Does anyone use olive oil or coconut oil or not so much?

Oils are best avoided if possible. They can be rancid and if the oil is refined, you can't even tell its rancid because the elements that give the rancid taste are refined out of the oil.

Avocados are a great fat. Or young coconut meat. Or durian. Then try seeds and nuts. Chia seeds are great. And hemp seed is pretty good.

It really depends on the oil, olive oil and coconut oil are both good oils. A small amount of oils in salad dressings etc certainly does no harm despite what many will say.

Infact a small amount of oils can be good for keeping the gallbladder and bile from stagnating, which can happen with low fat diets longterm.

[www.natuhealth.co.uk]

prana

great mentioning of various sources of fat

I prefer mature coconut, a small piece into smoothies, you get the oil and the fiber.

unless mentioned otherwise
aren't ALL olive oils heated to a certain temperature ( or beyond)?

even if it says "cold pressed", aren't those heated as well?

la_veronique, from what I've heard, only the slowly stone ground olive oils don't reach a high temperature in the pressing process. If the oil is pressed via a fast moving stone, it can get warm or even hot. Some oils may be heated to extract even more oil out of the olive mash.

I converted from olive oil to cocunut. I use it on the skin (cold windy weather) and eat it in small amounts a couple times a day. I tried larger amounts but me body reacts negatively. this oil helps create the hormones your body needs. i alos eat avocados at dinner time

I think I will make the switch to coc oil.

I am not doing so well these days.. stress is taking a toll on me. I hope something changes soon.

This Olive Oil is unheated, and UNPRESSED!!...never getting over 70 degrees Fahrenheit.
What do you guys think?
I'm considering bathing in it daily, followed by a massage......WY
P.S. Don't look at the prices.

[www.livingtreecommunity.com]

Certain things are too good to be true!!!
I will stick with the oils in avocado and coconut. Raw, unaltered



Edited 1 time(s). Last edit at 12/16/2012 12:33AM by RawPracticalist.

RawPracticalist Wrote:
-------------------------------------------------------
... I will stick with the oils in avocado and coconut.

Well I hope you don't think I was trying to get you to change your Oil(s)? I was asking those here who prefer Olive Oil (as I do) what they thought of Unpressed Olive Oil.
I have Avocado and Coconut oils in my pantry, and use them both on occasion......WY

prana

<<la_veronique, from what I've heard, only the slowly stone ground olive oils don't reach a high temperature in the pressing process. If the oil is pressed via a fast moving stone, it can get warm or even hot. Some oils may be heated to extract even more oil out of the olive mash.>>

interesting... slowly stone ground
sounds like something from another era LOL
i saw olives going through a hydraulic press
it was neat

Im not bothered if its raw or not, a small amount of olive oil now and again has proven to be healthy whether raw or not.

I wouldn't go out of my way paying high prices for raw olive oil, for the minimal nutrients that are lowered by heat from olives i can get easily from other foods. The reason nutritionally why i would consume olive oil would be for its beneficial fat content which are not really effected majorly by heat, so regular organic olive oil is more than enough.

[www.natuhealth.co.uk]



Edited 3 time(s). Last edit at 12/16/2012 07:02PM by powerlifer.

I don't think oils are good for us, either, but we do use this one occasionally. It's raw -

[www.barianioliveoil.com]

[www.therawfoodworld.com]

I do not even think that a small amount is healthy. Maybe it helps us prepare and eat other foods. In that sense it is useful, maybe.

I think it partly depends on what you are using it for. In general whole sources of fats are better because of the fiber... whole nuts, seeds, avocado, etc. If you are making a marinade or salad dressing, you can still use a whole food like a nut butter or tahini. But the consistency of the final product will be affected by the presence of fiber. I make salad dressings with pureed nuts and nut butters and also with oils... both a fine but there is a trade off. The emulsified oil products are definitely clearer and more aesthetically appealing. If using any oils, consider a one tablespoon limit per day

I agree with Paul. Whole fats are not processed at all so they would obviously not be subjected to any heat or fractionalization. I once bought a tin of extra virgin olive oil for a great price from an Italian store. When I read the back of it later, it said it was stone-ground, so it was most likely extracted at a very low temp! Never have found it again with that description in a 3-liter tin...

But 1 Tbsp. of extra-virgin olive oil daily seems pretty reasonable to me.

I see nothing wrong with cold-pressed oils in moderation. Annette Larkins, a long-term 70-year-old raw fooder who looks 30, eats them, too: [fresherthanlife.com]

fresherthanlife Wrote:
-------------------------------------------------------
> [fresherthanlife.com]

Annette Larkins is Amazing. I see a lot of 'Green' in her Garden.
Does she drink Olive Oil too? She looks 30 and her husband looks 80......WY

One reason to limit your olive oil consumption is that the ratio of omega-6 to omega-3 in olives is 13:1.

Better sources of fat for omega-3 are chia seeds and hemp seeds. Flax seeds are good source of omega-3, but to me flax is inedible.

Prana Wrote:
-------------------------------------------------------
......but to me flax is inedible.

Why?...because the oil turns rancid, or they're just difficult to chew.
I've had good success with Flax seeds in my Green Smoothies, with the Vitamix doing the chewing......WY

Prana Wrote:
-------------------------------------------------------
> One reason to limit your olive oil consumption is
> that the ratio of omega-6 to omega-3 in olives is
> 13:1.
>
> Better sources of fat for omega-3 are chia seeds
> and hemp seeds. Flax seeds are good source of
> omega-3, but to me flax is inedible.

I'm hardly an expert, I'm dependent on the others here to interpret oils for me. But as I understand it, omega 6 VS omega 3 isn't the only consideration. What about monounsaturate levels VS polyunsaturates? Isn't high mono/low poly the reason health aware folks go for olive, macadamia and high oleic safflower? And then there's the drooling over medium chain triglycerides to be found in coconut fat.

To sum up, there's no perfect oil as far as I can see. Best idea is just to limit consumption, as pborst suggests, to 1 T/day and get your nutrients from unrefined seeds and nuts, etc.

By the way, I too find flax inedible. I mean, really. It sticks to the roof of your mouth and your gums. But then it has something healthy called lignans.

Yeah olive oil is a good source of heart healthy monounsaturated fatty acids. Its all about sensible moderation.

Pauls recommendation of 1 tablespoon daily is a healthy one in my opinion.

[www.natuhealth.co.uk]

Thanks everyone for the thoughts on the oils. I am sticking to one tablespoon per day and we will see how it goes.