Avocado oil

LauraAnn · Post by **LauraAnn** » Fri Jun 17, 2016 9:49 am

Has anyone had trouble with tolerating avocado oil even tho avo's are okay? I cannot seem to nail down what I'm reacting to and that seems to be suspect. I checked the label and it is not listing any other ingredients other than avo.....but I dunno?

Maybe I'm just reacting to the super heat wave we're having out West right now!

Thanks to all,

Laura

ldubois7 · Post by **ldubois7** » Sun Jun 19, 2016 8:24 pm

I do fine with avacado oil.
What else is in your diet.....maybe we can find another culprit.

LauraAnn · Post by **LauraAnn** » Sun Jun 19, 2016 9:13 pm

That's the thing....I'm still on very limited items. I've used it on lamb instead of olive oil and bought some potato chips that were fried in avo instead of olive, have rubbed it on red potatoes before roasting and that' s about it. I have gone gone ahead and removed it from cooking and things are starting to return to better ( I'm not at "good" anyway). I really think it is working against me. One of those expensive lessons to learn.
Fortunately I can still eat avocados without any issues so life is good.

Thanks for the help Linda,
Laura

Gabes-Apg · Post by **Gabes-Apg** » Sun Jun 19, 2016 9:21 pm

Laura
this is the sucky part of the early days of MC, how something can be ok in one form, but not ok in another...
I cant provide the science or reasons why..

the good thing is, you are noticing reactions, and improving quickly once the trigger is removed

hang in there...

Keep in mind that external triggers, heat, humidity etc can make food triggers worse...

Post by **tex** » Sun Jun 19, 2016 9:40 pm

Laura,

I thought maybe you might be having a problem with the fat content, but there's not much difference. The total amount of fat in olive oil is 13.3 g (even though Google shows 14 g for both), and the total fat in avocado oil is 13.5 g. The difference is less than 2 % (1.5 % actual difference).

Avocado oil is slightly heavier than olive oil, with slightly less saturated fat and a little more polyunsaturated fat, but none of this should be enough of a difference to matter.

Olive Oil

Amount Per 1 tablespoon (13.5 g)
Calories 119

Total Fat 14 g
Saturated fat 1.9 g
Polyunsaturated fat 1.4 g
Monounsaturated fat 10 g

Avocado Oil

Amount Per 1 tablespoon (14 g)
Calories 124

Total Fat 14 g
Saturated fat 1.6 g
Polyunsaturated fat 1.9 g
Monounsaturated fat 10 g

Tex

ldubois7 · Post by **ldubois7** » Mon Jun 20, 2016 4:32 am

Laura,

I couldn't eat avocados, or use avacado oil for a while during the early stages of MC.....I had to be very low fat.....so, maybe cutting out the oil won't be forever.

Hang in there!!!!

LauraAnn · Post by **LauraAnn** » Mon Jun 20, 2016 10:21 am

Thanks to you all for helping me to understand what might be going on. It had not occurred to me that different "forms" of a food would react differently. I also thought I was needing more fat in my diet now, not watching that content. Am I wrong? I'm still losing weight without trying--about 2 lbs a week. Part of that is because I still do not have much of an appetite.

Happy first day of summer

! Man, is it hot!

Laura

Post by **tex** » Mon Jun 20, 2016 1:05 pm

Some (many) of us have to limit the amount of fat in our diet early on, because we have a fat malabsorption problem that will slowly resolve as our digestion improves with healing. If you can see an oily, iridescent film on the water in the toilet after a bowel movement, that's due to steatorrhea (fat malabsorption).

Fat in the diet will improve your health, and it will enhance your ability to gain muscle tissue when your diet contains plenty of protein, but fat will not necessarily help you gain weight (as fat) — that's a misconception. Carbs in the diet increase fat deposits, but fat in the diet does not lead to weight gain.

We had a relatively cool April and most of May here, but the heat stress has really been nasty the last week or so. Summer is definitely here.

Tex

Gabes-Apg · Post by **Gabes-Apg** » Mon Jun 20, 2016 1:55 pm

in line with Tex's reply, increasing animal fat and protein is a better option. (helps to build muscle)

LauraAnn · Post by **LauraAnn** » Mon Jun 20, 2016 2:31 pm

I haven't been adding extra fat (oils) on purpose, but just haven't been paying attention to how much I'm using during a normal meal preparation. I do try to keep my protein consumption up. Like I mentioned, my appetite is not good, so that is a challenge. I find it hard to eat 3 squares a day, usually have a late breakfast/early lunch and then dinner.

Have not noticed any "oil slicks" when eliminating, so I hope that means that every is okay on that end.

Thanks for walking me through this!

Laura

Gabes-Apg · Post by **Gabes-Apg** » Mon Jun 20, 2016 2:58 pm

Laura
I listened to this podcast last night - it was about wine, but had me thinking about your issue with the avocado oil.

something in the processing /production of the oil has 'tainted' the product
(proven by the fact that you can tolerate fresh avocado)

please make some time to listen
https://www.bulletproofexec.com/todd-wh ... osing-294/

There are lots of things done during food and drink processing that are not declared on the label, but could be a trigger for someone like us that has MC..

LauraAnn · Post by **LauraAnn** » Mon Jun 20, 2016 4:59 pm

Gabes, you have sent me off on a trip around the world researching how avo oil is made! The wine program was very interesting and got my fogged up brain working overtime. As it turns out, the product I have using was actually bottled in a facility that produces peanut oil (cross contamination, you think?) and they use an "inert gas" for freshness. Good grief...what have been eating???!

I have another bottle of oil that I got at sam's ( Omaggio) that I might try to see if I can do better with it. I'm thinking it is worth the effort to see if it is okay because of the benefits of avo oil and the higher heat tolerance it has. This has turned out to be quite a day of learning and exploring.

Thank you

Laura

Gabes-Apg · Post by **Gabes-Apg** » Mon Jun 20, 2016 5:17 pm

Yes, listening to that podcast the penny dropped for me, as to why so many USA based MC'ers react to products etc.... I couldn't wait for power and Internet to return to share it.

The combo of contaminates and various other approved 'ingredients' that don't have to be declared on the label
Even the risk of mold in the stainless steel vats etc during processing...

Mind opening.....