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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.

563 comments

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9:50AM PDT on Jun 19, 2014

thanks for the cool suggestion.

2:04AM PDT on Jun 4, 2014

thanks

7:33PM PDT on May 24, 2014

I cook in organic olive oil or organic coconut oil :)

7:22PM PDT on May 24, 2014

Excellent. Very informative.

11:08PM PDT on May 19, 2014

thanks

11:36AM PDT on May 19, 2014

I appreciate this fairly new thinking. I do love the flavor of cooking with olive oil in Italian cuisine. I will definitely use coconut oil from now on for cooking other things.. It would probably be ok to use olive oil in Italian if I am careful not to cook at too high a temp just to add the flavor for sauces. I am well aware of all the benefits of the use coconut for many things such as coconut water, skin preparations certain recipes (etc).

I do, however agree with Judith M and Nicholas K for their knowledgeable comments

8:32AM PDT on May 19, 2014

Now, Dr. Mercola, let me tell YOU something about PALM OIL, starting with expressing my shock that you even mention it as a beneficial oil.

Are you not yet aware of the alarming environmental devastation that palm oil plantations cause to the rainforests? Palm oil is now a ubiquitous ingredient in so many foods and other products, that the demand for it is responsible for massive destruction of rainforests in order to establish palm oil plantations. In fact, the rainforests are vanishing before the bulldozer at such calamitous rate that indigenous animal species are now, in several cases, on the verge of extinction. ORANGUTANS are one of these severely endangered creatures. Their habitat is shrinking as I write this.

In future, please consider all the ramifications of anything you recommend in your "health" articles. Palm oil may or may not bring benefits to an individual human, but the industry that produces and supplies it is bringing about a very serious condition to the biosphere -- e.g., the health of the planet and ultimately, to us human inhabitants. If you care nothing for Orangutans and other sentient beings, at least consider how the rainforests benefit us and how a substance mentioned by you is NOT beneficial.

4:28AM PDT on May 19, 2014

Check before use

5:08PM PDT on May 18, 2014

What next! Will there be anything left for us to eat. "who know's" Thank-you for sharing,Theresa R. Thank's a Bunch for the article Dr. Mercola.

4:32PM PDT on May 18, 2014

Thank you! (Now goes sheepishly to put bottle of olive oil back in cabinet and off the counter.)

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