Digest Number 231; Olive oil question

[Guest guest]

hello sonya, I am working on my BA in psychology right now too. so if

you ever need any info on psychology particularly developmental and

social, come to me.

 

I was wondering if anyone knows what is the difference (other than

the taste) between extra virgin and extra light olive oils? extra

virgin tastes so horrible, but it is the only kind whole foods market

carries. i was wondering if there is a reason for this. is there

something done to extra light olive oil (i.e. genetic engineering)

that poses a potential health risk?

 

 

, Sonya Parker

<spjparker> wrote:

>

> I'm new here and just wanted to introduce myself and comment a

little. My name is Sonya. I live in GA with my dh John, ds (6)

Malachi, dd (13) Michaela. I'm a culinary graduate, and presently in

school for a BA in Psychology. Vegetarian 7 yrs.

> Soymilk

> We use SoyDream enriched. My ds drinks (like water) RiceDream. We

also buy SoyDream and Soy Delicious " ice cream " .

> I use soy milk for basicly all my cooking. I buy flavoured and

unflavoured. Flavoured for baking and unflavoured for sauces and

savoury dishes.

> Canola Oil

> Any oil heated to high temps will change the structure of the oil.

That is why it is not wise to reuse oil more than twice. Canola is

one of the most healthy oils to use. Olive being the best. Many

cultures do use Olive for cooking most everything. However if you're

an American the taste variance make be something quite difficult for

you to get use to. In my house we use Olive for everyday cooking and

sauteing, and canola for frying and baking. You can also purchace a

non-hydrogenated shortening by Spectrum. It will unsolidify if

placed near anything warm. Because it's not hydrogenated it does

seem to evaporate like Olive oil when cooking.

> Calcium

> While calcium is needed for bone density, one must also observe how

much protein is taken in. Protein inhibits calcium absorption.

Protein is in most everything we eat, so be weary of how much you

take in, because even thought you may up your calcium the amount of

protein taken in may cancel it out.

> Sorry this was so long.

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