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Don’t eat the Olive oil. Cook with it.
“The evidence keeps accumulating that olive oil can help people lose weight”
I put 3 tablespoons in my waffle mix but haven’t lost any weight ...
Well there is a diet, and a very specific exercise, that when combined with olive oil (or anything else for that matter) will practically guarantee some amount of weight loss.
That exercise is called Push Aways
Push yourself away from the table.
I have some olives 🫒🫒🫒
that came packed in oil
Love ‘em
Olive oil is one of the things I seem to be using more. I dropped 40 lbs.in about 3 months just by eating better.
Lots more fish, a few salads, less Big Mac’s (Actually I rarely ate them.
I drink zero sugar pop now or Iced tea. Mostly Iced tea.
Field of Greens powder is a stalwart for me.
Weight is down. 6ft tall, 185 lbs. I guess I feel better and am doing well at keeping it steady.
It’s gonna get worse. My wife just found out she has Stage 1 breast cancer. Our already somewhat healthy diet just got real intentional.
Your morning Obamas will launch like greased torpedoes.
the experts are wrong on so much- I hate going to Doctors as I am never sure if they know what the hell they are talking about.
Also useful to coat your stomach before a spicy meal.
They were especially wrong about real butter. Except for occasional margarine at the local greasy spoons, I haven’t eaten margarine in almost four decades. I have to admit to getting some when I eat things like packaged baked goods, though. Mostly “non trans fat”, if that helps.
Both cod liver oil and extra virgin olive oil (EVOO) offer significant health benefits, but their nutritional profiles and therapeutic uses differ due to their distinct compositions. Cod liver oil is a fish-derived oil rich in omega-3 fatty acids and vitamins A and D, while EVOO is a plant-based oil high in monounsaturated fats, antioxidants, and anti-inflammatory compounds.
Cod Liver Oil: High in omega-3 fatty acids (EPA and DHA), vitamin A (retinol), and vitamin D (cholecalciferol). A typical 1 tbsp (13.6g) serving provides ~4,500 IU vitamin A, ~450 IU vitamin D, and ~1,200 mg omega-3s. Extracted from the livers of cod fish, often taken as a supplement (liquid or capsules). Calories: ~120 kcal per tbsp. Used primarily as a dietary supplement for targeted nutrient deficiencies or specific health conditions, not a cooking oil due to its strong flavor and heat sensitivity. EPA and DHA improve endothelial function, reduce platelet aggregation, and stabilize heart rhythms.
EVOO: Rich in monounsaturated fatty acids (MUFAs, ~73% oleic acid), polyphenols (e.g., oleuropein, hydroxytyrosol), vitamin E, and other antioxidants. A 1 tbsp (13.5g) serving provides ~0.1 mg vitamin E and negligible vitamins A or D. Cold-pressed from olives, retaining high levels of bioactive compounds compared to refined olive oils. Calories: ~120 kcal per tbsp. Oleic acid improves lipid profiles, while polyphenols (e.g., hydroxytyrosol) combat oxidative stress and improve arterial elasticity. A culinary staple for cooking, dressings, or drizzling, with health benefits from regular dietary inclusion.
Make sure it’s the real stuff. the best cold-pressed olive oil burns the back of your throat, because its full of “oleocanthal” an anti-inflammatory, natural phenolic compound (decarbomethoxy- dialdehydic ligstroside aglycone)
But yet in the Daily Mail, some doctor or other says it’ll kill you.
My Greek wife is convinced that none of the olive oil in American grocery stores is actually 100% from olives. Green dyed canola oil. The only way to be sure is to actually go and watch it being pressed.
I use baby oil
Babies are almost always low fat and low cholesterol.
I prefer a shot of good bourbon.
Most grocery store olive oils are adulturated with cheap seed oils.
Look for higher $$ glass jars with one source of oil. Should taste kinda spicey.
I found some Spanish EVOO that I take every night. The Italian stuff that comes to the States often contains added crap.