Saw an article the other day that was pimping the benefits of coconut oil and saying that olive oil isn’t good because it hangs around in your body and then goes right to your fat cells. (or something like that…)
I thought olive oil had a lot of the good fat, and had all these healthy benefits and shit.
Anybody know if this is just another BS article, like the one a few weeks back about red meat and colorectal cancer.
Olive oil has it’s benefits - are you sure you didn’t misunterpret what they were saying in your fit of fury?
I’ve never read anything negative about olive oil except that it’s pure fat. As for red meat, I don’t think that’s new information. You were blinded by love.
[quote]1BADMF wrote:
Saw an article the other day that was pimping the benefits of coconut oil and saying that olive oil isn’t good because it hangs around in your body and then goes right to your fat cells. (or something like that…)
I thought olive oil had a lot of the good fat, and had all these healthy benefits and shit.
Anybody know if this is just another BS article, like the one a few weeks back about red meat and colorectal cancer.[/quote]
Saw that too, on Yahoo! and had the same WTF?! moment. What’s worse is that they recommended spreading coconut oil on toast:
http://www.marieclaire.com/life/healthy/health-tips/fats-skinny
I wouldn’t put much stock into that…especially since the source is from someone selling “The Coconut Diet”. I mean…give me a break. It’s just someone trying to start a new fad and make a few bucks. I’m not anti-coconut oil or something. I’m sure it’s fine in moderation, but olive oil is great too. Meditteraneans are healthy and they eat tons of olive oil…so do the bodybuilders on this site and they don’t look too fat to me. I couldn’t live without olive oil…I’m Greek…the stuff is in my blood!
I’m not sure where they got their info on this subject, but coconut oil is a great oil to sautee with, because it has a much higher smoke point than oils like olive and other vegetable oils. It actually doesn’t break down as quickly from heating, and is a longer chain of fat. So, eat your EVOO unheated, and when you want to use some oil to cook with, coconut will be the healthier choice. It’s been a couple years since I’ve researched this, but I’ll try to find some info out there to post.
Here is some interesting reading for you guys. There’s quite a bit out there. And soy industry, once again, is the enemy! lol
Most vegetable oils, including olive oil are junk. They are, in a large way, responsible for our inflamation-inducing 20:1 omega6-to-omega3 ratios. Because that’s the ratio most vegetable oils have: 20:1 or so. While normal is 1:1-3:1.
Exceptions are flax, canola and walnut, the latter two having a 2:1 or 4:1 or something in that range. As for coconut oil, it doesn’t have the actual parent omega-3 but it has very little omega 6 and a separate group of acids(from the non-essential omega-9, if i remember correctly) that help the omega-3 balance, so it’s alright as well.
It was since the 50’s or so that we have vegetable oils. Before that nobody’s kitchen had safflower or olive or whatever. If you wanted to fry you used butter or lard.
Then these vegetable oils became the norm and were used in all the myriads of processed foods(margarine, trans-fats, shortening). That’s when we started having all the heart attacks and clogged arteries. Then the bribed assholes said that meat and saturated fats were bad(even though we ate them for hundreds of thousands of years)and encouraged eating more vegetable oils.
I guess if we didn’t have the horrible state of big business agriculture and our meats were better equipped with omega-3’s a little olive oil couldn’t hurt. But at this state of affairs I think it’d be wise to omit most vegetable oils from your diet.
I wouldn’t put too much weight into Mercola’s articles. I remember him going on and on about how microwaves were dangerous.
[quote]Majin wrote:
Most vegetable oils, including olive oil are junk. They are, in a large way, responsible for our inflamation-inducing 20:1 omega6-to-omega3 ratios. Because that’s the ratio most vegetable oils have: 20:1 or so. While normal is 1:1-3:1.
Exceptions are flax, canola and walnut, the latter two having a 2:1 or 4:1 or something in that range. As for coconut oil, it doesn’t have the actual parent omega-3 but it has very little omega 6 and a separate group of acids(from the non-essential omega-9, if i remember correctly) that help the omega-3 balance, so it’s alright as well.
It was since the 50’s or so that we have vegetable oils. Before that nobody’s kitchen had safflower or olive or whatever. If you wanted to fry you used butter or lard.
Then these vegetable oils became the norm and were used in all the myriads of processed foods(margarine, trans-fats, shortening). That’s when we started having all the heart attacks and clogged arteries. Then the bribed assholes said that meat and saturated fats were bad(even though we ate them for hundreds of thousands of years)and encouraged eating more vegetable oils.
I guess if we didn’t have the horrible state of big business agriculture and our meats were better equipped with omega-3’s a little olive oil couldn’t hurt. But at this state of affairs I think it’d be wise to omit most vegetable oils from your diet.[/quote]
No. Monounsaturated fat has its benefits too. Assuming you are getting plenty of Omega3s in your diet, and we all should be, you would be short-changing yourself by avoiding Omega-6 and monounsaturates. It is also wrong to equate unhydrogenated vegetable oil with trans fats. They are entirely different. Trans fats as well as obesity, lack of exercise, and simple sugars are culprits of the things you mention.
[quote]Digity wrote:
I wouldn’t put too much weight into Mercola’s articles. I remember him going on and on about how microwaves were dangerous.[/quote]
You should read the article before commenting. I worked with a 26-year-old cancer victim with thyroid and lobe of lung removed and nutrition and exercise was only avenue of hope. No chemo or radiation was working. Coconut oil was part of her regimen from some of the leading nutritionists in the country that are widely published.
I’m not a Mercola reader or follower, but since you bring that up, I must agree we would be better off without microwaves, on so many levels. I’ll go find some other reading for you:
http://www.westonaprice.org/knowyourfats/coconut_oil.html
And Weston Price was a revolutionary in nutrition and he and his organization has my utmost respect.
And one other note of interest: Coconut oil is part of the nutrition regimen being used by some of those in the physique clinic.
Olive oil breaks down very easily when heated and shouldn’t be used to cook with, as with about any other vegetable oil. I prefer to get my fats from mixed nuts than EVOO, as they have a wider range of nutritive value and antioxidative properties.
+, eating Nuts taste better. Yummmm…
Some oils are not for cooking like linen oil and olive oil (as someone mentioned).
I found one nice table:
(all data is for 100g)
Flax oil: Omega6-15g, Omega3-54g, Monosaturated-22g, saturated-9g
Pumpkin oil - omega6-45g, omega3-15g, monosaturated-32g, saturated-8g
soy oil - omega6-42g, omega3-11g, monosaturated-32g, saturated-15g
olive oil - omega6-12g, omega3-0g, monosaturated-72g, saturated-16g
sunflower oil - omega6-66g, omega3-0, monosaturated-22g, saturated-12g
corn oil - omega6-59g, omega3-0, monosaturated-25g, saturated-16g
sesame oil - omega6-45g, omega3-0, monosaturated-45g, saturated-13g
peanuts oil - omega6-29g, omega3-0, monosaturated-56g, saturated-15g
palm oil - omega6-2g, omega3-0, monosaturated-18g, saturated-80g
coconut oil - omega6-4g, omega3-0, monosaturated-8g, saturated-88g
“good” oils: omega6, omega3, monosaturated
“bad” oils: saturated
I found data somewhere on internet and saved so if my data is wrong do corect me 
so is it better to cook with flax oil over olive oil? Will it be that beneficial? I take my Flameout as directed by the bottle 4x/day, would cooking with flax further help or would it be insignificant? I love EVOO and being sicilian, I cant imagine my life without it…
No, you shouldnt cook with any of those oilc because omega3 chains break when cooking…and flax oil taste is not really for cooking (well not for me). Olive oil i put at end of (let say) pasta or when you make salat of some kind…i never fry something on it.
I “eat” flax oil every morning one spoon with water…and i do that only because of omega3
i eat olive oil in salats, like dressing and with pasta (same as pumpkin oil, its good with beans)
for baking and frying i use normal sunflower oil.
[quote]Kvark wrote:
No, you shouldnt cook with any of those oilc because omega3 chains break when cooking…and flax oil taste is not really for cooking (well not for me). Olive oil i put at end of (let say) pasta or when you make salat of some kind…i never fry something on it.[/quote]
From what I’ve read, the heat required to start breaking apart the olive oil fats is much higher than what people normally use it for (ie sauteeing). Since most people aren’t using EVOO for deep-frying I doubt the harm isn’t as significant as people make it it out to be. I have a feeling its much like much like free radical production when red meat is charred- sure it happens, but at extremes most people aren’t exposed to regularly.
[quote]Majin wrote:
Most vegetable oils, including olive oil are junk. They are, in a large way, responsible for our inflamation-inducing 20:1 omega6-to-omega3 ratios. Because that’s the ratio most vegetable oils have: 20:1 or so. While normal is 1:1-3:1.
Exceptions are flax, canola and walnut, the latter two having a 2:1 or 4:1 or something in that range. As for coconut oil, it doesn’t have the actual parent omega-3 but it has very little omega 6 and a separate group of acids(from the non-essential omega-9, if i remember correctly) that help the omega-3 balance, so it’s alright as well.
It was since the 50’s or so that we have vegetable oils. Before that nobody’s kitchen had safflower or olive or whatever. If you wanted to fry you used butter or lard.
Then these vegetable oils became the norm and were used in all the myriads of processed foods(margarine, trans-fats, shortening). That’s when we started having all the heart attacks and clogged arteries. Then the bribed assholes said that meat and saturated fats were bad(even though we ate them for hundreds of thousands of years)and encouraged eating more vegetable oils.
I guess if we didn’t have the horrible state of big business agriculture and our meats were better equipped with omega-3’s a little olive oil couldn’t hurt. But at this state of affairs I think it’d be wise to omit most vegetable oils from your diet.[/quote]
So what would you use for cooking?
yeah what would you use for cooking?
[quote]xvsanta42 wrote:
yeah what would you use for cooking?[/quote]
Grapeseed oil. Google it. Much higher smoke point than EVOO.