my way - ping, if necessary! Hubby likes an occasional
treat/sweet, but is very good about avoiding animal fat so he doesn't
get it very often.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" <[email protected]> wrote in message
news:[email protected]..
> Gleaned from the morning news...
>
> Adding olive oil to your diet may reduce your risk of stroke, a new
> study suggests.
>
> Researchers found that older people who used olive oil intensively --
> meaning they regularly cooked with it and used it in salad dressing --
> were 41 percent less likely to have a stroke than those who rarely
> consumed it.
>
> Read more here
> <http://health.usnews.com/health-news/family-health/heart/articles/2011/06/15/more-olive-oil-in-diet-could-cut-stroke-risk-study>
> or
>
The article refers to a good study from a respected journal. Below is the
absract from PubMed.
We've used olive oil pretty much exclusively for years for that reason. The
beneficial effect of EVO has been in the literature for some time. This is a
good solid study establishing that. Olive oil doesn't take heat well without
breaking down. Saute at high temps with canola, or peanut oil, or whatever.
Olive oil is used, however, for almost everything else

Neurology. 2011 Jun 15. [Epub ahead of print]

"Olive oil consumption, plasma oleic acid, and stroke incidence: The
Three-City Study."
Samieri C, Féart C, Proust-Lima C, Peuchant E, Tzourio C, Stapf C, Berr C,
Barberger-Gateau P.

Abstract
OBJECTIVE:
To determine whether high olive oil consumption, and high plasma oleic acid
as an indirect biological marker of olive oil intake, are associated with
lower incidence of stroke in older subjects.
METHODS:
Among participants from the Three-City Study with no history of stroke at
baseline, we examined the association between olive oil consumption (main
sample, n = 7,625) or plasma oleic acid (secondary sample, n = 1,245) and
incidence of stroke (median follow-up 5.25 years), ascertained according to
a diagnosis validated by an expert committee.
RESULTS:
In the main sample, 148 incident strokes occurred. After adjustment for
sociodemographic and dietary variables, physical activity, body mass index,
and risk factors for stroke, a lower incidence for stroke with higher olive
oil use was observed (p for trend = 0.02). Compared to those who never used
olive oil, those with intensive use had a 41% (95% confidence interval
6%-63%, p = 0.03) lower risk of stroke. In the secondary sample, 27 incident
strokes occurred. After full adjustment, higher plasma oleic acid was
associated with lower stroke incidence (p for trend = 0.03). Compared to
those in the first tertile, participants in the third tertile of plasma
oleic acid had a 73% (95% confidence interval 10%-92%, p = 0.03) reduction
of stroke risk.
CONCLUSIONS:
These results suggest a protective role for high olive oil consumption on
the risk of stroke in older subjects.

Kent

Hey...
Here are some main point of benefits of olive oil for health are...
1 Cancer Prevention
2 High Blood Pressure
3 Alzheimers




--
Falkner

sf <[email protected]> wrote:

> On Thu, 16 Jun 2011 18:53:14 -0400, Cheryl <[email protected]>
> wrote:
>
>> I ran across a cookie recipe yesterday that uses olive oil rather than
>> another type. Subbing a "healthier" oil for other fats sounds good to
>> me, and I never would have considered it.
>>
>> Here's one of the OO cookie recipes. I don't eat cookies often, so I
>> might try them, or not.
>> http://picturing-food.livejournal.com/5109542.html
>
> Thanks, Cheryl... any time you see a dessertish recipe, please shoot
> it my way - ping, if necessary! Hubby likes an occasional
> treat/sweet, but is very good about avoiding animal fat so he doesn't
> get it very often.


Unless there's some beneficial "particle" specific to olives for the
study, safflower oil is actually better than olive oil where fat is
concerned. It's also neutral in flavor, making it more suitable in
cookies or other foods, imho.

Olive Oil (OO not EVOO)
Fats per 100 grams:
Saturated: 13.08 grams
Monounsaturated: 72.961 grams
Polyunsaturated: 10.523 grams

Safflower oil
Fats per 100 grams:
Saturated: 7.541 grams
Monounsaturated: 75.221 grams
Polyunsaturated: 12.82 grams

Source: USDA nutrient database

Best,

Andy

"Kent" <[email protected]> ha scritto nel messaggio


Olive oil doesn't take heat well without
> breaking down.

Where did you get that misinformation? It isn't true. Where were you when
the graphs showing smoke points were linked right here?

Bryan wrote:

>> Adding olive oil to your diet may reduce your risk of stroke, a new
>> study suggests.
>>
>> Researchers found that older people who used olive oil intensively --
>> meaning they regularly cooked with it and used it in salad dressing
>> -- were 41 percent less likely to have a stroke than those who rarely
>> consumed it.

> I imagine that other oils with similar fatty acid profiles would also
> be effective.

There's not just fatty caids in EVO oil: there are also polyphenols and
other antioxidants.
--
ViLco
Let the liquor do the thinking

Giusi wrote:

>> Olive oil doesn't take heat well without
>> breaking down.

> Where did you get that misinformation? It isn't true. Where were
> you when the graphs showing smoke points were linked right here?

If those graphs showed olive oil as a high smoke-point oil, it's better to
have missed them totally
--
ViLco
Let the liquor do the thinking

Cheryl wrote:

> I ran across a cookie recipe yesterday that uses olive oil rather than
> another type. Subbing a "healthier" oil for other fats sounds good to
> me, and I never would have considered it.

Nowadays more and more people comes to the italian cooking NG asking for
recipes using EVO oil instead of butter. Many come because EVO oil is
healthier, while others come to ask because they have allergies or such.
Anyway, a good pasta frolla or brisee can not be made with EVO oil, even if
using the best and most expensive oil from Liguria, but many other desserts
come out well, or so they say: I almost don't cook desserts
--
ViLco
Let the liquor do the thinking

On 6/17/2011 6:09 AM, Falkner wrote:
> Hey...
> Here are some main point of benefits of olive oil for health are...
> 1 Cancer Prevention
> 2 High Blood Pressure
> 3 Alzheimers
>
And reduction or elimination of fats may be good for psoriasis.

--


James Silverton, Potomac

I'm *not* [email protected]