Re: News on interesterified fats


"Quentin Grady" <quentin@xxxxxxxxxxxxxxx> wrote in message
news:ffr9h455649qn0odecjcttoaltb30hjotf@xxxxxxxxxx
On Fri, 07 Nov 2008 22:38:14 +1100, Alan S
<loralgtweightandcarbs@xxxxxxxxx> wrote:

I use EVOO daily in many forms of cooking. I simply don't
let it get to smokepoint; but below that is fine for my
breakfast omelettes and lunch stir-fries.


Cheers, Alan, T2, Australia.

Round of applause. Following a diagnosis of T2 diabetes comes a
realization for many of us that attention to detail is going to pay if
we intend to avoid as many complications as humanly possible.
When I was first diagnosed I considered I was doing well to select
EVOO by holding the bottle up to the light in the supermarket.

<Splutter>

It is hard to believe my naivety back then.

Firstly, imported oils might be a year old and so slightly stale, at
the very least they would have lost some of the precious polyphenols.

OK, they still were a good source of oleic acid, the cis-
monounsaturated oil that safely replaces carbohydrate in the diet.
That was a major plus for T2 diabetics wishing to keep their bg under
tight control without using excessive drug regimes.
.
Secondly, in a supermarket one can't SMELL the oil (a great way to
recognised the onset of staleness) or TASTE the olive oil (a great way
to assess its anti-inflammatory strength from the peppery aftertaste.
If you ask "What peppery aftertaste? Is it really peppery?" then you
have missed the EEVOs that are different in a way that makes the
difference for T2s who want to avoid complications.)

It has to be pointed out that Alan lives in Australia.

Both New Zealand and Australia produce their own fine quality olive
oils these days. It was a matter of discovering its virtues and
realising that in both countries there were areas well suited to olive
growing. Both countries have discovered areas that produced the
world's finest quality EEVO. Europeans from olive oil growing areas eg
Italy were delighted to buy land where they could produce EEVO that
rated tops in international tests. The locals weren't slow in
following their example. Hawkes Bay, where I live, has an area called
the Gimlet Rd Gravels renowned for its wines. It is more famous
internationally than Hawkes Bay itself. Olive oil production locally
is also of highest standard. It's the climate and the soil
substructure.

While I know a bit about NZ and AUS, I know little about the countries
where other readers live.

How many of you live in areas where it is possible to get FRESH
locally produced EVOO.

Having local production makes such a difference to price.

Only a few decades ago olive oil was "foreign." I can remember as a
child seeing almost colorless olive oil for sale in a pharmacy. Even
when EVOO appeared in shops it was hideously expensive. That isn't so
now. With a bit of battering I have bought the finest grade oils for
$10 to $13 per litre.

Way to go Alan.

IMHO, only by repeatedly setting an example can we influence others to
upgrade the decisions they make nutritionally.

I get mine from the health food store where it is stored in the fridge to
keep it fresh.

What amazed me is that my Italian in-laws do not use olive oil in their
cooking. My MIL bought corn oil by the gallon because it was cheaper. The
reason I couldn't reproduce her recipes and make the taste the same was that
I wasn't using the same oil.


.

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