Quote:
Originally Posted by bower
Salt, the condition of high cholesterol and heart disease runs in my family. So when the doctor told me my cholesterol was up, many years ago, I just switched to olive oil for everything pretty much.
The evoo is green colored and contains a lot of 'good for you' stuff besides the oil, but it is also strong tasting and only suitable for savory things. The refined olive oil or "pure olive oil" is yellow and just tastes like an oil, so that is what I use for baking.
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Bower, thank you for the information. I have/had a slightly elevated cholesterol level. I take Fenofibric Acid 135mg once a day and it helps keep the cholesterol level down. Because of the nerve diseases - I have to have blood tests 3 times a year. The medicine is doing its job.
I understand why you use olive oil instead of butter.