Why Olive Oil Is Bad For You?

On Aug 10, 2022

Olive oil is not good for high heat applications, like shallow or deep frying, but it is good for sauteing vegetables. Olive oil is considered to be healthy because it contains less saturated fat and more unsaturated and polyunsaturated fats than some other oils or cooking fats like lard or beef drippings.

When Do I Use Them?

Virgin Olive Oil. Virgin olive oil is an unrefined oil, which means that no chemical or heat is used when extracting the oil from olives.
Extra Virgin Olive Oil. This is typically considered to be the best quality of olive oil available on the market.
Pure Olive Oil.
Refined Olive Oil.

“The domestic olive oil can compete with any imported oils,” said Henry. “It’s fresh and allows the consumer to purchase right after bottling.” Getting to a successful point though, came with

It contains a very large amount of Anti-oxidants.
It is being filled with the strong inflammatory properties.
It may be known for being helpful in preventing stroke.
It provides protection against heart disease.

Why is olive oil considered a healthy food?

And one reason olive oil is such a popular “healthy oil” or food is because of people in Mediterranean areas, who live longer than the rest of us, consume more olive oil. Based on this, silly scientists and doctors now think that THIS is the main reason these people are living a longer life than the rest of us.

In fact, Cardiologist Dr. Gundry thinks Olive oil is the greatest food on the planet and tells you to consume 12 tablespoons daily. I definitely don’t agree with Dr. Gundry on this.

The “Extra Virgin Olive Oil” is in SUPER BIG font. While the “Canola Oil” is much smaller and can barely be seen. Same with the word, “blend” at the bottom. It’s like camouflage in there. So, you must read the labels and make sure on the ingredient panel, it says “ 100%, cold-pressed, organic olive oil ” and so forth.

And a small amount of it outside, in a dark glass bottle for daily use. I just eat it raw or usually on a salad. I don’t cook or heat or fry my oils because it changes the structure of it. However, you can cook in low heat with olive oil and coconut as well.

Most olive oil, probably at least 80% or more, does NOT contain olive oil. Or, it’s a mixture of other oils and SMALL amounts of olive oil. And THIS is exactly what happened to my parents. I looked at their olive oil and it was a “blend”. This picture is very typical of what companies do to trick us.

If you consume olive oil, then you must read today’s short article. It’s about how most olive oils are just bad for you and are, in fact, fake! Obviously, we all hear how good olive oil is. In fact, my parents used to consume that toxic, unhealthy, and cheap canola oil. Usually, it was Mazola.

Is margarine good for you?

Many Americans have begun to wonder if even the experts know what they’re talking about. One day margarine is good for you, the next it’s bad. One day vitamin E protects against heart disease, the next it offers no benefit at all. Now it’s olive oil’s turn.

This may help prevent heart attacks, according to the report published in the December 1999 American Journal of Clinical Nutrition. The most compelling evidence in favor of olive oil, however, comes from dozens of large studies looking at the diet and health of thousands of people in southern Italy and in Greece.

After the meal containing canola oil, they constricted slightly, reducing blood flow by 11%. After the olive oil and bread combination, however, blood flow plummeted 34% — exactly the effect that Vogel had seen in previous research after volunteers ate a Big Mac with fries.

And there is good evidence that replacing saturated fats like butter with olive oil — or any other unsaturated oil, such as peanut, safflower, sunflower, or canola — can improve those risk factors and lower the danger of heart disease.

Italian researchers showed that eating olive oil can lower high blood pressure — in some cases far enough that certain patients can throw away their medicine. The scientists compared olive oil to sunflower oil in a group of 23 patients.

That’s the jaw-dropping conclusion of University of Maryland heart specialist Robert Vogel, MD. At the March meeting of the American College of Cardiology, he stunned the nutrition world by warning that olive oil could be as dangerous to your heart and arteries as a Big Mac or a giant piece of cheesecake. “If you’ve been using olive oil …

Vogel believes the culprits in olive oil are the omega-9 fatty acids that make up most of the oil. These fatty acids seem to cause blood vessels to constrict. Omega-3 fatty acids, in contrast — the same kind found in fish oil, and the ones added to canola oil — don’t appear to have this effect.

How much saturated fat is in olive oil?

Olive oil is 14% saturated fat. (The average American consumes a diet with about 14% saturated fat.)

Just Two Tablespoons of Olive Oil Packs In 240 Calories. Most fundamentally, olive oil, like all oils and fats, are a concentrated source of calories. With over 4,000 calories per pound, olive oil is far more calorie dense than even pure refined sugar, which has 1,725 calories per pound.

Oxidative stress is a process that inflames the arteries and heightens the risk of plaque rupture and heart attacks. Plant sterols are another plant chemical that interferes with cholesterol absorption from the gut and helps lower LDL cholesterol.

Yes, foods rich in monounsaturated fats like olive oil may be better than foods full of saturated and trans fats, but just because something is “better” does not mean it is good for you.

But the problem is: If you’re relying on olive oil for your polyphenols and plant sterols, you’ve got to eat a lot more calories to get a decent amount of these phytochemicals, and eating lots of calories is just what Americans, with our epidemic rates of obesity, do not need.

Oils are the most calorie–dense foods on earth. Ounce for ounce, oil packs even more calories than butter or bacon. A diet with hefty amounts of oil invariably produces hefty amounts of body fat, which leads to all sorts of devastating diseases, including America’s #1 killer: heart disease.

The point here is that olive oil is not the magic bullet that made populations along the Mediterranean in the 1950s so healthy. Olive oil was simply a bellweather, or marker, for other features of the Mediterranean diet, like plenty of fruits, vegetables, whole grains, and exercise, that actually did make Mediterranean populations healthier than those in the U.S. or Northern Europe, where more fatty animal products were consumed.