susan1221 Posted April 5, 2015 Share Posted April 5, 2015 Just wondering how long a bottle of olive oil seems to last for most people? I bought a 34 ounce bottle about 7-10 days ago and am halfway through it! I use it for lots of things - making my eggs in the morning, sauteeing vegetables, roasting vegetables and proteins, to make chimichurri sauce, in salad dressing, etc. My other fats are usually only half an avocado added to 1 - 2 meals a day, the yolks in my eggs, a fattier cut of red meat maybe 3-4 times a week, coconut and olives on occasion... I haven't really been snacking on nuts. I feel fine and satiated after each meal and have had no adverse effects but am just surprised that I am about to polish off a quart of olive oil by myself in 2 weeks - lol! Link to comment Share on other sites More sharing options...
Hannlib Posted April 5, 2015 Share Posted April 5, 2015 I only use olive oil for cold applications - salad dressings (extra virgin) and mayo (light) so my bottles don't empty too quickly. I get through ghee and coconut oil faster :-) Link to comment Share on other sites More sharing options...
Moderators LadyM Posted April 5, 2015 Moderators Share Posted April 5, 2015 There are 64 tablespoons in a quart, so if you're using that olive oil as your primary fat and can polish off a quart in two weeks, that works out to a little more than four and a half tablespoons a day, or a little more than a tablespoon and a half per template meal (based on three meals a day). That's well within template range, so I'd say you're fine. It might be useful for you to vary your fat sources a bit, though. Avocado oil, coconut oil, or ghee, for example, are superior fats for cooking with than olive oil because they're more stable at high temps. Plus, you get different nutritional profiles with different fats, and greater diversity means better nutrition. But the bottom line is you're not eating too much fat, so enjoy! Link to comment Share on other sites More sharing options...
susan1221 Posted April 6, 2015 Author Share Posted April 6, 2015 Great, I will definitely try to mix up my fats and thanks for the tip about cooking with coconut oil and avocado oil! If I did have that about of fat (64 tbsp of oil in 2 weeks) almond with half - one whole avocado a day, would that be too much? Link to comment Share on other sites More sharing options...
susan1221 Posted April 6, 2015 Author Share Posted April 6, 2015 Sorry, there were so many typos in that last post - I meant if I were to have that amount of oil in addition to half - whole avocado a day, that would be too much, right? I'm a little confused because some people say the fat amounts on the template are minimums and others say that you should stick to the range it states. Thanks! Link to comment Share on other sites More sharing options...
MeadowLily Posted April 6, 2015 Share Posted April 6, 2015 There are others who say increase the fat for greater satiety and overall happiness. That's what I say. Enjoy yourself. Fat only becomes a problem when we're slapping it on a slice of toast or over a bowl of pasta. Without those things, good dietary fats leave a perpetual smile on your face. Link to comment Share on other sites More sharing options...
Moderators LadyM Posted April 6, 2015 Moderators Share Posted April 6, 2015 Sorry, there were so many typos in that last post - I meant if I were to have that amount of oil in addition to half - whole avocado a day, that would be too much, right? I'm a little confused because some people say the fat amounts on the template are minimums and others say that you should stick to the range it states. Thanks! Nope, that would be just fine. No need to be fat phobic around here. If you find yourself not hungry for your next meal, then you might want to think about cutting back a little, but that amount of oil plus a half to whole avocado a day is great. Link to comment Share on other sites More sharing options...
susan1221 Posted April 6, 2015 Author Share Posted April 6, 2015 Great! I appreciate all the help and it was just what I was hoping to hear - it would make me so sad not to eat some avocado each day! Link to comment Share on other sites More sharing options...
Munkers Posted April 6, 2015 Share Posted April 6, 2015 If you're looking for some variety in your fat sources, I'd like to recommend coconut oil. It's particularly delicious for sauteeing cabbage or panfrying pork chops. Coconut oil is my go-to fat for cooking since it's more heat stable than olive oil. Link to comment Share on other sites More sharing options...
Jenny Anderson Posted April 16, 2015 Share Posted April 16, 2015 I have been wondering too if I am having too much fat per meals.... I am only on day 2! But I made the Sunrise Scramble and had a portion this morning (from Well Fed 2), along with a fried egg and lots of spinach cooked in 1 tbsp coconut oil, and (this is probably the too much part) with a small spoon of almond butter. Is that more than 2 thumb sizes of oil? For lunch I had 5 big brussel sprouts that had been cooked in animal fat, along with some pork tenderloin, some raw cabbage and onions, and 2 tbsp of tahini mixed with rice vinegar and water (sauce from Well Fed 2). No snacks! Woohoo! But tonight I will have tilapia cooked in garlic oil, with broccoli steams and salad with a EVOO dressing. Holler if that is too much fat! Link to comment Share on other sites More sharing options...
ginephre Posted April 16, 2015 Share Posted April 16, 2015 I think I'm super sensitive to the taste of coconut, because when I use coconut oil for cooking, I feel like it makes everything taste like coconut! I love coconut, but coconut-tasting zucchini is weird! Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted April 16, 2015 Moderators Share Posted April 16, 2015 I have been wondering too if I am having too much fat per meals.... I am only on day 2! But I made the Sunrise Scramble and had a portion this morning (from Well Fed 2), along with a fried egg and lots of spinach cooked in 1 tbsp coconut oil, and (this is probably the too much part) with a small spoon of almond butter. Is that more than 2 thumb sizes of oil? For lunch I had 5 big brussel sprouts that had been cooked in animal fat, along with some pork tenderloin, some raw cabbage and onions, and 2 tbsp of tahini mixed with rice vinegar and water (sauce from Well Fed 2). No snacks! Woohoo! But tonight I will have tilapia cooked in garlic oil, with broccoli steams and salad with a EVOO dressing. Holler if that is too much fat! I don't think that's too much fat. The real test is, can you go 4-5 hours between meals without being hungry? If not, you need more of something. If you've gone way longer than that and aren't at all hungry, then you might have had a little too much. I think I'm super sensitive to the taste of coconut, because when I use coconut oil for cooking, I feel like it makes everything taste like coconut! I love coconut, but coconut-tasting zucchini is weird! Some people find that salt helps make that coconut taste not as noticeable, but if it really bothers you, you could look for a refined coconut oil instead. It should look just like regular coconut oil, solid in the jar at room temperature, but it will say refined on the jar somewhere, and it won't have the flavor/smell of coconut. You can also choose other cooking fats, like avocado or macadamia nut oils, ghee/clarified butter, or if you can find it from grass-fed or pastured animals, lard or tallow or even duck fat. Link to comment Share on other sites More sharing options...
ginephre Posted April 16, 2015 Share Posted April 16, 2015 thanks for the tip shannon! I'll try to find some refined coconut oil! I've been using ghee and olive oil but would love to mix it up occasionally! Link to comment Share on other sites More sharing options...
AuntJane Posted April 17, 2015 Share Posted April 17, 2015 I think I'm super sensitive to the taste of coconut, because when I use coconut oil for cooking, I feel like it makes everything taste like coconut! I love coconut, but coconut-tasting zucchini is weird! If there is a Whole Foods near you, they have a house brand refined coconut oil that I love. I actually don't mind the coconut taste, but I am super sensitive to any type of smell; I also use coconut oil in my homemade deodorant and as a leave-in hair softener, and have to use the kind that doesn't smell! Link to comment Share on other sites More sharing options...
SpinSpin Posted April 17, 2015 Share Posted April 17, 2015 Jenny--also remember that the whole 30 is not a low fat way of eating--the 2 thumbs worth is a suggestion, a place to start. If you eat more than 2 thumbs worth in a meal, it is not the end of the world! I would also shoot for more veg--between 1-3 a meal, and I know I would eat more than just 5 brussel sprouts! lol they are one of my favorite veggies! Maybe also add in olives, avocado, a sprinkle of nuts on your salad, homemade mayo to change up your fats. For me, it is a couple glugs of olive oil or spoonfuls of coconut oil for roasting a pan of veg, a good spoonful of ghee for cooking my eggs in, fatty cuts of meat, the skin on fowl, at least a batch of mayo a week--egg salad, tuna salad, salad dressings, dips for raw veg, olives along with my meals, avocado (in season), an occasional splurge of bacon (i save the grease for cooking in) and I would love to get a duck or goose and render the fat and save it for roasting veg in. (btw-- I have lost 50 lbs in about the last 8 months eating this way) Link to comment Share on other sites More sharing options...
ginephre Posted April 19, 2015 Share Posted April 19, 2015 I live 90 minutes from trader joes and whole foods BUT i found Spectrum brand, organic refined coconut oil at - get this - Walmart!! used it to scramble my eggs this morning! Link to comment Share on other sites More sharing options...
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