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To Microwave or not to Microwave? Fish Thrives, While Extra Virgin Olive Oil Deteriorates in the Microwave Oven

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The effect of microwave steaming, i.e. steaming with the microwave by the means of one of those microwave steaming bags has not been tested in the study at hand, but it should be relatively harmless... assuming your steaming bag is BPA free. I know that people all around the world still argue that microwaving your foods would modify them in ways that render them at least less, if not simply downright un healthy. In reality, however, the safety of microwaving is well established; and there's evidence suggesting that it is rather the way of heating you should prefer than the way to heat you should avoid. With the latest study from the Unidad de Investigación y Desarrollo de Alimentos  the previously discussed and often (falsely) ignored formation of oxysterols, i.e. oxidized cholesterol  that's bad for your metabolic and cardiovascular health microwave (MW) foods or I should say fish just got even more attractive. You can learn more about omega-3 & co at the SuppV...
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Olive Oil, a Health & Longevity Food | Plus: Frying With the Right Oils, Quickly + Discontinuously not Half as Hazardous for Your Heart, Pancreas & Waist as Previously Thought

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If the frying time is short (2-5 min) and the heat not extreme, it's no problem to fry with virgin olive oil. If that's not the case there are better options . You will probably remember my Facebook post about olive oil having recently become the first food that may officially call itself heart healthy in the European union. As María-Isabel Covas et al. point out in their latest paper, this leave a key question for the consumer unanswered: Which olive oil is the for you and your health? And how strong is the evidence it's actually going to make a sign. health difference (Buckland. 2015)? In today's SuppVersity article I am going to answer these question and then turn to another, related issue: The alleged health-hazards of cooking and frying with vegetable oils as they were reviewed by Carmen Sayon-Orea (2015) and Carmen Dobarganes (2015): Lean more about frying & co at the SuppVersity The Quest for the Optimal Frying Oil MUFA Modulates Gut Bacteria →...
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Rodent Study: GMO Soybean Oil is Pro-Inflammatory & Induces DNA Damage! Extra Virgin Olive Oil to the Rescue!

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GMO Soybean oil? Better for cars only. I am pretty sure there will be rebuttals to the results of this study... although, it's published in the OpenSource journal Nutrients and was conducted by scientists from Saudi Arabia and the UK who probably don't have the media-connections the scientists who conducted the GMO-corn study back in the day had. Against that background it's unlikely that non- SuppVersity -readers will even hear about the paper El-Kholy et al. published in the June edition of Nutrients (El-Kohly. 2014) -- Well, that is - unless you spread the word, obviously ;-) You better take creatine than ecdysteroids if you want to build muscle Foods, not Macros Count! Olive Oil Flavor is Healthy Argan Oil as Test Booster Oleic Acid ⇄ Microbiome Tocotrienols? Red Palm Oil! SAD Diet Analysis Let's take a look at the methods and results, now. Needless to say that we are talking about preliminary rodent data, here - data from 40 adult ma...
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The Healthy Taste of Olive Oil. Would the Flavor Be Enough to Induce At Least Some of Its Health & Satiety Effects? Plus: Cholesterol Control - Pomace vs. Refined Olive Oil

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What about an EVOO perfume, then? I know, it sounds crazy, but in view of what you've learned in previous articles here at the SuppVersity about sweet taste receptors ( learn more ) and their far-reaching influence on our metabolism, it does not appear to far-fetched to assume that there is a receptor that "tastes" the flavor-active compounds of olive oil that's responsible for some of its beneficial health effects - right? I guess, Sabine Frank and almost a dozen of other scientists from Germany and Austria must have had a similar idea, when they came up with the research question of their most recent study. Olive oil flavored yoghurt?! Really? I suppose, olive oil flavored, or, more specifically, low-fat yogurt mixed with a fat-free aroma extract from olive oil may not sound appealing to the average Western customer, but it would certainly deserve the label "functional food": Figure 1: Only the olive oil enhanced yogurt will also enhance the ...
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On Short Notice: 250% More Testosterone From Oleuropein in Olive Oil? Obese Kids, TV, Twinkies & Tortilla Chips, Vitamin D Supplementation That Works, Coffee, Green or Gomchui Tea as Fat Blocking Orlistat Alternative and More!

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Image 1: A tablespoon of olive oil is probably not enough to boost your testosterone levels, right? Probably not, at least not by 250%, I should say. Another Saturday, time is flying by and we have no time to waste, because YOU will have to dig trough a whole host of pretty long and (hopefully) interesting " On Short Notice " news, today! So let's get to business and start out with the surprising testosterone boosting corticosteroid normalizing effects of a bitter phenol in extra virgin olive oil most of you will probably be consuming on a daily basis without even knowing its name - Oleuropein . When we are through with the human equivalent dosage calculations the scientists obviously forgot to do, we will make a detour to one of those problems that are particularly dear to my heart, childhood obesity and how watching TV and eating fatty and sugary foods make a dynamic duo that can increase your (grand-)son's, (grand-)daughter's, nephew's and niece...
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Pimp My Olive Oil! When Virgin is not Phenol-Rich Enough: The Pharmacokinetics of Phenol-Enriched Virgin Olive Oil.

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Image 1:  "If we have not somehow pimped it, it can never be good enough!" appears to be one of the credos with which mankind approaches almost every health-remedy nature has provided for us. In the past this approach was not particularly healthy, though... is phenol-enriched olive oil going to be the exception to the rule? Being the health-conscious person you obviously are (why else would you visit the SuppVersity ;-), chances are that olive oil, or, to be specific, extra virgin olive oil is one if not primary source of of mono- and polyunsaturated fats in your diet. But do you actually know why? I mean why olive oil? And why extra virgin? What? "Mediterranean diet", "high MUFA content", "lower incidence of coronary heart disease and cancer"? All right, you have done your homework on olive oil , but what about the "extra virgin"? The polyphenols , right. The phenolic content is in fact what distinguishes a "good" olive...
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