A Few New And Surprising Findings About Olive Oil

Olive oil is often listed among the healthiest foods and most experts recommend increased use of this oil. It seems that olive oil is still not fully studied and that’s why we have decided to share some recent findings related to this amazing oil.

A common question asked by those who pay closer attention to healthy eating is whether we should eat the food raw or cooked. According to Dr. Joseph Mercola, a physician that has become famous for his treatments based on food and alternative healing methods, consumption of raw food is crucial for our health.

The food that is less thermally treated and processed is much healthier because it retains more nutrients. Despite this fact, most people enjoy cooked food and use some of the many types of oil found in the market. So, the question is – what is the best oil for cooking?

Tropical oils

Coconut oil has become really popular in the past few years because this oil contains very low amount of saturated fat. As a result of that, we got oil that doesn’t create trans fat at high temperatures and oil that is not damaged like most other popular oils. Another oil which has a similar structure and properties is the palm oil. These are some of the benefits of using coconut oil:

– It supports the weight loss process

– It improves heart health

– It improves the work of the immune system

– Speeds up metabolism

– Keeps the skin healthy

– Acts as a source of energy

Important findings about olive oil use

Extra virgin oil is a monounsaturated fat known for its healing properties. It is an integral part of every healthy diet. However, when it comes to olive oil it is very important to know that this oil is not good for cooking and should be used only in its raw form.

Because of the specific chemical structure and the large amount of unsaturated fats, with the process of cooking, olive oil becomes susceptible to oxidative damage. It is also worth mentioning that raw olive oil comes with certain risks too because it is very perishable. It turned out that olive oil contains chlorophyll which speeds up the decomposition process and makes the oil rancid quite fast.

Don’t keep your olive oil in a bright place because every time the oil is exposed to light or air, it oxidizes and the chlorophyll found in extra virgin oil accelerates the oxidation of unsaturated fats. To conclude, the use of rancid oil brings more harm than good and that’s why it is important to take great care of the way you use olive oil.

– Keep the olive oil in a cold and dark place

– Buy smaller bottles

The worst cooking oil options

Polyunsaturated fats are definitely the worst option for cooking because the omega-6 fatty acids are highly susceptible to oxidation at high temperatures.

(Cooking) Oils that must be avoided

– Corn

– Canola

– Sunflower

– Soybean

Damaged omega-6 fats can seriously endanger your health and they are also responsible for many health problems.