Trans-fat - hydrogenated fat used in cookies and
commercial French fries.
Olive
Oil - The Best of the Bunch
Olive oil is a wonderful
source of omega-3 fatty acid. It belongs to a class of fat called
monounsaturated fat which is the best kind for your heart.
Many studies have validated the use of olive oil, especially virgin ones. In one
study, researchers confirmed that adults who consumed 25 ml or 2 tablespoons
of virgin olive oil a day for one week showed less oxidation of LDL ("bad")
cholesterol and higher levels of antioxidant compounds, particularly phenols, in
their blood.
Antioxidants help to prevent oxidative damage. The latter is caused by free
radicals, by products of our bodies, which can damage body tissues. Oxidation of
LDL Cholesterol causes arteries to harden and can lead to heart diseases.
In the Mediterranean countries, where the nation's diet is rich in olive oils,
fruits, vegetables, and grains and low in saturated fat from meat, these countries
have reported lower rates of heart diseases. In Italy and Spain, where their
diet contains more than one third of their daily calories from fats high in
monounsaturated fatty acids, they also have a lower rate of heart diseases.
Monounsaturated fats is said to lower total
cholesterol and LDL cholesterol of the body. But
while all types of olive oil are sources of monounsaturated fat, virgin olive
oil contains higher levels of antioxidants, particularly phenols and vitamin
E, because it is less processed. Please note that olive oil should
not be used to deep fry food as the heat will change the structure of the oil.
Olive oil is best used uncooked.
In another study, 16 healthy adults were asked to avoid
phenol-containing foods such as coffee, tea, wine and vegetables for four days.
On the fifth day of the study, the adults were asked to take 50 ml of virgin
olive oil alone or with bread. During the study, they were to abstain from food
with phenols for 24 hours. Subsequently, they ate their regular meals,
supplemented by 25 ml of olive oil per day for one week. They were also told to
avoid food high in fat content such as butter, margarine, cooking oil, nuts,
baked foods and eggs.
Blood samples, which were taken from these adults before and during the study
showed that after taking the olive oil supplements, the level of antioxidant
compounds, including vitamin E and phenols was higher after one week. Levels of
oleic acid, the predominant type of fat in olive oil, as well as monounsaturated
fatty acids was also higher. These changes were associated with a slower LDL
oxidation rate.
In this study, it was showed that including
25ml of virgin olive oil in our daily diet reduced the risk of high cholesterol.
This was because virgin olive oil not only lowered cholesterol level;
it also increased the resistance of LDL to oxidation because of its richness
in oleic acid and antioxidants.
Different Oil For Different Purpose
For deep frying, use saturated
oil is best. Coconut and palm oil fall into this category.
Corn,
safflower, sunflower, soybean, and peanut oilare high in
poly-unstaurated fat with a higher omega-6 than omega-3. These
should be used uncooked as a salad dressing. But the better oil for salad dressing is olive oil, because of the high omega-6 contents in other type of vegetable oils. The overabundance of omega-6 fats in the diet can cause an imbalance of the omega-6 and omega-3 ratio, and leads to many health concerns.
Canola oil has gone through a long road of genetically modifying, purifying and processing to get to the consumable state it is today. It is perfectly safe for consumption today and it does offer many health benefits. For the general public, canola oil is more affordable than olive oil for the health benefits it offer. Due to its high smoking point, it is great to use for high heat cooking.
For stir frying, rice bran oil, grape seed oil, or canola oil.
For medium heat, use light olive oil, almond oil, walnut oil or sesame oil.
For salad dressing, use extra virgin olive oil.
For stir frying, use olive or
canola oil.
Avoid trans-fat at all
circumstances such as margarine and hydrogentated fat present in
cookies and frech fries. These are carcinogenic.
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Dr. Lam
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About The Author
Michael Lam, M.D., M.P.H., A.B.A.A.M. is a specialist in Preventive and Anti-Aging Medicine. He received his Bachelor of Science degree from Oregon State University, and his Doctor of Medicine degree from Loma Linda University School of Medicine, California. He also holds a Masters of Public Health degree and is Board Certification in Anti-aging Medicine by the American Board of Anti-Aging Medicine. He has authored numerous articles and the following books: The Five Proven Secrets to Longevity, How to Stay Young and Live Longer, Estrogen Dominance - Hormonal Imbalance of the 21st Century, and Beating Cancer with Natural Medicine.
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Olive
Oil - The Best of the Bunch
