Hi,
Been lurking about for a time and have garnered some great info.
My question relates to the studies that have used olive oil in concert with tomato paste to increase blood lycopene concentration: is it necessary for the fat source to be olive oil?
I've been on a hypocaloric regime for quite a stretch (nothing virtuous in it, just need to drop some weight) and , truth be told, I'd rather use my allocated fat calories on eggs, fatty fish and meats. Thanks.
