Olive Oil - Eveyrone uses it in videos for low cal foods - But it has 120 Cal per TBSP.
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The purpose of eating olive oil is to add it in your diet as a good source of fat. You do need fat in your diet, and fat is high in calories, no way around this.0
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Any fat is high in calories. Just be careful with it. I live in Italy and EVOO is used almost excusively. The flavor in the good stuff is incredible and worth every calorie. You need good fats especially if you're exercising.0
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I make lots ov veggies like that in a pan with a little water they turn out great n no added caloriesJHALLISGETTINGsmall 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
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For roasting I just use olive oil spray.
Otherwise, when I use olive oil, it's 1 tsp per serving of food, usually.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?
A single 1 tablespoon serving contains 2 grams of artery-damaging saturated fat. That’s the about the same as eating two-thirds of a McDonald’s hamburger.
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Olive oil is a good fat. I don't use much, I use the spray olive and coconut oil0
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For roasting I just use olive oil spray.
Otherwise, when I use olive oil, it's 1 tsp per serving of food, usually.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?
A single 1 tablespoon serving contains 2 grams of artery-damaging saturated fat. That’s the about the same as eating two-thirds of a McDonald’s hamburger.
Real food is almost always better than the fake manufactured substitute, in taste AND nutrition.0 -
I use and log olive oil. Eating fats like that helps keep you full so yes, 1-2 tbsps seems like a lot but then you might eat less junk throughout the day. Usually its tossed to coat veggies and I split up those veggies over a couple meals so it's ok.0
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I don't think anyone ever claimed it was a low calorie food.
It is a healthy fat, which your body needs. I Can't Believe It's Not Butter is lower calorie, but not a healthy fat.
Your choice what you want to use.0 -
I usually use 1 tsp max per meal of olive oil, regular oil and butter (that comes to an average of 40kcal extra per meal - tsp/tbsp is a bit smaller here than what it is in US).
Olive oil is healthier for you, but only when eaten in moderation. It's a big myth that using big amounts of healthy fats is healthy, they're still fats and will result in weight gain or health issues if not eaten in moderation.
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1 TBS of oil is a LOT of oil for one serve of veg. I use a tsp and that's plenty.0
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J 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?
"I Can't Believe its not butter" is a mix of oil and water. That's why is has less calories. You can accomplish the same by using less oil. In both cases you will need the same amount of fat (oil) to cook the veggies in the same way. Thus you gain nothing by using ICBINB accept for a different taste.
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Christine_72 wrote: »For roasting I just use olive oil spray.
Otherwise, when I use olive oil, it's 1 tsp per serving of food, usually.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?
A single 1 tablespoon serving contains 2 grams of artery-damaging saturated fat. That’s the about the same as eating two-thirds of a McDonald’s hamburger.
Real food is almost always better than the fake manufactured substitute, in taste AND nutrition.
I wish there was a like button.
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BTW, I use 1.5 tablespoons of olive oil to make my ~320 Calorie popcorn. So good.0
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Alatariel75 wrote: »1 TBS of oil is a LOT of oil for one serve of veg. I use a tsp and that's plenty.
I used to need 1 tablespoon of oil to sautee onions, cabbage, red pepper, and then scramble eggs. Now I use a T-fal pro nonstick pan and 1/2 teaspoon of oil.-1 -
For roasting I just use olive oil spray.
Otherwise, when I use olive oil, it's 1 tsp per serving of food, usually.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?
A single 1 tablespoon serving contains 2 grams of artery-damaging saturated fat. That’s the about the same as eating two-thirds of a McDonald’s hamburger.
Not that I am encouraging anyone eat the abomination known as margarine, but rather wanting to point out that saturated fat is not the enemy. It is not the cause of artery damage.
http://authoritynutrition.com/top-8-reasons-not-to-fear-saturated-fats/
I am a fan of lard and butter as well as olive oil. I see no need to limit any of them (assuming they are part of a balanced diet).0 -
Ugh. Olive oil is nasty. I hate the way it tastes.0
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EVOO made with olives from Spain is the best. I also dip bread into olive oil with black pepper.
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the ultra low fat fad is one of the reasons people gained weight in the 90's you have to make up for the fat some way it was sugar that replaced it. fat adds flavor,helps foods digest slower so blood sugar stays more even. a little is good, too much or too little is also bad.0
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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?
From logging I swiftly observed that oil is oil. Olive oil is not lower calorie than peanut oil, etc. You might choose olive oil because of flavor or because you believe there are health benefits. Not a calorie saver though. I would just accept it, use less or do a different cooking method. 1 T is a lot to add to one serving of vegetables... maybe get a cooking spray and use lightly instead.0 -
Christine_72 wrote: »For roasting I just use olive oil spray.
Otherwise, when I use olive oil, it's 1 tsp per serving of food, usually.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?
A single 1 tablespoon serving contains 2 grams of artery-damaging saturated fat. That’s the about the same as eating two-thirds of a McDonald’s hamburger.
Real food is almost always better than the fake manufactured substitute, in taste AND nutrition.
Pretty much.0 -
Yeah. I don't cook with it. If I have room at the end of the night, I prefer to put it on my popcorn. But as a volume eater I cut it out a lot. I do watch my macros though and make sure I'm getting the fat elsewhere.0
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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.0
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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.0 -
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.0 -
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?0 -
I use coconut oil because I keep it set, so you can scrape a little off the top and it goes really far so because it's a solid not a liquid you normally use less!0
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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"0 -
All oils are pure fat, which contain the same amount of calories (9 per gram). Olive oil has less saturated and trans fat (I think that's right), which is why it's considered "healthy".
If you want to cut your calories, try sauteing with spray instead.0 -
Where I come from, people believe olive oil is almost a medicine (think Mediterranean diet).
I was also shocked when I started using MFP how many calories are in a table spoon.
I will never believe people who claim that olive oil is unhealthy, but I did reduce my dose.
Usually, I will "fry" my vegetables with a bit of water, and if MFP tells me that my meal lacks calories I will allow myself a tea spoon. Anyway I realized that a table spoon for one meal is just not necessary.0 -
I'm trying to think of a circumstance where I would use 1tbsp of olive oil per serving, and coming up with nothing. I use 2tbsps when I batch cook sometimes, but that makes nearly 2.5kg of food so per serving it's negligible.0
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