Good way to log olive oil?
lemanuelthelazy
Posts: 28 Member
Everything I cook is with olive oil, and it's so hard to log because even if I measure it out there will always be some that sticks to the pan, evaporates, doesn't get eaten, etc. Normally that doesn't matter but olive oil is so calorie dense that every teaspoon counts. Does anyone have an accurate way of keeping track of it?
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Oil does not evaporate, it's not water. Just log it, there is always food that sticks to your pan or the plate you can get too obsessive, if you are wasting whole teaspoons you are likely using too much oil, if it's 2g that is about 20 calories.0
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Oil does not evaporate, it's not water. Just log it, there is always food that sticks to your pan or the plate you can get too obsessive, if you are wasting whole teaspoons you are likely using too much oil, if it's 2g that is about 20 calories.
Everything evaporates.
Though OP since you don't know how much is evaporating/doesn't get eaten its better to just log how much you've used just to be safe.0 -
"Everything evaporates"? Not really. Although oil will and can evaporate over time depending on the type of oil and under what conditions, it will not affect the nutritional value of your meal. Log it all unless your draining off a good amount at the end, but like someone said before, if this is the case ,you're probably using too much to begin with.0
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"Everything evaporates"? Not really. Although oil will and can evaporate over time depending on the type of oil and under what conditions, it will not affect the nutritional value of your meal. Log it all unless your draining off a good amount at the end, but like someone said before, if this is the case ,you're probably using too much to begin with.
What substance doesn't evaporate...?0 -
I put the bottle on the scale, zero it, pour JUST enough into the pan as I need (the pan is dry after cooking is done). put the bottle back on the scale, and log that many grams. For just me it's usually like 8-10g, for a bigger meal sometimes 20.0
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I log all of it. Calorie counting isn't an exact science, so the way I see it I'll probably make up any minor errors elswhere and it'll all even out in the end..0
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I just log the amount I use - I try to never have more than two tablespoons per day.0
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I am usually cooking for two. I measure it, say 1 TBSP, then cook away. We share the food either 50/50 for 60/40, either way I log 1/2 TBSP. [If I eat all of it, I log 1 TBSP.] I try really hard to log every single thing and be accurate, but there's going to be some guesstimating here and there and I figure I'd rather estimate I am eating a few more calories than I really am than try to subtract the tiny bit that doesn't get eaten, or the bit more that he might get in his portion.
The hard part is when HE cooks. I always log 1 TBSP of olive oil when I eat something the bf makes, even if I have half or less of the dish, 'cause he just pours it in.0 -
I use extra virgin olive oil along with balsamic vinegar in my salad, and it's 120 calories for one table spoon.0
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"Everything evaporates"? Not really. Although oil will and can evaporate over time depending on the type of oil and under what conditions, it will not affect the nutritional value of your meal. Log it all unless your draining off a good amount at the end, but like someone said before, if this is the case ,you're probably using too much to begin with.
What substance doesn't evaporate...?
Ummm.....sand. Or any other solid, and please save the whole, "everything has at least some small quantity of liquid so therefore evaporates " rant.0 -
How do some people still not know that olive oil is NOT for cooking with? :huh: All the top chefs tv even are finally learning the errors of their ways...olive oil is meant for drizzling on salads, pastas, breads etc and shouldn't be 'cooked'...it loses its health benefits when it is cooked. Rapeseed oil would be a much better choice, or coconut oil.
ANYway, I always just use a tablespoon of extra virgin olive oil on a salad, or of another oil if cooking, and if you're counting calories I'd count the whole spoon no matter what, just to be on the safe side.
It would be like a part time job trying to figure out the *exact* number of calories you are consuming of it otherwise.0 -
How do some people still not know that olive oil is NOT for cooking with? :huh: All the top chefs tv even are finally learning the errors of their ways...olive oil is meant for drizzling on salads, pastas, breads etc and shouldn't be 'cooked'...it loses its health benefits when it is cooked. Rapeseed oil would be a much better choice, or coconut oil.
ANYway, I always just use a tablespoon of extra virgin olive oil on a salad, or of another oil if cooking, and if you're counting calories I'd count the whole spoon no matter what, just to be on the safe side.
It would be like a part time job trying to figure out the *exact* number of calories you are consuming of it otherwise.
Wow, the whole nation of Spain must be doing something fundamentally wrong then. Glad someone told them.0 -
How do some people still not know that olive oil is NOT for cooking with? :huh: All the top chefs tv even are finally learning the errors of their ways...olive oil is meant for drizzling on salads, pastas, breads etc and shouldn't be 'cooked'...it loses its health benefits when it is cooked. Rapeseed oil would be a much better choice, or coconut oil.
ANYway, I always just use a tablespoon of extra virgin olive oil on a salad, or of another oil if cooking, and if you're counting calories I'd count the whole spoon no matter what, just to be on the safe side.
It would be like a part time job trying to figure out the *exact* number of calories you are consuming of it otherwise.
Wow, the whole nation of Spain must be doing something fundamentally wrong then. Glad someone told them.
Read some updated research and get a clue
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I generally cook with coconut oil, but I log it as well. I know I'm not going to end up consuming every last drop that I put in the pan so I don't fret it really.0
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Oh yeah if you are worried about the olive oil, maybe you can try placing your food on a paper towel if possible to soak some of the oil?0
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just log what you use. if you put a tablespoon in, add that. if it evaporates then whatever but at least you know you're not eating more than what you say you're eating.0
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How do some people still not know that olive oil is NOT for cooking with? :huh: All the top chefs tv even are finally learning the errors of their ways...olive oil is meant for drizzling on salads, pastas, breads etc and shouldn't be 'cooked'...it loses its health benefits when it is cooked. Rapeseed oil would be a much better choice, or coconut oil.
ANYway, I always just use a tablespoon of extra virgin olive oil on a salad, or of another oil if cooking, and if you're counting calories I'd count the whole spoon no matter what, just to be on the safe side.
It would be like a part time job trying to figure out the *exact* number of calories you are consuming of it otherwise.
Wow, the whole nation of Spain must be doing something fundamentally wrong then. Glad someone told them.
Read some updated research and get a clue
The only research I need is done in my kitchen. I like the way stuff tastes when I cook with olive oil so Imma keep on doing it.0 -
I just log what I use.0
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Protip: Adding a cute smiley face behind a rude comment doesn't make the aforementioned comment any less rude.How do some people still not know that olive oil is NOT for cooking with? :huh: All the top chefs tv even are finally learning the errors of their ways...olive oil is meant for drizzling on salads, pastas, breads etc and shouldn't be 'cooked'...it loses its health benefits when it is cooked. Rapeseed oil would be a much better choice, or coconut oil.
ANYway, I always just use a tablespoon of extra virgin olive oil on a salad, or of another oil if cooking, and if you're counting calories I'd count the whole spoon no matter what, just to be on the safe side.
It would be like a part time job trying to figure out the *exact* number of calories you are consuming of it otherwise.
Wow, the whole nation of Spain must be doing something fundamentally wrong then. Glad someone told them.
Read some updated research and get a clue0 -
I play it safe and log it all unless I am positive about what is left over.0
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Personally I log whatever I use, it's the safest way to ensure you capture the calories. Asides which, as long as you're not saturating the hell out of whatever you're cooking or dressing those cals shouldn't be too huge anyway!
Re: cooking with Olive Oil - I cook some meals with olive oil for the taste it gives, but I have a range of oils for whatever the mood takes - for example, sesame oil for stir fried dishes is absolutely lush.
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Personally I log whatever I use, it's the safest way to ensure you capture the calories.
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just log what you use. if you put a tablespoon in, add that. if it evaporates then whatever but at least you know you're not eating more than what you say you're eating.
I agree with ^^^0 -
I work with a nutritionist and she says that Coconut Oil isn't as amazing as everything thinks it is. The high amount of saturated fat is why it should be used in very little moderation. It isn't considered "heart healthy" like other oils such as extra virgin olive oil and rapeseed oil.
People starting jumping on the coconut oil train because of it's high smoke point and when "health professionals" like Dr. Oz totes it's benefits, but in the end it's still high in saturated fat and should be used sparingly.0 -
Log it all, do some extra jumping jacks. Case closed.0
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I log what I put in the pan. I just know that although I may have put down 1 or 2 tb, for example, I didn't actually use all those calories. The amount that left in the pan isn't enough to worry about with regards to logging.
20 calories either way isn't something to worry about.0 -
I put the bottle on the scale, zero it, pour JUST enough into the pan as I need (the pan is dry after cooking is done). put the bottle back on the scale, and log that many grams. For just me it's usually like 8-10g, for a bigger meal sometimes 20.
that seems like the best idea0 -
It doesn't even have a very high smoke point...I work with a nutritionist and she says that Coconut Oil isn't as amazing as everything thinks it is. The high amount of saturated fat is why it should be used in very little moderation. It isn't considered "heart healthy" like other oils such as extra virgin olive oil and rapeseed oil.
People starting jumping on the coconut oil train because of it's high smoke point and when "health professionals" like Dr. Oz totes it's benefits, but in the end it's still high in saturated fat and should be used sparingly.0 -
I log what I put in the pan. I just know that although I may have put down 1 or 2 tb, for example, I didn't actually use all those calories. The amount that left in the pan isn't enough to worry about with regards to logging.
20 calories either way isn't something to worry about.
Yep. Hell, for a lot of people, 100 calories either way isn't going to be noticed.0 -
Everything I cook is with olive oil, and it's so hard to log because even if I measure it out there will always be some that sticks to the pan, evaporates, doesn't get eaten, etc. Normally that doesn't matter but olive oil is so calorie dense that every teaspoon counts. Does anyone have an accurate way of keeping track of it?
I'm a little confused....you've lost 69 lbs already and this is just NOW become an issue? What were you doing for the last 69 lbs? Whatever that was...keep doing it.
Disclaimer: If what you were doing before was not healthy and not sustainable...then GREAT question. Just log what you use to cook, and if you don't "use" it all, then you're fine anyway. The goal is not to be perfect, because that just isn't going to happen, the goal is to be consistent and pay attention to the calories and not let things get completely out of hand. Going over every now and again isn't the end of the world and going under every now and again isn't going to stop time and make the moon drop out of orbit either. Be as consistent and close as you can as much as you can and you will see results.0
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