Coronary heart disease is the No. 1 killer of both men and women in the United States. With this overwhelming statistic in mind, the FDA approved labels on olive oil and food containing olive oil claiming the product might reduce the risk of coronary heart disease.
It seems the FDA also confirmed that one could reduce the risk of coronary heart disease by replacing foods high in saturated fat with the monounsaturated fat found in olive oil. They cited the example that cooking food in olive oil as opposed to butter might be healthier for your heart.
Research has also highlighted the heart benefits due to the so-called Mediterranean diet. It was discovered that among the elderly who stuck to such diets and healthy lifestyles experienced more than a 50 percent drop in mortality rates. Further, the Mediterranean diet is high in unsaturated fats from:
However, one may ask: Where is the proof that this amazing "heart-healthy" oil helps fight heart disease?
Since the methodology of many studies made it difficult to determine the effect of monounsaturated fats in olive oil, conclusions were drawn from a handful of the most persuasive studies. These studies indicated that an olive oil diet lowered the total and bad LDL cholesterol levels. Another study indicated that olive oil boosted good HDL cholesterol.
There is "limited" and "not conclusive" scientific evidence claiming that eating two tablespoons or 23 grams, of olive oil a day might lower one's risk of coronary heart disease.
ABC News November 1, 2004
This is yet another unfortunate move by the FDA. By approving olive oil to help fight coronary heart disease, the FDA is somewhat misleading the public.
While olive oil is clearly one of the good oils, it should not be used to cook with. It is primarily a monounsaturated fat, which means it has one double bond in its fatty acid structure. The problem with olive oil is its overabundance of oleic acid. This overabundance creates an imbalance on the cellular level that can inhibit prostaglandin production, thus increasing the risk of breast cancer and heart disease.
That is why if you plan on cooking with oil, I suggest you use coconut oil, as it is rich in lauric acid and a proven antiviral and immune system builder. Coconut oil is truly the healthiest oil you can consume.
Most commercial coconut oils are refined, bleached and deodorized (RBD) and contain chemicals used in processing. I have researched the many variations of coconut oil and have found an ideal source.
I highly recommend, and offer you, what is clearly the premier brand of virgin coconut oil in the United States, Tropical Traditions. This virgin coconut oil is not only certified organic, but it also met all our other requirements, including no GMO ingredients, bleaching, deodorizing, refining or hydrogenation. Tropical Traditions also uses fresh coconuts (not "copra" or dried coconuts like most oils) that come from a rural region of the Philippines untainted by urban pollution.
If you would like a deeper understanding of how virgin coconut oil benefits your health, I suggest you read Virgin Coconut Oil: How It Has Changed People's Lives, and How It Can Change Yours, by Brian and Marianta Shilhavy.
This is an exceptional book that delivers a loud and clear message when it comes to understanding the importance of coconut oil and its health-promoting properties. It is also the most practical book written on the health benefits of coconut oil.
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