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A New Warning About Olive Oil

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Clearly, consuming spoiled oil (of any kind) will likely do more harm than good.

To protect the oil, Dr. Moerck recommends treating it with the same care as you would other sensitive omega-3 oils:

  • Keep in a cool, dark place
  • Purchase smaller bottles rather than larger to ensure freshness
  • Immediately replace the cap after each pour

To help protect extra virgin olive oil from oxidation, Dr. Moerck suggests putting one drop of astaxanthin into the bottle. You can purchase astaxanthin, which is an extremely potent antioxidant, in soft gel capsules. Just prick it with a pin and squeeze the capsule into the oil.

The beautiful thing about using astaxanthin instead of another antioxidant such as vitamin E, is that it is naturally red, whereas vitamin E is colorless, so you can tell the oil still has astaxanthin in it by its color.

As the olive oil starts to pale in color, you know it’s time to throw it away.

You can also use one drop of lutein in your olive oil. Lutein imparts an orange color and will also protect against oxidation. Again, once the orange color fades, your oil is no longer protected against rancidity and should be tossed.

This method is yet another reason for buying small bottles. If you have a large bottle, you may be tempted to keep it even though it has begun to oxidize.

The Worst Cooking Oils of All

Polyunsaturated fats are the absolute worst oils to use when cooking because these omega-6-rich oils are highly susceptible to heat damage.

This category includes common vegetable oils such as:

  • Corn
  • Soy
  • Safflower
  • Sunflower
  • Canola
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Read more: Basics, Diet & Nutrition, Eating for Health, Food, Health, Raw, , , , , , , , , , , , , ,

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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 90ís 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.

573 comments

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12:40PM PDT on Aug 21, 2014

Ants are eaten uncooked.

12:16PM PDT on Aug 21, 2014

I've cooked with Olive Oil form Kalamata Greece (only) for the last 15 years, and have never ever felt better! I tried for a little while with white oil as it's so much cheaper, but gained over 10 kilo in 2 months. Never again!!

7:52PM PDT on Aug 18, 2014

Thanks.

12:16AM PDT on Aug 18, 2014

thanks

3:27PM PDT on Aug 17, 2014

I suppose I'll be buying/trying coconut oil.

3:13PM PDT on Aug 17, 2014

thanks

9:55AM PDT on Aug 16, 2014

Coconut oil for me 24-7 now, thank you. I hate the inflammation of palm oil - not to mention the destruction caused by its production; and here in the US, just because it says it's olive oil, doesn't mean it is over 65% of the time. So sad.

7:15AM PDT on Aug 4, 2014

thanks

6:59AM PDT on Aug 4, 2014

thanks

9:50AM PDT on Jun 19, 2014

thanks for the cool suggestion.

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