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Warning Olive Oil Good for Health but Not for Cooking

I am an LPN Nurse and recuperating from being very sick, this is how I ate myself back to health. This article continues telling the story of my research into a different kind of nutrition.

By Joan McDaniel           

Researchers concluded that olive oil is a major contributing factor to the health benefits of the Mediterranean diet. While olive oil can and should be a healthy part of your diet, what most people do not appreciate is that olive oil should not be used to cook with. It should be used cold or applied to a dish after it has been cooked.  Olive oil is primarily a monounsaturated fat which when heated can easily break-down and become perishable with oxidative damage and then forms free-radicals. As it turns out, extra-virgin olive oil contains chlorophyll that accelerated decomposition and makes the oil go rancid rather quickly. So if you plan on using a fat to cook with, your clear choice is coconut oil or butter. Coconut oil is rich in lauric acid which is a proven antiviral and immune system builder.

So in evaluating plant oils for cooking, it should be clear that oils that contain a high percentage of saturated fatty acids are more stable than those that contain a high percentage of polyunsaturated fatty acids. When exposed to heat and light during processing, storage, and use, oils that contain a high percentage of polyunsaturated fatty acids tend to contain more free radicals than oils that contain mainly saturated and/or monounsaturated fatty acids.

I have found that I can add olive oil after I have cooked the food.  I also found that if I mix olive oil with coconut oil, coconut oil stays liquid.  As long as you don’t heat the olive oil it is very good for you.

Read more at

http://coconutcreamcare.com/2012/06/27/is-your-cooking-oil-healthy/

 

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Brian November 28, 2012 at 02:42 PM
1- It's unfair to state "olive oil should not be used to cook with" without adding that it is only your opinion. 2- "As it turns out, extra-virgin olive oil contains chlorophyll that accelerated decomposition and makes the oil go rancid rather quickly." The olive fruit naturally contains chlorophyll. As the olive grows older, the amount diminishes. In light, chlorophyll promotes formation of oxygen radicals and speeds up oxidation, In dark, chlorophyll acts as an antioxidant. Chlorophyll is broken down in the body and has no effect as an oxidant or antioxidant. 3- "...lauric acid...a proven antiviral and immune system builder." Source? For every article like this there's another that refutes these claims. For example: http://www.fitday.com/fitness-articles/nutrition/healthy-eating/food-myths-debunked-cooking-with-olive-oil-removes-its-health-benefits.html#b "Don't believe everything you read on the internet" -Abraham Lincoln
Joan McDaniel November 28, 2012 at 05:37 PM
Brian As I hope you have seen from the article I have used Dr. Mercola as a source. http://articles.mercola.com/sites/articles/archive/2003/09/27/olive-oil-health.aspx I do have to admit the source is dated 2003. I want to thank you for providing this link for information on Olive Oil. I will add it to my article in the future to give a 2nd opinion. Thanks for keeping me updated. I will keep my eye open for more info. Olives and Olive Oil is extremely healthy when compared to the hydrogenated veg. oils I certainly do not want to diminish its tremendous benefits. Thanks Again.
Brian November 29, 2012 at 03:30 PM
When I first read your original article the link did not work for me. The manner in which you wrote makes it appear that the thoughts are all yours. I now see that you have essentially cut and pasted the work of someone else without quoting them and attributing credit.
soledad reynolds November 29, 2012 at 09:46 PM
that is so refreshing to know I can still use my olive oil when I'm broiling my salmon! I love olive oil as a salad dressing and also in brushing it on my grilled zucchini and asparagus
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