MBussey93
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When cooking with olive oil, do you input it into all your intakes well your micros for the day? Cause I've never counted it to this day... But now i think this could be my problem. Any answers?
When cooking with olive oil, do you input it into all your intakes well your micros for the day? Cause I've never counted it to this day... But now i think this could be my problem. Any answers?
When cooking with olive oil, do you input it into all your intakes well your micros for the day? Cause I've never counted it to this day... But now i think this could be my problem. Any answers?
I read this link...Very interesting...I put olive oil on almost everything but i dont cook with it.
Why Rancid 'Healthy' Oils Are More Dangerous Than The Bad Oils
''While the nutritional content of cooking oils is usually considered, the rancidity of oils is actually of greater importance. Whenever an oil is heated, it undergoes a partial or complete chemical breakdown, which leads to it becoming somewhat rancid. This heat-induced process transforms formerly healthy oils into dangerous oils, which are most often carcinogens. This happens regardless of their original nutrient content.''
Personally, I don't count that sort of macro, how can you gauge the absorption of oil in your food? you can't.
If you add it to a shake and consume it that way or a like mannered way, then adding it may be more accurate for macro counting.
good fats:
- Fruits: avocados, olives
- Nuts: almonds, pistachios, walnuts
- Oils: canola, olive and sunflower
- Cold water fish: herring, mackerel, salmon, trout, tuna,