<p>Even if you are a distance runner (or otherwise very fit) you shouldn’t be eating a lot of saturated fat. DH is an ultramarathoner and his cholesterol levels have stayed fairly steady (borderline high) since he started training at longer distances. </p>
<p>The recommended serving for red meat is 3 oz; I’ll bet very few stick to that. (I first typed that the recommended serving was 3 ox; that would really be a lot. :))</p>
<p>1moremom, I have had the craving to consume an entire ox, on occasion. Usually I settle for the tail, a lovely recipe for which has been in the family for generations. Yes, oxtails pretty much obliterate any reasonable diet that you can imagine. But that’s why they taste so dang good. LOL.</p>
<p>I would think you could eat quite a bit of oxtail before you had three oz. of meat. No?</p>
<p>Thanks for the tip, 1moremmom. Trader Joe’s is my favorite store, so I’ll try the Martini’s next time I’m there.</p>
<p>My Spanish brother-in-law can tell good olive oil by sniffing, like you would wine. Although they use olive oil on nearly everything, they buy it in 750 ml (23 oz.) bottles because it begins to develop some rancidity after a month or two.</p>
<p>My wife attended a cooking class at Williams Sonoma a few weeks ago and one just two days ago at The Montage Resort in Laguna Beach. Both chefs conducting the classes told her the same thing about Olive Oil. If you are doing any really high heat cooking, such as in a Wok for example, you should use Peanut Oil or an equivalent. Other cooking, using high heat but not as extreme as a Wok, should also be done using another alternative to Olive Oil-- such as a Canola Oil. </p>
<p>Olive Oil breaks down under higher heat and gets a very unpleasant burnt taste. It also tends to get rancid sooner than other types of oils, so be careful when purchasing really large quantities.</p>
<p>[Smoke</a> point - Wikipedia, the free encyclopedia](<a href=“http://en.wikipedia.org/wiki/Smoke_point]Smoke”>Smoke point - Wikipedia)</p>
<p>I actually did have to throw out my olive oil because of the exposure to the heat we had this summer…I keep a large bottle in my garage on a shelf and it clearly had been altered with the extreme temps we had. I refill my smaller oo dispenser that I keep next to my stove. That was a first , though I have bought small bottles at grocery store that have been disclored and returned, unopened</p>
<p>You can prevent rancidity by storing oil in the fridge, but I wouldn’t recommend it for pricier oils.</p>
<p>^^ that was a first, but I won’t store in my garage in warm months ever again. One of my friends is stressing out about hosting her family brunch for the holidays and I offered to help her out because I really do cook for large groups every few months…and I realized that we now have 4 refridgerators…one in the kitchen, backup in garage, one for grill area, )outdoor man cave ) and also for our in-law apt !</p>
<p>Yes, keep your olive oil in the refrigerator or in the dark in a cabinet.</p>