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My chiropractor said that olive oil is good for constipation. She said to take 1 teaspoon at night. Could there be the same benefits if I use it to fry eggs in the morning? And is it true that it helps regulate you?
In Reply to: Olive oil and constipation? posted by Reader on July 23, 2001 at 09:59:56:
Dear Reader,
I don't think "fried" anything is too good for the bowels...but you know, it wouldn't hurt.
I find if I just make a salad at home a few times a week and add LOTS of olive oil to it, this takes care of the problem. (A good two - three tbsp)
Good for the skin too. Sophia Loren says so anyway!
Elizabeth
In Reply to: Olive oil and constipation? posted by Reader on July 23, 2001 at 09:59:56:
The iridologist that I saw said the same thing. But she said 1 TBSP before going to bed. She gave me a very interesting article on the effects of olive oil on the bowel lining. Unfortunately its all in dutch LOL So, I can't give a very accurate translation. But it does work. I tried it myself. Good luck!
In Reply to: Olive oil and constipation? posted by Reader on July 23, 2001 at 09:59:56:
im thinking oils in general would help that, but one caution on using olive oil to fry eggs. frying eggs, even without oil or butter, results in bad cholesterol. you should eat only boiled eggs. and second, olive oil can become a transfatty acid (heart alert!) if you fry with it. A great dish is deviled egg, adding 2 tspn olive oil with dill, turmeric and sea salt.
In Reply to: Re: Olive oil and constipation? posted by PeterB on July 23, 2001 at 11:45:59:
In Reply to: Re: Olive oil and constipation? posted by PeterB on July 23, 2001 at 11:45:59:
Peter B. where did you get that information? I thought only hydrogenated oils are transfatty acids. I don't think heating (frying) any oil can do that....can it?
In Reply to: What's deviled eggs? nmi posted by R. on July 23, 2001 at 21:35:21:
cut the hard boiled egg in half length wise. make a paste out of the yolk and ingredients listed by smushing etc. Place the mush back in the egg halves. Voila! A treat straight from hades!
Hmmm sounds pretty good about now.
Lucifer
In Reply to: Re: Olive oil becomes a transfatty acid when heated? posted by Rosemarie on July 23, 2001 at 21:49:11:
The chain molecules in oil aglomerate under high heat and the oil becomes sticky, a physical property of transfatty oils. That's all transfatty really means. Unfortunately I didn't save the article where I learned this. The same article described the steps of hydrogenation in some detail, and of course high heat is ONE of the steps in that process. Since oil in its natural state is a food, it isn't surprising that over-heating of oil destroys its nutritive properties, just as with cooking generally. Each oil has a different heat sensitivity that determines its best cooking use. Coconut and peanut oils are best able to withstand high heat without becoming damaged. Here is the breakdown according to The Grain and Salt Society:
Flax seed oil: Cold preparation only, up to 200F*
Sunflower oil: Low heat cooking, up to 212F
Safflow oil: Low heat, up to 212F
Sesame oil: Med heat (stir fry, some baking) up to 325F
EV Oil oil: Medium heat, up to 325F
Coconut oil: High heat, to 375F
Peanut oil: Same as coconut oil
If you heat an oil until it smokes, you've destroyed any health benefits it would otherwise provide. I bought a cooking thermometer to test oil temperatures as they correspond to the heat settings on my stove. The MEDIUM setting was as high as I could safely go for the lower heat oils (225F), and one notch up from that is the maxiumum for any oil without overheating.
In Reply to: Re: What's deviled eggs? nmi posted by satans ova on July 24, 2001 at 04:05:02:
Satan is right, I thot everyone had heard of "deviled egg." Maybe it's a southern thing.
In Reply to: Re: Olive oil becomes a transfatty acid when heated? posted by PeterB on July 24, 2001 at 18:25:49:
Peter,
since mineral oil isn't supposed to be absorbed because of
the size of the molecule, I wonder if cooking oils causes
the same thing ??
VF
In Reply to: Re: Olive oil becomes a transfatty acid when heated? posted by PeterB on July 24, 2001 at 18:25:49:
I went to by trusted search engine and came up with this explanation (there's plenty more):
"Trans unsaturated fatty acids, or trans fats, are solid fats produced artificially by heating liquid vegetable oils in the presence of metal catalysts and hydrogen. This process, partial hydrogenation, causes carbon atoms to bond in a straight configuration and remain in a solid state at room temperature. Naturally-occurring unsaturated fatty acids have carbon atoms that line up in a bent shape, resulting in a liquid state at room temperature." from the following link: http://www.hsph.harvard.edu/reviews/transfats.html
I knew that heating most oils is NOT healthy and nutrients are lost, but true hydrogenated oils (transfatty acids) are produced a little different than just by heating, as the above excerpt desribes.
Thanks for the chart.
In Reply to: Re: Olive oil becomes a transfatty acid when heated? posted by Vince F on July 25, 2001 at 07:16:30:
Hey Vince, haven't said hello in a while. well, i think you've got a point, these oversized molecule chains may be the way bad oils encase the heart and gum up the arteries.
In Reply to: Re: Olive oil becomes a transfatty acid when heated? posted by PeterB on July 24, 2001 at 18:25:49:
Thanks, PeterB.
Namaaste`
Walt
In Reply to: Re: Olive oil becomes a transfatty acid when heated? posted by Rosemarie on July 25, 2001 at 14:59:07:
right you are Rosemary. Spectrum's nutritionist tells me, however, that liquid oils are often transfatty acids, and most oils you buy at the grocer fall into this category. The heat index is important because oils can be denatured, but apparently home cooking temps. are not high enough to cause conversion to transfatty acids. Still, the thermometer is a good idea in the oil dept...
In Reply to: Re: Olive oil and constipation? posted by PeterB on July 23, 2001 at 11:45:59:
Rosemary posted a correction to my response regarding the conversion of oil to a transfatty acid (see below.) She correctly clarified that home cooking temps. are not high enough to cause THIS problem. However, high-heat cooking can denature the oil and ruin it, so maybe you want to use a thermometer to benchmark your stovetop settings after all...:)
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