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Medical Forum / Diseases and Disorders / Prostate Cancer / March 2007UK folk mainly - Olive Oil.
Morrison Supermarket are doing a BOGOF on Napolina "Light & Mild" Olive Oil at £3.98 for 500 ml. I loaded the trolley. First time I seen a deal on that one. Ideal for cooking. Their own brand Extra Virgin Greek Oil is just magnificent. Scents of Thyme, Lemon and a deep apple green. Brilliant sprayed on just about any salad (I adapted a spray bottle for it) What sort of prices do our North American and Australian pals pay for Olive Oil? > Morrison Supermarket are doing a BOGOF on Napolina "Light & Mild" Olive Oil > at £3.98 for 500 ml. I loaded the trolley. First time I seen a deal on that [quoted text clipped - 4 lines] > What sort of prices do our North American and Australian pals pay for Olive > Oil? Berio Olive Oil (all varieties) is on special this week at US$6.99 (£3.61) for 25.5 ounces (754 mL). I like olive oil, but am not a cook. I can nuke and fry, that's all. Regards, Steve J "The difference between food and beer is that beer has some food value, while food has no beer value" -- Linda the waitress > Morrison Supermarket are doing a BOGOF on Napolina "Light & Mild" Olive > Oil at £3.98 for 500 ml. I loaded the trolley. First time I seen a deal on [quoted text clipped - 4 lines] > What sort of prices do our North American and Australian pals pay for > Olive Oil? This may not be news for many, but it was for us.....Lite Olive Oil can be used for all baking. All the benefits without the taste. We have no other oil in our house. Extra virgin for dipping, salads, cooking. Lite for baking. We don't even have butter or margarine. Olive oil does it all. >> Morrison Supermarket are doing a BOGOF on Napolina "Light & Mild" Olive >> Oil at £3.98 for 500 ml. I loaded the trolley. First time I seen a deal on [quoted text clipped - 9 lines] > oil in our house. Extra virgin for dipping, salads, cooking. Lite for > baking. We don't even have butter or margarine. Olive oil does it all. We also abandoned butter and margarine decades ago. Just too much sat fat in the butter and, even worse, trans fats in the margarines. I suggest you Google up some more oil research. Virgin olive oil is healthier, and has a richer and less stringent taste (you *do* add spices, especially Italian blends, to it for use on breads, don't you?) than olive oils without "virgin" in the name. Words like "lite', "pure", "refined", etc. mean it's now a nearly-synthetic oil manufactured from what used to be olive oil; you're not eating Amsoil, but it's close in its degree of adultery. Peanut oil withstands the heat of stir frying -- an extremely delicious and healthy way to cook -- better than olive oil. And real canola oil is an exceptionally healthy oil often used in top quality salad dressings. And I haven't tried it yet (just bought it yet), but some people say they use high-quality lemon-tinged fish oil on salads and in place of cooking oils in their muffins. (If your fish oil tastes badly or produces fishy burps, my dietitian says it's not a good quality fish oil.) I.P. I didn't have me spectaklackles on when shopping yesterday, but have read the label now and I see that it does have "refined" oils in it. Bugger. Oh well, that's twelve gifts taken care of. Well - I probably will use some of it. Peanut oil - that's Groundnut oil - yes? I get helluva confused about the different names for things opposite sides of the pond. Can't remember the last time I ate butter. Instead of butter, what I've been doing is getting 2-3 of the really huge sweet garlic bulbs, cut off just enough of the tops to show the flesh inside each clove, put on some sprigs of fresh Thyme, drizzle over some olive oil and bake in a moderate oven for 25-30 minutes. When cool enough to handle, squeeze out the soft flesh into a bowl and whip with more olive oil and a little salt to a stiff buttery texture. It's real nice and quite sweet. Keeps in the fridge up to a fortnight. To use as a dip, just mix in some home-made low-fat yogurt and chopped spring onions (scallions) I make my own yogurt with dried skim milk - not as firm as I'd like, but at least I know what's in it. Canola oil - can't get it over here - someone will correct me and say where? With this glut of unsuitable oil, I'm going to have a go at a pastry made with olive oil, see what happens. I have a yen for an Apple Pie, redolent with cinnamon - just like Mom used to make! (;>))) ~ (Except this will be organic wholemeal flour) Salivating already... >> This may not be news for many, but it was for us.....Lite Olive Oil can >> be used for all baking. All the benefits without the taste. We have no [quoted text clipped - 19 lines] > > I.P. On Mar 16, 1:56 am, "Hugh Kearnley" <hughkearn...@btinternet.com> wrote: > Peanut oil - that's Groundnut oil - yes? You got it right. > Instead of butter, what I've been doing is getting 2-3 of the really huge > sweet garlic bulbs, cut off just enough of the tops to show the flesh inside [quoted text clipped - 3 lines] > little salt to a stiff buttery texture. It's real nice and quite sweet. > Keeps in the fridge up to a fortnight. Oh, that sounds good. We call them 'elephant' garlic over here. I must try this one. --charlie > Canola oil - can't get it over here - someone will correct me and say > where? Just had this email sent to me..... QUOTE>> You can get it in any supermarket - Morrisons have it for instance. It's called 'Golden Fields'. In UK it's known as rape oil, pressed from the seeds of oil seed rape - the yellow fields in spring. <<UNQUOTE And on ebay - the shop is in UK... A search for "Canola" brought up a US Groceries site in England. Crisco Canola Oil - £4 & some pence... Shop filled with some other goodies too, but A1 Steak Sauce is £6 a bottle! Smiley bit - they have lots of Hot Pepper sauces too. >I didn't have me spectaklackles on when shopping yesterday, but have read the label now >and I see that it does have "refined" oils in it. Bugger. Oh well, that's twelve gifts >taken care of. Well - I probably will use some of it. ... Hugh, Trying hard not to comment on things I truly know absolutely nothing about, I have stayed out of the cooking discussions. But this one raised my curiousity. If you like the taste of the oil, why does it matter if the label says "refined" on it? Alan >> I didn't have me spectaklackles on when shopping yesterday, but have read the label now >> and I see that it does have "refined" oils in it. Bugger. Oh well, that's twelve gifts [quoted text clipped - 8 lines] > If you like the taste of the oil, why does it matter if the label says > "refined" on it? I love the taste of Twinkies, cheesecake, donuts, ice cream, and pizza. But I love life too much to actually *eat* stuff like that. "Refined" generally means "stripped of nutrients, modified to pass through factories easily, sometimes -- if required by law -- supplemented with a smattering of the nutrients it used to have, adulterated with trans fats for shelf life (not *yours* . . . the *product's*), and sold to people who just don't care about their health or whose only source of information about Life 101 are Leno, Letterman, and American Idol." *That's* why we care if "food" is "refined". Mother Nature wouldn't even recognize white bread (i.e., most supermarket bread, of which the primary ingredient is "refined wheat flour") as anything she'd made. I.P. > I love the taste of Twinkies, cheesecake, donuts, ice cream, and pizza. > But I love life too much to actually *eat* stuff like that. "Refined" > generally means "stripped of nutrients, modified to pass through > factories easily, sometimes -- if required by law -- supplemented with a > smattering of the nutrients it used to have, adulterated with trans fats I have a slightly different approach. Out of my 21 meals in a week, 17, 18, or 19 are strict and right for us. Salads with tomatoes, olives, mushrooms and little dressing. Chili with big chunks of tomatoes. A banana and an orange. 12 grain toast. Japanese style soups (no one knows why their Prostate cancer incidence is low, I like the soups anyway, so I have several miso, seaweed, shiitake mushroom soups a week, can't hurt.) I'm not a "religeous" fanatic and if I feel like it or if I'm rushed for time. A McDonalds meal or a bear claw is fine with me. Ditto a breakfast with bacon, eggs, fried potatoes. Once in a month or so, I'll bring a box of bakery cookies for the office. I figure, life is to be lived. Part of it is chocolate chip walnut cookies. I'm also not fretting about the time that I have left. I am concerned and will be working with my docs but sex, good food, good wine, doing the best job I can at the office. Those are all part of the calculus. -kh especially sex if Lupron is in the near future. When I can't do it, I hope to have enough interest to give her a quality experience. >> I love the taste of Twinkies, cheesecake, donuts, ice cream, and pizza. >> But I love life too much to actually *eat* stuff like that. "Refined" [quoted text clipped - 24 lines] > -kh especially sex if Lupron is in the near future. When I can't do > it, I hope to have enough interest to give her a quality experience. Certainly occasional splurges won't hurt most of us, unless they're too frequent, too extreme, and/or we already have vascular disease, in which case we never know when one fatty meal or one snow-covered driveway is going to kill us. I eat an occasional cheesecake slice, even eat a couple of pizzas a year (notice I didn't say "slice" this time), but bearclaws are like potato chips -- I can't (i.e., won't) eat just three. So I virtually abstain for that reason and because of all things you and I listed, commercial bakery products are the most harmful; *any* trans fats is too many, and those are loaded with them. Oh, yes . . . that 12-grain bread. Betcha it's just white bread, i.e., simple carbohydrates, aka sugar, manufactured from a raw material known as wheat but bearing little resemblance to it, sprinkled with pinches of several other equally stripped-down used-ta-be whole grains so they can call it 12-grain. If its first ingredient is enriched flour or it contains less than approximately 10% fiber by weight, it's just white bread, in all its constipating, low-nutrition, high glycemic index, man-made, insulting glory. And a note on my "refined" comment above: certainly some foods must be refined. Canola oil is made from rapeseed, which is harmful in its natural state. Refining past the virgin state greatly reduces -- some say eliminates -- olive oil's heart-healthy benefits and squelches its hearty taste, but it does raise its temperature tolerance (i.e., less of it oxidizes into trans fats) when we stir-fry with it instead of peanut oil. Proper stir-fry temps are too hot for unrefined olive oils. And I *like* knowing the mercury, PCBs, bilgewater sheen, etc., have been refined out of my fish oil. I.P. > And I > *like* knowing the mercury, PCBs, bilgewater sheen, etc., have been > refined out of my fish oil. So far every source I've seen highly recommends fish oil for everyone who doesn't eat a *lot* of oily cold-water deep sea fish. Its cardiovascular system benefits are profound. It's a far better source of Omega 3 oils than olive oil and especially than flaxseed oil. But I've avoided it until now because of the taste and contaminants in most drugstore brands, either when consumed as a liquid or for the next 10-20 hours after a capsule. No more. I just used a dose of high-quality fish oil, instead of my usual olive oil, as a dip for my whole grain bread. There is absolutely zero fish taste . . . all I taste is a quality light salad oil-like flavor plus its light lemony flavor; I can't wait to use it instead of olive oil in my next batch of blueberry muffins. This brand is Carlson, and it says "lemon" right on the liquid's label. It's available in several formulations of liquids and capsules, including some with excellent sources of Vit D, a critical nutrient in which most of us are deficient. I.P. > Japanese style > soups (no one knows why their Prostate cancer incidence is low, I like > the soups anyway, so I have several miso, seaweed, shiitake mushroom > soups a week, can't hurt.) If you're the slightest bit overweight, soups have an additional benefit: they lower weight. Research clearly shows that soups -- chopped-up food cooked in and served in water -- fills us significantly sooner than the same foods eaten from a plate *with* glasses of water. We thus eat fewer calories and lose weight. I.P. > I didn't have me spectaklackles on when shopping yesterday, but have read > the label now and I see that it does have "refined" oils in it. Bugger. Oh > well, that's twelve gifts taken care of. Well - I probably will use some of > it. > With this glut of unsuitable oil, It's not that non-virgin olive oil is unusable, or harmful. It's just not as healthy, and most of the flavor is gone. I.P. |
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