Olives and Mold

I was going to write about the importance of sleep; then it was sleep and mold, both being on my mind. Then it segued into and mushrooms (because they are fungus which is sort of like mold); then olives were added because well…

One day I got home from work at 1:30pm starving just as my sister Paula called. I grabbed the first thing I could find: a can of black olives. The next thing I knew I was telling Paula I had just eaten a whole can of olives for lunch. I wondered what would happen to me. She laughed. So we looked at the can. Well I looked and relayed the information. A serving size is 3 olives. Hahaha. Twelve servings in a can. So then the geniuses that Paula and I are, we started doing the math: Whole can equals 300 calories, 12 grams of carbohydrates, 0 protein, 30 grams of monosaturated fat (the good kind).

But wait. I didn’t want to talk about olives first. And the discussion about sleep and mushrooms will have to wait for another day…

Anyway, I am really concerned about mold. I buy these raspberries and blueberries and cauliflower and peaches that either have a little mold or develop it soon after. So I am wondering if it really is unhealthy and bad to eat mold. Or are they just trying to scare us? All this food fear that people are propagating. I want to be afraid of things that are really scary. So I looked into mold recently and was convinced that it is prudent not to consume it or be exposed to it.

Molds vary. Some are very toxic, some are safe, while others are not problematic if you don’t eat them very often. Well, I don’t even like to hear that.

Anyway, I found that certain molds can cause allergic symptoms, gastrointestinal upset, and can be cancer causing. Oh, that’s nice to know.  Incidentally, grain and legume molds are especially toxic. So I found out that if something is moldy like cheese you have to cut away an inch portion in all directions avoiding contaminating the knife. You can do this with potatoes and cauliflower as well. If it is a peach, throw the whole thing out. Raspberries and blueberries, throw out the moldy ones right away if there are only a couple and wash and eat the rest soon. There are more specifics for various foods, but know this: be wary of mold.

Hmmm, I think I am going to put mushrooms on hold and just finish up on olives.

It turns out that olives are antioxidative, anti-inflammatory, prevents cancer, helps with hot flashes, prevents heart disease, and reduces the severity of asthma and arthritis. They are a good source of fiber, iron, copper, good fat, and vitamin E. Sounds like something I want to be putting into my body. Now the one thing I found that had mixed opinions on the healthiness of olives was how the olive was cured. There are three ways: with brine, with water, and with lye. Right away one would think “oh I would never want to eat an olive cured with lye”, but that is what is used with a lot, if not all, of the canned black olives like the Lindsay brand. I am a little suspicious though about lye-cured olives. I need to dig more before I make a conclusion, but it appears to be okay because the olive is rinsed well afterwards.

But overall,  I keep finding in everything I research  to eat lots of fresh vegetables, fresh fruits, good protein, and good fat. Those are healthy.

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