Canola oil

Rivera · Post by **Rivera** » Tue 02 Sep 2008 09:45

Canola oil vs olive oil.
Which one is better?
And how much ml/tablespoon do we need per day?

YouTube · Post by **RRM** » Wed 03 Sep 2008 18:43

I understand canola oil is a kind of rapeseed oil, that, through selective breeding, doesnt contain as much glucosinolates (anymore).
Its very low in satured fats and very high in Alpha-linolenic acid (a 'good' omega-3 fat; 10%), and i therefore think one should not consume too much of it (its all about balance).

How much oil you need is not a given.
In general fat intake and sugar intake need to be in some kind of balance, especially on a simply carbs diet like this. Not just throughout the day, but more or less with every meal. Avocadoes, nuts, (fatty) fish and egg yolks are a good source of fat as well, of course.

Rivera · Post by **Rivera** » Sat 06 Sep 2008 05:14

About fat balance (DHA-EPA), i'm can't understand well how the ratio thing works.
I bought few cans of fish; here is how much each contains:

Sardine
DHA:700mg
EPA:1030mg

Mackerel
DHA:1560mg
EPA:930mg

The Pacific saury
DHA:1100mg
EPA:570mg

Which has the better ratio? And what should be the best ratio (in mg)?

johndela1 · Post by **johndela1** » Sat 06 Sep 2008 17:10

A ratio isn't expressed in mg. A ratio is an expression which compares quantities relative to each other.

Where did you get the idea that you need to worry about DHA/EPA ratios? From what I know those are both things that you don't need to worry about in relation to one another.

I've read that Omega 3 and Omega 6 ratios are what most people have messed up with typical diets.

If you're just eating fish, you are helping that ratio regardless of the DHA/EPA ratio.

Rivera · Post by **Rivera** » Mon 08 Sep 2008 08:02

Where did you get the idea that you need to worry about DHA/EPA ratios?

That's because I'm little lost with the fats ratio/types things etc...
In fact, the ratio is important with the Omega 3 and 6, right?

I've read that flax oil and sunflower oil could be taken instead of fish oil, is that right?
And in the fishes nutritional facts i just gave, which has the best value on DHA/EPA?

johndela1 · Post by **johndela1** » Mon 08 Sep 2008 19:10

Yes, the omega3/6 is the ratio that most people say is important.

If you are following the wai diet
you will have a good ratio.

I think that flax or sunflower oil are not as good as fish oil for DHA/EPA.

I don't consume seed oils, so flax and sunflower oil are not something I want to consume.

Rivera · Post by **Rivera** » Wed 10 Jun 2009 05:59

Once the bottle is opened, should we keep the olive oil inside the fridge?

johndela1 · Post by **johndela1** » Wed 10 Jun 2009 17:31

I don't ever refrigerate mine. I've never noticed that it has gone bad. I don't buy in bulk because I like to keep it as fresh as possible. I usually buy a months supply at a time.

Post by **Oscar** » Sun 14 Jun 2009 22:34

Same here, it's empty before it spoils. Take care to keep it in a dark bottle though, and not in a hot place. So I guess if you live in a tropic environment, you might want to keep it in the fridge after all.

Rivera · Post by **Rivera** » Thu 18 Jun 2009 05:04

I was surprised because usually I don't take olive oil. This time I took one (extra virgin olive oil) and I didn't saw the word "strong" on the bottle. When I took a teaspoon, I was like "ahhh!", it was worse than Vodka!
What does make a so strong effect? Tabasco is nothing compare to this!

Post by **Oscar** » Thu 18 Jun 2009 10:12

From Wikipedia:

Olive oil contains a group of related natural products with potent antioxidant properties which give extra-virgin unprocessed olive oil its bitter and pungent taste and which are esters of tyrosol and hydroxytyrosol, including oleocanthal and oleuropein.

YouTube · Post by **RRM** » Wed 24 Jun 2009 11:51

thats why its best to use an oil that is very mild.

Rivera · Post by **Rivera** » Thu 25 Jun 2009 10:14

RRM wrote:thats why its best to use an oil that is very mild.

So the one I took is not good?
But I don't know why, since the second time of taking it, the strong disappeared (??). Someone's got an idea why?

The morning, I take 2 slices of pain de mie as munch food, you recommend me to take my olive oil teaspoon there I suppose?

Rivera · Post by **Rivera** » Thu 25 Jun 2009 10:16

*the strong taste disappeared

YouTube · Post by **RRM** » Fri 10 Jul 2009 19:51

Rivera wrote:But I don't know why, since the second time of taking it, the strong disappeared (??). Someone's got an idea why?

Ha ha, no idea...

Rivera wrote:The morning, I take 2 slices of pain de mie as munch food, you recommend me to take my olive oil teaspoon there I suppose?

sure