Marinated eggplant/peppers/mushrooms in vegetable oil?

edited November 2017 in Bulletproof Diet

Most jars of marinated vegetables sold in stores are swimming in vegetable oils.

How bad is this if you supplement with Omega-3? Is there a way to remove as much of the oil as possible before consumption?
Or should I make my own using a different kind oil? The amount of olive oil required would seem to make this process rather expensive, although I've done any preserves or canning myself.


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