Tuesday, August 20, 2019
For today’s edition of Dear Mark, I’m answering questions from last week’s olive oil post. First, is there a way to identify real olive oil and distinguish it from fraudulent olive oil? Second, should EVOO be used when grilling food? Third, how can we know if our canned seafood is packed in real, actual olive oil and not some industrial seed swill? Fourth, is algae oil worth eating? And fifth, what about just eating whole olives? Finally, why not just eat beef fat, which is also relatively high in MUFA?
I’ve read that some “olive oil” has canola or other oils mixed in, fraudulently. Is that still an issue, and is there any way to be sure (reliable brands or sources) that what you are buying is pure and authentic?
It’s still an issue.
It all started after a raid by Italian police discovered that many olive oil producers were adding chlorophyll to sunflower and soybean oil and passing it off as EVOO. Later, UC Davis conducted a study on popular brands of imported EVOO, finding that about 70% were adulterated with seed oils. Other studies have found similar results.
Find a brand you trust. Research a maker, whether it’s a local market or a specialty brand you find at the store.
There’s this master list of olive oils certified by the North American Olive Oil Association for quality and authenticity. Many are commonly available in grocery stores.
I like it drizzled over cottage cheese for lunch or brunch, topped with cracked pepper, yum!
Finally someone agrees! This is indeed the best way to consume cottage cheese, for those who don’t know. Use at least a teaspoon of pepper, as much as you can handle.
I typically use an EVOO spray on meats before searing on the grill. Could this be harmful with the flame on high?
I wouldn’t recommend EVOO for high heat or direct flame. Personally, I use an oil made for high heat cooking in that kind of situation.
How can one be assured that they’re packed in genuine EVOO? Is there some source/website that lists those that have been tested and verified? Call me a skeptic. If I’m Crown Prince, King Oscar, Starkist, or whoever, I’m buying massive quantities of olive oil for my fish packing operation. And the cheaper price gets my business. I’m not sending samples off to a lab to test if it’s authentic EVOO.
Good question. I can’t attest to any particular brand. It’s possible some adulterated oil could slip in, and I was unable to find any mention of it in the online literature.
If you’re concerned, drain the oil. Even if a half gram of omega-6 PUFA were to slip by, the actual fish in the can is rich enough in omega-3s that I wouldn’t worry.
For what it’s worth, I doubt something like Wild Planet sardines (what I generally buy) uses fake olive oil. Unless I’m including it specifically for a recipe, I usually pour the oil into a bowl for my dog to eat, since it’s good for her, too. (You can imagine how much she enjoys it….) Her fur shows the benefit as well.
Terrific info, thank you!
Can you do the same breakdown and analysis of algae oil? Please. I’m using ‘thrive’ brand. Thanks!
Algae oil is a good source of long chain omega-3s and has been shown to improve omega-3:omega-6 ratio in people and animals, a strong indication it “works.” Algae represents the “source” of DHA for most of the seafood we eat, in fact. Great way for vegans and vegetarians to get them.
Don’t use it for cooking. Omega-3 fats are very fragile in the presence of heat, unless protected by the
To what extent do you get the same benefits from just eating olives? I’m usually more inclined to do that… wondering if there’s any research on the health benefits?
Yep, olives are great. Love them. There isn’t really any research into olive consumption, and you’d have to get about two dozen olives to get a tablespoon worth of EVOO, but they’re bound to be good for you. Just account for the sodium intake.
Every time I see these claims about EVVO, I think:
1. EVOO is rich in MUFAs; so is BEEF FAT.
2. BEEF FAT is rich in SFAs; so is EVOO.
3. EVOO is rich in polyphenols. Does polyphenols show some improvement in healthspan and longevity in humans in a prospective study?
4. EVOO is a liquid fat. There are some studies showing that liquid fats increases intestinal permeability.
OBS.: yes, I´m doing carnivore.
1. Agreed. Beef fat is rich in MUFAs, just like EVOO.
2. Beef fat is rich in SFA, but it’s a particular type of SFA (stearic acid) that turns into MUFA in the body. EVOO isn’t really rich in SFA, though it’s rich in the MUFA that stearic acid becomes.
3. Plant phytonutrients actually do have consistent inverse associations with mortality in humans. More phytonutrients, longer lifespan. However, this isn’t measuring cause and effect. It’s very possible that people who eat more polyphenols also do other types of healthy behaviors, like exercise regularly and avoid smoking, that definitely improve longevity.
4. If anything, MUFAs (the primary fat in liquid EVOO) along with omega-3s are protective against intestinal permeability. And let’s not forget that less intestinal permeability isn’t necessarily a good thing. Increased intestinal permeability can be physiological, or it can be pathogenic.
I get the carnivore thing. I’m not against it. Beef fat is great, too. But the evidence in favor of EVOO is quite robust. Definitely robust enough for my taste.
Thanks for reading, writing, and asking, everyone. Take care and be sure to comment down below if you have any more questions!
Kim Y, Je Y. Flavonoid intake and mortality from cardiovascular disease and all causes: A meta-analysis of prospective cohort studies. Clin Nutr ESPEN. 2017;20:68-77.
Cândido FG, Valente FX, Grze?kowiak ?M, Moreira APB, Rocha DMUP, Alfenas RCG. Impact of dietary fat on gut microbiota and low-grade systemic inflammation: mechanisms and clinical implications on obesity. Int J Food Sci Nutr. 2018;69(2):125-143.
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This post is sponsored by The Quaker Oats Company
Oats On The Go
These Super Oatmeal Cookies will be your new favorite portable snack. Ideal for quick breakfasts (paired with fresh fruit or greek yogurt), long car trips, summer hikes, or picnics, you can take them anywhere. You could describe these as a “scuffin” actually. Part scone, part muffin, part cookie. Naturally I like them best toasted and crumbled over yogurt and smoothies. : )
Made with Quaker Old Fashioned Oats, homemade oat flour, flax, carrots, apple, and pumpkin, these cookies are super good! The oats + oat flour make them 100% whole grain, and they have 3 grams of fiber per cookie. Plus, the only added sugar comes from a touch of honey, so they have less than 5 grams of sugar per cookie. You can also make them with Quaker’s Gluten Free Oats for a gluten-free recipe.
Homemade Oat Flour
Making oat flour is super easy if you have a food processor. Just blend rolled or quick oats for one minute until you have a fine flour.
While you have the food processor out, go ahead and grate your carrots and apples. If you don’t have a food processor, you can use pre-ground flour and grate the produce on a box grater.
Mix Wet, Mix Dry, Mix Wet Into Dry
Since these cookies aren’t heavy on the butter, they won’t spread while baking, so form them into cookie shapes and place on parchment.
Bake at 350* for 15 minutes
Bake for 15 minutes until edges are crispy and golden.
Super Oatmeal Cookies
Made with Quaker Rolled Oats, homemade oat flour, flax, carrots, apple, and pumpkin, these cookies are super good! Ideal for quick breakfasts (paired with fresh fruit or greek yogurt), long car trips, summer hikes, or picnics, you can take them anywhere.
- 1.5 cups Quaker Old Fashioned Oats
- 2/3 cup oat flour (made from Quaker Oats)
- 2/3 cup carrot (peeled and grated (~1 large or 2 medium))
- 2/3 cup apple (peeled, cored and grated (~1 large or 2 medium))
- 2/3 cup canned pumpkin
- 1/3 cup ground flax
- 1 large egg
- 3 tbsp honey
- 2 tbsp butter (melted)
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
Preheat oven to 350 degrees. Line baking sheet with parchment. Make oat flour in a food processor with the blade attachment. Switch to grate attachment and grate peeled carrots and apples.
- In a large bowl, mix oats, oat flour, ground flax, cinnamon, baking soda and salt.
- In a separate bowl, beat egg and stir in pumpkin honey, melted butter, and vanilla.
- Pour wet ingredients into dry. Fold in carrot and apple.
- Divide dough into 12 and form cookie shapes.
- Bake for 15-18 minutes, until cookies are golden and edges are crispy.
- Cool completely and store in fridge. Toast or heat before eating.
More Baked Oat Recipes
Thanks to Quaker Oats for sponsoring this post!
from Kath Eats Real Food https://ift.tt/2NiPKDm
Baked pancakes are a wonderful addition to you breakfast meal rotation. They are far lower in fat than pan-fried pancakes, and they still maintain a wonderful flavor! Pssst!!!…. They’re grain-free… Read more →
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