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A New Warning About Olive Oil

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Part of what makes coconut oil such a healthful oil for cooking is that 50 percent of the fat content in coconut oil is a fat rarely found in nature called lauric acid. This is also one of the features that distinguishes coconut oil from other saturated fats.

Your body converts lauric acid into monolaurin, which has potent anti-viral, anti-bacterial and anti-protozoa properties.

In addition, coconut oil is about 2/3 medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs. These types of fatty acids also produce a host of health benefits.

Best of all, coconut oil is stable enough to resist heat-induced damage, which you cannot say for other oils. In fact, it’s so stable you can even use if for frying (although I don’t recommend frying your food for a number of health reasons).

I recommend using coconut oil in lieu of every other oil, whether your recipe calls for butter, olive oil, vegetable oil or margarine.

Important, New Information about Olive Oil

Extra-virgin olive oil is agood monounsaturated fat that is also well-known for its health benefits. It’s a staple in healthful diets such as Mediterranean-style diets.

However, it’s important to realize it is NOT good for cooking. It should really only be used cold, typically drizzled on salads and other food.

Due to its chemical structure and a large amount of unsaturated fats, cooking makes extra-virgin olive oil very susceptible to oxidative damage. However, during this interview I learned that extra-virgin olive oil has a significant draw-back even when used cold it’s still extremely perishable!

As it turns out, extra-virgin olive oil contains chlorophyll that accelerates decomposition and makes the oil go rancid rather quickly.

In fact, Dr. Moerck actually prefers using almost tasteless, semi-refined olive oil rather than extra-virgin olive oil for this reason.

If you’re like most people, you’re probably leaving your bottle of olive oil right on the counter, opening and closing it multiple times a week. Remember, any time the oil is exposed to air and/or light, it oxidizes, and as it turns out, the chlorophyll in extra virgin olive oil accelerates the oxidation of the unsaturated fats.

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Dr. Mercola

Dr. Mercola has been passionate about health and technology for most of his life. As a doctor of osteopathic medicine, he treated many thousands of patients for over 20 years. In the mid 90s he integrated his passion for natural health with modern technology via the internet and developed a website, Mercola.com to spread the word about natural ways to achieve optimal health.

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2:15PM PDT on Aug 28, 2015

Palm Oil - Health: Blood Lipid and Cholesterol Effects
The U.S. Center for Science in the Public Interest said Palm Oil (high in saturated and low in polyunsaturated fat) promotes heart disease; Report cited Research going back to 1970; also said that The National Heart, Lung and Blood Institute, World Health Organization (WHO), and other Health Authorities urged reduced consumption of Palm Oil; WHO states that there is convincing evidence that palmitic acid consumption contributes to an increased risk of developing cardiovascular diseases. A 2006 Study by the National Institute of Health and the USDA Agricultural Research Service concluded that it's not a safe substitute for partially hydrogenated fats (trans fats) in the Food Industry, as Palm Oil results in adverse changes in the blood concentrations of LDL Cholesterol and apolipoprotein B just as trans fat does.

Palm Oil - Other uses
Palm Oil became a highly sought-after commodity by British traders, for use as an industrial Lubricant for machinery during Britain's Industrial Revolution; the basis of Soap products, such as Lever Brothers' (now Unilever) "Sunlight Soap", and the American Palmolive brand; derivatives of palmitic acid were used with naphta during World WarII to produce Napalm; to create Biodiesel.

2:10PM PDT on Aug 28, 2015

Palm Oil - in the Cooking Industry
A common cooking ingredient in Africa, Southeast Asia and parts of Brazil. Since Palm Oil is of a lower quality than Olive Oil, it remained rare outside West Africa. Its increasing use in the commercial Food Industry... because: 1) Palm Oil has the LOWEST Production COST of the major Oils, and 2) Products last more time in the Supermarket shelves!! for the high oxidative stability (saturation) of the refined product when used for frying. Many processed foods contain Palm Oil but it is NOT DECLARED on Labels!!! Or Label simply says: "Vegetable Oils"!! Try to read a Chips Packet Label, just as an example!! This is a real offence to all of us, but particularly to VEGANS and VEGETARIANS devoting their lifestyle not to hurt animals, while, like all customers, they are unwillingly and unconsciously contributing to the SLAUGHTER of Tigers, Elephants, Rhinos, Wildlife... and GENOCIDE of Orangutans, who share 98% DNA with us!!!

1:58PM PDT on Aug 28, 2015

Palm Oil & Olive Oil:
One of the BASIC Principles of the "Mediterranean Diet" is PURPOSELY Olive Oil, that contains also Vitamin E, i.e.: also antioxidant properties!! My husband, English, went to the Hospital in Dorset, UK, where his Father had just been saved from a heart attack, undergoing an operation in which a triple Bypass had been placed. Heart attack had been the same cause of death for my husband's two Uncles and his Grandmother; & his mother being saved with a Pace-maker. After his father's operation, at the Hospital, the English Cardiologist, ASKED my husband to immediately shift to a "Mediterranean Diet" & use Olive Oil, just for healthy living and in order to prevent Cardiovascular Diseases!!!

3:31AM PST on Dec 3, 2014

thanks..

3:54AM PST on Nov 7, 2014

Olive oil in the headline. Coconut oil article though. Just be aware. Smaller bottles is a good tip.

9:22AM PST on Nov 5, 2014

I totally agree with Dr Mercola. BTW, The New York Times recently published an explosive article entitled “Extra Virgin Suicide.” It reports that much of the olive oil sold in your local supermarket is adulterated with cheap soybean and other inferior oils. That's very disturbing because most soy oil comes from genetically modified soybeans. Yuck! American supermarkets have become dumping grounds for these fraudulent oils. Yet it's almost impossible to police these shady foreign operators because they are beyond the reach of U.S. regulators.

Check this out...
NBC News reports that “fake olive oil is rampant.”

CBS News adds: “Consumers who think they're buying one of the healthiest foods on the planet often get something very different.”

“American grocery stores are awash in cheap, fake ‘extra virgins,’” confirms The Wall Street Journal.

A feature story on ABC’s Good Morning America was headlined, “Olive Oil Fraud Rampant.”

Forbes magazine warns: "Here's the hard truth: the olive oil in your pantry, the one you bought for its health benefits and for some sliver of the seductive Mediterranean lifestyle, is most likely a scam."

9:32PM PST on Nov 2, 2014

Agree with Ann M. about having to plod through four pages.
Still believe in extra virgin olive oil.

7:24PM PDT on Oct 31, 2014

Thanks

7:24PM PDT on Oct 31, 2014

Thanks

3:47AM PDT on Oct 30, 2014

Thank you :)

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