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| Author | Topic: Stinging throat while taking Olive Oil |
| sunny 12-05-2002 01:04 PM | Hello! I hope everybody's doing great. When I drink olive oil after eating fruits, I feel a temporary stinging/scratchy sensation in my throat as the oil slides down from my mouth. I never thought of asking this question before, thinking that it's just the way olive oil is when drunk straight out of the bottle. Has anybody felt this sensation? Thanks! moi, Sunny ![[Smile]](../smile.gif) |
| RRM 12-06-2002 06:49 AM | I have experienced this once, after consuming oil that appeared to be low quality oil afterwards. Are you sure the oil is high quality. There is an easy way to check its pureness: after 24 ours in the fridge the oil should be partially flaky instead of clear. If it remains clear, it is not pure extra virgin olive oil. RRM |
| Pan 12-07-2002 06:19 AM | I would also suggest that you search for a higher quality oil. I can not eat/drink the lower quality, they taste to "strong" in my mouth/troath, but when I chose a high quality x-tra vergine, itīs all fine. /Peter |
| sunny 02-06-2003 02:16 PM | My concern is the extra virgin olive oil. This is the third time I've switched brands, choosing the more expensive one that clearly states that it's cold pressed and oranic. The main difference I've noticed is that it doesn't taste as bold, strong and overwhelming like the other brands. However, I still feel the stinging/scratchy sensation in my throat. What could be a high-quality extra virgin oil? I'll do the fridge test on this oil and see if it develops flakes; if it doesn't, then I have to hunt for a different brand. I want to believe that I am not allergic to olive oil. However, in my past experiences on the diet, I experience post-nasal drips toward the third week, which develops into a full-blown cold. The eczema on my leg and elbow seem to be worsening as well. The only other culprit I can think of may be the dried fruits, so I'll cut these out. Has anyone expressed being allergic to the extra virgin olive oil? Since I was little, I've never ran out of skin problems: skin asthma/ eczema, rashes, and now acne. When will this end?!!! Oh, well, patience is a virtue. Thanks, Sunny |
| Wai 02-06-2003 03:45 PM | quote:having observed this correlation once, is not enough... please try again... |
| Lewis 02-06-2003 09:44 PM | Hi. I get extra virgin cold pressed olive oil and I've had the scratchy sensation on occasion myself. It goes away quickly though and has never seemed a bother. |
| Wai 04-25-2003 09:38 AM | i think it is the oleuropin that causes the stinging sensation; the higher the levels, the more likely it causes this stinging sensation if you keep on experiencing the stinging sensation, you may try some filtered cold-pressed olive oil instead... (the downside is that non-filtered olive oil can be recognised as raw better (gets cloudy / flaky when exposed to temperatures below 5 degrees celcius) than filtered oil, since that one doesn't get cloudy / flaky) |
| Cheryl2002 04-25-2003 10:35 AM | Hi Sunny, I think it will be good if you try to consume the olive oil together with orange juice. I usually mix the oil in the juice and it taste great! Recently I add in the yolk as well and it's so creamy! Give it a go! Don't just take it straight from the bottle...I tried before and it just taste so...weird.. Have fun! |
| Michael 04-29-2003 05:00 PM | The stinging sensation is not a sign of bad quality. It is typical of an oil made from unripe, green olives. Typically oils from northern Italy and Tuscany have this characteristics, itīs called their "bite" and is seen as a sign of high quality. They harvest their olives unripe because of the risk for getting the harvest destroyed by frost. In southern italy where itīs warmer they generally harvest more black, ripe olives, and therefore one can expect less bite from them. Oils from southern italy are also usually less expensive. French oils, which I consider to be the best are generally also less stinging. Be cautious when buying italian olive oil, usually it is only in italian bottles and you risk paying far too much for spanish, greek or north african oil, deceptionally but legally marked as italian products. The olive oil business is extremely corrupt at all levels and cheating is more the norm than the exception. An interesting statistics is that Italy export ten times more olive oil than they produce. The business is a traditional domain of the sicilian mafia. If you buy a cheap oil you are probably not getting any "cold pressed" oil at all despite the label, and you are lucky if there is only olive oil in the bottle. It is quite common to mix it with all kinds of other oils, and using chemicals to get the colour and taste right. There are also often high amounts of polyaromatic hydrocarbons (PAH) in olive oil. PAH is always created when the olives are heated to extract more oil, but it is repeatedly found also in cold pressed oils, where there should be no PAH, except maybe sometimes a little when olives grow near big roads. PAH is also created because producers add toxic chemicals in the process to extract more oil. PAH is highly cancerogenic, a concern when eating large amounts of olive oil as in the case with Waiīs excellent diet. |
| Cheryl2002 04-30-2003 03:33 AM | Gosh Michael, tks for all these info! My concern is - is Bertolli a reputable brand then? Or it's mixed wif other oil? Tks! |
| Wai 05-02-2003 08:51 AM | Michael's answer has been posted on page 2 of the "quality olive oil" thread The more unripe the olives, the more oleuropin will the oil contain that has been obtained from these olives. personally, i think that an oil high in oleuropin (from unripe olives) IS a sign of low quality, just as a salad containing unripe fruits is a low quality salad. Some may like 'that bite', but it doesn't digest well Many people think that firm oranges are of better quality than soft ones, while in fact, the soft ones generally have ripened much better well ripened = best |
| she 05-02-2003 12:13 PM | so does low quality olive oil (even if it's cold pressed) cause acne? |
| Wai 05-08-2003 06:40 AM | no it is just that it may keep you from maintaining this diet, since when eating raw foods only, the body will eventually automatically reject foods containing unhealthy ingredients, especially when containing bad fats |
| herbocharged 05-16-2003 11:18 AM | Hey everyone, Whenever I drink olive oil, my throat stings, my ears hurt, and my nose constricts. This is much worse with low quality oil than with high, but it is there nontheless. I determined the oil to be the culprit over the weekend when I was in a restaurant that served me a low quality oil. It may not have been extra virgin. But since I started the diet, I have become more sensitive to the oil each day. And now even the better oil has some effect. I have a Whole Foods nearby where I can get different oils. The even have organic olive oil with black material floating in the bottom. Is this good? Anyone has a favorite oil from Whole Foods? Should I try another oil? |
| Wai 05-16-2003 11:21 AM | i would advice to try all good oils you can get your hands on, before deciding that your body cannot handle any of them, because olive oil is a great help with this diet |