Guest guest Posted November 9, 2002 Report Share Posted November 9, 2002 All My dilemma with the olive is whether to eat it or not. Either it comes Estrilizada with very little salt or it comes non-sterilized with a lot of salt. Does the salt matter that much, given that my arteries are narrowed with plaque? I would appreciate any hints. Best regards Peter Gardiner Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2002 Report Share Posted November 9, 2002 Well, IMHO, I would assume it is very important...the salt I mean. I feel processed salt is deadly (as has been already stated by others), but feel that raw celtic sea salt is very beneficial as it's chocked full of wonderful trace minerals...even great to bathe in, wash with, & for my fish tanks! I'd find out what kind of salt is in the olives. I'd bet it's processed but could be wrong. I'm sure with a little research one can find organic olives as well... Wisteria - Peter Gardiner Rawfoodists Saturday, November 09, 2002 7:07 AM [Raw Food] Olives All My dilemma with the olive is whether to eat it or not. Either it comes Estrilizada with very little salt or it comes non-sterilized with a lot of salt. Does the salt matter that much, given that my arteries are narrowed with plaque? I would appreciate any hints. Best regards Peter Gardiner Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2002 Report Share Posted November 9, 2002 Greetings, I don't think the salt would matter very much unless you retain fluids easily. Olives are high in vitamin E and that is a good thing. I believe in balance and alittle salt is OK but not to overdo it. Marlene rawfood, " Peter Gardiner " <petergardiner@e...> wrote: > All > > > My dilemma with the olive is whether to eat it or not. > > Either it comes Estrilizada with very little salt or it > comes non-sterilized with a lot of salt. Does the salt matter > that much, given that my arteries are narrowed with plaque? > > I would appreciate any hints. > > Best regards > > Peter Gardiner Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2002 Report Share Posted November 9, 2002 Thanks Marlene, Am not good at doing things by halves but on the other hand I have not the slightest problem with water retention or fatness. I will ration myself. Best regards Peter Gardiner backpackinggirl20012001 [no_reply ] 09 November 2002 18:59 rawfood [Raw Food] Re: Olives Greetings, I don't think the salt would matter very much unless you retain fluids easily. Olives are high in vitamin E and that is a good thing. I believe in balance and alittle salt is OK but not to overdo it. Marlene rawfood, " Peter Gardiner " <petergardiner@e...> wrote: > All > > > My dilemma with the olive is whether to eat it or not. > > Either it comes Estrilizada with very little salt or it > comes non-sterilized with a lot of salt. Does the salt matter > that much, given that my arteries are narrowed with plaque? > > I would appreciate any hints. > > Best regards > > Peter Gardiner Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2002 Report Share Posted November 10, 2002 What about these olives? http://www.rawfood.com/cgi-bin/order/index.cgi? id=419497362662 & d=single & item_id=NFL- 380 & c=Organic_Food & sc=Dried_Fruit & tc= As well as the other types available there. I buy them from time to time and if not I get the Specialty department at Whole Foods Market to order me some with just water and seasalt in the ingredients. I love olives and eat them everyday lately. Jeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2002 Report Share Posted November 10, 2002 That puts me in a spot. I guess the so called Greek olives may be made with such salt. They are very salty. Looks as though olives may be heading for the exit door of my diet. I will keep trying. Peter wisteria [wisteria] 09 November 2002 15:32 rawfood Re: [Raw Food] Olives Well, IMHO, I would assume it is very important...the salt I mean. I feel processed salt is deadly (as has been already stated by others), but feel that raw celtic sea salt is very beneficial as it's chocked full of wonderful trace minerals...even great to bathe in, wash with, & for my fish tanks! I'd find out what kind of salt is in the olives. I'd bet it's processed but could be wrong. I'm sure with a little research one can find organic olives as well... Wisteria - Peter Gardiner Rawfoodists Saturday, November 09, 2002 7:07 AM [Raw Food] Olives All My dilemma with the olive is whether to eat it or not. Either it comes Estrilizada with very little salt or it comes non-sterilized with a lot of salt. Does the salt matter that much, given that my arteries are narrowed with plaque? I would appreciate any hints. Best regards Peter Gardiner Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2002 Report Share Posted November 10, 2002 Peter; I think David Wolf talked about soaking olives in water and rinsing off the salt. He also sells them at http://www.rawfood.com/cgi- bin/order/index.cgi?id=268815396112 & c=Organic_Food & sc=Dried_Fruit I would think that his would be the best. The ingredients say a dash of celtic sea salt. In fact I have been thinking of buying some. Doug Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2002 Report Share Posted November 11, 2002 Doug, Am going to research a bit more here. $9 for 13oz plus packing seems quite a bit for a mouthful of Italian Olives. I'll be looking out for a local Sicilian! I know Italians have huge sea water evaporation for the salt which I suppose you call Celtic and Olives planted by Romans! Best regards Peter Gardiner kauguy [no_reply ] Monday, November 11, 2002 12:36 AM rawfood Re: [Raw Food] Olives Peter; I think David Wolf talked about soaking olives in water and rinsing off the salt. He also sells them at http://www.rawfood.com/cgi- bin/order/index.cgi?id=268815396112 & c=Organic_Food & sc=Dried_Fruit I would think that his would be the best. The ingredients say a dash of celtic sea salt. In fact I have been thinking of buying some. Doug Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2002 Report Share Posted November 11, 2002 Doug I saw fresh green olives in the market for about $3 per kilo I have some " Celtic Salt " Am thinking of bottling them myself. Should I add anything else: do you know? Is anyone out there an expert and are green Olives worth the candle? Peter kauguy [no_reply ] Monday, November 11, 2002 12:36 AM rawfood Re: [Raw Food] Olives Peter; I think David Wolf talked about soaking olives in water and rinsing off the salt. He also sells them at http://www.rawfood.com/cgi- bin/order/index.cgi?id=268815396112 & c=Organic_Food & sc=Dried_Fruit I would think that his would be the best. The ingredients say a dash of celtic sea salt. In fact I have been thinking of buying some. Doug Quote Link to comment Share on other sites More sharing options...
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