Re: Lemon juice

ChrisSD, I do understand your need to have all the holes filled before trying it. And unfortunately, I can not tell you exactly why extra virgin olive oil, specifically, is used, except that it has had minimal processing, and is therefore, less likely to cause biological issues from chemicals. Also, if we consider that the time in history when this method was compiled, Extra-Virgin Olive-Oil may have been one of the most accessible pure fats for people to get(especially those not too keen on animal fats), outside of straight lard or butter. I have read the posts of others on this forum who have tried other oils with success. I guess the main thing is that using an oil will allow you to predetermine exactly how much you are getting instead of trying to estimate the oil content of a food, say a pint of ice cream.

Keep searching, I'm confident that the answers to the questions you have posed here are around, and someone will eventually supply them.