olive oil

I would count it because it still has calories. If it was burning more calories to eat and digest it than how many calories are in it, then I'd say don't bother. I don't count celery because it actually burns more calories than it's worth... so why bother. Olive oil, on the other hand... I'd count. You can ignore the red negative number under the "fat" category.

I use grapeseed oil in place of olive oil because you can cook at high temps and it doesn't burn. I order mine from Wild Tree but they have it in the oil section at most grocery stores. There have been a lot of good things that have been said lately about it but one of the things I am hesitantly excited about is the fact that is shown to raise good cholesterol. Plus it has a lighter flavor that doesn't overwhelm food. You should check it out. I have olive oil in my cupboard but I have to admit, I rarely use it since I discovered grapeseed oil.

One other thing with cooking veggies in olive oil - it doesn't burn off - and you shouldn't be using olive oil (especially extra virgin!) to saute at high temps as it turns the oil rancid or pushes it past its smoke point. Olive oil has a low smoke point - cook on low/medium temps with it.

I had no idea that olive oil wasn't universal...that you can't or shouldn't use it for everything. Interesting! As you can tell, I'm not much of a chef, though I'm trying to get better.

What would you suggest for sauteeing veggies?

One other thing with cooking veggies in olive oil - it doesn't burn off - and you shouldn't be using olive oil (especially extra virgin!) to saute at high temps as it turns the oil rancid or pushes it past its smoke point. Olive oil has a low smoke point - cook on low/medium temps with it.

I had no idea that olive oil wasn't universal...that you can't or shouldn't use it for everything. Interesting! As you can tell, I'm not much of a chef, though I'm trying to get better.

What would you suggest for sauteeing veggies?

I use ghee, butter, and coconut oil. They do add to calorie content of food, but they give richer flavor and are healthy fat sources.

Olive oil is okay if you're roasting at medium temps in the oven - green beans, asparagus, potatoes - are all good cooked this way. It's just med/high skillet sauteeing I try to avoid.

Sesame oil works well for stir fry, too.

Coconut oil is actually considered a saturated fatty acid and you shouldn't cook with it since those are more closely related to heart disease.

Stick with your canola, olive, sunflower, flaxseed, etc because those are either poly or mono-unsaturated fats that are better for your health.

Grapeseed oil is PERFECT for high temps! You should give it a try for some variation.

One other thing with cooking veggies in olive oil - it doesn't burn off - and you shouldn't be using olive oil (especially extra virgin!) to saute at high temps as it turns the oil rancid or pushes it past its smoke point. Olive oil has a low smoke point - cook on low/medium temps with it.

I had no idea that olive oil wasn't universal...that you can't or shouldn't use it for everything. Interesting! As you can tell, I'm not much of a chef, though I'm trying to get better.

What would you suggest for sauteeing veggies?

I use ghee, butter, and coconut oil. They do add to calorie content of food, but they give richer flavor and are healthy fat sources.

Olive oil is okay if you're roasting at medium temps in the oven - green beans, asparagus, potatoes - are all good cooked this way. It's just med/high skillet sauteeing I try to avoid.

Sesame oil works well for stir fry, too.

Coconut oil is actually considered a saturated fatty acid and you shouldn't cook with it since those are more closely related to heart disease.

Stick with your canola, olive, sunflower, flaxseed, etc because those are either poly or mono-unsaturated fats that are better for your health.

I think sat fat has been given an unbelievably bad name in modern nutrition - And yes, I understand I'm in a minority position here and could be debated back and forth, ten ways to Sunday, so I respectfully disagree. But to each their own - there are so many varieties of oil and cooking fat out there, we'll all find something we enjoy that works!

I'll continue to use my coconut oil for high temps.

Agreed that MUFA oils are good for health, but the smoke point still applies - flax is a good choice of oil, but it's not a good cooking oil. Same with EVOO, walnut oil, almond oil - not good at high temps. They're very good choices for salad dressings, though.

I'd rather not take my chances since there are SOOO many other healthier alternatives.

I found using the spray works just as well and had zero calories?

The oil spray only has "0 calories" because the serving size is so minute (how do you press a button for 1/4 or 1/2 second & coat an entire pan?) Chances are, you're spraying 10-20 or more calories worth of oil into the pan.

I do use olive oil & canola oil spray often. You just have to understand it's still OIL and it still has calories regardless of what the Nutrition Info. says. Manufacturers are pretty good tricksters when it comes to getting around posting the actual nutrition information on some products.

I read somewhere that olive oil is better for you uncooked (eg when you put it on salads)..something to do with how your body digests the fat. Has anyone else heard this?

Also, on an unrelated note- I've started eating lots of oily fish (herring, mackerel, salmon) I've cut out red meat and others fatty foods...but it means that my fat count is higher than I would like (but still under my daily goal). How 'good' is this 'good' oil?

Thanks!

I read somewhere that olive oil is better for you uncooked (eg when you put it on salads)..something to do with how your body digests the fat. Has anyone else heard this?

Also, on an unrelated note- I've started eating lots of oily fish (herring, mackerel, salmon) I've cut out red meat and others fatty foods...but it means that my fat count is higher than I would like (but still under my daily goal). How 'good' is this 'good' oil?

Thanks!

It's better uncooked because of the previously mentioned low smoke point turning it rancid. And incidentally, coconut oil is a *natural* saturated fat (worlds apart from trans fats and man-made substances or even animal fat) with many health *benefits* in it's raw unrefined state. Check out the research on it sometime.

I read somewhere that olive oil is better for you uncooked (eg when you put it on salads)..something to do with how your body digests the fat. Has anyone else heard this?

Also, on an unrelated note- I've started eating lots of oily fish (herring, mackerel, salmon) I've cut out red meat and others fatty foods...but it means that my fat count is higher than I would like (but still under my daily goal). How 'good' is this 'good' oil?

Thanks!

It's better uncooked because of the previously mentioned low smoke point turning it rancid. And incidentally, coconut oil is a *natural* saturated fat (worlds apart from trans fats and man-made substances or even animal fat) with many health *benefits* in it's raw unrefined state. Check out the research on it sometime.

:drinker: Good explanation.

And another benefit (I've noticed) of incorporating oils in their more pure state is healthy, smooth skin. The Mediterranean people and the French eat a lot of olive oil and proclaim it as a benefit, I dunno, I sure believe them!

Yeah I really think the low-fat AND low-carb diets took people in a bad direction. HEALTHY fats and HEALTHY carbs that are natural whole foods are really important to good health.

You need good fat in your diet. Stick to COP (Canola, Olive and Peanut) Now, fat doesn't make you fat. The bad fats are just bad for your heart. You are born with the fat cells you have, the only way to get rid of them is to lypo them out. Think of them as a balloons. Your body is designed to think that at some point it will be starved so it stores extra calories in fat cells...so when we over eat our fat cells grow (this is where the extra cals are stored). When our body needs energy this is where it gets its fuel. So when your body burns more cals than it is taking in, it will pull the extra cals needed from your fat cells. Good fats help lower bad cholesterol. I find coating the items I am cooking with the oil helps cut down on the amount I use...but you still have to count it. Remember your body needs the 3 macronutrients to function (Carbs, Protein and Fat)