iLoveChubby:

Busymom:

[quote=\"iLoveChubby\"]Was at TIMES bookfair earlier today (FAIR TILL THIS SUN).

It was good, better than the recent MPH bkfair.
Horrible histories/geo books are going for $4.. plus a wide range of children's books (mainly chapter books).
Prices range fr $3 to $9.
Customers can redeem a free book (worth $6) for every $50 purchase.
The staff was nice enough to tell me I could actually cut out the newspaper adv (thk in ST today) and redeem the book without any purchase.

[/quote]Wow! That was quite a good price. Any idea when will there be another one soon?

Also noticed that the "Molecule" icon of Science Adventures #10 has gone in #11. Can like that one meh? Very inconsistent ler…

Actually… the logo of Science Adventures a Dinosaur or a Crocodile?

I am confused.

Have anyone take Omega fish oil in capsule?

Did some research which is the best fish oil to take, then come to realize that actually the Omege fish oil has 2 base forms; Etyl Ester (EE) and Triglyceride (TG).
Fish oil in TG form being more natural and easier for our body to process and absorbed… Do look out for this different.

So lucky you get to try 100% real quality Hong Chao Jiu.

How nice if can still get this kind of home brewed wine…
But I heard once you are on Statin, your are going to rely on it for long. So before on Statin, try to control from food?

Good idea to display unit price as per weight or volume! The Consumer Association should enforce this if they really wish to the help the consumers. This can really ease the trouble for us to calculate on the spot. Some very bad manufacturer use packing size like $12.90 for 0.8L, this really test our maths!


Scanned trough Richard’s website reccommended by Osim, find it VERY informatives. Will follow and read futher.

I’m lean and skinny but I had been wondering why I had high cholestrol level although eating lots of vege (can’t live without vege). I was at some point did not take meat and shell food, but friend food, assorted breads and cakes from the bakery were my favourites plus my mum’s vegetable oil and her oily cooking, and outside oily food. That was good enough to rocket the cholestrol level and casues heatiness in the body.
The moment when I cut down all those food and be specific on the type of oil used, it fell to a satiafactory level.

Nah, no margerin please! It is no better than eating plastic as it is. Best is to cut down oil intake if you can.

Sometimes food without oil really taste weird While with little bit of oil makes cooking easier. Tried using non-stick pan or whaever, later found out that those coating on the pan is not realiable and is not human-safe.

So die die still need oil... But the main culprit of casuing high cholestrol is this saturated fat and I am trying to keep the cholestrol level in between the range.
My spouse got me 2 bottles of Natural Extra Virgin and 1 Carepelli 1st cold pressed... why do I need so many bottles at once...
Thanks Osim. I will go to the store to take a look what are the price differences.

Osim, with the key word "smoke point" you provide, I got this list from Google

After researching, found out that the best olive oil for salad and pasta is cold pressed… This technique press out the oil at a controlled room/low temperature to preserve the fatty acid. It also do not undergo unneccessary processes such as refining. As I belived once the food needs additional processing, it is just meant for extracing the most out of that natural fruit to increase the yeilds thus profits as a whole. I’m looking for which is the best brand to buy.

Thanks all for the contribution.

Thus the important thing abt olive oil is not to over heat it till reaching the smoke point. Below is the for smoke point for different types of oil to share…

Fat\tQuality\t Smoke Point
Almond oil\t\t216°C
Avocado oil\tRefined\t271°C
Avocado oil\tUn-Refined, Virgin\t190-204°C
Butter\t\t121–149°C
Canola oil\tExpeller Press\t190-232°C
Canola oil\tHigh Oleic\t246°C
Canola oil\tRefined\t204°C
Castor oil\tRefined\t200°C
Coconut oil\tExtra Virgin (Unrefined)\t177°C
Coconut oil\tRefined\t232°C
Corn oil\tUnrefined\t178°C
Corn oil\tRefined\t232°C
Cottonseed oil\t\t216°C
Flax seed oil\tUnrefined\t107°C
Ghee (Indian Clarified Butter)\t\t252°C
Grapeseed oil\t\t216°C
Hazelnut oil\t\t221°C
Hemp oil\t\t165°C
Lard\t\t188°C
Macadamia oil\t\t210°C
Mustard oil\t\t254°C
Olive oil\tExtra virgin\t191°C
Olive oil\tVirgin\t199°C
Olive oil\tPomace\t238°C
Olive oil\tExtra light\t242°C
Olive oil, high quality (low acidity)\tExtra virgin\t207°C
Palm oil\tDifractionated\t235°C
Peanut oil\tUnrefined\t160°C
Peanut oil\tRefined\t232°C
Rice bran oil\t\t213°C
Safflower oil\tUnrefined\t107°C
Safflower oil\tSemirefined\t160°C
Safflower oil\tRefined\t266°C
Sesame oil\tUnrefined\t177°C
Sesame oil\tSemirefined\t232°C
Soybean oil\tUnrefined\t160°C
Soybean oil\tSemirefined\t177°C
Soybean oil\tRefined\t238°C
Sunflower oil\tUnrefined\t107°C
Sunflower oil\tSemirefined\t232°C
Sunflower oil, high oleic\tUnrefined\t160°C
Sunflower oil\tRefined\t227°C
Tea seed oil\t\t252°C
Vegetable shortening\t\t182°C
Walnut oil\tUnrefined\t160°C
Walnut oil\tSemirefined\t204°C

So for frying food you use sesame + peanut oil because it is more stable under hing heat. Which brand of these oil mixture you choose?

Also for olive oil, it has many different grades: virgin, extra virgin, 1st pressed, cold pressed. Which one you use for sauteing?