Olive Oil is BAD for Us????? Opinions on Esselstyn

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Julie G
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Re: Olive Oil is BAD for Us????? Opinions on Esselstyn

Postby Julie G » Mon Mar 16, 2015 5:55 pm

List of foods highest in polyphenols: http://www.nature.com/ejcn/journal/v64/ ... 221t1.html

I've decided to start chewing cloves :roll:

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Re: Olive Oil is BAD for Us????? Opinions on Esselstyn

Postby marthaNH » Mon Mar 16, 2015 7:04 pm

In the summertime I put some cloves and anise in the coffee grinder and pulse it a couple times, then add them to a mix of green and black tea. I'm from Virginia, so have to have cold tea in the refrigerator all those hot months. Also cardamom, cinnamon, fresh ginger and just a little bit of black pepper. Good stuff.

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Re: Olive Oil is BAD for Us????? Opinions on Esselstyn

Postby RichardS » Mon Mar 16, 2015 7:17 pm

Juliegee wrote:List of foods highest in polyphenols: http://www.nature.com/ejcn/journal/v64/ ... 221t1.html


The figures for black olives are 10x that of EVOO. Nice to see confirmation of that since my previous link went bad. Green olives are close to black for polyphenols.

I remember hearing that coffee is the single greatest source of antioxidants in the American diet. This table would seem to confirm that given the data are for 100g or ml portions.

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Re: Olive Oil is BAD for Us????? Opinions on Esselstyn

Postby rep » Mon Mar 16, 2015 9:41 pm

Those going to Berkeley in May are in luck. In February I was at Amphora Nueva and bought a California Kalamata olive oil with a crush date of November 2014 and polyphenols of 596. It had quite the bite out of the small plastic tasting cup but is fine on salad etc. $21 for 750 ml.
The salesperson said, and I would like to know if this is true, that the higher polyphenol it is to begin with the better it will withstand heat from cooking and have polyphenols left afterwards. So, do polyphenols survive cooking heat?

http://amphoranueva.com/

They had a huge chart of Table 3 posted from this study that U.C. Davis did, which included polyphenols. The label for Table 3 stated "Table 3. Chemistry and sensory data provided by Australian Oils Research Laboratory"
http://olivecenter.ucdavis.edu/research/files/oliveoilfinal071410updated.pdf
I believe the title of the study is "Tests indicate that imported “extra virgin”olive oil often fails
international and USDA standards - UC Davis Olive Center, July 2010"

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Re: Olive Oil is BAD for Us????? Opinions on Esselstyn

Postby ApropoE4 » Tue Mar 17, 2015 12:59 am

The UC Davis tests took samples from supermarket shelves, which you can say is representative, but if you do your homework and buy good oil from a reliable importer then you can get excellent quality at lower prices than California product for sure. For example the oil from Herdade do Esporão. Your criteria should be, in order - reliable source, age of the oil, and flavor / aroma. Phenols... who knows how and when they were tested.

Generic supermarket oil is almost certainly (1) old (2) not what it is labeled at - you can imagine that if something makes it to the shelf at Whole Foods, for $9/bottle, they bought it for $5/bottle or less, which before importation costs is probably $2/litre bulk oil, mixed together so that the percentage of evoo is just high enough to get acidity levels and other testable parameters to pass lab tests. (my parents, in their retirement, produce olive oil, so you can bet I never hear the end of how cheap fake oil is flooding the market :lol: )

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Re: Olive Oil is BAD for Us????? Opinions on Esselstyn

Postby MarcR » Tue Mar 17, 2015 1:50 am

Here's a fascinating article on this topic from Amy Berger at Tuit Nutrition: Book Review - Extra Virginity.

The review led me to this helpful page on Extra Virginity author Tom Mueller's website: How to Buy Great Olive Oil. I was relieved to learn directly from Mueller that California Olive Ranch oil can be trusted - recent vintages are inexpensive and easy to find in grocery stores around here. I have been buying it because an earlier review of Extra Virginity recommended buying brands that note harvest dates on the bottles. California Olive Ranch is the only grocery store brand I have found that shares that information. (Quite a few will provide Best If Used By dates.)
(Formerly merouleau)

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Re: Olive Oil is BAD for Us????? Opinions on Esselstyn

Postby Fidel » Sun May 31, 2015 12:26 pm

Have you folks seen this study: http://gg.gg/red-wine_green-olive?

The improvement of endothelial function shown by the combo of red wine & evo might help explain why many people do well with the Mediterranean diet, but this combo might not be so good for apoE-4 people since alcohol can mess with our lipoproteins unfavorably.
Last edited by Fidel on Sun May 31, 2015 2:49 pm, edited 1 time in total.
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Re: Olive Oil is BAD for Us????? Opinions on Esselstyn

Postby Fidel » Sun May 31, 2015 2:46 pm

I still meet (or greatly exceed) all nutrients per cron-o-meter tracking...with the exception of potassium. I'm often a little short there, but serum levels are good.


Have you ever salted with potassium chloride? I do.
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Re: Olive Oil is BAD for Us????? Opinions on Esselstyn

Postby Fc1345linville » Sun May 31, 2015 6:36 pm


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Re: Olive Oil is BAD for Us????? Opinions on Esselstyn

Postby Julie G » Sun May 31, 2015 8:27 pm

Welcome, Fidel! wouldn't it be wonderful if all we had to do was enjoy EVOO and drink red wine?

I DID supplement with potassium and didn't do well. My already low BP dropped too low :shock: For me, serum levels trump cron-o-meter results. Sounds like you're doing OK supplementing. Out of curiosity, did your serum levels ever run low or did you begin supplementing based on cron-o-meter evidence?


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