What’s Wrong With My Olive Oil?

Many of you have tried to do the right thing with your cooking oils, following what you thought was the most healthful advice over the years.  First, you got rid of saturated fat and switched to vegetable oils, because you read that saturated fats cause heart disease.  Then you meticulously looked at the labels to keep away from nasty trans fats.  Lately, you switched to olive oil to cook with for the health benefits of mono-unsaturated fats.  But what if you found out that your olive oil was actually unhealthy to cook with, and even uncooked could be dangerous?  And what if I told you that SATURATED fat, at least a few made by nature, were actually a much MORE healthy alternative?

For a simple explanation (difficult for me!), you need to know that all the vegetable oils commonly used (corn, safflower, canola) are POLYUNSATURATED oils that can be oxidized creating trans-fats.  This happens when you cook with them.  And the damage that trans fats can do to the body is far worse than all the saturated fat problems.  So what about olive oil?  It turns out that olive oil is MONOUNSATURATED and is therefore still susceptible to oxidative damage from heating.  When oxidized it can be almost as dangerous, interfering with prostaglandin production, which can increase the risk a of cancer and diabetes.  Also, extra-virgin olive oil contains CHLOROPHYLL, which causes accelerated oxidation EVEN WITHOUT HEAT – turning it rancid.  So the best use of olive oil for your health is cold, on foods like a salad.  Keep it in a cool, dark palce and use small bottles, avoiding repeatedly exposing it to the air.  You can also put a natural anti-oxidant in it (such as lutein or astaxanthin – a carotene found in salmon and trout).

An even better choice for cooking would be something that seems weird – a fully saturated fat!  It turns out that tropical saturated fats, like coconut or palm oil, are not only cheap and plentiful, but have extra-ordinary health benefits while having none of the draw backs of unsaturated fats.   Coconut oil will not trigger insulin spikes like carbs, and is an excellent source of energy that can be used to cook just like any other oil.  Not only does it NOT oxidize when heated unlike other oils, it has benefits to the heart, thyroid, and skin, and may even help with WEIGHT LOSS!  For a more complete source of information on this healthy recommendation to replace your cooking oil, see this site.   The brand I personally use is Tropical Traditions.  The prices range from about $16 per quart (see here) to $27 for the highest quality (see here).

Try these out!  Coconut oil is the best thing I know of to ensure good health with cooking!

Bon Appetit!