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  1. #1
    Registered User LoRdAc][d's Avatar
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    Does olive oil count when you cook with it?

    What I mean is, if I use a tbl spoon of olive oil on my pan to cook some chicken, do I count the cals and grams of fat from the olive oil in my macros as well?
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  2. #2
    Your Name Here RippedFibers's Avatar
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    Originally Posted by LoRdAc][d View Post
    What I mean is, if I use a tbl spoon of olive oil on my pan to cook some chicken, do I count the cals and grams of fat from the olive oil in my macros as well?
    Yes, the food absorbs it.
    Pressuah- 'i bet your kitchen looks like a crack lab

    [QUOTE=stevedarsh;454862701]one time my ex was peeing in a parking lot and she was f*cking spraying like a firehose and i was standing in front of her to block the view from traffic and it splattered all over my legs[/QUOTE]

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  3. #3
    Registered User Brendon9686's Avatar
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    Think of it this way. When you fry food, all the fat comes from the oil it was just dunked in. Same concept, the food is cooked into (absorbs) the oil
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  4. #4
    Registered User j. ViLLA's Avatar
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    my wife used to cook with extra virgin olive oil. Then i threw all the pans away and invested in non stick pans.
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  5. #5
    Get Ripped placebro's Avatar
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    Originally Posted by j. ViLLA View Post
    my wife used to cook with extra virgin olive oil. Then i threw all the pans away and invested in non stick pans.
    Wouldn't it have been easier to just get a divorce?
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  6. #6
    S & P thursday22dp's Avatar
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    I could have sworn I read somewhere that cooking it removes all the healthy fats...Hmmm but then again that wouldnt make a whole lot of sense now would it
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  7. #7
    Rep Power: 431987 Fred87nc's Avatar
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    Yea I also read that once the Fat is damaged/cooked its transfat or whatever the bad fat is. I looses any of the Good fats.
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    Originally Posted by Fred87nc View Post
    Yea I also read that once the Fat is damaged/cooked its transfat or whatever the bad fat is. I looses any of the Good fats.
    I think that's a myth. Trans fats are hydrogenated fats, meaning that hydrogen is added to the fats. Hydrogenation needs very high temperatures and the presence of a catalyst.

    Here, I looked it up to be sure: http://www.oliveoilsource.com/cooking_olive_oil.htm
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  9. #9
    Registered User Jules Verne's Avatar
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    Originally Posted by thursday22dp View Post
    I could have sworn I read somewhere that cooking it removes all the healthy fats...Hmmm but then again that wouldnt make a whole lot of sense now would it
    Only if you get it too hot - basically if it goes black and gives of fumes, don't eat it. Probably true if you set it on fire too.

    Olive Oil is good to at least 380F, up to 420 depending on the type. Fine for pan frying.

    Count the oil you eat - maybe easier said than done unless you mop up the pan. How much oil is left in the pan? If you want the calories from it, you've got to eat it.
    Last edited by Jules Verne; 07-11-2008 at 04:12 PM.
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  10. #10
    Registered User j. ViLLA's Avatar
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    Originally Posted by mark427 View Post
    Wouldn't it have been easier to just get a divorce?
    Then i would have no one to cook all my meals everyday!
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  11. #11
    Registered User shanedidwhat's Avatar
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    Originally Posted by Jules Verne View Post
    Only if you get it too hot - basically if it goes black and gives of fumes, don't eat it. Probably true if you set it on fire too.

    Olive Oil is good to at least 380F, up to 420 depending on the type. Fine for pan frying.

    Count the oil you eat - maybe easier said than done unless you mop up the pan. How much oil is left in the pan? If you want the calories from it, you've got to eat it.
    Totally. I slurp up every bit of it on the plate or bowl. Pretty good when u add in basil, salt and garlic.
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  12. #12
    Trying 2 B Awesome BuckSpin's Avatar
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    Yes, it counts. Use the spray oils for easy-peasy cutting back.
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  13. #13
    Enjoy The Ment FunkDaddy's Avatar
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    When you use just a bit to, say, cover the bottom of your frying pan. A lot of that will get absorbed (you can tell by the end of your cooking sesh, I don't believe oil evaporates?)

    But if you are deep frying, obviously not all of it will get absorbed into the food, but again, a lot will but it'd be much harder to tell how much.
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  14. #14
    Veg can't get big lolwut? Mr.Runner's Avatar
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    Whether or not oil absorbs into food depends on how hot the oil is. That's why deep fat frying, while not HEALTHY by any standards, actually uses the oil as a..."vehicle" for cooking the food.

    Ask any deep-fried chicken aficionado. If the oil's too cool, the oil seeps into the chicken, making it nasty and greasy. Too hot, the oil burns the outside and doesn't cook the inside.

    ...but that really doesn't have much to do with what you're talking about. Yeah, a tablespoon of olive oil is definitely in that food.
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