Extra Virgin Olive Oil May Help To Combat Breast Cancer

vivre

Saluki -Buy smaller bottles of the oils you do not use so much and store in a cool dark place. Light and heat will destroy the oils. Do not keep them near the stove.

Sun dried tomatoes are sooo good for you and especially good when you can't get good ones in the winter. I like the kind that are preserved in olive oil.

sarabhealed

Another tip from the dietitian who recommeded Grapeseed oil at a Cancer Wellness event--according to her it can be stored in the fridge and still remain liquid--I haven't tried it yet, but I'm headed to the store to get some!

Anonymous

Olive oil can be stored in the fridge and it only causes it to solidify, not degrade.

Just take it out about 15 minutes before you need it, put it back when you're done with it.

charis

Ok, I have bought EVOO and Grapeseed Oil .. they are unopened.  I was using Canola oil. 

Which is going to be better (understand if frying I need to use the Grapeseed or Canola due to hot points).  I have never had grapeseed oil ..wondering about the taste.

I saw Avocado Oil ...... now was tempted to buy that .. even had the check mark on it saying it was healthy ... said it had Omega 6 .. I know I need O3's but don't I need O6 too???

charis

Oh, i meant, should i refridgerate until opening or is it ok in the cabinet til opening?? 

vivre

Here is what the traders joes website says about storing oils:

Refrigeration There are two schools of thought on refrigeration. One school says do not refrigerate. Refrigeration causes con- densation to form on the inner lip of the container and the water will fall back into the oil and harm the flavor. The other believes that oil containing a high amount of monounsaturated fat is highly perishable and, if kept for more than one month, needs to be refrigerated. The issue is flavor versus shelf life.
This leads us to recommend that very flavorful oils intended for dipping drizzling and salad dressing should be purchased in small amounts and kept in the pantry. Mild flavored, everyday oils used for sautéing, marinades or frying can be purchased in larger containers and refrigerated for best shelf life.
Note: Refrigeration causes the oil to become cloudy and slightly solid. It will return to its liquid state once removed from the refrigerator and placed on the counter for a few minutes.

I personally buy my oils in small quantities so that it does not have time to go bad. I also do not like to put them in the fridge because I think it does change the flavor and I do not feel like waiting for it to desolidify. When I am cooking or making  a salad I want it handy.

Anonymous

Omega-3 and omega-6 are essential fatty acids - meaning we cannot make them on our own and must obtain them from our diet. Both are polyunsaturated fatty acids, although they differ from each other in chemical structure. Modern diets contain few omega-3 sources, mainly the fat of cold water fish such as salmon, sardines, herring, mackerel, black cod, and bluefish. Walnuts and flaxseeds contain a precursor omega-3, alpha-linolenic acid (ALA). There are two critical omega-3s: eicosapentaenoic acid (EPA) and docosahexaenoic (DHA), which are the building blocks for hormones that control immune function, blood clotting, and cell growth as well as components of cell membranes.

Omega-3s are plentiful in diets of unprocessed foods and where grazing animals eat grass. By contrast, today's western diets overload us with omega-6s, mainly in oils extracted from seeds and nuts, and from the meat of animals that are fed grain. Refined vegetable oils, such as soy oil, are used in fast foods, most snack-foods, cookies, crackers, and sweets.
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The body also constructs hormones from omega 6 fatty acids. These tend to increase inflammation (an important component of the immune response), blood clotting, and cell proliferation, while hormones from omega-3 fatty acids have the opposite effect. Both types of hormones must be in balance to maintain optimum health. Many nutrition experts believe that before we relied so heavily on processed foods, humans consumed omega-3 and omega-6 fatty acids in roughly equal amounts, but today most North Americans and Europeans get far too many omega-6s and not enough omega-3s. This imbalance may explain the rise of asthma, coronary heart disease, many forms of cancer, autoimmunity and neurodegenerative diseases, all of which are believed to stem from inflammation in the body.

Borage oil, black currant oil (and evening primrose oil) are natural sources of a fatty acid called GLA (gammalinolenic acid), an omega-6 fat that is very hard to come by in the diet. However, the omega-6 provided by these supplements is insignificant compared to the amounts we obtain from dietary sources, and shouldn't affect your omega-6/omega-3 balance. GLA is an effective anti-inflammatory agent that I recommend for arthritis, autoimmune disorders, premenstrual syndrome and for healthy growth of skin, hair, and nails. (By the way, I usually do not recommend borage oil, because it might contain pyrroldizidine alkaloids, compounds that can damage the liver.) The dose of evening primrose oil or black currant oil is 500 mg twice a day.

Andrew Weil, M.D.

http://www.drweil.com/drw/u/QAA400400/Affecting-the-Balance-Between-Omega3-and-Omega6.html

paras

lJ13 yu said no women in italy would have breast cancer. lol.  i was reading this and i am greek and i was thinking how the hell did i get bc we always have olive oil with everything sometimes i drench all my veggies and bread and everything i eat has olive oil. oh well  at leaset i am doing siomething right i do believe it is healthy.

Rosemary44

I did an olive oil search once and found varieties that said they can be used for high heat cooking.  I think I even bought one once.  Expensive.  All I remember about it was that it came from Italy. 

Certain foods have properties in them that have been shown to fight the formation of cancer cells or could cause the death of cancer cells.  If we take this seriously and add them into our daily eating, then we feel we're doing something for ourselves.  We're taking the extra step.  One of them of course is broccoli which turns out to be beneficial more so if eaten raw.  I'm positive people will say they've eaten broccoli (raw) all their lives and still they're here.  Did they also eat organic wild blueberries, cranberries and a host of other foods during their day, probably not. 

So maybe not one thing such as olive oil will do the job, but taken with other foods and eating food high in anti-oxidants just might do what the researchers are saying they do.  I'm leaving no stone unturned.

Oh, and I meant to say, enjoy your organic bok choy, raw of course.

This site, even though it's for prostate cancer, is a good source for food info.

http://www.prostatecanceralternatives.com/Grapes%20Contain%20a%20Substance%20Called%20Ellagic%20Acid.htm

Anonymous

Paras, I agree it is healthy. The Mediterrean diet is highly regarded and recommended for heart health and even possibly for reduced chances of some cancers.

But thinking that some American is going to start sprinkling EVOO on her salad and undo a lifetime of bad health and diet choices, or cure breast cancer ... that's just not rational.

Rosemary44

EVOO is a good start.  It's never too late to change a lifetime of bad eating habits and turning your entire life around.  Now that is rational.