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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07-11-2008, 02:22 PM #1
Does olive oil count when you cook with it?
Goal: Reach 165 lbs of muscle. 15 more lbs of muscle to go!
July 1, 2008 - 148lbs, 120lbs LBM, (started bulk)
Feb 1, 2009 - 190lbs, 140lbs LBM, (end bulk, start cut)
Nov 17, 2009 - 162lbs, 132lbs LBM, (end cut, start bulk)
Aug 22, 2010 - 210lbs, 150lbs LBM, (end bulk, start cut)
"You can't get to the top by sitting on your bottom"
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07-11-2008, 02:26 PM #2Pressuah- '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]
[QUOTE=RtodaAV;454863871]does she crush beer cans on her head also?[/QUOTE]
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07-11-2008, 03:34 PM #3
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07-11-2008, 03:45 PM #4
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07-11-2008, 03:48 PM #5
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07-11-2008, 03:50 PM #6
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07-11-2008, 03:53 PM #7
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07-11-2008, 04:04 PM #8
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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07-11-2008, 04:10 PM #9
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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07-12-2008, 04:45 AM #10
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07-12-2008, 06:28 AM #11
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07-12-2008, 11:32 AM #12
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07-12-2008, 11:35 AM #13
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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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07-12-2008, 12:07 PM #14
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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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