General fitness, health and nutrition · Public discussion

olive oil

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General fitness, health and nutrition
Published
3 August 2005
Last activity
17 August 2005
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John Sankey
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  1. I've discovered an additional benefit to buying olive oil only in
    glass bottles and keeping it in the frig: you can spot
    adulterated oil without opening it. Good olive oil starts turning
    cloudy within a day of being put in the frig, and becomes a
    uniform soft gel within 3 days. Well, a local store had a special
    on an 'Italian extra-virgin' oil. The price was suspiciously low,
    so I just bought one and put it in the frig. It took 3 days
    before there was any cloudiness, and it was in streaks, not
    uniform. After a week it was obvious that there were two kinds of
    oil in that bottle, one of which wasn't going to gel.

    I notified our food inspection people, and they were able to
    confirm that the product contained about 2/3 cheap olive oil and
    1/3 other vegetable oil(s). They haven't yet been able to
    determine whether the product came from Italy that way (as
    claimed on the label) or not. They noted that they catch an
    average of two cases a year of this that involve large quantities
    of oil.

    Our highway people believe in 'Stay Alert - Stay Alive'. It
    applies to food too.

  2. On 3 Aug 2005 09:47:10 GMT, John Sankey wrote in
    <news:[email hidden]> on sci.med.nutrition :

    Quoted message said:

    I notified our food inspection people, and they were able to
    confirm that the product contained about 2/3 cheap olive oil and
    1/3 other vegetable oil(s).

    Well done! 🙂

    --
    Enrico C

  3. John Sankey said:

    I've discovered an additional benefit to buying olive oil only in
    glass bottles and keeping it in the frig: you can spot
    adulterated oil without opening it. Good olive oil starts turning
    cloudy within a day of being put in the frig,

    I read that good olive oil is cloudy at room temperature. They are rare
    and usually quite expensive but worth the price IMO.

    --
    Dawid Michalczyk
    http://www.art.eonworks.com - Art and Illustration

  4. Dawid Michalczyk a écrit dans le message <[email hidden]>...

    Quoted message said:
    John Sankey said:

    I've discovered an additional benefit to buying olive oil only in
    glass bottles and keeping it in the frig: you can spot
    adulterated oil without opening it. Good olive oil starts turning
    cloudy within a day of being put in the frig,

    I read that good olive oil is cloudy at room temperature. They are rare
    and usually quite expensive but worth the price IMO.

    --
    Dawid Michalczyk

    We use olive oil almost exclusively and I don't know of any of the effects
    mentioned. Good olive oil at room temperature should not be cloudy but have
    a "golden"
    color. If cold pressed olive oil is frozen small particle
    from the olives that are held in suspension will drop out
    forming sediment at the bottom of the bottle. This has no effect on the
    taste. Olive oil left for months at around 5° C should not turn cloudy at
    all. There is no reason it should.
    JL

  5. "Dawid Michalczyk" <[email hidden]> wrote in message
    news:[email hidden]

    Quoted message said:

    I read that good olive oil is cloudy at room temperature. They are rare
    and usually quite expensive but worth the price IMO.

    How about using olive oil instead of extra virgin , it is much
    cheaper and can withstand higher cooking temperatures .

    Kam

    --
    Posted via Mailgate.ORG Server - http://www.Mailgate.ORG

  6. "Dawid Michalczyk" <[email hidden]> wrote in message
    news:[email hidden]

    Quoted message said:

    I read that good olive oil is cloudy at room temperature. They are rare
    and usually quite expensive but worth the price IMO.

    How about using olive oil instead of extra virgin , it is much
    cheaper and can withstand higher cooking temperatures .

    Kam

    --
    Posted via Mailgate.ORG Server - http://www.Mailgate.ORG

  7. On Wed, 3 Aug 2005 17:45:04 +0200, maison.mousse wrote in
    <news:[email hidden]> on sci.med.nutrition :

    Quoted message said:

    Dawid Michalczyk a écrit dans le message <[email hidden]>...

    Quoted message said:
    John Sankey said:

    I've discovered an additional benefit to buying olive oil only in
    glass bottles and keeping it in the frig: you can spot
    adulterated oil without opening it. Good olive oil starts turning
    cloudy within a day of being put in the frig,

    I read that good olive oil is cloudy at room temperature. They are rare
    and usually quite expensive but worth the price IMO.

    --
    Dawid Michalczyk

    We use olive oil almost exclusively and I don't know of any of the effects
    mentioned. Good olive oil at room temperature should not be cloudy but have
    a "golden" color.

    A good olive oil can be greenish, with golden shimmer, as well. It depends
    on the variety.

    Quoted message said:

    If cold pressed olive oil is frozen small particle
    from the olives that are held in suspension will drop out
    forming sediment at the bottom of the bottle.

    If there is sediment, that means it wasn't filtreted.
    Both filtrated and non-filtrated olive oils can be cold-pressed, AFAIK.

    Quoted message said:

    This has no effect on the
    taste. Olive oil left for months at around 5° C should not turn cloudy at
    all. There is no reason it should.
    JL

  8. This is why I say to use coconut oil or butter. It takes longer to go
    rancid and you can taste the rancidity easily. It's difficult to do
    this with olive oil. You are playing with fire by consuming this stuff
    instead of butter or coconut oil.

  9. "montygram" <[email hidden]> wrote in message
    news:[email hidden]

    Hi Monty , This is quite contrary to modern research .
    I think you are going back . If butter is good why not Lard ?

    Kam

    --
    Posted via Mailgate.ORG Server - http://www.Mailgate.ORG

  10. I guess you haven't read my older posts. I've been posting here for
    over 3 years about my research. You can do a search for montygram and
    see. Bascically, you are asking the right question, but it's quite
    complex. Lard will vary in saturated fatty acid content, depending
    upon what you feed the animal. In the USA, the SFA content is about
    39%, but the biggest problem is that there aren't any antioxidants in
    it. If you go to pubmed.com and search for lard spices rancimat, you
    should see some studies that make this point. If you did the same
    experiments with fresh coconut oil, it would not work, because coconut
    oil is so saturated that it takes a very long time to go rancid. Free
    radical damage is the underlying mechanism for "chronic disease" - that
    is clear from the scientific evidence. The oxidative stress from fatty
    acids causes the most damage. It is the unsaturated fatty acids in the
    lard that are the problem, along with the lack of antioxidants,
    exposure to air during processing, the time it takes to get from the
    slaugherhouse to your mouth, etc., but not the saturated fatty acids.
    When "experts" say that "saturated fat is bad," what they mean is that
    beef and pork is not as healthy as chicken and fish. I agree, but
    again, it's not the saturuated fatty acids. Beef and pork have a
    little bit more saturated fatty acid content, but it's the higher iron,
    cholesterol, arachidonic acid, and stearic acid in beef and pork that
    are the problem, along with the unsaturated fatty acids and the fact
    that most people cook at high temperatures while exposed to air. And
    consider this, the people with the lowest rates of "chronic disease"
    are the ones stuffing themselves with coconut oil. But it's not the
    saturated fatty acids. Print this out, and keep it as a reference for
    when you read the studies that say "saturated fat is bad" so that you
    will understand the word games they are playing. If you don't
    understand something that I wrote above, feel free to ask questions.

  11. montygram said:

    I guess you haven't read my older posts. I've been posting here for
    over 3 years about my research. You can do a search for montygram and
    see.

    Well, I for one would like to know if you are a naturopath or not? If
    not, what kind of a doctor are you?

    Also, what school of higher learning are you associated with? You once
    mentioned that you teach students. Students of what do you teach?

  12. I'd prefer to let the evidence speak for itself. When Peter Duesberg,
    one of the top virologists in the world and a member of the Academy of
    Science, spoke out against the HIV/AIDS hypothesis, he was attacked in
    every way imaginable, as was Nobel Prize winning biochemist Kary Mullis
    (they said his surfing was problematic, for example). If these guys
    are going to be attacked simply for asking for evidence to support
    claims that lead to people taking highly toxic medication that they may
    not need, and in fact might kill them, why should anyone want to "go
    public?" That is why I am using this forum. I do hold a Ph.D. from a
    major U.S. university. The most important thing is to get people
    thinking for themselves, and I'm trying to show you all that there is
    an underlying mechanism involved in "chronic disease" that is directly
    tied to real, basic science. Proton and electron type stuff, not
    surrogate marker multivariate correlation coefficient type stuff.

    Always ask for the raw data, and if you can get it (once I was told
    that I could not see the blank survey forms used in one study due to
    "confidentiality" even though it was BLANK and I could never know who
    was in the study!), start asking yourself what the basic science to it
    is. Understanding and knowledge are two very diffferent things. You
    don't need to be a walking encyclopedia to have a tremendous amount of
    understanding, and in fact what is contained in books is often very
    wrong. Try to read the following: start with Bruce Fife's good, basic,
    "Saturated fat may save your life," then go on to Peter Duesberg's
    "Inventing the AIDS Virus," and then go on to Gilbert Ling's "Life at
    the cell and below-cell level." "The Modern Nutritional Diseases" by
    Ottoboni and Ottoboni is okay as well. "The Cookbooks Decoder" by
    Grosser is also good and very basic (though as usual, some of it is
    incorrect). You can read biochemist Ray Peat's work on the internet.
    Just do a google search for Ray Peat Newsletter. Some of his writing
    is complicated and some is much more accessible. However, as I said,
    if you do a search in this newsgroup for montygram, you will see how I
    have tried to explain things very simply. Sometimes I do a better job
    than other times, but if you read a lot of them, I think things will
    begin to make sense.

  13. "montygram" <[email hidden]> schrieb im Newsbeitrag
    news:[email hidden]...

    Quoted message said:

    I'd prefer to let the evidence speak for itself. When Peter Duesberg,
    one of the top virologists in the world and a member of the Academy of
    Science, spoke out against the HIV/AIDS hypothesis, he was attacked in
    every way imaginable, as was Nobel Prize winning biochemist Kary Mullis
    (they said his surfing was problematic, for example). If these guys
    are going to be attacked simply for asking for evidence to support
    claims that lead to people taking highly toxic medication that they may
    not need, and in fact might kill them, why should anyone want to "go
    public?" That is why I am using this forum. I do hold a Ph.D. from a
    major U.S. university.

    It isn't a Ph.D. in life science or chemistry though, since you neither are
    a chemist, a nutritionist a biochemist nor a doctor. In so far your Ph.D.,
    if you should actually have one, is completely irrelevant on this forum/ in
    these discussions.

  14. montygram said:

    I do hold a Ph.D. from a
    major U.S. university.

    Yeah, right, sure ... Sorry, but I do NOT believe you.

    Kooks are a dime a dozen.

    There are plenty of academics on these ngs who have disclosed who they
    are or at least what they have a degree in, and even the university
    that they are associated with. And, some post with a disclaimer at the
    bottom of each post.

    You have NOT, ego you have a reason not to.

    Parnoidia of persecution is a sure fire tip off for a Quack, per
    Quackwatch.

    Just my opinion, but I am right as usual.

  15. montygram said:

    I do hold a Ph.D. from a
    major U.S. university.

    Yeah, right, sure ... Sorry, but I do NOT believe you.

    Kooks are a dime a dozen.

    There are plenty of academics on these ngs who have disclosed who they
    are or at least what they have a degree in, and even the university
    that they are associated with. And, some post with a disclaimer at the
    bottom of each post.

    You have NOT, ego you have a reason not to.

    Parnoidia of persecution is a sure fire tip off for a Quack, per
    Quackwatch.

    Just my opinion, but I am right as usual.

  16. Thank you both for demonstrating exactly why I prefer to remain
    anonymous and unaffiliated.

  17. montygram said:

    Thank you both for demonstrating exactly why I prefer to remain
    anonymous and unaffiliated.

    Ha, ... Hah, Ha! No problem'o, Quack.

    There are dozens and dozens of true academics posting on these ngs with
    absolutely no problems. But, only you will be persecuted because
    somebody might actually discover that you are a fraud. I rather doubt
    that you have ever written a book, let alone conduct research.

    SBH is a published research MD. Steve posts on these ngs. What is your
    problem? Oh! I know you have a mail order degree in Natural Hygiene.
    Ha, ... Hah, Ha!

    Just my opinion, but I am right as usual. 🙂

  18. Does that mean he has spent all his time writing articles and hasn't
    researched many? That isn't necessarily impressive for most of us. What he
    posts, sometimes is very impressive, when he isn't being an [censored] about
    things he knows nothing about.

    "Mr-Natural-Health" <[email hidden]> wrote in
    message news:[email hidden]...
    ..

    Quoted message said:


    SBH is a published research MD. Steve posts on these ngs.

  19. Pizza Girl. said:

    "Mr-Natural-Health" <[email hidden]> wrote

    Quoted message said:


    SBH is a published research MD. Steve posts on these ngs.

    Does that mean he has spent all his time writing articles and hasn't
    researched many? That isn't necessarily impressive for most of
    us.

    A good measure is the number of citations in peer reviewed articles
    written by others. Obviously one can't be cited without writing
    anything :-) I'd say one can't typically be considered "researcher"
    before getting at least few hundreds of citations. It's possible to
    have advanced understanding of a field of science without publishing
    anything. But scientific research involves more and the citation rate
    is a good measure. Even unappreciated geniuses like "Montygram" says
    he is would have a backbone of publications with more than mediocre
    citation rates.

    DZ

  20. DZ said:

    Even unappreciated geniuses like "Montygram" says
    he is would have a backbone of publications with more than mediocre
    citation rates.

    Montygram an unappreciated geniuse?

    Ha, ... Hah, Ha!

    The dude is too gutless even to identity what academic field he is in.
    Now, that is pretty pathetic!

    He probably bought a mail order natural hygiene degree. Another post of
    his commented on natural hygiene. Quacks have a pathological need to
    point out that they have a degree. He keeps on bringing up the subject
    even though it is totally besides the point. Yep, I have no doubt
    whatsoever that he is a fake.

    Just my opinion, but I am always right. 🙂

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