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I've found a "light tasting" olive oil on shelves right next to the good old EVOO (hurray, I finally figured out what this means!). This "light tasting" variety is pure olive oil, according to the ingredient list, but it is lighter in color. How do we get "light tasting olive oil"? Is it processed from EVOO? What is the nutritional difference between the two?
'Light' olive oils are usually made from the second or third pressing of olives (extra-virgin being the first pressing). They are usually less robust in taste and can be used in cooking and baking without giving the food a strong flavor.
That said, be careful. Some commercial light olive oils are extracted chemically. They also do not have the same benefits healthwise as EVOO.
If you want to use light olive oil for frying or cooking, you might consider a 50/50 mix of olive oil and ghee, especially for frying. Ghee raises the smoke point of the oil and also gives it a nice nutty flavor. Grapeseed oil is another good candidate to mix with olive oil--I don't know its standing for B Nomads though. Hope this helps
Everyone is entitled to his or her informed opinion. --H. Ellison
I'm Italian, I like my evoo. The light olive oil has a higher smoking point so you can fry in it, but it's processed (heated) and could be rancid or get rancid faster causing carcinogenic-ness. Always should use, cold pressed oils, and never fry anything. High tempuratures cause the oil molecules to morph (to become carcinogenic) ..One of the worst things you can eat is potato chips. A night shade fried at high tempurature. (and never eat the burned fat on meat, like from grilling)