The reason why Olive oil may not be good for your heart ?
Olive oil is loaded with non-essential monounsaturated Oleic acid ( Omega 9 ) that human body can make their own. To make matter worse, Prolonged cooking destroys (oxidation ) most of the fragile monounsaturated bonded olive oil. Regardless of the origin of oil, You do not want to have too much of oxidized fats circulating in your blood stream because that is one of the primary causes of inflammation and plague formation.
Even the highly saturated palm oil are proned to oxidation/damage after 3 times of use (frying for 3 times, this is an information from palm oil expert). So there is no reason to heat your olive oil unless you dont give a damn about oil that goes into your body as it's 100% vegetarian and humanely produced.
Unadulterated
Polyunsaturated fatty acids ( Very sensitive to processing ) are the only 2 essential fats that human can't synthesize their own and must consume from whole food ( non-processed ) or from cold pressed source.
Quote:
Essential fatty acids, or EFAs, are fatty acids that cannot be constructed within an organism from other components (generally all references are to humans) by any known chemical pathways; and therefore must be obtained from the diet. The term refers to those involved in biological processes, and not fatty acids which may just play a role as fuel. As many of the compounds created from essential fatty acids can be taken directly in the diet, it is possible that the amounts required in the diet (if any) are overestimated. It is also possible they can be underestimated as organisms can still survive in unideal, malnourished conditions.
There are two families of EFAs: ω-3 (or omega-3 or n-3) and ω-6 (omega-6, n-6.) Fats from each of these families are essential, as the body can convert one omega-3 to another omega-3, for example, but cannot create an omega-3 from scratch. They were originally designated as Vitamin F when they were discovered as essential nutrients in 1923. In 1930, work by Burr, Burr and Miller showed that they are better classified with the fats than with the vitamins.[1]
|