Olive Oil - Eveyrone uses it in videos for low cal foods - But it has 120 Cal per TBSP.
Replies
-
Sabine_Stroehm wrote: »I'd say part of the olive oil craze has to do with the idea of eating healthily to lose weight. Meanwhile you're adding tons of calories from healthy food items, not realizing that in some cases the calories add up to an amount that still keeps you at an undesirable weight.
Haven't most folks cooked in oil for generations?
Yup. And most folks have eaten food for generations, but here it is making folks fat when calories are consumed in excess. Cooking food in oil - includes deep fried food, I imagine? That stuff's notorious for being a source of excess calories!0 -
mean_and_lean wrote: »I'd say part of the olive oil craze has to do with the idea of eating healthily to lose weight. Meanwhile you're adding tons of calories from healthy food items, not realizing that in some cases the calories add up to an amount that still keeps you at an undesirable weight.
Sure, if you're putting a cup of oil on your food per day. Using it to saute, as a dressing, drizzled on your vegetables isn't going to harm you. I use it daily and haven't become obese because of it.
It's like anything you eat: moderation is key. Heck you can get fat eating vegetables.
A cup is the only quantity that can add excess calories to a person's diet?0 -
mean_and_lean wrote: »I'd say part of the olive oil craze has to do with the idea of eating healthily to lose weight. Meanwhile you're adding tons of calories from healthy food items, not realizing that in some cases the calories add up to an amount that still keeps you at an undesirable weight.
Sure, if you're putting a cup of oil on your food per day. Using it to saute, as a dressing, drizzled on your vegetables isn't going to harm you. I use it daily and haven't become obese because of it.
It's like anything you eat: moderation is key. Heck you can get fat eating vegetables.
A cup is the only quantity that can add excess calories to a person's diet?
You're obviously missing the point and apparently the rest of my post.0 -
Olive oil is a healthy fat. It has calories, so does everything. Many foods that are "good for you" have a lot of calories.
A good habit to get into when trying to lose weight is reading labels, before you eat the food, or even purchase it. There are serving sizes on labels, calorie content, and other information to help us make better choices that fit in with our weight loss goals. The same information is at our fingertips, for fresh food and meat.0 -
If you are going to use oil it is certainly one of the most healthy and the taste is good. We have gone to zero calorie sprays when we need an oil.0
-
Sabine_Stroehm wrote: »I'd say part of the olive oil craze has to do with the idea of eating healthily to lose weight. Meanwhile you're adding tons of calories from healthy food items, not realizing that in some cases the calories add up to an amount that still keeps you at an undesirable weight.
Haven't most folks cooked in oil for generations?
I think so. Northern Europeans (and some Americans, as a result) perhaps have been more apt to use butter and lard.
I don't get this idea that olive oil is simply a trendy food (or the surprise that oil, pure fat, has lots of calories per gram).
I also love olive oil.0 -
mean_and_lean wrote: »gemdiver00 wrote: »EVOO made with olives from Spain is the best. I also dip bread into olive oil with black pepper.
Actually you need to be careful with olive oil from places like Italy and Spain. They're controlled by a mafia and the "extra virgin olive oil" that you get may, in fact, be mixed with a sub-par oil or have just a little bit of extra virgin in it. Locally produced olive oil from small farms is more than likely the real-deal. If you're buying oil produced in California it has to have a California Olive Oil Certification which ensures it is 100% pure. I had no idea the brand that I was buying wasn't pure. Now I'm going to switch to California.
If you want to see something interesting, read the report sent out by the University of California-Davis Olive Center. To sum up its findings, 73% of all olive oil sold in the US as EVOO was low quality and not extra virgin. This was across the board, both US produced and imported. The problem with "100% pure" is that it doesn't guarantee it is the quality of EVOO. According to the study:
"Our testing indicated that the samples failed extra virgin olive oil standards according to one or more of the following:
(a) oxidation by exposure to elevated temperatures, light, and/or aging;
(b) adulteration with cheaper refined olive oil;
(c) poor quality oil made from damaged and overripe olives, processing flaws, and/or improper oil storage."
All of these, except the ones adulterated, would be considered "pure"
I posted about this book, which I read, on another recent thread. It is something to watch out for: http://www.nytimes.com/2011/12/08/books/extra-virginity-by-tom-mueller-a-word-on-olive-oil-review.html?_r=00 -
JHALLISGETTINGsmall wrote: »I started dieting making vegetables - sauté in a pan with Olive Oil, Roast in the oven with Olive Oil. All of the videos I watched on Youtube of low cal veggies showed this. I didn't log my Olive oil on my tracker. Then one day I looked at the bottle -120 cal per TBSP. That is ALOT of calories. Spinach goes from 30 cals to 150 cals... Did anyone else ever come to this realization? I am using I cant believe its not butter now - 35 cal per TBSP which is better. Im just curious why Olive Oil is so popular?
Your "spread" has lower calories because it has so much water. If you mixed olive oil & water you could lower the calories.
That said, you don't need a ton of olive oil. A little goes a long way. Besides olive oil is such a healthy fat.0 -
I got a couple of pieces of fried fish at Long John Silvers last week - huge mistake and evidence of why a healthy diet limits fats, but a healthy diet does include some fat. Fat is an essential nutrient and olive oil is one of the best.0
-
lemurcat12 wrote: »mean_and_lean wrote: »gemdiver00 wrote: »EVOO made with olives from Spain is the best. I also dip bread into olive oil with black pepper.
Actually you need to be careful with olive oil from places like Italy and Spain. They're controlled by a mafia and the "extra virgin olive oil" that you get may, in fact, be mixed with a sub-par oil or have just a little bit of extra virgin in it. Locally produced olive oil from small farms is more than likely the real-deal. If you're buying oil produced in California it has to have a California Olive Oil Certification which ensures it is 100% pure. I had no idea the brand that I was buying wasn't pure. Now I'm going to switch to California.
If you want to see something interesting, read the report sent out by the University of California-Davis Olive Center. To sum up its findings, 73% of all olive oil sold in the US as EVOO was low quality and not extra virgin. This was across the board, both US produced and imported. The problem with "100% pure" is that it doesn't guarantee it is the quality of EVOO. According to the study:
"Our testing indicated that the samples failed extra virgin olive oil standards according to one or more of the following:
(a) oxidation by exposure to elevated temperatures, light, and/or aging;
(b) adulteration with cheaper refined olive oil;
(c) poor quality oil made from damaged and overripe olives, processing flaws, and/or improper oil storage."
All of these, except the ones adulterated, would be considered "pure"
I posted about this book, which I read, on another recent thread. It is something to watch out for: http://www.nytimes.com/2011/12/08/books/extra-virginity-by-tom-mueller-a-word-on-olive-oil-review.html?_r=0
Some of his claims were disproven, like 69% of imported olive oil is adulterated with oils that don't come from olives. http://www.oliveoiltimes.com/olive-oil-basics/new-york-times-revises-olive-oil-fraud-infographic/384920 -
mean_and_lean wrote: »mean_and_lean wrote: »I'd say part of the olive oil craze has to do with the idea of eating healthily to lose weight. Meanwhile you're adding tons of calories from healthy food items, not realizing that in some cases the calories add up to an amount that still keeps you at an undesirable weight.
Sure, if you're putting a cup of oil on your food per day. Using it to saute, as a dressing, drizzled on your vegetables isn't going to harm you. I use it daily and haven't become obese because of it.
It's like anything you eat: moderation is key. Heck you can get fat eating vegetables.
A cup is the only quantity that can add excess calories to a person's diet?
You're obviously missing the point and apparently the rest of my post.
Or you were missing mine, hence the need to exaggerate using a ludicrous quantity of oil that no one would ever use in one serving of food. As though a tablespoon here and there wouldn't have the same effect.0 -
I have a Misto oil mister that I use to limit the amount of olive oil I put in my food. When sauteing I spray a bit in a pan, rather than pour out oil from the bottle.
Me, too. If I am roasting vegetables with a bit more oil, I usually eat that as an entree, not a side dish because of the higher calorie content. However, it is delicious and a very nutritious substitution for something like meat or pasta. I usually save one other serving for lunch and feed the rest to my son and husband who can afford the calories better than I can.
Olive oil has been shown to be heart healthy, reducing cholesterol and reduced levels of atherosclerosis.
0 -
lemurcat12 wrote: »mean_and_lean wrote: »gemdiver00 wrote: »EVOO made with olives from Spain is the best. I also dip bread into olive oil with black pepper.
Actually you need to be careful with olive oil from places like Italy and Spain. They're controlled by a mafia and the "extra virgin olive oil" that you get may, in fact, be mixed with a sub-par oil or have just a little bit of extra virgin in it. Locally produced olive oil from small farms is more than likely the real-deal. If you're buying oil produced in California it has to have a California Olive Oil Certification which ensures it is 100% pure. I had no idea the brand that I was buying wasn't pure. Now I'm going to switch to California.
If you want to see something interesting, read the report sent out by the University of California-Davis Olive Center. To sum up its findings, 73% of all olive oil sold in the US as EVOO was low quality and not extra virgin. This was across the board, both US produced and imported. The problem with "100% pure" is that it doesn't guarantee it is the quality of EVOO. According to the study:
"Our testing indicated that the samples failed extra virgin olive oil standards according to one or more of the following:
(a) oxidation by exposure to elevated temperatures, light, and/or aging;
(b) adulteration with cheaper refined olive oil;
(c) poor quality oil made from damaged and overripe olives, processing flaws, and/or improper oil storage."
All of these, except the ones adulterated, would be considered "pure"
I posted about this book, which I read, on another recent thread. It is something to watch out for: http://www.nytimes.com/2011/12/08/books/extra-virginity-by-tom-mueller-a-word-on-olive-oil-review.html?_r=0
Some of his claims were disproven, like 69% of imported olive oil is adulterated with oils that don't come from olives. http://www.oliveoiltimes.com/olive-oil-basics/new-york-times-revises-olive-oil-fraud-infographic/38492
Excellent, thanks!0 -
I've cut all oils out of my daily eating. Empty calories with no nutritional value is my reasoning. You can actually water saute.
This couldn't be more false.
Olive oil is chock full of essential fatty acids necessary for heart health, brain function, hormone production, healthy joints, vitamin absorption and more.
Empty calories with no nutritional value? I think not.0 -
Carlos_421 wrote: »I've cut all oils out of my daily eating. Empty calories with no nutritional value is my reasoning. You can actually water saute.
This couldn't be more false.
Olive oil is chock full of essential fatty acids necessary for heart health, brain function, hormone production, healthy joints, vitamin absorption and more.
Empty calories with no nutritional value? I think not.
Yep! @UG77 you NEED to have a decent amount of fat in your diet
0 -
JHALLISGETTINGsmall wrote: »I started dieting making vegetables - sauté in a pan with Olive Oil, Roast in the oven with Olive Oil. All of the videos I watched on Youtube of low cal veggies showed this. I didn't log my Olive oil on my tracker. Then one day I looked at the bottle -120 cal per TBSP. That is ALOT of calories. Spinach goes from 30 cals to 150 cals... Did anyone else ever come to this realization? I am using I cant believe its not butter now - 35 cal per TBSP which is better. Im just curious why Olive Oil is so popular?
Olive oil has no carbs. It is a super heathy fat. Great for your heart. I have used imported olive oil for over 10 years. My cholesterol dropped 40 points by using the real olive oils from Italy and other countries and from the California Olive Ranch. I also studied nutrition in college. I would not put I can't believe it's butter in my body. I use real butter, and genuine olive oils. Low calorie does not always constitute healthy. And after the introduction of artificial sweeteners, obesity in America has increased. I would never put an artificial sweetener in my body. I read every label. And I avoid artificial colors, especially Red#40.0 -
bellabonbons wrote: »JHALLISGETTINGsmall wrote: »I started dieting making vegetables - sauté in a pan with Olive Oil, Roast in the oven with Olive Oil. All of the videos I watched on Youtube of low cal veggies showed this. I didn't log my Olive oil on my tracker. Then one day I looked at the bottle -120 cal per TBSP. That is ALOT of calories. Spinach goes from 30 cals to 150 cals... Did anyone else ever come to this realization? I am using I cant believe its not butter now - 35 cal per TBSP which is better. Im just curious why Olive Oil is so popular?
Olive oil has no carbs. It is a super heathy fat. Great for your heart. I have used imported olive oil for over 10 years. My cholesterol dropped 40 points by using the real olive oils from Italy and other countries and from the California Olive Ranch. I also studied nutrition in college. I would not put I can't believe it's butter in my body. I use real butter, and genuine olive oils. Low calorie does not always constitute healthy. And after the introduction of artificial sweeteners, obesity in America has increased. I would never put an artificial sweetener in my body. I read every label. And I avoid artificial colors, especially Red#40.
After the introduction of Air Jordans, obesity in America has increased.
After the introduction of hand sanitizers, obesity in America has increased.
After the introduction of the "Scary Movie" franchise, obesity in America has increased.
It's a pretty meaningless formulation. Do you mean to say there is an association between artificial sweeteners and obesity?0 -
JHALLISGETTINGsmall wrote: »I started dieting making vegetables - sauté in a pan with Olive Oil, Roast in the oven with Olive Oil. All of the videos I watched on Youtube of low cal veggies showed this. I didn't log my Olive oil on my tracker. Then one day I looked at the bottle -120 cal per TBSP. That is ALOT of calories. Spinach goes from 30 cals to 150 cals... Did anyone else ever come to this realization? I am using I cant believe its not butter now - 35 cal per TBSP which is better. Im just curious why Olive Oil is so popular?
Don't be afraid of healthy fat, use as much as you need to make your food tasty, and still meet your protein and carb goals. My diet is very high in fat, and I lost 30lbs in 3 months, with a calorie intake of 1800 cals or more, eating that way. I choose nuts, seeds, avocado, coconut oil, butter/ghee, olive oil, etc
I am not in favor of eating those fake foods, industrial oils, I don't think they are good for you. Why not use natural foods? The notion that eating fat makes you fat is false, as I discovered for myself not too long ago. The calories in my diet are 40% fat or more, depending on how much carb intake I set for myself.0 -
mean_and_lean wrote: »mean_and_lean wrote: »I'd say part of the olive oil craze has to do with the idea of eating healthily to lose weight. Meanwhile you're adding tons of calories from healthy food items, not realizing that in some cases the calories add up to an amount that still keeps you at an undesirable weight.
Sure, if you're putting a cup of oil on your food per day. Using it to saute, as a dressing, drizzled on your vegetables isn't going to harm you. I use it daily and haven't become obese because of it.
It's like anything you eat: moderation is key. Heck you can get fat eating vegetables.
A cup is the only quantity that can add excess calories to a person's diet?
You're obviously missing the point and apparently the rest of my post.
Or you were missing mine, hence the need to exaggerate using a ludicrous quantity of oil that no one would ever use in one serving of food. As though a tablespoon here and there wouldn't have the same effect.
But it wouldn't. You're stating that you're adding "tons of calories" to your food by using one tablespoon of olive oil which is a whopping 120 calories. How is that any different then say eating "a few chips" or "a few crackers" here and there? I'm pretty sure no one who uses the stuff thinks it's devoid of calories.
0 -
Because fats are delicious.
I'm more concerned about how you didn't realize how much a tablespoon of fat was.0 -
mean_and_lean wrote: »mean_and_lean wrote: »mean_and_lean wrote: »I'd say part of the olive oil craze has to do with the idea of eating healthily to lose weight. Meanwhile you're adding tons of calories from healthy food items, not realizing that in some cases the calories add up to an amount that still keeps you at an undesirable weight.
Sure, if you're putting a cup of oil on your food per day. Using it to saute, as a dressing, drizzled on your vegetables isn't going to harm you. I use it daily and haven't become obese because of it.
It's like anything you eat: moderation is key. Heck you can get fat eating vegetables.
A cup is the only quantity that can add excess calories to a person's diet?
You're obviously missing the point and apparently the rest of my post.
Or you were missing mine, hence the need to exaggerate using a ludicrous quantity of oil that no one would ever use in one serving of food. As though a tablespoon here and there wouldn't have the same effect.
But it wouldn't. You're stating that you're adding "tons of calories" to your food by using one tablespoon of olive oil which is a whopping 120 calories. How is that any different then say eating "a few chips" or "a few crackers" here and there? I'm pretty sure no one who uses the stuff thinks it's devoid of calories.
One more time: Adding tons of calories to your diet by eating what?0 -
1. if you're trying to lose weight, why would you not check the calories on something? everything should checked and measured
2. everything in moderation - you typically don't use a whole tablespoon of oil to lightly grill or roast veggies (hopefully) and a little oil goes a long way
3. I personally don't use much oil on my veggies cause it kinda grosses me out (in my head they get slimy with oil, but I know that's just my own personal crazy and i felt that way long before I started paying attention to calories); try seasonings to add flavor... but that being said don't shy away from olive oil in general - i use it nearly every day on my lunch pasta and it's delicious and healthy way to get good fats into your diet!0 -
-
I do not cook with olive oil because the smoke point is not high enough. At too high a temperature, olive oil will oxidize, causing inflammation and ultimately cell damage when consumed too often this way. Olive is best on light sautees and cold applications like salad. I keep it in a spritzer bottle and use as needed.
For pan searing, blackened dishes and anything else that requires high heat, use one of the nut oils, grapeseed or avocado oil. They have the higher smoke points which means less cell inflammation.
I had to go through many sources to determine this because each one I researched, they all told me different things. After plodding through some scientists' explanations of things at the cellular level (eyes glazed over) and talking with a food scientist, I feel fairly confident about my conclusions but many people always seem to argue with me about it. I simply look at my body changes, losing over 50 pounds, maintaining my weight for a year AND looking at my blood work to see that what I am doing works for me.0 -
As others have already said, you don't need a tablespoon unless you're making a very large amount of something. A teaspoon of extra virgin olive oil (only 40 calories) goes a long way with flavor. And it has a lot of health benefits and helps you feel full. So I disagree with the person saying it is empty calories.
Everyone finds different foods to be more or less worth their calories. But EVOO is actually not very hard to slide into your calories if you enjoy it.
yup ^ 1 TBS is actually a lot.. I eat .5 or 1 tsp in my salads and its a fine amount.0 -
Will the fat phobia ever die.... (never as long as it's only about calories in/out I guess. Cuz that's been working so terrifically over the last 40 years since we all started counting calories. "The definition of insanity.....")0
-
Sabine_Stroehm wrote: »I'd say part of the olive oil craze has to do with the idea of eating healthily to lose weight. Meanwhile you're adding tons of calories from healthy food items, not realizing that in some cases the calories add up to an amount that still keeps you at an undesirable weight.
Haven't most folks cooked in oil for generations?
Yup. And most folks have eaten food for generations, but here it is making folks fat when calories are consumed in excess. Cooking food in oil - includes deep fried food, I imagine? That stuff's notorious for being a source of excess calories!
Ok, so all my high fat eating ancestors who had no ability to count calories were also never fat. Some were super active, some were not. Obesity didn't show up in my family until the 1950s, when they were starting to cut back on fat, switched from lard/butter to Crisco when they did, and started eating more processed grain/sugar based food, then came calorie counting and high carb/low fat calorie restricted diets (extremely restricted for women of course). So, you still theorize it's the fat and the calories?
I eat LOTS of healthy fats (which for me personally is animal sourced, and rarely olive oil).... and NO, nothing deep fried, with or without batter. Yeah, if deep fried foods from the fast food joints (which would be rapeseed-aka canola, soy, or other very unhealthy plant oils) are what you are basing your opinion on, ok I get what you are saying then.0
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.6K Introduce Yourself
- 43.8K Getting Started
- 260.3K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.5K Recipes
- 232.5K Fitness and Exercise
- 431 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.6K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.8K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions