Leading Oil Expert Calls for Wise Cooking Practices to Accompany FDA Heart Healthy olive oil Claim

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Leading Oil Expert Calls for Wise Cooking Practices to Accompany FDA Heart

Healthy Olive Oil Claim JoAnn Guest Apr 15, 2005 20:43 PDT

11/18/2004

 

Spectrum Organic urges consumers to use the right oil for the right

reasons

 

PETALUMA, Calif. (Nov. 17, 2004) — In California they knew it all along.

A leading promoter of healthy oils, Spectrum Organic Products heralds

the Food and Drug Administration (FDA)'s recent ruling on olive oil and

challenges consumers to take the health claim one step further by using

the right oils for the right cooking application.

 

The newest FDA regulation permits olive oil producers to display a

qualified health claim on their labels stating that consuming 23 grams

(approximately two tablespoons) a day of olive oil, may help reduce the

risk of coronary heart disease thanks to its high monounsaturated fat

content.

 

Contingent with this health benefit is that people use olive oil in

place of saturated fat and do not increase their overall caloric intake.

 

 

According to Richard M. Delany, M.D., F.A.C.C., the FDA has taken a

major step in the right direction.

'The typical American diet is comprised of too much bad fat (saturated

fat, trans fat and an excess amount of omega-6 polyunsaturated fat), too

little good fat (omega-3 fat and monounsaturated fat), too many simple

carbohydrates (high glycemic carbohydrates), too few complex

carbohydrates (vegetables), too much highly saturated fat animal protein

(meat) and too little plant protein (organic soy, legumes, flaxseed),'

explains Delany, who practices medicine in Boston, Mass.

 

'The simple shift of dipping your whole-grain bread into a high-quality

extra virgin olive oil in place of covering a piece of white bread with

butter is an excellent way to implement a dietary change that will

immediately reduce your risk of coronary heart disease,' Delany adds.

 

Another authority on olive oil insists that quality is key to gaining

maximum health benefits from olive oil. Kimberly Lord Stewart, culinary

oils expert and food journalist, states that with so many olive oils on

the market, making the healthiest choice can be difficult. 'To get all

the health benefits of olive oil,' Stewart says, 'consumers must select

an extra virgin olive oil made by a brand they trust.

 

This is because many olive oils are sold outside of international

standards of identity leaving the consumer at risk.' Stewart is

currently working on a forthcoming book about food labeling for St.

Martin's Press entitled Eating Between the Lines.

 

In addition to knowing how to select a quality olive oil for maximum

health benefit, it is of equal importance to know how to properly handle

and cook with extra virgin olive oil.

Because quality olive oil is unrefined, consumers should never bring the

oil beyond medium heat (325 degrees) or at the point that the olive oil

begins to smoke.

 

This 'smoke point' is a signal that the oil is heated at a level that

compromises the overall health properties of the oil. High-heat cooking

is better suited for refined oils such as avocado, organic canola or

sunflower. Olive oil is best kept to medium-heat temperatures of 325

degrees or less and is of greatest benefit when applied directly to

foods.

 

Claire Criscuolo, owner of Claire's Cornercopia, the longest running

vegetarian restaurant in the country, emphasizes the importance of

knowing the smoke point with olive oil, as well as all cooking oils.

'The smoke point is so important for people to understand because

consuming an oil that has been smoked is the nutritional equivalent to

consuming trans fats,' says Criscuolo, who is also a Registered Nurse.

 

'If you let your oil smoke, do yourself a favor: turn it off

immediately, pour it out, clean the pan and start over. The extra five

minutes will be a huge benefit to you in the long run.'

 

All Spectrum Organic extra virgin olive oil products provide clear

labeling claims for origin, process, certified organic verification and

recommended cooking temperatures for optimum health benefit.

 

Spectrum Organic Products is dedicated to educating the public on

healthy fats and healthy cooking practices as there are many

misconceptions. 'While the FDA announcement is positive, the public

should remember that olive oil is just one type of monounsaturated fat,'

says Neil Blomquist, CEO/president for Spectrum.

 

'Other excellent sources of monounsaturated fats are avocado, organic

canola and sunflower oils. Once you bring your healthy oil home, it's

important to properly store and handle it for maximum benefit,'

Blomquist advises.

 

For more information see www.spectrumorganics.com

Spectrum Organic Products Inc. (OTCBB-SPOP), the leading manufacturer

and marketer of organic and natural oils and condiments in North

America, was founded in 1986 by Jethren Phillips.

 

Today, the company sells more than 175 products under the Spectrum

Naturals® and Spectrum Essentials® brands, as well as industrial sizes

of oils and condiments through its Spectrum Ingredients® division.

 

'Safe Harbor' Statements under the Private Securities Act of 1995: The

statements contained in this release, which are not historical facts,

are forward-looking statements subject to risks and uncertainties that

could cause actual results to differ materially from those set forth or

implied by the forward-looking statements. These risks are described in

SPOP's Securities and Exchange Commission filings.

_________________

JoAnn Guest

mrsjo-

DietaryTi-

www.geocities.com/mrsjoguest/Genes

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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