HWZ Forums

Login Register FAQ Mark Forums Read

[Fan Club] LCHF Lifestyle - Part 3

Like Tree2030Likes
Reply
 
LinkBack Thread Tools
Old 24-03-2014, 01:51 PM   #2191
High Supremacy Member
 
redname's Avatar
 
Join Date: Jun 2000
Posts: 36,830
whatever hear say needs to be backed by controlled study... pro and against LCHF alike.
this huan diff lah, nothing pro or against LCHF at all
redname is offline   Reply With Quote
Old 24-03-2014, 01:51 PM   #2192
High Supremacy Member
 
twinings's Avatar
 
Join Date: Jun 2011
Posts: 42,107
Redname. Is the beer.
twinings is offline   Reply With Quote
Old 24-03-2014, 01:54 PM   #2193
High Supremacy Member
 
redname's Avatar
 
Join Date: Jun 2000
Posts: 36,830
Redname. Is the beer.
hokay, change to wine soon
redname is offline   Reply With Quote
Old 24-03-2014, 02:04 PM   #2194
Supremacy Member
 
Join Date: Nov 2011
Posts: 7,435
Would the Real Olive Oil Please Stand Up? | Phoenix Helix

Would the Real Olive Oil Please Stand Up?
Posted on March 4, 2013
photo of olive oil on grocery store shelf

“Once someone tries a real extra virgin olive oil
– an adult or a child, anybody with taste buds –
they’ll never go back to the fake kind.
It’s distinctive, complex, the freshest thing you’ve ever eaten.”

~ Tom Mueller, author of Extra Virginity

When Labels Lie

When you start eating for your health, you begin to watch labels closely. But what happens when the labels aren’t telling the truth?

Olive oil fraud has become so rampant that an entire book has been written about it. Why has it become such a problem? Because extra virgin olive oil is big business. Touted for its health benefits in both mainstream America and the healing diets featured on this website, US consumers can’t get enough of it. And therein lies the problem. There isn’t enough to go around, yet suppliers don’t want to miss a potential profit. Although standards exist for what “extra virgin” is supposed to mean, there are no teeth behind those standards, so producers can slip other oil into the bottle, slap on the coveted label, and sell fake oil quite easily to unsuspecting consumers.

First, it might help to know what extra virgin is supposed to mean. This is the highest quality and most expensive olive oil classification. The oil is mechanically pressed from the olives, without any heat or chemistry applied. In order to claim this label, the oil is supposed to meet both a chemistry standard and a sensory one, established by the International Olive Council and the USDA. The oil should have zero defects and greater than zero fruitiness. However, neither the IOC nor the USDA enforce these standards, so basically, it’s an honor game. Oh, the world would be a wonderful place if everyone was honorable.

When a dishonorable company doesn’t have enough oil to meet this standard and wants to commit a little fraud, what do they do? The most common deception is to mix it with a lower standard olive oil, but some producers take it even further and mix in a variety of neutral-tasting refined oils, such as soy and canola. If you’re on a healing diet, you’re meant to avoid both of those oils, so it’s upsetting to realize you might be consuming them unknowingly.

Testing for Truth in Labeling:

In September 2012, Consumer Reports published its results from testing 23 olive oils from Italy, Spain and California, and only 9 passed the test as actually being extra virgin olive oil, as claimed on the label. Two that failed? Bertolli and Goya. Two that passed? McEvoy Ranch and Trader Joe’s California Estate.

This isn’t the first time bottles of “extra virgin” olive oil failed such a test. The University of California at Davis have become experts in the field of olive oil testing.

In 2012, they tested 21 olive oil samples from vendors who supply restaurants. 60% of those labeled extra virgin failed to pass the sensory test. Chemistry analysis revealed that two of the olive oil samples were actually part canola (a much cheaper oil to produce, with none of the taste or health benefits of olive oil.)
In 2010 and 2011, they tested numerous samples of the most popular brands sold in grocery stores. 69% of the imported olive oil and 10% of the California olive oil failed the sensory criteria for extra virgin, and 23 percent of the imported oil failed the chemical test. Some of the brands that failed were Pompeian, Filippo Berio, Bertolli, Star, Colavita, Newman’s Own Organic and Rachael Ray. Those that passed with perfect scores on both tests? California Olive Ranch, Cobram Estate, Kirkland Organic, Corto Olive, McEvoy Ranch Organic and Lucero.
So, how do you know if your olive oil is real?

You can buy the brands that passed the tests in the studies above, and avoid those that failed. The catch here is counting on those results to remain consistent over time. Most olive oil brands aren’t olive oil farmers. That means they purchase their oil from suppliers, trusting they’re getting what they pay for (a trust which is often misplaced.)
COOC SealUSDA SealThere are voluntary inspection agencies that reputable brands can use to prove their olive oil is truly extra virgin. One such agency is the California Olive Oil Council (COOC). The USDA now offers this service as well. Look for these seals on the bottles.
Follow your nose. It’s true that we aren’t professional sensory testers like those used in the studies, but real olive oil smells completely different to an amateur as well. When I learned about olive oil fraud last year, I went to the COOC website and browsed the links of certified oils. I ordered a case of bottles from an award-winning orchard in California. When I opened that bottle and began the simple act of sautéeing kale, my kitchen filled with this gorgeous scent I had never smelled before. Just like the opening quote at the top of this article, I knew I would never settle for fake again. I admit I’m a bargain hunter, so in the past, I often chose the cheapest organic oil on the shelf, never questioning how such an elite product could be so inexpensive. Lesson learned! A great way to experience this yourself without committing to buying a whole case, is to attend an olive oil tasting. See if there is a specialty shop in your community. They are becoming more and more common.
If a specialty shop isn’t an option, here’s what to look for in the grocery store: (1) A darker bottle. EVOO is sensitive to both light and heat and can go rancid if not bottled correctly. (2) Look for a harvest date. Olive oil should be consumed within two years of harvest. Don’t trust “bottled” or “best by” dates. It is not unheard of for olive oils to be stored for years before they’re bottled, even though they deteriorate over time. (3) Expect to pay more. Making EVOO is an expensive process; the cheapest bottle on the shelf is unlikely to be the real thing. (4) California olive oils have fared better on quality testing, but some California brands actually source their oil from overseas. Look on the bottle for where the olive oil actually comes from.
When you get home, do your own sensory test on the olive oil. Open the bottle, close your eyes, and smell. It should smell vibrant and wonderful. Next, pour some in a little glass, and take a taste. Roll it around on your tongue. You should be able to taste the olives, there might be some bitterness or pepperiness at the back of your throat. What you shouldn’t taste is anything greasy, moldy, rancid or reminiscent of cardboard. It also shouldn’t be a neutral tasting oil. Real extra virgin olive oil has layers upon layers of flavor.
Olive Oil Myths

Real olive oil is green, and the deeper the color, the higher the quality. False. According to olive oil expert Tom Mueller, “Good oils come in all shades, from vivid green to gold to pale straw, and official tasters actually use colored glasses to avoid prejudicing themselves in favor of greener oils.”

Real olive oil is bitter. Not always. The bitterness of the oil depends on the time of harvest. Early harvest of immature olives creates the bitterest oils. Midseason harvest creates an oil that is a blend of bitter and fruity. Late season harvest creates the mildest flavor, sometimes even called a “sweet” oil.

You can tell if your extra virgin olive oil is real by putting it in the fridge; if it solidifies, it’s real. False. It would simplify life if this were true, but unfortunately, it’s not a reliable test. Mono-unsaturated oils solidify in the fridge, while polyunsaturated oils don’t, but oils are not 100% one or the other. Olive oil, canola oil, and safflower oil, have similar mono to polyunsaturated ratios, which means the fridge test can’t even tell you the type of oil. I’ve heard people say, “Well, if it doesn’t solidify, you know for sure it’s fake.” That’s not true either. Some high quality EVOO won’t solidify in the fridge, which the UC Davis Olive Center discovered in their fridge experiments. I also found this to be true: a gold medal award winning, COOC certified oil stayed liquid in my fridge, while another COOC certified oil solidified. So, this test means nothing. Use the criteria earlier in the article, to discern a quality extra virgin olive oil instead.

If I buy EVOO from my health-food store, I can trust it’s real. Sadly, not true. All of the fake olive oil I’ve bought over the years came from health food stores, including the brands listed above in the failed studies. The brands that passed the studies, my local store didn’t even stock. I had to go to a regular grocery chain to find them.

Olive oil has a low smoke point and therefore shouldn’t be used in cooking. False. High quality EVOO has a correspondingly high smoke point of 375 degrees (on average), so you can use it freely in most of your cooking. However, in its raw state it is more nutritious (holding onto 100% of its polyphenols, some of which can dissolve in cooking).

- See more at: Would the Real Olive Oil Please Stand Up? | Phoenix Helix






Sian want to eat healthy also will kena scam.
Eien_kisu and Isabella_ like this.
d515s23 is offline   Reply With Quote
Old 24-03-2014, 02:09 PM   #2195
Greater Supremacy Member
 
Swordsman's Avatar
 
Join Date: Jan 2002
Posts: 84,078
maybe? his liver failed which resulted in his death.
oh, i heard differently.

sis has a fren who lives by sashimi last time then went for some kind of scan and found tons of bacteria in her
Radioactive fish ?
__________________
Single is not a status.

It's a word that describes a person who is strong enough to enjoy life alone.

Swordsman is offline   Reply With Quote
Old 24-03-2014, 02:16 PM   #2196
Senior Member
 
Join Date: Dec 2004
Posts: 2,113
guys, i've been having this pain in my joint and i'm very scared it's gout.

i understand basically tht glout is formed by protein and uric acid, is tht true?

if it is then how do we stay in this diet but yet avoid glout since we eat lots of meat which has protein inside
no harm trying Treating gout with apple cider vinegar | Experiments on battling gout
Eien_kisu is offline   Reply With Quote
Old 24-03-2014, 02:20 PM   #2197
Senior Member
 
Join Date: Dec 2004
Posts: 2,113
hokay, change to wine soon
wine or beer or sake - all alcohol leh. no diff.

although wine contain tannins that's good for health - green tea has lots of tannins too without the alcohol.
Eien_kisu is offline   Reply With Quote
Old 24-03-2014, 02:20 PM   #2198
High Supremacy Member
 
redname's Avatar
 
Join Date: Jun 2000
Posts: 36,830
isn't vinegar acidic?

won't it make the problem worse cause gout is cause partly by uric acid too?
redname is offline   Reply With Quote
Old 24-03-2014, 02:22 PM   #2199
High Supremacy Member
 
redname's Avatar
 
Join Date: Jun 2000
Posts: 36,830
wine or beer or sake - all alcohol leh. no diff.

although wine contain tannins that's good for health - green tea has lots of tannins too without the alcohol.
the article says esp beer

anyway, i only drink when i'm gigging and those place dnt serve green tea, even if have is also those sugary ones
redname is offline   Reply With Quote
Old 24-03-2014, 02:25 PM   #2200
Master Member
 
Join Date: Oct 2008
Posts: 3,932

wat u mean be tenderness?

no high impact leh but i'll drink more water, the protein intake for me quite unavoidable since my main intake for fats are eggs and fatty meat actually
tenderness = pain or discomfort when affected area is touched

I think if you maintain around 25-30% protein intake daily should be fine.
zedane is offline   Reply With Quote
Old 24-03-2014, 02:27 PM   #2201
Master Member
 
Join Date: Oct 2008
Posts: 3,932
isn't vinegar acidic?

won't it make the problem worse cause gout is cause partly by uric acid too?
Contrary to popular beliefs, although Apple Cider Vinegar is acidic, it actually has an alkalizing effect on the body.

Same with lemon and lime.
Swordsman likes this.
zedane is offline   Reply With Quote
Old 24-03-2014, 02:30 PM   #2202
Master Member
 
xerref's Avatar
 
Join Date: Sep 2007
Posts: 4,917
can get from iherb right?
i realise tt most peanut butter, hazelnut butter contains oil even for those that are listed in iherb.
so they are ok to purchase?
I use baking chocolate.. like hersheys. Just make sure its non-alkalized.

__________________
IHERB DISCOUNT CODE = PM ME

GET 25% off your first order @ MYPROTEIN.com Use code XXXX PM ME
xerref is offline   Reply With Quote
Old 24-03-2014, 02:32 PM   #2203
High Supremacy Member
 
redname's Avatar
 
Join Date: Jun 2000
Posts: 36,830
Contrary to popular beliefs, although Apple Cider Vinegar is acidic, it actually has an alkalizing effect on the body.

Same with lemon and lime.
ok, i remember i got a bottle some, hope not expired
redname is offline   Reply With Quote
Old 24-03-2014, 02:35 PM   #2204
Master Member
 
xerref's Avatar
 
Join Date: Sep 2007
Posts: 4,917
btw, an alternative to nutella would be to blend hazelnuts + cocoa + splenda.. or if you are willing to splurge add dark chocolate. You may also need to add some oil to make a smoother creamier mixture. I use this;

Eien_kisu likes this.
__________________
IHERB DISCOUNT CODE = PM ME

GET 25% off your first order @ MYPROTEIN.com Use code XXXX PM ME

Last edited by xerref; 24-03-2014 at 02:37 PM..
xerref is offline   Reply With Quote
Old 24-03-2014, 02:36 PM   #2205
Supremacy Member
 
Isabella_'s Avatar
 
Join Date: Dec 2012
Posts: 5,658
I use baking chocolate.. like hersheys. Just make sure its non-alkalized.

to make nutella?
__________________
follow your heart ₍˄·͈༝·͈˄₎◞ ̑̑ෆ⃛
Isabella_ is offline   Reply With Quote
Reply
Important Forum Advisory Note
This forum is moderated by volunteer moderators who will react only to members' feedback on posts. Moderators are not employees or representatives of HWZ. Forum members and moderators are responsible for their own posts.

Please refer to our Terms of Service for more information.


Thread Tools

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On