Good way to log olive oil?

Personally I log whatever I use, it's the safest way to ensure you capture the calories.

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.

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.

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.

It doesn't even have a very high smoke point...

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.

Personally, I stopped cooking with oils all together. I use an unsalted chicken broth if I need extra moisture in a pan. I have great pans, so stuff doesn't stick to begin with, but if I want assistance softening, caramelizing, or keeping things from scorching at high heat, I go for the chicken stock. And considering its about 15 calories for a cup... I think its well worth the difference. (not to mention the little added taste it gives is nice)

15 cal vs 180 cal.... easy win in my book:drinker:

"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.

The scientist in me can't keep my mouth shut. There are 3 states of matter: solid, liquid, and gas. At a high enough temperature, everything turns to gas. The temperature at which a liquid turns to gas is the boiling point. Every substance has a different boiling point due to the different structure of the chemical makeup.

For oils, the "smoke point" where the taste goes funny is apparently much lower than the boiling point, so we don't usually achieve evaporation with oils if using them correctly.

In terms of the states of matter, coconut oil is interesting because the temperature where the solid turns into a liquid is so close to room temp. Other oils are always liquid at room temp, and would need to be much colder to turn to a solid.

Something that can't evaporate is my lack of giving a crap about the scientific side of a simple comment. Trust me, it always remains as a solid...

*edited to add winkeyface* lol

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..

Same here! I find it better to "over" evaluate then "under" evaluate. But, to be honest, I'm not the type to measure and weigh everything to an exact science.

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?

Water evaporates; solids (and calories) remain. The only way not to log it is if you drain it off and measure it. And even then, make sure it's all oil and not other liquids. If you're using a lot of olive oil, you're eating a lot of olive oil. Don't fool yourself that somehow it's not there.