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Variations in Oils!

PNJB

Well-Known Member
Messages
136
Location
Hertfordshire
Type of diabetes
Type 2
Treatment type
Tablets (oral)
I would welcome other peoples views on the efficacy of using Olive Oil OR Rapeseed Oil! I had recently watched a variety of TV documentaries lauding Virgin Olive Oil as a safe and excellent dressing when drizzled over salads , soups or even swigging it. I have been judiciously using it on my salads because of this promotion, but on a TV programme this evening , Greg Wallace (TV Chef) recommended Rapeseed Oil over Olive Oil, because it is lower in Saturated Fats. Now I am bewildered. Any help or guidance from those in the know, particularly the long time "low carbers" would be gratefully received.
 
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Personally as a low carber, I think we can sometimes get too bogged down with what so called experts claim to be "best". I just get my fats and oils from as wide a variety of sources as possible, so I use both olive and rapeseed oil, and also walnut, sesame and coconut oils, and get more from olives, avocados, a variety of nuts & seeds, as well as fats from dairy produce, various meats, poultry, and oily fish.

Robbity
 
I use rapeseed oil mostly as it's antioxidant properties and such like can withstand higher cooking temperatures without breaking down. But I always go for the cold pressed oil as it is better for salad dressings and the like.
 
Rapeseed oil does contain about half the saturated fat of EVOO, but then again the breakdown of the Poly and Mono fats is also different.

I would always choose EVOO as a dressing for the taste, whilst Rapeseed is a better choice for cooking.


You can't use the term "expert" and Greg Wallace in the same post let alone sentence


The guy is a failed greengrocer, and most of the stuff they advise on his current TV program is utter nonsense.

The only reason to watch it is to laugh at how people can spend £300 a week on food and still end up eating cr&p.
 
Rapeseed Oil has a better balance of omega 3 and omega 6.
I don't like olive oil, but that isn't much help!
I fry in butter and roast in duck fat
I use real mayonnaise for salad dressing. (Hellman's, which is made with rapeseed oil)
I guess I'm not an oily person!
 
I gave up on rapeseed when I found out how it is usually processed.
Plus of course, the flavour isn't as good (to me) as olive oil.

I use olive oil, both virgin and not, sesame, avocado, apricot kernel oil, coconut oil, butter and the natural fats in meats.

Oh, and I supplement with high Omega 3 krill oil

- none of which has made a jot of difference to my Cholesterol, which is (and always has been) OK.
 
Both oils are good, we use the two
 
Thank you John. Even more interesting to me than your view is your profile heading. "I reversed my Type 2 veteran". This has been my objective since my diagnosis in 2011, but I have (until May 2016) been hampered by on-setting increased weight. Now, I am losing weight, normalising BG and BP and can see potential light at the end of a still distant tunnel, but at least I have it confirmed by you, that reversal can happen. Todate, I have not seen many "reversers", so your presence here is much valued.
 
@PNJB Thank you Though I tend to think of it more like remission than cure or reversal. Over the last eight months or so I have managed to lose 6 1/2 stones and have brought HbA1c down to 38 mmol/mol and my blood sugars at the moment do remain within the normal range so yes it is possible but what works for one person does not always work for others.

I have gone the LC route with sort of intermediate to high fat and have kept tight control of calorific intake exercise is not really an option for me so had to restrict calories instead.

Regards John.
 
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