A Truth About Olive Oil We Should All Know

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Olive oil has been around for thousands of years, in fact, olives are one of the oldest known foods. While there is a lot of information on the subject, it is no doubt that the oil extracted from olives is an extremely healthy oil. In fact it is safe to say that it is one of the healthiest oils that is available to us today. With its array of benefits including: anti-inflammatory properties, cardiovascular, digestive health, bone health, eyesight, anti cancer and many more benefits, olive oil truly is an incredible super food!

Most people are aware of the amazing benefits that olive oil provides, but the majority of people are not aware of the adverse properties that the olive oil contains when it is heated. When heated, even at extremely low temperatures all the amazing enzymes and health benefits that the oil contains are destroyed, and in turn the oil itself transforms into a trans fat. This is of the worst types of fats to consume including animal fats. Man made trans fats can increase your ‘bad’ cholesterol and decrease your ‘good’ cholesterol.

Even heating olive oil at a very low temperature causes this oil to transform into this unhealthy, rancid state. Olive oil is better left alone, the way it is, at room temperature. Olive oil is excellent for making salad dressings, using as a dip for bread, and you can even drizzle it over your favorite cooked dishes for that divine, distinctive flavor.

When purchasing olive oil from the store there are a few important things to look out for. There is a lot of demand for this oil, and unfortunately the supply does not meet this demand. Many of the oils that are sold in the store as pure olive oil are actually mixed with other oils to expand the amount of actual olive oil that is used. There are standards that are used for pure olive oil. The IOCC International Olive Oil Council labels the oil which contains the true standards for the popular ‘Extra Virgin Olive Oil,’ and ‘Virgin Olive Oil.’ If you do not see the IOCC label, it may not be what it claims to be. Another thing to look out for is making sure that the oil is ‘Cold Pressed.’ This means that the olives are not heated while the oil is being extracted, that is very important. If the oil is heated at all, it completely defeats the purpose of even using this oil.

Now, you may be wondering now ‘What the heck am I supposed to cook with?’ Well there is an excellent substitute for olive oil… Coconut oil! Coconut oil is a natural, also extremely healthy type of oil, that can be heated to much higher temperatures without losing all of its essential nutrients and turning into a trans fat. There is a bit of a stigma around coconut oil because it is in fact a saturated fat, but it is a healthy saturated fat. (Breast milk is actually 50% saturated fat and it is regarded as the healthiest thing to ingest.) Coconut oil can assist in: weight loss, high blood pressure, heart disease, bone health, digestion, diabetes, cancer and many other ailments. It also contains lauric acid, which has antifungal and antibacterial properties. It

Coconut oil is solid at its natural state, so when cooking with it, you just scoop it out, and add it to your pan or pot or whatever, it will melt pretty quickly. When storing, you should keep it in a cool dark place, but NOT in the refrigerator. If it is kept in a warm area it will liquefy.

A great thing about coconut oil is that there are a few different varieties. You can buy it specifically for cooking and this type has virtually no taste or smell, so no, all your food won’t have a tropical twist to it! I enjoy using the tasteless type for cooking, and I like to use the extra virgin raw type that has a mild coconutty flavor. I use this kind to just eat straight, or spread on toast. It is delicious! One thing to make sure of is that you are buying raw, organic 100% coconut oil. Read the labels.

Not only is this oil great to ingest, but also it can be used topically for a number of different things. It is a great to rub on dry hands, chapped lips, and it can be melted and applied to your hair as well!

Here’s to health and happy cooking!


Due to its chemical structure and a large amount of unsaturated fats, cooking makes extra-virgin olive oil very susceptible to oxidative damage. However, during this interview I learned that extra-virgin olive oil has a significant draw-back even when used cold – it’s still extremely perishable!

As it turns out, extra-virgin olive oil contains chlorophyll that accelerates decomposition and makes the oil go rancid rather quickly.

In fact, Dr. Moerck actually prefers using almost tasteless, semi-refined olive oil rather than extra-virgin olive oil for this reason.

 Source: http://articles.mercola.com/sites/articles/archive/2010/10/30/rudi-moerck-on-cooking-oils.aspx





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CE provides a space for free thinkers to explore and discuss new, alternative information and ideas. The goal? Question everything, think differently, spread love and live a joy filled life.

  1. The coconut oil can available at my country (Thailand) and expensive, but someone can pay for healthy.

  2. Pingback: Extend Razor Blade Life | Gerold's Blog

  3. ninatbaker

    I found this pretty informative and well reasoned untill the last line where it says “One thing to make sure of is that you are buying raw, organic 100% coconut oil. Read the labels.” this part is not reasoned why raw and organic?

  4. Pingback: GMO, Monsanto, Fluoride, Aspartame, & DANGEROUS FOODS: The TRUTH | Time To Wake Up News

  5. Quite informative ….thanks a lot for the precious information u have provided. My cholesterol level is in border line and I switched over to olive oil for cooking. Immediately i am stopping it ..Once again thanks a million.

  6. Thank you for sharing this kind of information.

  7. Pushpa

    For those interested:in the state of Kerala( aka Gods own country)in South India the cooking oil for centuries has been coconut oil.It is also applied to hair and as I know women there have beautiful dark ,thick hair.

  8. kaylyn Cole

    I Snopes and googled This info… A LOT of info Totally disagrees with this… and a LOT of Europeans/ Mediterraneans are healthy as horses cooking with it for centuries.

  9. Pamela

    THere is a mistake in your article. Cooking with vegetable oil does not turn them into trans fats. Those are created in a chemicle lab. Vegetable oils turn into damadged fats, making them rancid. It is clearly written in the link provided.

  10. Pingback: Collective-Evolution – A Truth About Olive Oil We Should All Know | Now Thrive

  11. Pingback: A Truth About Olive Oil We Should All Know | Sovereign Living

  12. Kathy Villnow

    How does it help snoring? What do you do with it?

  13. Fran Litz

    why does one need to cook with oil anyway? what’s wrong with a little water or broth in the pan? why does one need to fry? what’s wrong with putting it in the oven on high temp to crisp the outside? I only used oil to stop things from sticking and now I won’t use any oil because I don’t trust ANYONE’S opinion about it. Everyone promotes the concepts that bring them profit in some form. The whole world is just about money these days. Not many people or companies you CAN trust.

  14. Pingback: Collective-Evolution – A Truth About Olive Oil We Should All Know | Essential Health & Wealth

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