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Extra virgin olive oil tastes decent (if it is high quality) and helps with fat loss and many other functions of the body.
I love the taste
I agree, i'll have chicken and pasta with olive oil and a little parmesan cheese, great way to get your olive oil. and tasty
As long as you don't cook with it. As soon as you do you're losing all the healthy fatty-acids to heat.
How can you lose weight drinking all that fat?
It's not saturated and has much linolic acid. It heps stomach disorders, and is healthy for the metabolism and skin. I think the type of unsaturated fat that is in the oil does not cause much fat. Google "Does olive oil make you fat"
DLS, if you are getting any benefit from the Olive oil, it's probably from the Oleic acid (Omega 9), not the Linoleic acid (Omega 6). Oleic acid lowers the risk of a heart attack, arteriosclerosis, and aids in cancer prevention. Linoleic acid is inflammatory and counters the positive effects of Linolenic acid (Omega 3) which is also in Olive oil but to a very small extent. Most processed foods are already high in Linoelic Acid. I think you would be better off substituting some of the Olive oil (up to half) with Flax Oil and Fish Oil unless you are absolutely certain that you have eliminated O6 from the rest of your diet.
You can cook with olive oil as long as you keep the heat down. It has a relatively low smoke point. Because it's not saturated, it will not change to trans fats. You may lose some of the benefit but not all. It's certainly better than most other options.
Edit: My previous criticism with your Olive oil consumtion was with the volume. You were taking 1/2 cup back then. 1/4 cup/day is a reasonable amount for a big man. I wouldn't go below 1/8 cup (2 Tbs) if you do decide to shift to flax or fish oil. I think everyone should get at about 2 tbs/day.
You're correct, thanks.
I have been doing 3 shots of organic olive oil for the last year now ( thats 900 calories of fast burning energy extra per day) I am 51 years old 191 lbs presently at 14% bodyfat with a 32 inch waist and in the process of dropping more. I think I can attest to the value of doing olive oil shots daily. Thier are great benefits to doing this regimin as for doing flax instead I also do a capsule of pure flax and a capsule of fish oil morning noon and night ( 3000 mg each every day ) you cannot as an athlete get enough EFA's or good quality fats, the more you get the hotter your metabolism will burn and the leaner you will get and the more your body will kick up your Androgen levels ( this is a nice side effect). I have been studying performance nutrition and weight lifting and how these factors effect the Human body for 30 years now, dont be afraid to get clean good quality fats into your diet.
I would like to hear any updates on this if anyone has any opinions.
Nothing wrong with using olive oil in food preparation, on salads, etc. But is there really a health benefit to shooting a 1/4 cup a day? I'm betting if you'll add it to a big salad for lunch you'll see better results. It mixes well with most dressings. But watch the sugar content in dressings.
I would rather eat more avocados for the same type of fat. Plus, avocado tastes better and has chlorophyll.
Hard to beat the avocado!!! Tons of antioxidants as well! Also mixes great in salads! Put some mixed greens, onion, tomato, cucumber and avocado in a salad, throw on a big mahi mahi steak and you have a perfect meal!
I did Olive oil shots for a while when i wanted to "gain weight"
at about 100ml a day my hair and skin became really fat and dirty.
And i gained weight.
i cannot imagine how i would loose weight with 900 extra calories coming from oil.
unless you remove them elsewhere
My omega 3 to 6 ratio was 2-3:1. I no longer have 1/4 cup of olive oil but have 2-3 tsp. I take some lecithin now with the fish oils and fish I eat and the olive oil.
Shots?? Cups?? For me that would be turning a pleasure into a pain. I eat it on bread, pasta, etc.
As has been pointed out, the predominant fatty acid in olive oil is oleic acid, an omega-9 monounsaturated acid, the double bond starting at carbon 9 from the distal end:
CH3CH2CH2CH2CH2CH2CH2CH2CH=CHCH2CH2CH2CH2CH2CH2CH2COOH, the double bond being cis. All *common* polyunsaturated fatty acids are "monomethylene interrupted"; they have (at least) one carbon (C*) not doubly bonded between two carbons that are doubly bonded, -CH=CHC*H2CH=CH-. The C* is especially susceptible to oxidation. Flax seed oil has a lot of alpha-linolenic acid which has two such carbons which is why it ought to be refrigerated in a closed dark container.
Typical sunflower oil, soybean oil, and other vegetable oils don't have a lot of oleic acid, but varieties have been bred that do: at Whole Foods you can find high-oleic sunflower oil, etc., labeled as such. But they don't have the olive oil taste!
A fat is more than the sum of its fatty acids. E.g., as was mentioned, olive oil has antioxidants, like
A real good source for information about the various fatty acids is http://lipidlibrary.aocs.org/, especially
I'm an out-of-work organic chemist, so the closest I can come to organic chemistry, which I live, is writing about it like this.
Interesting, yeah I had an unnormal balance of more omega 3's:omega 6's and I know the body produces omega 9's, but wanted to give it external supplementation (giving the process some time off).
Interesting info, I took some chemistry and biology courses and find it interesting. I assume in a few years when organics start becoming popular there will be more work for you. My home library has a book called Fats and Oils from the 80's that writes about the bonds and molecule arangements.
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