Posted on 07/23/2024 6:27:56 AM PDT by Red Badger
Excellent results. I am sure the walking has helped your weight loss!
Ya got me laughing! LOL!
I don’t eat waffles or biscuits.............any more...........đ
Wheat products, or any grain for that matter, including corn, is not good for us. We may be ‘omnivores’, but we are not cows.
Yes, it was hard to give up bread, cakes and sweets, but in my case it was necessary..............
And oil made from corn is just as bad.
“We never see commercials with men singing about ED”
Oh, my! Thank GOD! (But don’t hold your breath; it’s probably coming.)
Oh just swell. So now I have to drink a Whole Lotta martinis?
It’s not the olives, per se, but the oil.............................
Living directly across the street from a large park helps!................
Anytime you want to watch an old person singing about his dementia, just pop a Biden Or HilLIARy speech into your vcr
Not to worry things will get better. Especially after 2 or 3 martinis.
I guess having Martini’s are a good idea then. LOL!
That’s why they never talk about the Keto Diet, they can’t make any money off of it.
The only good oils are Avocado Oil and Olive Oil. Seed oils are poison.
Yes, soybean, cottonseed, peanut, canola (rapeseed) are all bad for us.
I don’t know about grapeseed oil, but it’s so expensive I doubt it’s a big problem.....................
But not before 5pm.....................
Eating habits have also changed dramatically in the U.S. I’d like to see a study on that.
In the 50’s and 60’s did we have as many obese people? I remember having dinner, a balanced dinner at 5:30pm.
Nowadays people eat all day and well into the night, 7, 8 9pm.
Oxidation:
Olive oil, like other fats, can oxidize over time, leading to the formation of off-flavors and off-odors. This process can be accelerated by exposure to light, heat, oxygen, and moisture.
Rancidity:
Olive oil can become rancid when it contains high levels of polyunsaturated fats, which are more prone to oxidation. Rancid olive oil may have a strong, unpleasant smell, similar to crayons or putty.
Contamination:
Olive oil can be contaminated with bacteria, yeast, or mold during processing, storage, or handling, leading to spoilage.
Age:
Olive oil has a limited shelf life, typically ranging from 12 to 24 months for extra virgin olive oil and up to 36 months for other types. As it ages, the oilâs antioxidants and flavor compounds can degrade, affecting its quality and nutritional value.
Storage conditions:
Improper storage, such as exposure to direct sunlight, heat, or humidity, can cause olive oil to go bad faster. Itâs recommended to store olive oil in a cool, dark place (e.g., pantry or cupboard) and to keep it away from strong-smelling foods.
Handling and transportation:
Olive oil can be damaged during transportation or handling, leading to spoilage or contamination.
Signs that olive oil has gone bad include:
Off-flavors (bitter, sour, or stale)
Off-odors (waxy, similar to crayons or Elmerâs glue)
Cloudiness or sedimentation (although this may not always indicate spoilage)
Lack of fresh, fruity aroma
Itâs worth noting that consuming spoiled or rancid olive oil may not be harmful, but it can affect the taste and nutritional value of the oil.
Can oxidized olive oil be fixed?
According to the search results, oxidized olive oil is a common problem due to factors like light exposure, storage temperature, and oxygen. Once an olive oil becomes oxidized, it can no longer be âfixedâ to its original state. Oxidation leads to the breakdown of antioxidants and the formation of off-flavors and aromas.
Why Oxidized Olive Oil Canât Be âFixedâ
Chemical reactions: Oxidation triggers a chain of chemical reactions that alter the oilâs composition, making it impossible to reverse.
Loss of antioxidants: Oxidized olive oil has depleted its antioxidant capacity, which cannot be restored.
Flavor and aroma changes: The oilâs flavor and aroma profiles are irreversibly altered, rendering it unacceptable for consumption.
Prevention is Key
To avoid oxidized olive oil, focus on:
Proper storage:
Store olive oil in opaque glass containers, away from direct sunlight and heat sources.
Cool temperatures: Maintain storage temperatures between 60°F to 70°F (15°C to 21°C).
Minimal exposure to air: Use airtight containers and minimize opening the bottle unless necessary.
Conclusion
Oxidized olive oil cannot be âfixedâ due to the irreversible chemical reactions and loss of antioxidants that occur during oxidation. Instead, prioritize proper storage and handling to prevent oxidation and ensure the quality and safety of your olive oil.
Maybe. Olive oil prices are almost 2 times what they used to be...wonder why they chose to mention that it was the EXTRA virgin olive oil that had a lot of the chemical agent in it...
These kind of reported preliminary studies always look so promising....very good if this compound does ONLY what they are testing it for....but there are usually other things that any bioactive chemical does...
Part of the problem is processed foods/meals that have high concentrations of carbs, fats and high fructose CORN syrup.
Butter is fine. Margarine is not. Olive oil adds a strong taste.
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