Re: Wall Observer BTC/USD - Bitcoin price movement tracking & discussion
⭐ Merited by AlcoHoDL (1)
[...]If they make the mayonnaise with some other kind of oil, then it might be acceptable... perhaps avocado, coconut, butter, ghee or tallow.. I am not sure if olive oil is good since there are many fake ones, but my understanding is that olive oil is not bad as long as it is real olive oil and cold pressed... [...]...rather than olive oil which can be a bit ambiguous if it is good or bad. .and people use olive oil for cooking, yet it has such a low smoke point, so sometimes the benefits will be lost if it is burnt, which I think that oil can become anti-nutritious if it reaches (or exceeds) its smoke point or it is overly used (overly recycled).
I consider olive oil to be of very high nutritional value, as compared to other vegetable oils. I'm talking about the real, extra virgin, cold pressed variety. I'm fortunate enough to have distant relatives who produce small quantities of such high quality olive oil, not for profit, but for their own consumption, so I get a regular supply from them. I use it exclusively for everything in cooking, and never recycle it when used for frying (only use it once, and then throw it away). Recycling can be a problem in restaurants, where you cannot control it. What you mention about the smoke point is also important. I believe you should be able to find good quality olive oil in most places these days, but it can be quite expensive (I don't consider this a problem for a coiner though, hahaha).First of all, if you know your source for your Olive oil, then that is truly going to put you in a better place than a lot of folks, and I am pretty sure that there are a lot of applications for olive oil that involve no cooking and/or heating up of the oil. I had read some fat/oil related books and articles, and in 2012-ish when I was reading some of the comparative analysis of oils/fats (I specifically recall some portions of the Know Your Fats book), I was getting lost in that kind of discussion, even though I understand that there are differing nutrient profiles in regards to fat.
I just did a quickie google look-up of olive oil smoke point versus butter, and I see it is not as bad as I had recalled, so butter has around a 300° Farenheit smoking point, Olive oil is 350-410 and Ghee butter is 450°-ish. For some reason I had thought that olive oil and butter had similar smoke points, so that little bit of information is good to know, and the topic also triggered me into googling other oil smoke points and also frequently seeing various vegetable oils popping up.. which folks get so distracted into using those.
I am still a bit worried about the source of olive oil if I were to buy it, if I am just getting it in the store, so perhaps there might be some brands that are more trustworthy than others in terms of the sourcing of the oil and that they are not lying to us.. since it can be tough to test and verify some kinds of things just by appearance so we have to trust that the manufacturers aren't lying.
First, seventy-two.
Up seven, down eleven.
Finally, up eight.
What does it mean?
#riddlehaiku
Beyond my abilities to even figuring out what is the referenced context.Up seven, down eleven.
Finally, up eight.
What does it mean?
#riddlehaiku
Isn't it worse if a joke is explained and it still doesn't register? I might have to use Google to help me on this one, too.. Perhaps this is one of those situations where everyone else is getting the joke except for one peep ..(this one)
The 15-min chart looks beautiful. A great start of the New Year...
yeah maybe we do bigly uppity todayHahahahahaha
I suppose the 15-minute chart is relatively a more long-term perspective than the 1, 3 or 5-minute chart, so Rome wasn't built in a day.
