3 Soups With A Common Ingredient Scientifically Proven To Build Your Bones

There’s nothing quite like a steaming bowl of hot soup when the weather gets cold.

But soup does much more than just warm you up. It’s the perfect way to pack lots of delicious, bone-rejuvenating Foundation Foods into one dish.

As you’ll see in the three scrumptious recipes I share today, the right ingredients can make a simple bowl of soup into a bone-nourishing meal. The “right ingredients” include a surprising food that you may associate more with salad than soup; but the research shows that it actually increases bone density…

Extra Virgin Olive Oil: Scientifically Proven To Build Bones

Remarkably, study after study has shown that extra virgin olive oil (EVOO) is excellent for bone health. It’s been scientifically proven to increase bone density and much more.

A recent study explored EVOO’s bone-building effects in vivo. One hundred and twenty adult female rats were divided into four groups. The first group acted as a control; the second group had their ovaries removed; the third group had their ovaries removed and were given EVOO; and finally, the rats in the fourth group had their ovaries removed and were given both EVOO and estrogen supplements.

The researchers discovered that,

“EVOO illustrated significant anti-osteoporosis, antioxidant, anti-inflammatory, and anticancer properties in vivo.” 1

There was an almost equal increase in alkaline phosphatase and serum interleukin-6 in both Group 3 and Group 4,

“…which suggested that olive oil and estrogen probably had the same effect on osteogenesis.” 1

This same report also evaluated human volunteers who took olive oil (or didn’t) following excision of their uterine and bilateral ovarian and fallopian tubes.

Study authors conclude that:

“…in the control group, with no olive oil taken, BMD obviously decreased and t-score categories showed low bone mass compared with the experimental group…This confirmed that olive oil would be a good substitute for estrogen as a bone loss treatment.” 1

Incredible!

Part of olive oil’s secret lies in plant chemicals called phenols that are present in the olive fruit itself.

Research Shows That Phenols In EVOO Prevent Osteoporosis

There is ample evidence showing that a Mediterranean diet greatly decreases the risk of developing osteoporosis and sustaining fractures. To investigate the evidence, researchers conducted a large cohort study consisting of 188,795 participants across eight European countries.

Mean age of the participants was 48.6 years, and their bone health was followed for a period of nine years. Eight hundred and two fractures occurred, and when results were evaluated, the Mediterranean diet was shown to decrease hip fracture incidence by seven percent.

Further, the study’s conclusion notes that:

“High vegetable…and high fruit …intake was associated with decreased hip fracture incidence, whereas high meat intake…with increased incidence.” 2

Remember, meat is not off-limits on the Save Our Bones Program; but “a high meat intake” is discouraged, and scientific studies like this one further confirm this approach.

Another study focused on levels of osteocalcin and procollagen 1 N-Terminal propeptide (P1NP), both bone-formation markers, in elderly men divided into three groups.

Over a period of two years, the three groups ate a Mediterranean diet, but one group’s diet included 50 milliliters of virgin olive oil (about 3 tablespoons), whereas the second group included 30 grams of mixed nuts and the third group ate a low-fat Mediterranean diet.

The group that consumed the extra virgin olive oil had a “robust increase” in osteocalcin concentration and in P1NP, but no such increase was observed in the low-fat Mediterranean diet group or in the group that ate the mixed nuts.3

As the above data was investigated further, scientists began to uncover the mechanism behind olive oil’s bone-healthy reputation. In a comprehensive report, researchers reviewed a decade’s worth of data on olive oil and osteoporosis.

Here’s their conclusion:

“Published evidence suggests that olive oil phenols can be beneficial by preventing the loss of bone mass.” 4

The reason, the report goes on to say, is that phenols:

“…can modulate the proliferative capacity and cell maturation of osteoblasts by increasing alkaline phosphatase activity and depositing calcium ions in the extracellular matrix.” 4

In other words, olive oil’s phenols work by helping to deposit calcium within bone.

The polyhenols found in olive oil – that is, antioxidant plant compounds made up of phenols – have also been shown to have remarkable bone-healthy effects. Specifically, a polyphenol called oleuropein has been scientifically proven to positively affect the synthesis of osteoblasts.

Oleuropein Prevents Osteoporosis

An exciting study shows that oleuropein, found in abundance in olive oil, prevents bone loss associated with age. Researchers analyzed the effects of oleuropein on two key processes in bone formation: osteoblastogenesis (the proliferation, differentiation, and maturation of osteoblasts) and adipogenesis (the process of cell differentiation).

The scientists looked closely at these processes in human mesenchymal stem cells from bone marrow. These stem cells can develop into a variety of human cells, depending on gene expression. The research team discovered something fascinating: oleuropein actually inhibited the formation of adipocytes from stem cells (adipocytes specialize in storing energy as fat in the body), and enhanced the formation of osteoblasts.

Researchers observed that:

“The results show an increase in osteoblast differentiation and a decrease in adipocyte differentiation when there is oleuropein in the culture media.” 5

Even more notable is the conclusion:

“Our data suggest that oleuropein, highly abundant in olive tree products included in the traditional Mediterranean diet, could prevent age-related bone loss and osteoporosis.” 5

And there’s more good news for olive oil lovers…

Olive Oil Is Good For More Than Just Bone Health

  • Ample research shows EVOO’s excellent health benefits6, which include the following.
  • Anti-inflammatory effects due to oleuropein’s ability to inhibit inflammatory mediators lipoxygenase and leukotriene B4.
  • Potent antioxidant activity, including the scavenging of hypochlorous acid, an oxidative substance that damages proteins.
  • Cancer prevention by inhibition of certain cancer cells and tumor cells.
  • Antimicrobial against Gram-positive and Gram-negative bacteria.
  • Antiviral against herpes, mononucleosis, rotavirus, rhinovirus, and some types of respiratory and influenza viruses.
  • Neuroprotective activity against Alzheimer’s.
  • Cardioprotective against age-related atherosclerosis.
  • Skin protectant, acting as a free radical scavenger right on the skin itself.
  • Anti-aging effects observed in vitro (increased lifespan of oleuropein-treated cultures).

And these are just a few of the benefits of olive oil – specifically, EVOO, which was used in the research. There are other grades of olive oil, of course, and to clear up confusion let’s take a moment to outline the differences between olive oil, virgin olive oil, and extra virgin olive oil.

Olive Oil vs. Virgin vs. Extra Virgin Olive Oil

Generally speaking, extra virgin olive oil (EVOO) is produced using no heat or chemical methods; it’s cold-pressed mechanically. It is basically fruit juice, with a low level of oleic acid.

Virgin olive oil is also processed mechanically, but it is slightly lower quality and has a higher percentage of oleic acid.

Olive oil, or ordinary virgin olive oil, is also mechanically produced, but has a higher oleic acid content than virgin olive oil.

EVOO is considered the highest-quality, most antioxidant-rich, vitamin- and mineral-packed oil available.

Given all the great benefits, you are probably eager to find out more ways to incorporate EVOO in your diet. The best way to get the full benefits of EVOO is at room temperature, since prolonged heat reduces its bioactive components. So it’s a great idea to use it in salad dressings and dips.

Today’s three delicious soup recipes give you more options to include EVOO in your bone-healthy diet, and some of the EVOO is added just before serving, to prevent heat degradation.

1. Lima Bean And Kale Soup

Alkalizing lima beans with kale and garlic make a flavorful, hearty soup.

4 Servings
100% Alkalizing

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • 5 cups (packed) kale, thinly sliced
  • 1 tablespoon apple cider vinegar
  • 2 cups vegetable broth
  • 1 pound lima beans, cooked and well drained
  • 1 pound finely diced tomatoes
  • 1 teaspoon dried basil, or 1 tablespoon fresh
  • 1 teaspoon dried thyme, or 2 teaspoons fresh
  • Sea salt and black pepper to taste

Directions:

  1. Heat olive oil in a heavy saucepan over medium heat. Sauté garlic for one minute. Stir in kale, vinegar, and broth and bring to a boil.
  2. Turn the heat down to medium low and simmer, covered, until kale is wilted (about 7 minutes).
  3. Stir in beans and tomatoes, cover, and simmer for another 15 to 20 minutes or until it reaches desired consistency. Add more broth if soup is too thick. Season to taste with salt and pepper and mix 2 tablespoons of olive oil just before serving.

2. Nutty Sweet Potato Soup

With sweet potatoes, cashews, and tomato sauce, this soup is perfect for autumn.

4 Servings
pH-Balanced

Ingredients:

  • 2 large sweet potatoes, cooked and peeled
  • 1 ½ tablespoons extra virgin olive oil
  • 1/4 cup tomato sauce
  • 4 cups water
  • 2 tablespoons almond milk or your favorite milk substitute
  • 1/2 cup cashew halves, raw
  • Pinch of dried thyme (optional)
  • Sea salt and black pepper to taste

Directions:

  1. Peel and coarsely mash the sweet potatoes in a large bowl. Scoop potatoes into a large, heavy saucepan and heat on medium-high.
  2. Stir in the olive oil, water, tomato sauce, and almond milk.
  3. Season to taste with salt, pepper, and thyme, and stir in cashews. Bring mixture to a boil, and turn the heat down to medium-low and simmer until cashews are soft (about an hour). Add 1 tablespoon olive oil before serving and mix well.

3. Cozy Cauliflower Soup

This is a creamy, smooth, pureed soup with the nutty, and comforting flavor of cauliflower.

6-8 Servings
100% Alkalizing

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 2 medium white onions, thinly sliced
  • 1/2 teaspoon sea salt, divided
  • 2 cloves garlic, minced
  • 1 head of cauliflower (about 2 pounds), trimmed and cut into florets
  • 4 ½ cups water
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 cup coconut milk
  • Black pepper to taste

Directions

  1. Heat the olive oil over medium-high heat and sauté the onions with ¼ teaspoon salt for about 8 minutes.
  2. When onions are translucent, turn the heat down to low and stir in the garlic.
  3. Sauté for about 2 minutes, and add the rest of the ingredients except the coconut milk.
  4. Stir in the remaining ¼ teaspoon salt.
  5. Bring the soup to a boil, and turn the heat to low and simmer for 15 to 17 minutes (or until cauliflower is tender).
  6. Puree the soup in a blender until smooth (you may have to work in batches, pouring the pureed soup back into the pot to keep warm).
  7. When all the soup is pureed and back in the pot, stir in the coconut milk and add salt and pepper to taste. Add 1 tablespoon EVOO just before serving.

Bone Appétit Makes It Easy To Cook For Your Bones

When you know which ingredients are best for your bones, preparing bone-smart meals is a snap. With Bone Appétit, you don’t have to wonder which foods are best for your bone health, because the over 200 pH-balanced recipes in it have it all figured out for you.

Eat Your Way to Stronger Bones!

Discover over 200 mouth-watering bone healthy recipes for breakfast, smoothies, appetizers, soups, salads, vegetarian dishes, fish, and plenty of main courses and even desserts!

Learn More Now →

If you don’t already have it, Bone Appétit makes bone-smart meal preparation easy. And now, Bone Appétit has a new lower price. Plus with the 30 Day Meal Planner, Calcilicious and Blender Magic, all included as free bonuses with your order of Bone Appétit, you’ll see how simple it is to eat your way to stronger, younger bones.

Enjoy!

References

1 Liu, Huilan, et al. “Olive oil in the prevention and treatment of osteoporosis after artificial menopause.” Clin Interv Aging. December 2014. 9:2087-2095. Doi: 10.2147/CIA.S72006. Web. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4259560/

2 Benetou, V., et al. “Mediterranean diet and incidence of hip fractures in a European cohort.” Osteoporosis International. May 2013. Vol. 24, issue 5, pp 1587-1598. Web. http://rd.springer.com/article/10.1007/s00198-012-2187-3

3 Fernandez-Real, José, et al. “A Mediterranean Diet Enriched with Olive Oil Is Associated with Higher Serum Total Osteocalcin Levels in Elderly Men at High Cardiovascular Risk.” JCEM. July 2012. Doi: http://dx.doi.org/10.1210/jc.2012-2221. Web. http://press.endocrine.org/doi/abs/10.1210/jc.2012-2221

4 Garcia-Martinez, Olga, et al. “The effect of olive oil on osteoporosis prevention.” International Journal of Food Science and Nutrition. June 2014. Vol. 65, issue 7. Doi: 10.3109/09637486.2014.931361. Web. http://www.tandfonline.com/doi/abs/10.3109/09637486.2014.931361

5 Santiago-Mora, R., et al. “Oleuropein enhances osteoblastogenesis and inhibits adipogenesis: the effect on differentiation in stem cells derived from bone marrow.” Osteoporosis International. February 2011. (2): 675-84. Doi: 10.1007/s00198-010-1270-x. Web. http://www.ncbi.nlm.nih.gov/pubmed/20495905

6 Omar, Syed Haris. “Oleuropein in Olive and its Pharmacological Effects.” Scientia Pharmaceutica. June 30, 2010. 78(2): 133-154. Doi: 10.3797/scipharm.0912-18. Web. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3002804/

The Top 14 Things You’re Doing That Are Damaging Your Bones... And More!

  • Stop The Bone Thieves! report
  • Email course on how to prevent and reverse bone loss
  • Free vital osteoporosis news and updates.
Get It Free Now
41 comments. Leave Yours Now →
  1. Chiko February 18, 2016, 11:08 am

    Hello Vivian, I’ve purchased your “Bone Appetit” book and I would like to know if I can use the Vitamix blender to make the soups that you wrote them in the book to shorten the cooking time. Will the nutrients of the ingredients used in the recipes be destroyed by the high speed blender? Thank you for giving us the many useful information, I am trying to improve my bones by using your Save Our Bone program as well.

  2. Cyn December 29, 2015, 5:42 pm

    Thank you Vivian! Your recipe for Nutty Sweet Potato Soup was so delicious. We’ll be making that again. Keep up the great work, and thank you again for all that you do for all of us.

    • Vivian Goldschmidt, MA December 29, 2015, 11:16 pm

      I am so glad you liked the soup, Cyn! And you are most welcome. 🙂

  3. kathleen October 22, 2015, 11:02 am

    I have tried many times to download the “Stop the Bone Thieves” –not working! Help!
    Thank you.

  4. Ushka Devi October 11, 2015, 9:14 am

    Hello from S Africa. It’s a double bind. Organic and virgin is trending and the foodie industry is a multiplex corporation intent on profit. Research on pink Himalayan salt found that the quantities on sale in New York alone, overreaches the capacity that can be authentically produced. Not to mention the volume being sold in the rest of the world premium price-tags and all! Coconut oil has gone viral. It used to be one of the most reliable and affordable oils on the market, before the West came up with the Banting diet. Now demand for coco-nut oil crazy crazy! Extremely pricey!
    Even odorless, tasteless, bleached and refined, originally for machinery use are offloaded in the human “health market” looks like lard or white margarine (before its yellow colour is added) and equally inedible.
    Thanks for confirming that cold pressed virgin olive oil can be heated without debilitating the molecular structure and nutritional value.
    What is your take on coco-nut oil?
    Ushka

  5. Eleanor Peed October 10, 2015, 12:40 pm

    Of the 3 soup recipes, only one does not call for garlic. Of course when following a recipe, it is easy to omit the vile stuff. What I cannot understand is the obsession with garlic, a putrid globe that was never included in 95% of restaurant food or store bought food or in home cooking back when I was young. No definitive research has been done to prove that garlic is good for anything other than to kill bacteria (which onions do just as well)
    Yet the stuff is found in almost everything these days
    and the smelly breath is actually a gas that forms in the lungs; thus no amount of gargling or mints can eliminate the stench. Why has garlic become so strong an addiction.

  6. Connie Ebarle October 6, 2015, 7:18 pm

    Yes,.I was told not to cook with olive oil, extra virgin or not because of the heat. So why the recipes mentioned here involved cooking with olive oil. I am confused. Below the smoke point is confusing to me. When we cook and when it boils it will smoke. So.how do you cook without the heat?
    I bought a big bottle of extra virgin oil, but haven’t use it becaude of all these confusions.

    • Vivian Goldschmidt, MA October 6, 2015, 9:07 pm

      Hi Connie,
      Olive oil’s high antioxidant content protects it against oxidative damage caused by heating, making it an extremely stable oil for sauteing and even frying.

  7. Patrick McDermott October 6, 2015, 5:49 pm

    Sorry Vivian. I just saw my original comment posted so please ignore & delete my follow up Comment. I guess I have to “bone up” on how Comments work. 🙂

    • Vivian Goldschmidt, MA October 6, 2015, 9:02 pm

      No problem, Patrick. I am glad you contributed!

  8. Janice October 6, 2015, 1:50 pm

    Vivian:

    You’re the best.

    Thank you for the knowledge of olive oils -evoo ones and etc………

    Grateful to you.

    J

    • Vivian Goldschmidt, MA October 6, 2015, 9:01 pm

      You are welcome, Janice!

  9. Patrick McDermott October 6, 2015, 12:54 pm

    Love the recipes. A use for Lima Beans beyond Succotash? I’m happy.
    hOne commenter already alluded to this but I think it cannot be stressed enough. A lot of the Olive Oil sold, especially EVOO, is either fake or is adulterated with cheaper not so healthy oils.
    The olive oil may come pristine and pure from an Olive Farm but once it’s sold to a Packer it can get mixed with other oils. Olive Oils from several countries can be blended together. Italian EVOO?
    Packed in Italy is not the same as Product of Italy.
    Even worse is the Packer blending in non olive oils with the EVOO.
    Green tinting is often used to further the deception.
    This Frankenstein oil is then sold as EVOO. It’s even difficult for experts to tell the real oil from the fake without chemical analysis.
    Expect to pay more for the real stuff.
    After researching EVOO I started buying it from a California producer who sells on Amazon and Walmart. The EVOO comes in beautiful squared off glass bottles not plastic. Several types are offered. I buy the Everyday version. I find the pricing to be nice too. I won’t say the name of the company but it has the word Ranch in it.
    You can research fake olive oil In Google or another Search Engine. Just type in something like-“is my olive oil really olive oil”? or just type in – “fake olive oil”. You’ll soon have a B.A. in Olive Oil. 🙂
    You should research it. After all, if you’re using Olive Oil for it’s health benefits but are really consuming some other lesser oil then goodbye health benefit. Plus you’re getting ripped off paying EVOO prices for junk oil.

    • EsterH October 6, 2015, 3:41 pm

      I like using California Olive Ranch brand mainly because it’s produced in the U.S. and does not have a long transit and storage time before arriving at my grocer’s and to my kitchen. On the back label you will find the date of harvest and Best By date . When I purchase more than one bottle, I keep one in the refrigerator to help slow down rancidity. I also use for low-temperature cooking.

  10. bajatom October 6, 2015, 12:20 pm

    Many studies show olive oil, even extra virgin, impair artery epithelial function. Other studies have shown it is NOT the extra virgin olive oil that provides the benefits of the Mediterranean diet. It’s the veges, fruit, whole grains and nuts. Olive oil is not a whole food. It is extracted from and leaves behind important nutrients that protect from oxidation, and other ills. Forget about 80/20 and just eat a plant-based whole food diet, all you want, and your bones will take care of themselves without all the hype and bad science.

  11. joy markman October 6, 2015, 10:39 am

    Leave the soups plain until the end, & then add your olive oil, however, you can lightly fry with coconut oil/red palm oil – that is going to be the next wonderful oil with vitamin E in it! Do not use Rapeseed oil – it is contaminated all over the world!

    • Vivian Goldschmidt, MA October 6, 2015, 11:15 am

      You make an excellent point, Joy. Rapeseed (Canola) oil is made from GMO crops more often than not.

  12. FRIDA October 6, 2015, 10:37 am

    http://www.youtube.com/watch?v=b_o4YBQPKtQ

    Dr. Caldwell Esselstyn, Jr. is totally against refined processed oils, even OLIVE OIL, scientific studies showed that they DO affect the endothelial inner of the arteries and they are not healthy. There are other doctors who also DO NOT RECOMMEND OLIVE OIL. I know most of the people do not want to hear that

    • Vivian Goldschmidt, MA October 6, 2015, 11:14 am

      Hi Frida,
      I agree that refined, processed oils are not a healthful option. But EVOO is not refined; it’s simply the oil pressed out of olives. And ample research confirms that EVOO has a positive effect on heart, bone, and overall health.

      • FRIDA October 6, 2015, 8:02 pm

        Oh, great, thank you. Where do I get EVOO?? and how about eating the olives? I suppose that is good too, since they are the source of the oil! 😉

        • Vivian Goldschmidt, MA October 6, 2015, 8:59 pm

          Most grocery stores carry it, as well as health food stores. Olives are a good source of Vitamin E, but they are a source of excessive sodium as well (which makes them acidifying). So all things in moderation once again!

  13. Sue October 6, 2015, 9:01 am

    I use EVOO on my big salad every night. Can I sautee with coconut oil? Can I use almond milk instead of coconut milk in the cauliflower soup recipe? All the soups sound delicious and I have a stick blender which works great for soups.

    • Vivian Goldschmidt, MA October 6, 2015, 11:12 am

      Coconut oil is a good option for sauteeing, Sue. Just take care to keep it below its smoke point, which is around 350 degrees F. And feel free to use almond milk or any milk substitute in the recipes! I am sure the stick blender you have will come in handy. 🙂

  14. Carolyn October 6, 2015, 7:51 am

    Vivian, I am considering consulting with a dietitian to help me to gain weight. Perhaps you have some suggestion. I am 75 yrs. old, approx. 5’6″ tall, and weigh between 115-120. I have large bones and should weigh 135, but I cannot get back up there. My bone density had decreased by 8% at the last bone scan. My doctor has insisted I take Fosamax or Calcium; but I refused both for health reasons. I take Flax meal (2Tb.), which I grind. I also take Vit. K2, B-12, B complex low grade, and other vitamins recommended by Bill Sardi.

    The problem is absorption. I am hypoglycemic so must stay away from sugar. I am lactose intolerant so need to avoid all dairy. I have recently been tested and diagnosed with the inability to absorb fat; so I avoid oil and fatty foods, esp. fried. Please tell me how I can gain weight with these food problems.

    Thanks
    Carolyn

    • live4ever October 6, 2015, 10:14 am

      Muscle builders use whey protein! Whey is not lactose so most people can tolerate it easily. No fat only easy to digest protein.
      My husband lost 40 pounds due to advanced prostate cancer which happened very quickly. Normally 185 he was down to 135pounds. We got him on whey protein and he has gained back to 150 which his dr is very pleased and my husband feels more energetic. He was taking Immunocal brand but after research i found Bluebonnet grass fed that is not heat processed (very important as the nutrients are fragile) Vitacost.com is a good online discount company and they offer the Bluebonnet line or you can find it a healthfood stores.

  15. Carolyn October 6, 2015, 7:42 am

    Vivian,
    I would like to try your soup recipes. Can Almond milk (which I make from scratch) be substituted for the coconut oil in the Cozy Cauliflower Soup recipe?

    Thanks
    Carolyn

    • Vivian Goldschmidt, MA October 6, 2015, 10:31 am

      Sure, Carolyn! In fact, any milk substitute works for this recipe 🙂

  16. Carolyn October 6, 2015, 7:38 am

    Vivian,
    I have read lots of info on the internet regarding Olive Oil and have been discouraged from using it. Can you advise us on the safest olive oil to use?

    I’ve read that oils from other countries are already 6 months old when they reach the USA, and that Olive Pomace Oil (which we should avoid) and other seed and nut oils could be present in olive oil that is marked extra virgin.

    • live4ever October 6, 2015, 10:44 am

      This site suggests shelf life of 2-3 years. Find a brand you trust and will use often. Always smell and taste before use if it has been a while or a new brand. If in doubt use only to shine your stainless sink!!
      http://www.eatbydate.com/other/condiments/how-long-does-oil-last/ quote:
      “Oils … usually have a ‘Best before Date’ and not a ‘Use by Date’ or an ‘Expiration Date.’ Because of this distinction, you may safely use it for your salads or baking needs after the best before date has lapsed.

      How to tell if Oil is bad, rotten or spoiled? An off smell or taste. Also practicing proper hygiene (not contaminating the oil) …. The color, texture and clarity of the product may change with age. But when the fats begin to go rancid, the oil goes bad and an unpleasant odor and taste develops. If a wine taste or smell develops, it was probably not sealed properly and the oil has gone bad.

      While Olive Oil is best within a year of pressing, the flavor will not be as pleasant after that point but it will not become harmful. *Flavored olive oils, on the other hand, may contain other ingredients which may become rancid with time or require refrigeration so please read and follow labels carefully for flavored oils…

      How to store Oil to extend its shelf life?The best way to store oils is in their original air tight containers in a cool dark place like the pantry, away from the stove and other appliances. After opening most are fine in the pantry, but many will live a longer shelf life if they are refrigerated. They may become cloudy and solidify in the fridge, but leave them at room temperature for a short time before use and they will again liquify.

      Olive and vegetable oils are best left in the pantry while avocado, hazelnut, sesame and walnut oils are best kept in the fridge.

    • Vivian Goldschmidt, MA October 6, 2015, 10:29 am

      Studies have shown that the antioxidants naturally present in EVOO actually protect against oxidative stress and inflammation when high heat is applied to the oils. It has a high smoke point of 410ºF. However, as mentioned in today’s post, heat does have an impact on polyphenol levels.

      • Carolyn October 11, 2015, 5:58 am

        Vivian, thank you for taking the time to advise us wisely. And thank you, live4ever, for your suggestions.

        I failed to explain, when I stated that I have to avoid sugar, dairy, and certain oils, that I am in remission with Chron’s Disease. The least amount of certain food substances can set me off. At one time, when my body went into mal-absorption, and I spent 14 days in the hospital with a triple by-pass in my chest. I don’t want to ever go there again.

        I’ve researched both the Immunocal brand and Bluebonnet brand, and will now decide on the one I can best afford. Since you clarified about heating olive oil, I’m trusting that either of the above brands will help me.

        Thanks you so much.

      • live4ever October 6, 2015, 10:53 am

        Thank you for clarifying about heating olive oil. So we have learned that not all is lost if it is heated !

  17. Edmond Ofosu-Peprah October 6, 2015, 3:41 am

    I will like to know if one can take Evoo in it’s raw state without cooking it ? To drink it like two tablespoonful in a day ?

    • QuebecCity October 6, 2015, 10:41 am

      I love butter on toast or bread, but a healthier alternative it to use olive oil and powdered salt. I drilled a small hole in a tablespoon near the tip. This I use to spread oil on bread or on anything, then with my fingers I sprinkle powdered sea or himalayan salt over the buttered (oiled) bread or other such as vegetables or pancakes.
      So the oil is not cooked. On a slice of bread I can easily use two tablespoons.

    • live4ever October 6, 2015, 10:21 am

      Yes but why would you? There are so many great ways to enjoy it. We add it to almost everything and esp anything green. I even use it in place of mayonaise or butter on my bread or toast. Also taking 2Tbls without food could cause digestive problems for some people. I take cod liver oil by using it to make a great Cesaer Salad dressing! Saves calories instead of like medicine. Make it food.

  18. Alison Graham October 6, 2015, 3:22 am

    Theses soups sound delicious but I am worried about heating extra virgin olive oil because of its low smoke point. Advice on a recent TV program was NOT to cook with this oil because of the potential health risks caused by the changes within the oil when heated (I am in UK) Please tell us why you are recommending this Vivian.

    • Margaret October 6, 2015, 5:35 am

      Yes, I agree with you Alison. I would use rapeseed oil to cook the soup and then add the extra virgin olive oil right at the end. They do sound delicious and I am going to give them a try. I am in the UK also.

      • EsterH October 6, 2015, 4:09 pm

        Margaret, rapeseed or canola oil is not recommended since it is a product originally made for use in manufacturing machinery but is now being marketed as a “healthy” oil to consume in the diet. My understanding is that this refined oil is made from a poisonous plant, now genetically altered to appear safe and palatable for human consumption. I would stay away from this GMO oil and lean more towards grass-fed butter (Irish Kerrygold) or rendered fat, then add the EVOO at the end of the recipe.

      • Betty October 6, 2015, 10:05 am

        The addition of EVolive oil in the soup is recommended to be when you serve it.
        Also there are other ways of including olive oil that do not require heating.
        I am very happy to have this information about Olive Oil. What a tremendous resource it is for us. Thanks again Vivian!

Join the Conversation. Leave a Comment.

The purpose of this comment section is to encourage you to interact with the other Savers. Thank you so much for joining the conversation!

Get Started With Your FREE
Natural Bone Building Kit.

Get a free copy of our ‘Stop The Bone Thieves’ eBook, exclusive content that you can’t find anywhere else, plus vital osteoporosis news and updates.

Get It Free

My Cart

Edit Total: