Welcome to European Tribune. It's gone a bit quiet around here these days, but it's still going.
Most products in stores label trans fats, partially hydrogenated oils, etc.  They are big no nos.  So the packaged supermarket brands are eliminating them.  What they are replacing them with and what the labelling guidelines are, I don't know.  It's very suspicious to see mass manufactured doughnuts and chips being touted "trans-fat free!" like they are healthy or something.

I only use extra virgin olive oil (liberally) and real butter (in moderation, but, seriously, I refuse to make an omelette with olive oil...)  But now I see that the US has no regulations about what can be called "extra virgin olive oil."  I've probably been eating bad stuff.  :(  But, it's still olive oil, right?  Still good for you...

"Talking nonsense is the sole privilege mankind possesses over the other organisms." -Dostoevsky

by poemless on Wed May 6th, 2009 at 11:33:04 AM EST
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The trick is to have at least 3 types of olive oil of different tastes like we do.

We've got the stronger cooking stuff, the lighter for subtle cooking and dressings, and the light and sweet for the delicate breads...all extra virgin, first pressing.

Seems ridiculous, but we just seem to buy something that we try at some market and tend to use is for its specialness, then when it is gone we gravitate towards buying it again. But it is an advantage of being able to visit local markets in Italy and here in the So of France.

Never underestimate their intelligence, always underestimate their knowledge.

Frank Delaney ~ Ireland

by siegestate (siegestate or beyondwarispeace.com) on Wed May 6th, 2009 at 01:48:50 PM EST
[ Parent ]


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