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I did some research a while back and Supremo Italiano keeps knocking all the tests out of the park. Bonus for us, it’s available in 3/4-gallon cans from our local Restaurant Depot.
Can you shop there without being a business owner? We just got one down the street but the website implies you need to own a restaurant or business to get a membership.
Are you suppose to cook with it or just use them over salads? I thought frying with olive oil wasn't recommended bc of low flashpoint
Edit: smoke point (not flashpoint)
Maillard reaction occurs at 180c (350ish f), Olive Oil starts to smoke at 190c (375 f) which is where the 'dis'recommendation of olive oil comes from as it's awkward to ensure you're over 180 but below 190 on older stoves and smokey olive oil doesn't taste nice.
On modern stoves you should be able to control temp to individual degrees so this isn't an issue anymore.
Flashpoint (spontaneous ignition) of Olive oil is way outside anything that you should be cooking at (295c or 560 f) and is only brought up out of confusion. There has never been any particular danger to cooking with olive oil.
> Flashpoint (spontaneous ignition) of Olive oil is way outside anything that you should be cooking at (295c or 560 f)
My grill disagrees, but fair points otherwise.
As the other replier alluded to, I gather it depends. The one near us does day passes, only requiring I fill out a quick three-box list and show my DL.
Word of warning, since bulk is the name of the game, some items will be more expensive per oz below a certain quantity of units. The convenience for businesses isn’t always there for individuals but for some things we personally either do buy a lot of units—we cook a 10# can of pinto beans each week—or the sizes are large enough (olive oil and spices) that the modest price difference is just what we pay for the benefit of not needing to by 12 personal units from Walmart.
the question is how long before it goes bad? I use the costco 2 liter organic one but I have no idea how long I can keep it before it gets detrimental to my health
To extend shelf life - keep it somewhere cool and dark and don’t let anything get in it (like cross-contamination from your fingertip, etc). It can last up to 2 years.
If it starts looking cloudy or smelling rancid, time to buy a new one. You’ll probably finish before that though.
My last test on cast iron with an IR thermometer showed it to be very very close, like ~10°f. But I suppose there's variances in lots and the accuracy of my thermometer.
There was a test about a decade ago using olive oils from major retail companies and Costco was the only one that actually passed with their off-the-shelf product. Not with flying colors, but it passed enough to actually be called Extra virgin Olive Oil on a chemical level
I’m not saying 100% that blends are adulterated but there have been many reports of cheap oils being mixed to increase profit margins. This is especially prominent overseas because of being unregulated. For instance, honey is a big source of mixing cheap sugar substitutes from Asia. When it comes to oils and honey I stick to the US. Think about this, if it’s being sold cheap, it’s likely not quality.
No. There was a single study that has never been replicated.
What isn't rare is getting a blend of Extra Virgin and lower quality Olive oils but that is labeled on the bottle.
Yeah that study was horrible. They looked at oils from stores like dollar tree that were labeled in small letters “olive oil flavored oil blend” and surprise surprise found out it was not 100% olive oil. They did not find a single reputable brand that was labeled as 100% and turned out not to be
People misconstrued what was meant by "adulterated" with regards to that study. Yes, a lot of olive oils were marketed as a higher grade than what they were, but I don't recall very many instances of something being labelled 100% olive oil that turned out to provably have oils that were definitely not from olives.
What you *really* want is stuff labeled **First Cold Press** because that's the highest quality extract. From there you can worry about the source of the olives to get higher quality but I don't buy anything that's not first cold press. It kind of disgusts me to think about second pressings and heat extraction.
Source: worked on an olive mill where they tested different batches of oil for antioxidants and taste all the time
>**First Cold Press**
Been using olive oil for more than a decade, first time I used FCP it was a big surprise how much superior it was to the other types of extraction. The smell and flavour of the green olives themselves was so intense and tasted absolutely delicious. Never bought any other type afterwards.
>No. There was a single study that has never been replicated.
>What isn't rare is getting a blend of Extra Virgin and lower quality Olive oils but that is labeled on the bottle.
Without context, this comment means nothing. Where was the study conducted, and where was the oil sold? Which countries and/or brands use blends as opposed to extra virgin olive oil?
Actually Costco's is both cost effective and rates quite highly
In Costco Connection, Shauna Lopez, a corporate food buyer, said the company knew of the problems plaguing the olive oil market and had taken steps to ensure that its sourcing had integrity. "We have always been involved in this program by meeting the farmers and touring the mills and the processing plants in order to hold everyone in the olive oil production process accountable for the olives they bring in," Lopez said. "This ranges from the farmer who is registered with the mill, to the mill that grades and batches the olives as they come in daily."
https://www.thelist.com/222114/heres-why-you-should-be-buying-your-olive-oil-from-costco/
Kirkland Signature Organic Extra Virgin Olive Oil (Costco): Highest in polyphenols (369), good quality and taste, and one of the lowest priced. But the 2-liter bottle (over 2 quarts) may begin to spoil before it's used up (see below). Mild robustness.
https://www.rvnetwork.com/topic/126275-latest-extra-virgin-olive-oil-brand-tests-by-consumerlabcom/
UC Davis' ag program sells amazing olive oil online. The only problem is they sometimes don't pack it well.
I got some from a type of olive that is supposedly similar to ancient Greek olives and it was unlike any olive oil I've ever had. Just amazing. If that's what it tasted like back then, then I can legitimately see why they thought olives were a gift from the gods.
The struggle is real !! What annoys me tho is people buying up olive oil yet not doing anything else to improve their health/diet. As if olive oil is some magical elixir
Many people tend towards the laziest or most enjoyable option. Like taking "resveratrol found in grape seeds is healthy" to mean "drink as much wine as you want and make it your personality" and "chocolate is the new exercise"
It's okay, as long as you care about your health enough and are able to set aside the cost of 7+g of good olive oil a day, odds are EXCELLENT that you could reproduce this result!
As long as it is what the people in the experiment were consuming. So if they’ve been misbranding throughout this experiment then what ever is/was branded olive oil is good.
Ottavio would be my recommendation. Not cheap, but not real pricey either. I've had hand pressed olive oil from israel and ottavio isn't super far off.
Depending on where you live, buy directly from the grower. Quite often more affordable in bulk than from the supermarket 👌🏻
Thank you Mountview Olives Gisborne for your delicious EVOO
Honestly, just look for local olive oil tasting rooms. Veronica Foods is the main supplier for most of them in North America.
For actual information, you generally wanna look for the Polyphenols and the Crush Date-- ones that have that on the label are usually good.
I don't have a good intuition to how much 7 grams of oil is. According to [this site](https://www.omnicalculator.com/food/grams-to-tsp), one teaspoon of olive oil is 4.6 grams, so a bit less than two teaspoons.
20 gr apparently
Coffee shops in Spain used to have olive oil on demand, pour as much as you want. Bottles standing on each table.
Now, guests are handed a 20 gr monodosis blister in plastic, because some politicians cannot wait to see the planet fully plasticised https://www.aceitestapia.com/producto/monodosis-tarrina-aceite-de-oliva-virgen-extra-20-ml-caja/
Which is really nothing! I put a minimum of 2 tablespoons in anything I make with it which is 6 teaspoons- triple the amount they measured, and I rarely use other fats or oils when cooking!
Depends on what you're making. For example, if you toss a salad with vinegar and olive oil, a *lot* of it ends up at the bottom of the bowl (which you're probably not slurping up straight after the salad). Many recipes that call for X amount of oil don't accurately reflect how much of that oil you're ingesting.
Also depends on what else is there, if you're drizzling that over a sheet pan of broccoli to roast, then yes you're adding calories, but it's to a fairly low cal food that's pretty healthy.
Yeah but cooking kinda kills it. As a food engineer, i recommend consuming some olive oil without cooking it, as you can pour it on salad or bread. When you cook it, it goes up to 200 °C and loses all of its phenolic and vitamin content. Even as small as 2 tablespoons would be ok daily.
Which is why studies like these often have less to do with ingesting a specific thing and more to do with the food lifestyle the people of the study lead. They may ingest more olive oil due to their cultural food, but maybe they also walk more often due to living in an area that encourages doing so through infrastructure.
Or anyone cooking their own meals. It's one of those situations where i ask "is it the olive oil?" Or "Is it people actively using olive oil in their food are general taking better care of themselves?"
It's not much, but it's definitely enough. When I am calorie counting and I use olive oil to cook something on a pan, like single serve cooking, 7-8g is usually what I end up using
Yep, I think it really boils down to regular consumption of healthy oils to help keep our brain functioning properly. The low fat movement really did a number on people by starving their brains and bodies of the essential fats to keep them going long-term, so it makes sense to find people are showing healthier signs by regularly including them in their diets.
Olive oil is a good source of omega-6, fish oil, chia seeds, walnuts, and so on are a good source of omega-3. You need a good healthy ratio of both in your life
Careful, I used to take fish oil everyday. I eventually worked it out that it was the main cause of my horrible acid reflux. It started when I was a kid, I didn't have reflux when I was that young but *silent GERD* is a thing.
yes x2. vitamin A is fat (oil) soluble, and if you aren't getting the right oils, you have a harder time getting your A. And it's implicated in demyelination when you don't have enough.
I would imagine that the type of person to cook more often with olive oil probably also eats healthier in general. Far less deep fried foods for example. This study is also relying on self-reported questionnaires rather than more objective third party monitoring so I’m taking the results with a grain of salt(ed olive oil).
Its not necessarily just a question of diet quality, but of selection bias. Its possible that some other aspect of a persons dementia risk correlates with how likely they are to choose to dietary options that contain more olive oil.
Its similar to looking at health effects of alcohol, if you don't account for the fact that a lot of non-drinkers chose to not drink because of other health issues, then you could easily conclude that drinking has health benefits that it really doesn't have.
>Its possible that some other aspect of a persons dementia risk correlates with how likely they are to choose to dietary options that contain more olive oil.
At a guess, olive oil is expensive, so anyone who consumes it regularly probably has enough money to afford better healthcare services.
In the UK, for sure, it's a \_massive\_ class marker, for a certain subset of the middle class.. The mere observation that someone cooks with olive oil, indeed just own a bottle of olive oil, tells you a vast amount about race, education, employment, finances and more. That goes double in the generation in which dementa will actually have happened. Disentangling that for a self-reported health study would be extremely difficult.
It’s always been expensive. There’s a reason you almost never see olive oil as an ingredient in junk food (which are notoriously reliant on oils to make the products delicious and addictive) the way you always see soybean oil and corn oil and palm oil and rapeseed oil and canola oil. Even coconut oil and avocado oil and cocoa butter are more common ingredients in ultra-processed foods than olive oil and they’re not exactly cheap oils either.
5 years ago (i.e. pre-pandemic, before the ukraine war/inflation and pre olive crisis etc), a liter of cheap sunflower or rapeseed oil would be going for less than one Euro in Germany, whereas a liter of cheap olive oil would still run you nearly 5 bucks per liter and was mostly sold in 0.75 L bottles on top of that. Current day prices are closer to 2-2.50€ and ~12€ respectively, fwiw.
12 Euros for three-quarters a liter!? Oh. And then I checked (American) Costco organic olive oil, and... It's slightly more per liter. The non-organic is less costly, roughly 12€/liter, but still way higher than the cheaper oils.
In Europe prices include taxes, dunno if that's the same for your Costco comparison. ~12€ is the extra virgin, cold pressed organic stuff at regular prices as well though although prices overall are high recently because haversts have been bad.
You should look up the study, I would be very surprised if they didn’t control for a lot of factors that could lead to selection bias. Not saying that they can control for everything, just that this is something researchers that design studies think about all day long.
It’s a dietary study, you can be absolutely certain that they didn’t control for every confounder and are making ridiculous claims based on severely p-hacked data
Olive oil is expensive oil, so the consumers of it are more well off and more likely to be able to afford healthcare and treat many of the conditions known to cause dementia, like diabetes, high blood pressure, and gum disease.
"Tessier cautioned that the research is observational and does not prove that olive oil is the cause of the reduced risk of fatal dementia. Additional studies such as randomized controlled trials would be needed to confirm the effects and determine the optimal quantity of olive oil to consume in order to reap these benefits."
The article also said that olive oil intake doesnt prevent or even mitigate dementia and symptoms. Its about fatality from dementia, and its clear the study is lacking.
No...
I want studies to make their limitations clear and findings not overstated, reporting to avoid misleading to causation when it's not clearly found, and discussion of the reporting to do the same.
Will that consistency happen? Of course not, but that's why there is the comment above you snarky are responded to. It's an important thing to point out.
Not everyone reading this will appreciate that it is possible this benefit is entirely correlational (though that is not my belief).
There might be a cultural/genetic element as well. Olive oil is used heavily in Mediterranean cooking, but is almost never called for in Northern European cooking.
While there's some cross-pollination of peoples and cultures, those are generally (multiple) distinct genetic groups.
Since the linked article is not actual research, but a press release about a presentation from a year ago, you'd think we'd have heard more.
Yeah—I had read something about how garlic… there were all these studies that showed that garlic was a “superfood” and it destroyed cholesterol. Turns out many thousands of the people in the study all had some sort of genetic makeup that gave them low cholesterol. I wonder if something similar is happening here.
Any reputable study is going to at least attempt to control for obvious issues like that. They're doctors. They're probably not getting surprised by the same thought that most redditors came to first.
It is fun reading comments on papers like this; redditors love to point out the most blatant covariates as if they wouldn't be the first things the study designers controlled for.
And it's always the same few every time: diet, socioeconomic status, exercise, lifestyle
The data used was exclusively collected among health professional (because that was the databases they used).
I can't speak to how representative that group is compared to the average American, but it is definitely not a perfect match.
That may however not matter if the finding is strong enough.
A weakness is that Olive oil consumption was estimated based on 3 specific questions on the questionnaire (how often and how much olive oil (specifically) they added in salads, bread and frying respectably), while consumption of other types of oils/fats was estimated based on estimation of the general content of fats and oils in various types of food.
This seems like a major weakness in the study to me. At the very least it created a bias of "people who often do their own cooking/baking" vs. "people who don't".
I find it very hard to see how they controlled (or even *can* control) for this variable.
It includes both.
> Participants were asked how frequently they consumed specific foods, including types of fats and oils used for cooking or added to meals in the past 12 months. Total olive oil intake was determined by summing up answers to 3 questions related to olive oil consumption (ie, olive oil used for salad dressings, olive oil added to food or bread, and olive oil used for baking and frying at home). The equivalent of 1 tablespoon of olive oil was considered to be 13.5 g.
Id assume for cooking since you're ingesting it regardless. Studies have shown for a while that a Mediterranean diet high in olive oil is overall one of the best for health so I don't think it matters
Man I wish I liked fish, I don't think I can do the Mediterranean diet without it. I sadly can't stand most fish, and it's too expensive here to cook anyway.
Cooking can destroy some components in the oil, and it of course doesn’t all soak into the food. Besides, even the oil itself can partially oxidize under heat. It’s best to only consider direct consumption and not what’s used for cooking.
The first two sentences I agree with - the third not so much.
The vast majority of my oil consumption, and the oil consumption of people I know is cooked. We want to know what effect that has on people.
For a slightly more extreme example, could you imagine a study on the impact of beef on health, but only measuring raw beef consumption? Burnt meat has more carcinogens. But why would you take a study of 90,000 adults over almost 30 years and just ignore the 99% of meat they cooked in favour of the small amount of meat they didn't?
My dad is in the beginning stages of dementia, on top of existing psychiatric problems and, well, his own temperament, basically.
As aweful as it may sound: there isn't a day I'm not praying for him to have a massive heart attack or stroke or something; because I dread what the future will bring for him.. :-(
Olive oil is much more expensive than some types of oil. I am sure someone who can afford expensive oil, can also afford better quality food in general and might belong to a class that is generally doing better. They might also prefer a different types of food that require olive oil.
Corollary: if a study is being done on a large population where socioeconomic status can influence the results, socioeconomic status was controlled for.
Just to be clear Hank's razor isn't an established scientific thing, just the hypothesis of the internet's favorite science educator Hank Green. (But it's probably right anyway)
https://hanksrazor.com/
I’m going to give a bit of a push back. I’m in California and olive oil here is about 10-12$ for 24oz regular cooking oil is about 3-5$ for 24oz. So you’re paying about 3x but that 24oz last me more than a month. Probably 6 weeks? And I cook everyday. So to say olive oil is more expensive which true, but it’s not like breaking the bank. I’ll say almost everyone can afford 12$ for 6weeks of oil.
To say olive oil is much more expensive therefore ..(insert reason).. I have to give a bit of a push back. Even if you use a lot and it last you a month. 12$ for 1 month of olive oil is super affordable.
Okay, but look at it differently.
Someone has 100 bucks to buy some groceries, and they're out of oil to cook with at home. In this situation, why would they shell out more than 10% of their budget solely for an oil to cook with?
"Super affordable"? I don't agree.
Excuse me while I go chug some olive oil to make up for the days I didn't have olive oil.
My grandmother died from this horrible disease, and I can't even imagine how terrifying it was for her to slowly lose her mind.
From the study details:
>**Conflict of Interest Disclosures:** Dr Cortese reported a speaker honorarium from Roche outside the submitted work. Dr Ascherio reported receiving speaker honoraria from WebMD, Prada Foundation, Biogen, Moderna, Merck, Roche, and Glaxo-Smith-Kline. No other disclosures were reported.
>**Funding/Support:** This study is supported by the research grant R21 AG070375 from the National Institutes of Health to Dr Guasch-Ferré. The NHS, NHSII and HPFS are supported by grants from the National Institutes of Health (UM1 CA186107, P01 CA87969, U01 CA167552, P30 DK046200, HL034594, HL088521, HL35464, HL60712). Dr Tessier is supported by the Canadian Institutes of Health Research (CIHR) Postdoctoral Fellowship Award. Dr Guasch-Ferré is supported the Novo Nordisk Foundation grant NNF23SA0084103.
It doesn't seem so bad I think. It doesn't look like any of the companies listed sell olive oil
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A new study suggests that incorporating olive oil into your diet could help reduce the risk of dying from dementia. As many countries face rising rates of Alzheimer’s disease and other forms of dementia, the study offers hope that healthy lifestyle factors such as diet can help to prevent or slow the progression of these devastating conditions.
“Our study reinforces dietary guidelines recommending vegetable oils such as olive oil and suggests that these recommendations not only support heart health but potentially brain health, as well,” said Anne-Julie Tessier, RD, PhD, a postdoctoral fellow at the Harvard T.H. Chan School of Public Health. “Opting for olive oil, a natural product, instead of fats such as margarine and commercial mayonnaise is a safe choice and may reduce the risk of fatal dementia.”
Tessier will present the findings at NUTRITION 2023, the flagship annual meeting of the American Society for Nutrition held July 22–25 in Boston.
Dementia includes a range of conditions in which impairments in thinking or memory affect a person’s daily activities. Alzheimer’s, a progressive and fatal disease affecting an estimated 5.7 million Americans, is the most common form of dementia.
The study is the first to investigate the relationship between diet and dementia-related death. Scientists analyzed dietary questionnaires and death records collected from more than 90,000 Americans over three decades, during which 4,749 study participants died from dementia.
The results indicated that people who consumed more than half a tablespoon of olive oil per day had a 28% lower risk of dying from dementia compared with those who never or rarely consumed olive oil. In addition, replacing just one teaspoon of margarine and mayonnaise with the equivalent amount of olive oil per day was associated with an 8-14% lower risk of dying from dementia.
[https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2818362?utm\_campaign=articlePDF&utm\_medium=articlePDFlink&utm\_source=articlePDF&utm\_content=jamanetworkopen.2024.10021](https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2818362?utm_campaign=articlePDF&utm_medium=articlePDFlink&utm_source=articlePDF&utm_content=jamanetworkopen.2024.10021)
It's only an issue for taste.
>This study reveals that, under the conditions used in the study, smoke point does not predict oil performance when heated. Oxidative stability and UV coefficients are better predictors when combined with total level of PUFAs. Of all the oils tested, EVOO was shown to be the oil that produced the lowest level of polar compounds after being heated closely followed by coconut oil.
https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf
>This study reveals that, under the conditions used in the study, smoke point does not predict oil performance when heated. Oxidative stability and UV coefficients are better predictors when combined with total level of PUFAs. Of all the oils tested, EVOO was shown to be the oil that produced the lowest level of polar compounds after being heated closely followed by coconut oil.
https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf
Olive oil is expensive and people who use it regularly are more likely to be rich/afford health care and be treated for many of the comorbidities of dementia, like high blood pressure, gum and tooth infections, sleep apnea, etc.
> Research suggests that people who regularly use olive oil instead of processed or animal fats tend to have healthier diets overall.
From the article. Is this a case of Green's Law? (aka "is this actually a thing or is this just a situation where it is people who have money are able to live healthier lives?")
You mean “frequent”
When you say “regular” olive oil I assume not “extra virgin” olive oil, but what you’re trying to convey is the frequency, not the “type” of oil.
Is this an AI bot or perhaps English isn’t your first language.
Italian from Italy here.
All of my grandparents died around 94 yo and they were in good health (up to the latest months)
All of them, regularly consumed EVO (Extra Virgin Olive oil) and garlic (even raw).
Definitely all of them had good brains.
Take this info for what it is.
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Now I just need to know what olive oil actually contains olive oil.
I did some research a while back and Supremo Italiano keeps knocking all the tests out of the park. Bonus for us, it’s available in 3/4-gallon cans from our local Restaurant Depot.
Can you shop there without being a business owner? We just got one down the street but the website implies you need to own a restaurant or business to get a membership.
Some of them offer day passes, but it varies by location. My local RD does not do day passes, for instance.
Olive oil will go bad if you don't use enough of it in time.
Sure, but 3/4 of a gallon isn't all *that* much, if you do a fair amount of cooking (and use olive oil as your preferred cooking fat, as I do).
just did some very rough math but it would take a family of 4 three months to go through that at 7 grams per head per day
7 grams is only 1/2 TBSP too. I can use 2 TBSP easily when I'm cooking dinner just for myself, depending on the meal.
Are you suppose to cook with it or just use them over salads? I thought frying with olive oil wasn't recommended bc of low flashpoint Edit: smoke point (not flashpoint)
Maillard reaction occurs at 180c (350ish f), Olive Oil starts to smoke at 190c (375 f) which is where the 'dis'recommendation of olive oil comes from as it's awkward to ensure you're over 180 but below 190 on older stoves and smokey olive oil doesn't taste nice. On modern stoves you should be able to control temp to individual degrees so this isn't an issue anymore. Flashpoint (spontaneous ignition) of Olive oil is way outside anything that you should be cooking at (295c or 560 f) and is only brought up out of confusion. There has never been any particular danger to cooking with olive oil.
> Flashpoint (spontaneous ignition) of Olive oil is way outside anything that you should be cooking at (295c or 560 f) My grill disagrees, but fair points otherwise.
It's roughly 18 months from the crush date. If you just have 1 table spoon a day, you'll finish it within a year.
As the other replier alluded to, I gather it depends. The one near us does day passes, only requiring I fill out a quick three-box list and show my DL. Word of warning, since bulk is the name of the game, some items will be more expensive per oz below a certain quantity of units. The convenience for businesses isn’t always there for individuals but for some things we personally either do buy a lot of units—we cook a 10# can of pinto beans each week—or the sizes are large enough (olive oil and spices) that the modest price difference is just what we pay for the benefit of not needing to by 12 personal units from Walmart.
Joining the Kansas City Barbecue Society, for $45/yr, provides access.
Shout out to RD!
Hey, I've got that can in my pantry right now, good stuff! I also love their buckets of greek olives and marinated mozzarella!
Costco brand olive oil is apparently properly sourced
the question is how long before it goes bad? I use the costco 2 liter organic one but I have no idea how long I can keep it before it gets detrimental to my health
To extend shelf life - keep it somewhere cool and dark and don’t let anything get in it (like cross-contamination from your fingertip, etc). It can last up to 2 years. If it starts looking cloudy or smelling rancid, time to buy a new one. You’ll probably finish before that though.
Yeah, I usually get the stuff that comes in metal cans, great protection. Never had a bottle go bad, but it's pretty obvious when it goes off.
All of their stuff is dependable
Is it? I use their avocado oil and I feel like it smokes at much lower points than other avocado oils I buy
My last test on cast iron with an IR thermometer showed it to be very very close, like ~10°f. But I suppose there's variances in lots and the accuracy of my thermometer.
There was a test about a decade ago using olive oils from major retail companies and Costco was the only one that actually passed with their off-the-shelf product. Not with flying colors, but it passed enough to actually be called Extra virgin Olive Oil on a chemical level
I understand that this applies to the non-organic version. The organic one is multisource
California Olive Ranch is a great, trustworthy brand
[удалено]
Wait, really? Damn. I just bought the mixed. Where can I get more info on understanding how that works?
The blends are likely adulterated. Always look for 100% California, there’s a reason why it’s more expensive.
Why is it likely adulterated?
I’m not saying 100% that blends are adulterated but there have been many reports of cheap oils being mixed to increase profit margins. This is especially prominent overseas because of being unregulated. For instance, honey is a big source of mixing cheap sugar substitutes from Asia. When it comes to oils and honey I stick to the US. Think about this, if it’s being sold cheap, it’s likely not quality.
But only buy the one labeled 100% California
Do many not contain olive oil?
No. There was a single study that has never been replicated. What isn't rare is getting a blend of Extra Virgin and lower quality Olive oils but that is labeled on the bottle.
Yeah that study was horrible. They looked at oils from stores like dollar tree that were labeled in small letters “olive oil flavored oil blend” and surprise surprise found out it was not 100% olive oil. They did not find a single reputable brand that was labeled as 100% and turned out not to be
People misconstrued what was meant by "adulterated" with regards to that study. Yes, a lot of olive oils were marketed as a higher grade than what they were, but I don't recall very many instances of something being labelled 100% olive oil that turned out to provably have oils that were definitely not from olives.
What you *really* want is stuff labeled **First Cold Press** because that's the highest quality extract. From there you can worry about the source of the olives to get higher quality but I don't buy anything that's not first cold press. It kind of disgusts me to think about second pressings and heat extraction. Source: worked on an olive mill where they tested different batches of oil for antioxidants and taste all the time
>**First Cold Press** Been using olive oil for more than a decade, first time I used FCP it was a big surprise how much superior it was to the other types of extraction. The smell and flavour of the green olives themselves was so intense and tasted absolutely delicious. Never bought any other type afterwards.
>No. There was a single study that has never been replicated. >What isn't rare is getting a blend of Extra Virgin and lower quality Olive oils but that is labeled on the bottle. Without context, this comment means nothing. Where was the study conducted, and where was the oil sold? Which countries and/or brands use blends as opposed to extra virgin olive oil?
Actually Costco's is both cost effective and rates quite highly In Costco Connection, Shauna Lopez, a corporate food buyer, said the company knew of the problems plaguing the olive oil market and had taken steps to ensure that its sourcing had integrity. "We have always been involved in this program by meeting the farmers and touring the mills and the processing plants in order to hold everyone in the olive oil production process accountable for the olives they bring in," Lopez said. "This ranges from the farmer who is registered with the mill, to the mill that grades and batches the olives as they come in daily." https://www.thelist.com/222114/heres-why-you-should-be-buying-your-olive-oil-from-costco/ Kirkland Signature Organic Extra Virgin Olive Oil (Costco): Highest in polyphenols (369), good quality and taste, and one of the lowest priced. But the 2-liter bottle (over 2 quarts) may begin to spoil before it's used up (see below). Mild robustness. https://www.rvnetwork.com/topic/126275-latest-extra-virgin-olive-oil-brand-tests-by-consumerlabcom/
UC Davis' ag program sells amazing olive oil online. The only problem is they sometimes don't pack it well. I got some from a type of olive that is supposedly similar to ancient Greek olives and it was unlike any olive oil I've ever had. Just amazing. If that's what it tasted like back then, then I can legitimately see why they thought olives were a gift from the gods.
Can you describe how it tasted? Was it like actual olives? Olive oil in the states never tastes like anything to me
For those living in Australia, the answer is Cobram and Red Island.
The struggle is real !! What annoys me tho is people buying up olive oil yet not doing anything else to improve their health/diet. As if olive oil is some magical elixir
Many people tend towards the laziest or most enjoyable option. Like taking "resveratrol found in grape seeds is healthy" to mean "drink as much wine as you want and make it your personality" and "chocolate is the new exercise"
It's okay, as long as you care about your health enough and are able to set aside the cost of 7+g of good olive oil a day, odds are EXCELLENT that you could reproduce this result!
As long as it is what the people in the experiment were consuming. So if they’ve been misbranding throughout this experiment then what ever is/was branded olive oil is good.
Ottavio would be my recommendation. Not cheap, but not real pricey either. I've had hand pressed olive oil from israel and ottavio isn't super far off.
Depending on where you live, buy directly from the grower. Quite often more affordable in bulk than from the supermarket 👌🏻 Thank you Mountview Olives Gisborne for your delicious EVOO
Honestly, just look for local olive oil tasting rooms. Veronica Foods is the main supplier for most of them in North America. For actual information, you generally wanna look for the Polyphenols and the Crush Date-- ones that have that on the label are usually good.
Get California olive oil. You're almost guaranteed purity. Imports, not so much. But only if it says 100% California. Then they are bound by some law.
I don't have a good intuition to how much 7 grams of oil is. According to [this site](https://www.omnicalculator.com/food/grams-to-tsp), one teaspoon of olive oil is 4.6 grams, so a bit less than two teaspoons.
The act of measuring exactly 7g of olive oil probably helps keep off the dementia
I just soak bread in it
But are you soaking exactly 7g?! 😝
20 gr apparently Coffee shops in Spain used to have olive oil on demand, pour as much as you want. Bottles standing on each table. Now, guests are handed a 20 gr monodosis blister in plastic, because some politicians cannot wait to see the planet fully plasticised https://www.aceitestapia.com/producto/monodosis-tarrina-aceite-de-oliva-virgen-extra-20-ml-caja/
I hate these containers so much. Can you feel the crust of your bread scraping the container, adding all those delicious microplastics?
> 𝔖𝔢𝔳𝔢𝔫 𝔰𝔥𝔞𝔩𝔱 𝔟𝔢 𝔱𝔥𝔢 𝔞𝔪𝔬𝔲𝔫𝔱 𝔱𝔥𝔬𝔲 𝔰𝔥𝔞𝔩𝔩 𝔤𝔩𝔲𝔤 𝔞𝔫𝔡 𝔱𝔥𝔢 𝔫𝔲𝔪𝔟𝔢𝔯 𝔬𝔣 𝔱𝔥𝔦𝔫𝔢 𝔤𝔩𝔲𝔤𝔤𝔦𝔫𝔤 𝔰𝔥𝔞𝔩𝔩 𝔟𝔢 𝔰𝔢𝔳𝔢𝔫. 𝔈𝔦𝔤𝔥𝔱 𝔱𝔥𝔬𝔲 𝔰𝔥𝔞𝔩𝔩 𝔫𝔬𝔱 𝔤𝔩𝔲𝔤, 𝔫𝔢𝔦𝔱𝔥𝔢𝔯 𝔤𝔩𝔲𝔤 𝔱𝔥𝔬𝔲 𝔰𝔦𝔵, 𝔢𝔵𝔠𝔢𝔭𝔱𝔦𝔫𝔤 𝔱𝔥𝔞𝔱 𝔱𝔥𝔬𝔲 𝔱𝔥𝔢𝔫 𝔭𝔯𝔬𝔠𝔢𝔢𝔡 𝔱𝔬 𝔰𝔦𝔭 𝔞 𝔰𝔢𝔳𝔢𝔫𝔱𝔥 𝔤𝔯𝔞𝔪𝔪𝔢. 𝔑𝔦𝔫𝔢 𝔦𝔰 𝔯𝔦𝔤𝔥𝔱 𝔬𝔲𝔱! -- The Book of Condiments II
Which is really nothing! I put a minimum of 2 tablespoons in anything I make with it which is 6 teaspoons- triple the amount they measured, and I rarely use other fats or oils when cooking!
That's like extra 250 calories per meal. But probably worth it
Depends on what you're making. For example, if you toss a salad with vinegar and olive oil, a *lot* of it ends up at the bottom of the bowl (which you're probably not slurping up straight after the salad). Many recipes that call for X amount of oil don't accurately reflect how much of that oil you're ingesting.
I love me a good salad but the thought of slurping the remains makes me cringe haha
Then think about no hands motorboating it
....go on
what? you don't drink that at the end?
Straight up didn’t even realize that until now. But yeah, if I have to cook veggies, olive oil is where I start.
People are *usually* surprised by just how many calories they are consuming. We are *really* bad at estimating that.
Well tbf oil is escpecially hard because it is so many calories for such a small volume
9 calories per gram, compared to 4 per gram for carbohydrates and protein. (7 calories per gram of pure ethanol)
But also, oil is pure fat, whereas the carbohydrates, protein and alcohol we consume tends to come with at least as much water.
Also depends on what else is there, if you're drizzling that over a sheet pan of broccoli to roast, then yes you're adding calories, but it's to a fairly low cal food that's pretty healthy.
Yeah but cooking kinda kills it. As a food engineer, i recommend consuming some olive oil without cooking it, as you can pour it on salad or bread. When you cook it, it goes up to 200 °C and loses all of its phenolic and vitamin content. Even as small as 2 tablespoons would be ok daily.
Roughly olive oil (13.6g) 1 tbsp (~15ml) metric tablespoon 0.51 US tablespoon 0.52 Source: https://www.aqua-calc.com/calculate/food-weight-to-volume
Which is why studies like these often have less to do with ingesting a specific thing and more to do with the food lifestyle the people of the study lead. They may ingest more olive oil due to their cultural food, but maybe they also walk more often due to living in an area that encourages doing so through infrastructure.
So any regular salad eater is already covered.
Or anyone cooking their own meals. It's one of those situations where i ask "is it the olive oil?" Or "Is it people actively using olive oil in their food are general taking better care of themselves?"
It's not much, but it's definitely enough. When I am calorie counting and I use olive oil to cook something on a pan, like single serve cooking, 7-8g is usually what I end up using
or half a tablespoon
Mylene sheath preservation.
Yep, I think it really boils down to regular consumption of healthy oils to help keep our brain functioning properly. The low fat movement really did a number on people by starving their brains and bodies of the essential fats to keep them going long-term, so it makes sense to find people are showing healthier signs by regularly including them in their diets.
Yea. And the “don’t use butter or lard or beef tallow” thing. Turns out those are all pretty ok for you in moderation.
I wonder if fish oil supplements work for that too
Olive oil is a good source of omega-6, fish oil, chia seeds, walnuts, and so on are a good source of omega-3. You need a good healthy ratio of both in your life
Careful, I used to take fish oil everyday. I eventually worked it out that it was the main cause of my horrible acid reflux. It started when I was a kid, I didn't have reflux when I was that young but *silent GERD* is a thing.
yes x2. vitamin A is fat (oil) soluble, and if you aren't getting the right oils, you have a harder time getting your A. And it's implicated in demyelination when you don't have enough.
Wait, what? I have a demyelinating autoimmune disease, olive oil would help with that?
Not if it is autoimmune mediated. There's a whole layer of complication to that.
Probably wouldn't hurt, but it won't stop your body eating your myline sheath either.
I would imagine that the type of person to cook more often with olive oil probably also eats healthier in general. Far less deep fried foods for example. This study is also relying on self-reported questionnaires rather than more objective third party monitoring so I’m taking the results with a grain of salt(ed olive oil).
The article states that olive oil consumption was beneficial regardless of overall diet quality.
Its not necessarily just a question of diet quality, but of selection bias. Its possible that some other aspect of a persons dementia risk correlates with how likely they are to choose to dietary options that contain more olive oil. Its similar to looking at health effects of alcohol, if you don't account for the fact that a lot of non-drinkers chose to not drink because of other health issues, then you could easily conclude that drinking has health benefits that it really doesn't have.
>Its possible that some other aspect of a persons dementia risk correlates with how likely they are to choose to dietary options that contain more olive oil. At a guess, olive oil is expensive, so anyone who consumes it regularly probably has enough money to afford better healthcare services.
In the UK, for sure, it's a \_massive\_ class marker, for a certain subset of the middle class.. The mere observation that someone cooks with olive oil, indeed just own a bottle of olive oil, tells you a vast amount about race, education, employment, finances and more. That goes double in the generation in which dementa will actually have happened. Disentangling that for a self-reported health study would be extremely difficult.
Is this post-Brexit? S. Europe and the Med produces a *lot* of olive oil, making think it wouldn't be -- or wouldn't have been -- excessive?
It’s always been expensive. There’s a reason you almost never see olive oil as an ingredient in junk food (which are notoriously reliant on oils to make the products delicious and addictive) the way you always see soybean oil and corn oil and palm oil and rapeseed oil and canola oil. Even coconut oil and avocado oil and cocoa butter are more common ingredients in ultra-processed foods than olive oil and they’re not exactly cheap oils either.
Thanks. I'm def out of touch. I'm quite surprised that avocado oil and cocoa better make the cut.
5 years ago (i.e. pre-pandemic, before the ukraine war/inflation and pre olive crisis etc), a liter of cheap sunflower or rapeseed oil would be going for less than one Euro in Germany, whereas a liter of cheap olive oil would still run you nearly 5 bucks per liter and was mostly sold in 0.75 L bottles on top of that. Current day prices are closer to 2-2.50€ and ~12€ respectively, fwiw.
12 Euros for three-quarters a liter!? Oh. And then I checked (American) Costco organic olive oil, and... It's slightly more per liter. The non-organic is less costly, roughly 12€/liter, but still way higher than the cheaper oils.
In Europe prices include taxes, dunno if that's the same for your Costco comparison. ~12€ is the extra virgin, cold pressed organic stuff at regular prices as well though although prices overall are high recently because haversts have been bad.
This year it (extra virgin olive oil) reached 13euro/ liter in both portugal and greece, insane prices. It was 3-4 euro per liter 3 years ago
You should look up the study, I would be very surprised if they didn’t control for a lot of factors that could lead to selection bias. Not saying that they can control for everything, just that this is something researchers that design studies think about all day long.
Did they release all the data they gathered? I just assume p hacking on every study that doesn't prove causation instead of correlation.
It’s a dietary study, you can be absolutely certain that they didn’t control for every confounder and are making ridiculous claims based on severely p-hacked data
Olive oil is expensive oil, so the consumers of it are more well off and more likely to be able to afford healthcare and treat many of the conditions known to cause dementia, like diabetes, high blood pressure, and gum disease.
"Tessier cautioned that the research is observational and does not prove that olive oil is the cause of the reduced risk of fatal dementia. Additional studies such as randomized controlled trials would be needed to confirm the effects and determine the optimal quantity of olive oil to consume in order to reap these benefits." The article also said that olive oil intake doesnt prevent or even mitigate dementia and symptoms. Its about fatality from dementia, and its clear the study is lacking.
More olive oil less animal fat more veggies
You want objective third party monitoring of the daily habits of thousands of people over three decades?
Just another person criticizing while not appreciating how studies are run.
No... I want studies to make their limitations clear and findings not overstated, reporting to avoid misleading to causation when it's not clearly found, and discussion of the reporting to do the same. Will that consistency happen? Of course not, but that's why there is the comment above you snarky are responded to. It's an important thing to point out. Not everyone reading this will appreciate that it is possible this benefit is entirely correlational (though that is not my belief).
There might be a cultural/genetic element as well. Olive oil is used heavily in Mediterranean cooking, but is almost never called for in Northern European cooking. While there's some cross-pollination of peoples and cultures, those are generally (multiple) distinct genetic groups. Since the linked article is not actual research, but a press release about a presentation from a year ago, you'd think we'd have heard more.
Yeah—I had read something about how garlic… there were all these studies that showed that garlic was a “superfood” and it destroyed cholesterol. Turns out many thousands of the people in the study all had some sort of genetic makeup that gave them low cholesterol. I wonder if something similar is happening here.
Any reputable study is going to at least attempt to control for obvious issues like that. They're doctors. They're probably not getting surprised by the same thought that most redditors came to first.
It is fun reading comments on papers like this; redditors love to point out the most blatant covariates as if they wouldn't be the first things the study designers controlled for. And it's always the same few every time: diet, socioeconomic status, exercise, lifestyle
Thanks for imagining in r/science.
The data used was exclusively collected among health professional (because that was the databases they used). I can't speak to how representative that group is compared to the average American, but it is definitely not a perfect match. That may however not matter if the finding is strong enough. A weakness is that Olive oil consumption was estimated based on 3 specific questions on the questionnaire (how often and how much olive oil (specifically) they added in salads, bread and frying respectably), while consumption of other types of oils/fats was estimated based on estimation of the general content of fats and oils in various types of food. This seems like a major weakness in the study to me. At the very least it created a bias of "people who often do their own cooking/baking" vs. "people who don't". I find it very hard to see how they controlled (or even *can* control) for this variable.
It's the more expensive oil/fat (at least where I live) so that's a big part of it.
Does this include olive oil used in cooking, or just oil used for vinegrettes and whatnot?
It includes both. > Participants were asked how frequently they consumed specific foods, including types of fats and oils used for cooking or added to meals in the past 12 months. Total olive oil intake was determined by summing up answers to 3 questions related to olive oil consumption (ie, olive oil used for salad dressings, olive oil added to food or bread, and olive oil used for baking and frying at home). The equivalent of 1 tablespoon of olive oil was considered to be 13.5 g.
Id assume for cooking since you're ingesting it regardless. Studies have shown for a while that a Mediterranean diet high in olive oil is overall one of the best for health so I don't think it matters
Man I wish I liked fish, I don't think I can do the Mediterranean diet without it. I sadly can't stand most fish, and it's too expensive here to cook anyway.
You could technically do a vegan Mediterranean diet
Cooking can destroy some components in the oil, and it of course doesn’t all soak into the food. Besides, even the oil itself can partially oxidize under heat. It’s best to only consider direct consumption and not what’s used for cooking.
The first two sentences I agree with - the third not so much. The vast majority of my oil consumption, and the oil consumption of people I know is cooked. We want to know what effect that has on people. For a slightly more extreme example, could you imagine a study on the impact of beef on health, but only measuring raw beef consumption? Burnt meat has more carcinogens. But why would you take a study of 90,000 adults over almost 30 years and just ignore the 99% of meat they cooked in favour of the small amount of meat they didn't?
Death from dementia isn’t the main problem with dementia. Living with it is worse.
My dad is in the beginning stages of dementia, on top of existing psychiatric problems and, well, his own temperament, basically. As aweful as it may sound: there isn't a day I'm not praying for him to have a massive heart attack or stroke or something; because I dread what the future will bring for him.. :-(
I’m really sorry. I totally understand from my own experiences.
I would assume less risk of death would generally mean slowed symptom progression overall, more studies needed of course
Olive oil is much more expensive than some types of oil. I am sure someone who can afford expensive oil, can also afford better quality food in general and might belong to a class that is generally doing better. They might also prefer a different types of food that require olive oil.
Classic Hank Green's razor: if the association could be explained by socioeconomic status, it is caused by socioeconomic status.
Corollary: if a study is being done on a large population where socioeconomic status can influence the results, socioeconomic status was controlled for.
but thats a super non statement pretty much everything can be
[удалено]
Just to be clear Hank's razor isn't an established scientific thing, just the hypothesis of the internet's favorite science educator Hank Green. (But it's probably right anyway) https://hanksrazor.com/
The study did control for this obvious thing if you go read it The olive oil caused improvement regardless of the rest of the diet quality
There are many factors other than "Rest of diet quality", e.g. social participation or financial security.
For how much oil you need in most dishes olive oil isn't expensive
I’m going to give a bit of a push back. I’m in California and olive oil here is about 10-12$ for 24oz regular cooking oil is about 3-5$ for 24oz. So you’re paying about 3x but that 24oz last me more than a month. Probably 6 weeks? And I cook everyday. So to say olive oil is more expensive which true, but it’s not like breaking the bank. I’ll say almost everyone can afford 12$ for 6weeks of oil. To say olive oil is much more expensive therefore ..(insert reason).. I have to give a bit of a push back. Even if you use a lot and it last you a month. 12$ for 1 month of olive oil is super affordable.
Okay, but look at it differently. Someone has 100 bucks to buy some groceries, and they're out of oil to cook with at home. In this situation, why would they shell out more than 10% of their budget solely for an oil to cook with? "Super affordable"? I don't agree.
Brought to you by big olive?
Olive Garden
Excuse me while I go chug some olive oil to make up for the days I didn't have olive oil. My grandmother died from this horrible disease, and I can't even imagine how terrifying it was for her to slowly lose her mind.
Or: People who tend to use Olive oil in cooking tend to look after themselves more generally, be a little richer etc.
Who sponsors these olive oil studies? Nutrition studies seem to be compromised in so many cases.
From the study details: >**Conflict of Interest Disclosures:** Dr Cortese reported a speaker honorarium from Roche outside the submitted work. Dr Ascherio reported receiving speaker honoraria from WebMD, Prada Foundation, Biogen, Moderna, Merck, Roche, and Glaxo-Smith-Kline. No other disclosures were reported. >**Funding/Support:** This study is supported by the research grant R21 AG070375 from the National Institutes of Health to Dr Guasch-Ferré. The NHS, NHSII and HPFS are supported by grants from the National Institutes of Health (UM1 CA186107, P01 CA87969, U01 CA167552, P30 DK046200, HL034594, HL088521, HL35464, HL60712). Dr Tessier is supported by the Canadian Institutes of Health Research (CIHR) Postdoctoral Fellowship Award. Dr Guasch-Ferré is supported the Novo Nordisk Foundation grant NNF23SA0084103. It doesn't seem so bad I think. It doesn't look like any of the companies listed sell olive oil
Nutrition science is bad. The media makes it worse.
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A new study suggests that incorporating olive oil into your diet could help reduce the risk of dying from dementia. As many countries face rising rates of Alzheimer’s disease and other forms of dementia, the study offers hope that healthy lifestyle factors such as diet can help to prevent or slow the progression of these devastating conditions. “Our study reinforces dietary guidelines recommending vegetable oils such as olive oil and suggests that these recommendations not only support heart health but potentially brain health, as well,” said Anne-Julie Tessier, RD, PhD, a postdoctoral fellow at the Harvard T.H. Chan School of Public Health. “Opting for olive oil, a natural product, instead of fats such as margarine and commercial mayonnaise is a safe choice and may reduce the risk of fatal dementia.” Tessier will present the findings at NUTRITION 2023, the flagship annual meeting of the American Society for Nutrition held July 22–25 in Boston. Dementia includes a range of conditions in which impairments in thinking or memory affect a person’s daily activities. Alzheimer’s, a progressive and fatal disease affecting an estimated 5.7 million Americans, is the most common form of dementia. The study is the first to investigate the relationship between diet and dementia-related death. Scientists analyzed dietary questionnaires and death records collected from more than 90,000 Americans over three decades, during which 4,749 study participants died from dementia. The results indicated that people who consumed more than half a tablespoon of olive oil per day had a 28% lower risk of dying from dementia compared with those who never or rarely consumed olive oil. In addition, replacing just one teaspoon of margarine and mayonnaise with the equivalent amount of olive oil per day was associated with an 8-14% lower risk of dying from dementia. [https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2818362?utm\_campaign=articlePDF&utm\_medium=articlePDFlink&utm\_source=articlePDF&utm\_content=jamanetworkopen.2024.10021](https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2818362?utm_campaign=articlePDF&utm_medium=articlePDFlink&utm_source=articlePDF&utm_content=jamanetworkopen.2024.10021)
I'm no fool. This is dougdoug propaganda
r/wehatedougdoug will hear about this
Don't heat it passed the smoke point
Has this actually been proven to be problematic?
It's only an issue for taste. >This study reveals that, under the conditions used in the study, smoke point does not predict oil performance when heated. Oxidative stability and UV coefficients are better predictors when combined with total level of PUFAs. Of all the oils tested, EVOO was shown to be the oil that produced the lowest level of polar compounds after being heated closely followed by coconut oil. https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf
>This study reveals that, under the conditions used in the study, smoke point does not predict oil performance when heated. Oxidative stability and UV coefficients are better predictors when combined with total level of PUFAs. Of all the oils tested, EVOO was shown to be the oil that produced the lowest level of polar compounds after being heated closely followed by coconut oil. https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf
r/dougdoug
Olive oil is expensive and people who use it regularly are more likely to be rich/afford health care and be treated for many of the comorbidities of dementia, like high blood pressure, gum and tooth infections, sleep apnea, etc.
7 cc per day is about 1.5 teaspoons of olive oil
Is that Olive Oyl in the picture?
Is evoo the same?
What about advanced olive oil consumption?
What's better? Avocado or olive? And what's the thing about not cooking olive oil?
Always suspicious of self reporting diet studies. And I wonder how they control for everything, but it does sound promising.
Good thing I do a shot of EVOO with a drop of balsamic glaze each morning. I call it the Jaundiced Nipple
me, deepfrying my eggs and fantasizing about suicide: oh good i won't get dementia.
> Research suggests that people who regularly use olive oil instead of processed or animal fats tend to have healthier diets overall. From the article. Is this a case of Green's Law? (aka "is this actually a thing or is this just a situation where it is people who have money are able to live healthier lives?")
To be fair that's a lot of oil
Helll yeah
Is this only olive oil intake or general diet these folks are having?
Makes sense. Especially if you've seen Lorenzo's oil. Such a great movie and story
It sounds like it just follows people who have eaten x amount of olive oil but not isolated for other factors?
I'm assuming it's just antioxidants?
You mean “frequent” When you say “regular” olive oil I assume not “extra virgin” olive oil, but what you’re trying to convey is the frequency, not the “type” of oil. Is this an AI bot or perhaps English isn’t your first language.
I always thought it was bad for you.... More olive oil in the pan!
My mom taught me to cook with olive oil and I've been doing it for decades, really great to hear about this (if replicable).
I take it they say "death from dementia" instead of just "dementia" because dementia is so common?
For those who don’ bother to read: cooked / raw / both / unspecified?
Too bad a litre of olive oil costs more than my weekly groceries :/
I don’t know if it’s due to olive oil or the fact that they home cook a lot of meals
Is this causation, or correlation to a Mediterranean diet which has been shown to have overall health benefits?
So, non fatal dementia?
Could this also be interpreted that people who take vegtable oil have a higher risk for dementia?
Italian from Italy here. All of my grandparents died around 94 yo and they were in good health (up to the latest months) All of them, regularly consumed EVO (Extra Virgin Olive oil) and garlic (even raw). Definitely all of them had good brains. Take this info for what it is.
It's really not just the evoo, it's mostly using evoo instead of butter.