The other day I heard something out of the corner of my ear that I wanted to explore.  Unfortunately, the source wasn’t revealed, so I have had to look it up for myself. – DIY.  Imagine that! 😉

What I THOUGHT I heard was a suggestion AGAINST olive oil.

Now, that is important to me, since I use extra virgin olive oil on my salad every day.

If it is NOT healthy, I want to know about it.

Here is what I found out.


The main type of fat found in all kinds of olive oil is monounsaturated fatty acids (MUFAs). MUFAs are actually considered a healthy dietary fat. If your diet replaces saturated and trans fats with unsaturated fats such as MUFAs and polyunsaturated fats (PUFAs), you may gain certain health benefits.

MUFAs and PUFAs may help lower your risk of heart disease by improving related risk factors. For instance, MUFAs have been found to lower your total cholesterol and low-density lipoprotein cholesterol levels. MUFAs may also help normalize blood clotting. And some research shows that MUFAs may also benefit insulin levels and blood sugar control, which can be especially helpful if you have type 2 diabetes.”

Then the logical conclusion.  “But even healthier fats like olive oil are high in calories, so use them only in moderation. Choose MUFA-rich foods such as olive oil in place of other fatty foods — particularly butter and stick margarine — not in addition to them. And remember that you can’t make unhealthy foods healthier simply by adding olive oil to them.”


The pros

  • Olive oil protects against heart disease as it controls the “bad” levels of LDL cholesterol and raises levels of the “good” cholesterol, HDL.
  • Olive oil is also rich in polyphenols, which have anti-inflammatory, antioxidant and anticoagulant actions, which may be another reason why it is important for heart health.
  • Other research has found it may reduce the risk of several types of cancer, including colon, breast, lung, ovarian and skin cancers.
  • Olive oil can also contribute nutritional support in the fight against arthritis, and help reduce high cholesterol.
  • A study published in the Journal of Toxicoloy and Applied Pharmacology showed that Oleocanthal, a substance in olive oil, blocks toxic proteins that damage the brain cells that cause Alzheimer’s disease.

The cons

Olive oil, like all fats, is high in kilojoules, so should be consumed in moderation.


The benefits are numerous: first, the flavor (when used sparingly) is terrific, and some olive oils have real “personality”. Second it’s rich in monounsaturated fat, which can lower total cholesterol and low-density lipoprotein — LDL or “bad” — cholesterol. Virgin and Extra-virgin contain a good amount of polyphenols, which are an anti-oxidants. These purge out unstable molecules called free radicals and reduce harmful cellular inflammation.

the cons. It’s expensive, often 2 to 3 times the cost of plainer vegetable oils. Second, it has a strong, distinctive flavor. This is terrific in some cases, but used too often or with subtle flavors, it becomes too dominant. Last, it had a low burn/smoke point. This means that it breaks down and burns in frying over longer periods.


🙂   🙂   🙂



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