Fats and Oils

Olive oils – what do all the classifications mean?

Olive oils – what do all the classifications mean?

Olive oil is a key ingredient of the famed Mediterranean diet. It has been credited with reduced cholesterol; lower rates of heart and artery disease; lower rates of certain cancers; and a slowing of the ageing process. Fuelled by chefs’ love of this golden liquid, I’m not surprised to see new olive groves being planted in Australia and sales soaring at both supermarkets and farmers’ markets.

11 May 2016 by Catherine Saxelby

My visit to see the Cobram Estate olive harvest

My visit to see the Cobram Estate olive harvest

I’m a great fan of extra virgin olive oil so was delighted to have the chance to fly to the Boundary Bend olive grove in Mildura in...

20 May 2015 by Catherine Saxelby

Q. Is the body unable to absorb calcium without fat?

Q. Is the body unable to absorb calcium without fat?

The question in full: Q. I recently read a newspaper article which stated that the body is unable to absorb calcium without the...

27 January 2014 by Catherine Saxelby

 Q. What fish are oily and what is the best way to cook them to preserve their nutrients?

Q. What fish are oily and what is the best way to cook them to preserve their nutrients?

A. Eating oily fish twice a week is recommended for your overall good health, especially for your heart and blood. Oily fish...

3 January 2014 by Catherine Saxelby

Q. Is grapeseed oil good for lowering cholesterol, or should I stick to olive and macadamia nut oil?

Q. Is grapeseed oil good for lowering cholesterol, or should I stick to olive and macadamia nut oil?

A. All nut and seed oils give us the healthy fats important for keeping cholesterol in check. Grapeseed oil is a good oil, rich in...

30 December 2013 by Catherine Saxelby

Q. What's better - nuts eaten whole or as spread?

Q. What's better - nuts eaten whole or as spread?

Q. I have read in some nutrition websites a couple of times that although a handful of nuts per day is good, nut butters (e.g. peanut...

23 December 2013 by Catherine Saxelby