A New Warning About Olive Oil

A common question that many people have is whether or not food should be eaten uncooked. I personally believe that consuming a majority of your food uncooked is a cornerstone of optimal health.

Typically, the less processed and heat-treated the food is, the more nutritious and healthier it is going to be. Nevertheless, most people prefer to cook their food, at least occasionally. When you do, you’re going to cook with some form of oil.

The question is, what’s the best, healthiest type of oil to use when cooking?

Dr. Rudi Moerck has studied oils for a long time, and offers some intriguing insights.

Cooking with Tropical Oils – Your Healthiest Alternative

I have, for many years now, recommended coconut oil on the basis and the supposition that it doesn’t contain much unsaturated fat. As a result, it’s not going to be damaged by heat and create trans fats like some other oils. (Another tropical oil that is very similar is palm oil.)

Dr. Moerck agrees, saying:

“I would say that coconut oil is okay to cook with. It’s a saturated fat. Your body will burn it as fuel or it will get rid of it some other way. It won’t store it in your body. So from that point of view, if you’re going to use oil then that’s a good one to use.”

Interestingly, unlike carbohydrates, which can also deliver quick energy to your body, coconut oil does this without producing an insulin spike. Yes, it acts like a carbohydrate, but without any of the debilitating insulin-related effects associated with long-term high carbohydrate consumption.

But that’s merely the beginning.

Earlier this week I published an entire special report on the health benefits of coconut oil, which include:

Promoting heart health
Promoting weight loss, when needed
Supporting your immune system health
Supporting a healthy metabolism
Providing you with an immediate energy source
Keeping your skin healthy and youthful looking
Supporting the proper functioning of your thyroid gland

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Christine D.

8:39AM PDT on May 21, 2013

interesting

May 21
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Elisabeth T.

5:01AM PDT on May 20, 2013

Thanks for this good information..

May 20
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Amandine S.

4:54AM PDT on May 20, 2013

Good to know, thanks for the article.

Duane B.

8:10AM PDT on May 18, 2013

Thank you for sharing.

May 18
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Elena T.

1:15AM PDT on May 18, 2013

Thank you :)

Elizabeth S.

10:32PM PDT on May 17, 2013

good info

May 17
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Susan F.

10:39PM PDT on May 12, 2013

Buying small bottles of olive oil won't help much. Olive oil is pressed from olives at the end of the growing season, which means most of it is a year old by the time you get it home.

May 12
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Sonny H.

7:04PM PDT on May 9, 2013

Thanks for the information.

May 9
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Richard H.

2:41AM PDT on May 7, 2013

Interesting... but I hate the taste of coconut :-(

May 7
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Syd H.

1:27AM PDT on May 7, 2013

Beverly C: you might be surprised how wonderful savory things can taste with coconut. Thai, Indian, Caribbean curries for example, and many soups (coconut milk is a great dairy sub). But, the other issue is that the meats you listed probably aren't that good for you to begin with and then to fry them, well, you might as well not worry much about a healthy oil at that point. Just go for it. Jump into the thimble full of water in the bottom of the ravine, so to speak.

Susan M. Not sure where in Portugal you are, but in Porto there is Casa Chinesa, and Casa Ramos across from the Balhão which both have coconut oil. Not sure if it is raw/cold-pressed but still of value.

Coconut oil is also great for skin and oil pulling (mouthwash).

But of all the olive oils I've had, Portugal has the best! :)