Olive oil
AgeVivo 18 Aug 2012
Appearently the oldest current man in the USA, aged 111 and looking very healthy, has a vegan diet and counts especially on... olive oil!
http://www.abc15.com...ts-to-longevity
Is all this inspired from Jean Calment's strong use of olive oil? Or is it coincidence? Or is olive oil indeed extraordinary?
AgeVivo 18 Aug 2012
Hmm.. yes I read from GRG that it is a hoax (the man has changed birth dates and stories several times...)Appearently the oldest current man in the USA, aged 111 and looking very healthy, has a vegan diet and counts especially on... olive oil!
http://www.abc15.com...ts-to-longevity
Is all this inspired from Jean Calment
niner 18 Aug 2012
JohnD60 19 Aug 2012
Hebbeh 19 Aug 2012
Personally, anybody claiming to be over 100 is speculative anyway as records are just not that good from way back. It's already been shown that many Okinawans have fudged their age and I would consider anything coming out of Japan suspect (where many supposed centenarians live).
http://z3.invisionfr...ub/ar/t1920.htm
http://en.wikipedia....ernando_LaPallo
niner 19 Aug 2012
Personally, anybody claiming to be over 100 is speculative anyway as records are just not that good from way back.
I wouldn't say so, having done a lot of genealogical research. There are pretty solid birth, marriage, and death records on tons of people in the US and EU. (these are areas I'm familiar with) The US census, military, and social security system provide a lot of data on Americans. I have a bunch of relatives who would be over a hundred today if they hadn't kicked the bucket at various points in their nineties, and I know exactly when they were born.
Hebbeh 19 Aug 2012
Personally, anybody claiming to be over 100 is speculative anyway as records are just not that good from way back.
I wouldn't say so, having done a lot of genealogical research. There are pretty solid birth, marriage, and death records on tons of people in the US and EU. (these are areas I'm familiar with) The US census, military, and social security system provide a lot of data on Americans. I have a bunch of relatives who would be over a hundred today if they hadn't kicked the bucket at various points in their nineties, and I know exactly when they were born.
True...but a lot of those records could be wrong. People lie about their age for many reasons. It's known that in the past, people lied about age to get married and join military service, and as such, those records can and have been wrong. Back then, they took everybody at their word....and if they lied (which occurred) ...then the records are reflected as such. And if the records were that complete and unblemished, then there would be no questions on any of this...but that is seldom the case. I haven't done any genealogical research but I believe some of that comes from what was written in the back cover of great grandmother's bible...and has to be taken with a grain of salt too. You can uncover a lot....providing the records are factual and nobody lied at any point in time...but that is not always the case. And this is without considering mistakes made in hand written record keeping. Example, even in present time, is the hoopla over President Obama's controversial birth certificate. And there have been people that have changed their identity for various reasons since almost the beginning of time. It's just not always 100%.
niner 19 Aug 2012
g-5 22 Nov 2012
Which is better?
niner 25 Nov 2012
I have 3 different Virgin oils to choose: yellow, green transparent and green more turbid, milky
Which is better?
Depends what you are planning on doing with it, and what outcome you're looking for. I'll guess that you're going to add c60 to it, in which case I'd probably go with the yellow transparent one so you can see what's happening more easily. If I'm on the right track and you are in fact making a batch of c60-oo, crush the granules of c60 before you put them in. It will speed things up by a lot.
OTOH, if you are looking for the best oil to use on salads, vegetables, or bread, I'd go with the one that tastes best. If you are considering it as a life extension agent, then you probably want the one that tastes worst, since it would probably be highest in polyphenols. Just make sure it isn't rancid...
Turnbuckle 25 Nov 2012
I have 3 different Virgin oils to choose: yellow, green transparent and green more turbid, milky
Which is better?
I wouldn't go by color. First of all I'd pick an extra virgin oil packaged correctly, in a dark colored bottle. These are typically green or amber glass. Then I'd pick one that was organic, if you can find it, and deaerated. California Olive Ranch didn't generate bubbles under a vacuum, so it was probably deaerated. Also, California Olive Ranch wasn't found to be mislabeled, like many oils. See the following UC-Davis report where most oils labeled extra virgin actually aren't. Scroll down to Table 3 (on page 8 or 10).
http://olivecenter.u...nal 071410 .pdf
Edited by Turnbuckle, 25 November 2012 - 01:28 PM.
somecallmetim 26 Nov 2012
motorcitykid 30 Dec 2012
Hydroxytyrosol promotes mitochondrial biogenesis:
http://flipper.diff....items/info/4333
motorcitykid 30 Dec 2012
trance 30 Dec 2012
Many of the "extra virgin" import oils aren't.
See the report Turnbuckle referenced above for olive oil quality & tested polyphenol content (table 3):
http://olivecenter.u...nal 071410 .pdf
Edited by trance, 30 December 2012 - 02:38 AM.
motorcitykid 30 Dec 2012
Much thanks for that info trance!!
hav 02 Jan 2013
Unfortunately, Spectrum Spanish EVOO(my olive oil of choice) was not tested (sigh). Until Spectrum proves itself, I'll be switching to one of the proven few..
Much thanks for that info trance!!
I wouldn't put too much stock in those tests unless you live in the areas they sampled. They picked off-the-shelf in stores located in San Francisco, LA, and Sacramento. I think their analysis says more about how a warm-climate vendor's inventory and storage practices impact the quality of the ultimate product. If a North-East-Coast US user gets product imported from Europe or North Africa, spoilage and degradation would most likely be lessened compared to off-the-shelf in California. Also, the Baati study used North African olive oil which has a region-unique chemical profile, as do oils from other regions.
Early-harvest Bariani olive oil which I order direct from cultivar in California is one of my personal taste favorites. But my wife balked when I mixed it with c60. Because the prized peppery finish burned the back of her throat when swallowed in c60/oo mix quantities. So I've switched to a late harvest Tunisian evoo supplied by Botticelli which has a more buttery finish. (I get it from Stop&Shop and have also seen it at Giant... the green can is the Tunisian.) Much easier going down. And visually looks just like the photos supplied to this forum by Baati.
Howard
trance 02 Jan 2013
• oxidation by exposure to elevated temperatures, light, and/or aging;
And that wouldn't just be limited to stores local to this specific testing area. Mishandling or old stock could happen at any store at any location of course. If I buy olive oil off the store shelf, I always look for the freshest date, dark glass bottles, and the one bottle in the back, dark, recess of the current front shelfed stock.
The report also highlights:
• adulteration with cheaper refined olive oil
• poor quality oil made from damaged and overripe olives, processing flaws, and/or improper oil
storage.
I don't believe the local stores would have much control or influence over items 2 & 3, whereas the manufacturer & source of the bottling would.
These should be taken into consideration depending on any brand you buy; along with the fact that Corto Olive, California Olive Ranch, and the California Olive Council sponsered this study.
Kevnzworld 03 Jan 2013
stephen_b 03 Jan 2013
motorcitykid 06 Jan 2013
http://www.oliveoilt...tros-polyphenol
Can be purchased here:
http://www.greek-del...ta=1214&lang=en
motorcitykid 06 Jan 2013
Q:How long would I have to stir the lesser quality, flat tasting C60olive oil with one of the higher grade evoo's in order for the mixture to form a covalent bond and thereby a stronger formula? A few minutes or a few weeks? I'm hoping to get more polyphenols in the game. Would someone be kind enough to offer me some direction before my next gulp of oil?
trance 06 Jan 2013
Q:How long would I have to stir the lesser quality, flat tasting C60olive oil with one of the higher grade evoo's in order for the mixture to form a covalent bond and thereby a stronger formula? A few minutes or a few weeks? I'm hoping to get more polyphenols in the game. Would someone be kind enough to offer me some direction before my next gulp of oil?
Rather than greatly diluting the product you already bought, and which is probably already adducted anyway, you would best be served to take your own "superior" extra virgin olive oil, and add finely mortar-ground C60 to it.
About 400mg C60 in your 500ml bottle of McEvoy, or any high grade olive oil of your choice. Then shake it a few times each day for the next 2-3 weeks, and you should be all set.
You can get the C60 at SES Research, either the 99.9% or 99.95%. https://sesres.com/Fullerene.asp (Grind it finely in a small steel mortar first, and add to your olive oil.)
You'll find much more great information from everyone in the other C60oo threads.
YOLF 06 Jan 2013
motorcitykid 06 Jan 2013
Q:How long would I have to stir the lesser quality, flat tasting C60olive oil with one of the higher grade evoo's in order for the mixture to form a covalent bond and thereby a stronger formula? A few minutes or a few weeks? I'm hoping to get more polyphenols in the game. Would someone be kind enough to offer me some direction before my next gulp of oil?
Rather than greatly diluting the product you already bought, and which is probably already adducted anyway, you would best be served to take your own "superior" extra virgin olive oil, and add finely mortar-ground C60 to it.
About 400mg C60 in your 500ml bottle of McEvoy, or any high grade olive oil of your choice. Then shake it a few times each day for the next 2-3 weeks, and you should be all set.
You can get the C60 at SES Research, either the 99.9% or 99.95%. https://sesres.com/Fullerene.asp (Grind it finely in a small steel mortar first, and add to your olive oil.)
You'll find much more great information from everyone in the other C60oo threads.
What about the undissolved particles floating around from skipping the centrifuging process? Could I pour the C60evo through a coffee filter? Also, should I be concerned about the C60 not being stirred continuously as they did in the rat study?
trance 06 Jan 2013
motorcitykid 06 Jan 2013
http://www.coppettio....com/About.html
motorcitykid 06 Jan 2013
Using the mortar to grind it into a more fine powder has solved the necessity of having to centrifuge or filter it -- unless you just want to, and have the equipment to do so. Any undissolved C60, if there is any, will settle to the bottom if you leave the bottle sitting undisturbed for a day or two. At the ratio above, I've had no undissolved C60 floating around in my bottles after a few weeks of just shaking it a few times each day. But I'll still toss away the bottom 1/4 inch of the olive oil in case there's any undissolved solids there. I get the same red-brown color as the vendor's bottles.
Ok,so..it doesn't need to be stirred around the clock exactly like they did in the rat study. Thanks for taking the time to explain the home preparation method to me.
motorcitykid 06 Jan 2013
So, of the studies using only olive oil to extend life, how many rats were used? Did they use Wistar rats or another? (I think Wistars come from a research facility called Wistar in Philly BTW)
Check here for info:
http://www.fightagin...erene-study.php