OLIVE OIL AND OLIVES
by Dr. Lawrence Wilson
© January 2019, L.D. Wilson Consultants, Inc.
All information in this article is for educational
purposes only. It is not for the
diagnosis, treatment, prescription or cure of any disease or health condition.
OLIVE
OIL
Olive oil is
a partially saturated oil that turns solid if placed
in the refrigerator, but remains liquid at room temperature.
Use
in development programs. We allow olive
oil as long as you do not cook it.
Do not use it as your only fat.
Also use butter, cream, almond butter, and fat from
fatty meats.
Cautions with olive oil.
1. Do not
make olive oil your only or even your major fat or oil. Make sure you also have some butter,
cream, and meat fat.
2. Do not
cook olive oil, especially at high temperature in the oven. This causes the formation of toxic chemicals
that build up in the body.
3. There is
fake olive oil, which contains some olive oil and some other, cheaper
oils. Buy a reputable brand to
avoid this problem.
Refrigeration. Ideally, olive oil should be
refrigerated, although it keeps for a while at room temperature, one of its
very unusual properties. The fresh
oil is best, however, and should be used promptly once the bottle is opened.
Grading. Olive oil is graded in various
ways. Virgin olive oil means that
the oil comes from the first pressing.
Usually, olives are pressed several times to extract all the oil. The virgin or first pressing is the
most yin, while the later pressings produce a more
yang oil that is actually better in some ways, although its taste may be
different. The virgin oil is the
most costly, so one is often better off with the less expensive olive oil.
In the past,
just the soft fruit was pressed for oil.
Today, the entire olive, with its husk and seed, may be crushed to
produce more oil. This is okay, as
far as I know.
OLIVES
Olives are
an ancient fruit. Most olives are
grown in the area of the Mediterranean Sea, although they also grow throughout
Africa, parts of Asia and in California.
They grow on large trees that can live for more than 1000 years,
producing olives the entire time.
THE
USE OF OLIVES IN A DEVELOPMENT PROGRAM
A few botija olives each week are okay during a development
program. The only variety that is
recommended is the botija olive. Botija olives
are an older variety of olive that is much less refined
and hybridized. This means they
are much drier, and contain less oil.
Since oil is a yin substance, these olives are much more yang than most
others, and this is one reason they are recommended while the others are not
nearly as good.
Botija olives are
from Peru and they are sold fresh or dried.
Selenium. Another reason this olive is suggested
is its high content of a very bioavailable
selenium.
It is
difficult to find such an excellent form of selenium today. The oil is also quite good, as are
other nutrients it contains. The
best ones, and most yang ones, are dried,
either with or without the pits.
If you buy
the ones with pits, you can crack open the pits with a nut
cracker and eat the seeds as well (see below). Just eat 3 or 4 seeds weekly, as more are not needed and may
be slightly toxic for some people.
Unfortunately,
other olives besides the botija olives, which are
most of them, should be avoided.
The reasons are 1) most are processed with regular salt and possibly
harmful chemicals, and 2) the fermented ones, which is most of them, are too
yin to be eaten on a regular basis.
MORE INFORMATION ABOUT OLIVES
A yang fruit. Most fruit is extremely yin, and best
avoided for this reason. The
olive, however, is an extremely yang fruit. This is one reason the botija
olives can be recommended on a development program, when eaten in moderation.
Olive
seeds.
Botija olive seeds are very rich in minerals such as
selenium, zinc and others. It can
be eaten easily by simply cracking the seed husk with a nut
cracker and then eating only the seed.
The olive
pit husk is very hard and should not be eaten, however, as it is indigestible
and might injure the intestinal wall if sharp edges are present. Also, do not chew the husk, as it is so
hard it could break a tooth.
Swallowing the husk is also a bad idea, as it has sharp ends that could
be dangerous. It is also quite
indigestible and will come out just as it went in.
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