Olive Oil - Eveyrone uses it in videos for low cal foods - But it has 120 Cal per TBSP.
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JHALLISGETTINGsmall
Posts: 54 Member
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?
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It tastes good?0
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I've cut all oils out of my daily eating. Empty calories with no nutritional value is my reasoning. You can actually water saute.0
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It tastes good, is a good fat, and usually is divided up over several servings.0
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I use Olive Oil in my salads but sparingly (i.e. 1/2 tbsp mixed with 1 tbsp balsamic vinegar).
I bake my chicken and fish in the oven so no oil (nor butter) there. Just their own juices.
I believe Olives and Olive Oils are healthy fats, but in moderation.
Good luck in your healthy journey0 -
I am going to try the water sauté... Havent ever tried that. Just put a Tbsp of water in the pan? I have tried the sprays which is fine - - but I just don't understand why everyone is pouring olive oil over all their veggies - and it is HIGH in calorie0
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It is a healthy oil, and is good for you.
All things in moderation.0 -
It's popular because it's good for you. Olive oil -- the extra virgin kind, not the "light" -- protects LDL particles from oxidative damage – a key step in the heart disease process. It's high in monounsaturated fats which can lower your risk for heart disease. I use it all the time for cooking, baking when the recipe calls for oil, I put it on my bread, my food after it's been cooked. It's pretty much replaced butter in my house.0
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Well, I've always thought olive oil is overrated, so I use canola when I use cooking oil at all. While both are highly caloric, they are a good source of *healthy* fats, which you do need to lose weight. Canola oil is rich in two fatty acids that are essential in your diet because your body can't make them: Alpha-linolenic acid (ALA) and linoleic acid (LA). The second is absolutely essential for me because bad cholesterol runs in the family, and LA reduces the bad cholesterol.
Also, fat tends to make those leafy greens/veggies more satiating and satisfying. Fat digests more slowly than carbs (about the same as some proteins), so it helps you feel fuller longer.
My two cents. I never much liked olive oil but I use canola for all my egg and veggie frying needs.0 -
JHALLISGETTINGsmall wrote: »I am going to try the water sauté... Havent ever tried that. Just put a Tbsp of water in the pan? I have tried the sprays which is fine - - but I just don't understand why everyone is pouring olive oil over all their veggies - and it is HIGH in calorie
A little goes a long way though. I have never soaked my vegetables with it.0 -
Well, I've always thought olive oil is overrated, so I use canola when I use cooking oil at all. While both are highly caloric, they are a good source of *healthy* fats, which you do need to lose weight. Canola oil is rich in two fatty acids that are essential in your diet because your body can't make them: Alpha-linolenic acid (ALA) and linoleic acid (LA). The second is absolutely essential for me because bad cholesterol runs in the family, and LA reduces the bad cholesterol.
Also, fat tends to make those leafy greens/veggies more satiating and satisfying. Fat digests more slowly than carbs (about the same as some proteins), so it helps you feel fuller longer.
My two cents. I never much liked olive oil but I use canola for all my egg and veggie frying needs.
I use canola for high temp cooking and olive for lower. I like it equally as well as olive.0 -
Your body needs fat for a lot of functions, including using fat-soluble vitamins. Plus it tastes good and has unsaturated, non-hydrogenated fat, if you care about that.
That said, you don't need a tablespoon of oil to saute or roast some spinach. One to two teaspoons should be plenty if you're roasting or using a nonstick pan to saute, depending on whether you're cooking for one to two people or for a larger family.0 -
It tastes good, is a good fat, and usually is divided up over several servings.
This^.
It also doesn't take a lot of olive oil. I usually don't use a full TBSP of it. I always seem to use more butter when I saute than olive oil. My husband on the other hand loves to dip bread in it and he has never had weight issues.0 -
I could never add a full tbsp of oil to what I'm cooking, like spinach. That's a lot of frickin' oil. I use 3-5g of oil when I saute and that's more than enough.0
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I've cut all oils out of my daily eating. Empty calories with no nutritional value is my reasoning. You can actually water saute.
While water sauté is fine if that's what you want to do, to say is olive oil is empty calories couldn't be more wrong. Fats are a macro that should be eaten and olive oil is full of good fats.0 -
I use a no-stick pan with no-stick spray for sauteeing vegetables.
Calorie-wise, olive oil is about the same as most other cooking oils, so that's not its big advantage.
Olive oil is made of monounsaturated fatty acids, which are considered healthier than saturated and transfats. It's also a heck of a lot tastier than some of the other alternatives like canola or corn oil!
See http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/food-and-nutrition/faq-20058439
http://www.medicalnewstoday.com/articles/266258.php
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It tastes good, is a good fat, and usually is divided up over several servings.
This.
I also find that certain foods have a better texture when cooked with some fats.
HOWEVER, i want to add, that there are many times I cannot possibly afford the calories and have to eat them plain. Make sure that you measure very carefully i see "Just add a tablespoon of olive oil" *free hand pours 3-4 tablespoons* all the time by chefs/youtubers. That s!@t adds up REAL quick! Pick and choose what's worth it or not to you for that recipe on that day.
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I've cut all oils out of my daily eating. Empty calories with no nutritional value is my reasoning. You can actually water saute.
While water sauté is fine if that's what you want to do, to say is olive oil is empty calories couldn't be more wrong. Fats are a macro that should be eaten and olive oil is full of good fats.
^^ This. I didn't start cooking with oils until I wanted to lose some pounds and get fit.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.
While water sauté is fine if that's what you want to do, to say is olive oil is empty calories couldn't be more wrong. Fats are a macro that should be eaten and olive oil is full of good fats.
And olive oil has important nutrients, such as omega 3s, which most of us are sorely lacking.0 -
mean_and_lean wrote: »
Actually, as long as you have a nonstick pan it works pretty well. Roasting however....0
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