Olive Oil

Health benefits of Olive oil:

•Moisturizes Skin
•Improves Skin Health
•Helps Remove Makeup
•Has Anti-Aging Properties
•Keeps Hair Healthy
•Enhances eyelashes (http://www.eyelash-enhancer.net/blog/8-amazing-benefits-of-olive-oil-for-beautiful-eyelashes)
•Improves Nail Health
•Helps Prevent Diabetes
•Prevents Alzheimer’s
•Strengthens Bones

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I use extra virgin olive oil all the time. On jacket potatoes instead of butter, in mashed potatoes, over veg, even on chips sometimes. dip bread in it. all delicious.

1 teaspoon = 5 ml
2 teaspoons = 1 dessertspoon
3 teaspoons = 1 tablespoon

Luckygirl the reason it's not already recommended for everyone is that the markers were only recently discovered by scientists at Glasgow university and that's who was running the trial for the programme. It will have to go through the necessary steps to become official advice from NICE (National Institute for Health and Care Excellence).

I agree with JessM....... I am fairly certain it was 20ml = 2 teaspoons??

Yes I think that is true luck As my DS said "it is all to do with the cards you are dealt with" But you have to try don't you?

Toast and olive oil is yummy and if you rub a clove of garlic over the toast too even better, known as Bruschetta in Italy.

I eat fish till it's coming out of my ears, as I do not eat red meat. I do all the right things to lower cholesterol but it is still high. I am normal weight. Doc says it is inherited tendency to make too much - but I am not on statins as I am just inside the high risk category. So I am happy to try the olive oil trick and see what it does.

DH just out of hospital with heart attack and to be fair they haven't men tioned olive oil but have mentioned omega 3 so we are having oily fish every third day now. We have always eaten fish about every third day but I am ensuring it is now Salmon, herring, mackerel or tuna etc.

For the last three days, I've just poured the required amount of olive oil onto my toast at breakfast time, before spreading on my usual cheese spread. To my surprise, it tasted delicious. However, aware that I was adding extra calories by doing this, I didn't bother with the cheese spread today and discovered that I actually like my toast with just olive oil on it. Who would have believed it!!!

I use lots of olive oil, cooked and raw but I never fry with it. It's wonderful drizzled over all veg, cooked or raw, mashed potatoes soups, on pasta. When I had my 60 year MOT my cholesterol was very low and lots of good cholesterol. I spend as much as I can afford on it and stock up when it's on special offer, which saves a bundle. I love it, but don't measure how much I consume, just little and often. I am not over weight but wouldn't mind losing a couple of pounds and know I can do that by cutting back on the sweet stuff which I am a little too fond of. I have never tried in my porridge but will do so tomorrow.

Sorry Geordie, that was my fault confusing everyone ( hides blushes ?)

It was actually 2 desert spoons not tablespoons!!

i decided to give this a try as don't think it cause me any harm so tired a dessert spoon full straight off the spoon and found it ok. to take, suppose that's comes from taking codliver oil straight off the spoon when i was a child as i was brought up on a spoonful a day. so will carry one with this, also may i add iam also doing w w smartpoints and two table spoons of oil is 6 smartpoints. if anyone else is trying to loose weigh

I eat a lot of olives and wonder if they have the same effects?

the very best olive oil which tends to be very expensive is wonderful - like champagne, and dipping in it a fabulous wholemeal bread fresh from the boulangerie is just bliss. That's why we all live in Southern Europe.

I'm hugely sensitive to olive oil - my stomach always tells me when I've eaten some, even if my taste buds were unaware. [Dh "forgets" and uses it sometimes to cook with, as he loves the taste.]
Also - taking advice from another doctor on tv - I am fasting [nothing but water] twice a week to ward off Type 2 Diabetes!
I'll let you know if that works.
I am definitely losing weight because of the fasting. And, contrary to my expectations, I seem to eat a little less than usual on the days after fasting days...

So far I've had it on stirfry veg with soy sauce (added after cooking obviously), on cooked spaghetti, and making up a dressing for salad

I always use olive oil for cooking, but can't face the thought of neat olive oil. If it needs to be uncooked, maybe there is the same good ingredient in the olives themselves so we are going to eat a few of them a day Instead, and only drizzle oil on a few things.

I didn't see the programme, but nearly a year ago I was advised to take a tablespoonful of olive oil every day for a health problem that I will not go into! Quite apart from helping that, I was astonished when having a routine blood screen to be told that my HDL (the good cholesterol) had risen so much that they no longer considered me to need statins. I have never taken these and have no intention of doing so unless I suffer a heart attack, but it is nice to know that my risk status has come down.

I can't take it neat, it makes me retch. However if you use a light olive oil such as Waitrose sells, then adding it to a small quantity of orange juice and swirling it round the glass means that you really can't taste it. There is a slight greasiness left on the lips, which is probably good for them, but that is it!

This has reminded me that my Dad used to take 2 tnsp olive oil every day. He had heard that it cured and prevented sciatica, which he had suffered from.
it did seem to cure it. he was always very thin.

I lived some years in Spain and had a "Mediterranian " diet but it did not stop me getting bowel cancer. Thankfully cured. I have always used and cooked with olive oil. It doesn't all taste the same according to the country of origin and the amount of refining.

I was a little puzzled by this programme, as they were evaluating the results on the basis of a "heart disease marker" in the urine - which begs the question why this is not used routinely to identify those with potential or active heart disease. I was also very puzzled indeed that this marker appeared to reduce so rapidly over the short timespan of the project. Does this mean that in that short time there had been a reversal of the disease process? - that seems too good to be true; and again begs the question why everyone with heart disease is not being told by their GP to eat olive oil as a treatment.

I live in the Med and my neighbours cook with olive oil but then just before eating their meal they drizzle a little olive oil over the food on their plate. Soon adds up to 2 tbsp! I've started to copy them. Obviously there are some dishes where it doesn't go so well but mostly, it works. The way they eat here is amazing. I feel and look (hopefully!) 100% better. It's not just the food itself but how they eat. Portion size, attitude to alcohol etc

When we were in New Zealand last year we visited several wineries, and most also produced olive oil so we tasted quite a few different ones. I was amazed at the difference in flavour between them, so maybe if you don't like the taste of one you could try another from a different country, or a different region. Lidl and Aldi are always selling different oils during their 'regional specials', I bought one from Puglia recently which is delicious.