Olive Oil - Eveyrone uses it in videos for low cal foods - But it has 120 Cal per TBSP.
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I use avocado oil for anything I put in the "frying" pan0
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Akimajuktuq wrote: »Sabine_Stroehm wrote: »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?
Yup. And most folks have eaten food for generations, but here it is making folks fat when calories are consumed in excess. Cooking food in oil - includes deep fried food, I imagine? That stuff's notorious for being a source of excess calories!
Ok, so all my high fat eating ancestors who had no ability to count calories were also never fat. Some were super active, some were not. Obesity didn't show up in my family until the 1950s, when they were starting to cut back on fat, switched from lard/butter to Crisco when they did, and started eating more processed grain/sugar based food, then came calorie counting and high carb/low fat calorie restricted diets (extremely restricted for women of course). So, you still theorize it's the fat and the calories?
I eat LOTS of healthy fats (which for me personally is animal sourced, and rarely olive oil).... and NO, nothing deep fried, with or without batter. Yeah, if deep fried foods from the fast food joints (which would be rapeseed-aka canola, soy, or other very unhealthy plant oils) are what you are basing your opinion on, ok I get what you are saying then.
Indeed, I was referencing deep frying. And not necessarily just fast food joints, frankly. On a personal note, I do find deep fried foods to be a logging nightmare and would love practical solutions for that0 -
Akimajuktuq wrote: »Sabine_Stroehm wrote: »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?
Yup. And most folks have eaten food for generations, but here it is making folks fat when calories are consumed in excess. Cooking food in oil - includes deep fried food, I imagine? That stuff's notorious for being a source of excess calories!
Ok, so all my high fat eating ancestors who had no ability to count calories were also never fat. Some were super active, some were not. Obesity didn't show up in my family until the 1950s, when they were starting to cut back on fat, switched from lard/butter to Crisco when they did, and started eating more processed grain/sugar based food, then came calorie counting and high carb/low fat calorie restricted diets (extremely restricted for women of course). So, you still theorize it's the fat and the calories?
I eat LOTS of healthy fats (which for me personally is animal sourced, and rarely olive oil).... and NO, nothing deep fried, with or without batter. Yeah, if deep fried foods from the fast food joints (which would be rapeseed-aka canola, soy, or other very unhealthy plant oils) are what you are basing your opinion on, ok I get what you are saying then.
Indeed, I was referencing deep frying. And not necessarily just fast food joints, frankly. On a personal note, I do find deep fried foods to be a logging nightmare and would love practical solutions for that
Deep fried foods are, in my view, one of the hardest things to log. It's not even like you could weigh it before and after and calculate any increase in weight as added oil, because the cooking process changes the weight of the initial product in any event. In a moment of being technical, I figured the only real way would be to weigh the oil before and after cooking to see how much had transferred to the food. Of course, the temperature logistics of messing about with hot oil make that problematic in itself.0 -
Akimajuktuq wrote: »Sabine_Stroehm wrote: »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?
Yup. And most folks have eaten food for generations, but here it is making folks fat when calories are consumed in excess. Cooking food in oil - includes deep fried food, I imagine? That stuff's notorious for being a source of excess calories!
Ok, so all my high fat eating ancestors who had no ability to count calories were also never fat. Some were super active, some were not. Obesity didn't show up in my family until the 1950s, when they were starting to cut back on fat, switched from lard/butter to Crisco when they did, and started eating more processed grain/sugar based food, then came calorie counting and high carb/low fat calorie restricted diets (extremely restricted for women of course). So, you still theorize it's the fat and the calories?
I eat LOTS of healthy fats (which for me personally is animal sourced, and rarely olive oil).... and NO, nothing deep fried, with or without batter. Yeah, if deep fried foods from the fast food joints (which would be rapeseed-aka canola, soy, or other very unhealthy plant oils) are what you are basing your opinion on, ok I get what you are saying then.
Indeed, I was referencing deep frying. And not necessarily just fast food joints, frankly. On a personal note, I do find deep fried foods to be a logging nightmare and would love practical solutions for that
I don't deep fry any more. The calorie count would be anyones guess. You could probably figure it out by weighing the deep fryer, then weighing it with the oil, then weighing it again after you've cooked. More work for me to bother with...
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I put olive oil in a nifty spray bottle for some things. It's so much easier to get just the right amount for roasting tasty veggies.
Olive oil is real food and a healthy fat that fills you up nicely. ICBINB is frankenfood. Don't eat frankenfood.
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Akimajuktuq wrote: »Will the fat phobia ever die.... (never as long as it's only about calories in/out I guess. Cuz that's been working so terrifically over the last 40 years since we all started counting calories. "The definition of insanity.....")
...what???....0 -
Our family is half Spanish. We have very friendly relationship with olive oil! I remember watching my grandmother cook with it exclusively - she used no other oil for food. I use it a lot too, though in much smaller quantities than she did. Like her, I really don't use any other oil. I do have some avocado and walnut oil in the house for variations in salad dressing. But no canola, no "vegetable oil", no peanut oil, etc. (And, of course, we all prefer to buy olive oil with a pedigree from Spain...).0
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Christine_72 wrote: »Akimajuktuq wrote: »Sabine_Stroehm wrote: »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?
Yup. And most folks have eaten food for generations, but here it is making folks fat when calories are consumed in excess. Cooking food in oil - includes deep fried food, I imagine? That stuff's notorious for being a source of excess calories!
Ok, so all my high fat eating ancestors who had no ability to count calories were also never fat. Some were super active, some were not. Obesity didn't show up in my family until the 1950s, when they were starting to cut back on fat, switched from lard/butter to Crisco when they did, and started eating more processed grain/sugar based food, then came calorie counting and high carb/low fat calorie restricted diets (extremely restricted for women of course). So, you still theorize it's the fat and the calories?
I eat LOTS of healthy fats (which for me personally is animal sourced, and rarely olive oil).... and NO, nothing deep fried, with or without batter. Yeah, if deep fried foods from the fast food joints (which would be rapeseed-aka canola, soy, or other very unhealthy plant oils) are what you are basing your opinion on, ok I get what you are saying then.
Indeed, I was referencing deep frying. And not necessarily just fast food joints, frankly. On a personal note, I do find deep fried foods to be a logging nightmare and would love practical solutions for that
I don't deep fry any more. The calorie count would be anyones guess. You could probably figure it out by weighing the deep fryer, then weighing it with the oil, then weighing it again after you've cooked. More work for me to bother with...
I never deep fried anyway, but the logging nightmare is another reason not to start! I'd probably just see if the UDSA has some estimates for deep fried foods of the type or else compare with restaurant entries.0 -
Here's a chart with smoke points of oil. It doesn't list olive oil (other than EVOO), but the non extra virgin has a higher smoke point, comparable with avocado oil or actually higher in some cases.
http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html
I don't normally use super high heat cooking, so coconut oil or EVOO usually works fine for me, although I probably have some other oils around at any given time.0 -
I asked for fish to be cooked healthy at a restaurant.
They stated they can grill it with olive oil.
It came back in a pool, floating in olive oil.
Fat phobia? I don't think that exists.0 -
I wonder if that cook was purposely telling you, "Screw you, this isn't your personal spa, order off the menu."
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Akimajuktuq wrote: »
I've never heard of "absolute nutritional value", but that EFAs are named 'essential' because the body can't synthesize them from other compounds, they have to exist in the diet.0 -
I stopped the oil cooking and using extra butter in cooking. It was putting a ton calories I was not counting on the diary thus created a big ??? why I was not loosing weight.
I actually saute' using chicken broth. I will add spices and sometime will use whorchesterchire or soy sauce depending on what I am cooking. Use 0 calorie PAM and if it is fish night about 2 or 3 tsp is for blackening.
Have you ever noticed on TV when they say "use 2 tablespoons of oil in the pan", it looks like they are adding about 1/4 cup or more?0 -
I stopped the oil cooking and using extra butter in cooking. It was putting a ton calories I was not counting on the diary thus created a big ??? why I was not loosing weight.
I actually saute' using chicken broth. I will add spices and sometime will use whorchesterchire or soy sauce depending on what I am cooking. Use 0 calorie PAM and if it is fish night about 2 or 3 tsp is for blackening.
Have you ever noticed on TV when they say "use 2 tablespoons of oil in the pan", it looks like they are adding about 1/4 cup or more?
from my post:
"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. "
This is a huge pet peeve of mine!0 -
I wonder if the people on video pouring have different bottles than you. I use a pretty glass bottle with a liquor pour spout and I figure twice around the pan is a tablespoon or two, based on something from Rachael Ray or some other Food Network chef. But I rarely count calories so it's not like I'm aiming for some real accuracy, either.0
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Virgin olive oil and nuts are anti-inflammatory for your cardiovascular system. Use it, measure it, count it, and enjoy it. Do you have to use so much? I use a tablespoon in 6 cups of veggies to roast and half a teaspoon to 'finish' a plate. Pay attention to what might be in your margarine. Calories aren't everything.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?
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rainbowbow wrote: »I stopped the oil cooking and using extra butter in cooking. It was putting a ton calories I was not counting on the diary thus created a big ??? why I was not loosing weight.
I actually saute' using chicken broth. I will add spices and sometime will use whorchesterchire or soy sauce depending on what I am cooking. Use 0 calorie PAM and if it is fish night about 2 or 3 tsp is for blackening.
Have you ever noticed on TV when they say "use 2 tablespoons of oil in the pan", it looks like they are adding about 1/4 cup or more?
from my post:
"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. "
This is a huge pet peeve of mine!
That doesn't mean YOU have to pour gobs of it on your stuff.0 -
just about every cooking oil has 120cal per TBSP. olive oil, butter, corn oil, canola oil, all about the same.
1 TBSP of oil is a lot of oil. use less. 1 tsp of oil is more like 35-40 calories, and still plenty of oil. mix it with vinegar to put on your spinach for a tasty dressing that makes it go farther.
it is shown in healthy cooking not because it is low in calories but because it is high in monounsaturated fat which is thought to promote heart health. but monounsaturated fat still has the same calories.0 -
Carlos_421 wrote: »Akimajuktuq wrote: »Will the fat phobia ever die.... (never as long as it's only about calories in/out I guess. Cuz that's been working so terrifically over the last 40 years since we all started counting calories. "The definition of insanity.....")
...what???....
Fat phobia. Do you remember the sudden pressure to buy low fat, reduced fat, fat free items 20 years ago? Maybe before that. We were taught that fat is bad. Avoid it. When they removed the fats in foods, they added sugars. Fat helps you feel full. You can eat plenty of fat and loose weight. Fat is not something to be scared of. Use it sparingly. A little of the real stuff goes a long way.
The other day someone tried to convince me that a lower calorie yogurt based butter substitute was healthier than a tablespoon of real butter because it only had 50 calories. It's a heavily processed food. Butter is the fat that separates from cream once you get past whipped cream. Why are so many people trained to pick a processed junk food over a simple whole ingredient like butter or an olive oil?
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PearBlossom9 wrote: »Carlos_421 wrote: »Akimajuktuq wrote: »Will the fat phobia ever die.... (never as long as it's only about calories in/out I guess. Cuz that's been working so terrifically over the last 40 years since we all started counting calories. "The definition of insanity.....")
...what???....
Fat phobia. Do you remember the sudden pressure to buy low fat, reduced fat, fat free items 20 years ago? Maybe before that. We were taught that fat is bad. Avoid it. When they removed the fats in foods, they added sugars. Fat helps you feel full. You can eat plenty of fat and loose weight. Fat is not something to be scared of. Use it sparingly. A little of the real stuff goes a long way.
The other day someone tried to convince me that a lower calorie yogurt based butter substitute was healthier than a tablespoon of real butter because it only had 50 calories. It's a heavily processed food. Butter is the fat that separates from cream once you get past whipped cream. Why are so many people trained to pick a processed junk food over a simple whole ingredient like butter or an olive oil?
To add to this, at some point olive oil benefits were recognised as compared e.g. to margarine. However, what many people seem to miss is that in a diet where a large percentage of daily calories is coming from olive oil, automatically limits calories from other sources. Eating more fat means there is less room for other things, you do not just add the fat on top of whatever.0 -
I cook with oils that can withstand higher temperatures for saute' or stir-fry and save the olive oil or fragile nut oils for my salad dressing mixes. I also use butter when there is a need for it's flavoring capabilities, but use it much more sparingly in both volume and frequency.
Canola oil is also a pretty good oil to use, it has a higher heat tolerance and is tasteless. About the same calories.
And like any thing you eat, moderation is the key.
For example, if I am making a soup that will make 8 servings, and I use 1 tablespoon of oil to saute my vegetables before adding to the pot, that 120 calories will be divided 8 ways before I eat the soup; but would have done it's job of bringing out the flavors in the vegetables.0 -
Olive oil is a healthy fat, and you need healthy fats. I use 1 TBS when cooking a recipe for the whole family, but just a tsp when cooking a single serving. On salads, the vitamins in dark leafy greens are fat soluble, so a little olive oil is a great way to get your body to absorb the vitamins - or if you prefer fat-free dressings - add avocado or nuts. You just need to make sure to log everything you eat. I've lost 74 pounds eating olive oil every day.0
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Oh, and as for the quality, I use California Olive Ranch olive oil. http://shop.californiaoliveranch.com/Mild-and-Buttery-Extra-Virgin-Olive-Oil/p/COR-100223&c=CaliforniaOliveRanch@OliveOils0
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You know what makes me sad... "water satuee" how is that a thing.0
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Sorry, it's actually because i would rather eat those hundred calories somewhere else...
Just because it isn't what you do, doesn't mean it's wrong or we all have super restrictive diets.
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