If you don’t already know that Extra Virgin Olive Oil (EVOO) is a FAR better oil to have in your kitchen than vegetable oil or (god forbid) canola oil, then this is a MUST READ for you! We will quickly discuss why EVOO is such a beneficial resource to your diet, how to include it in your diet without destroying it, and how EVOO can help you lose weight!
First off, if you’re still using a vegetable or canola oil for cooking or otherwise it’s high time that you know a “vegetable” oil most often doesn’t contain vegetables but industrial seeds that are highly processed at extremely high temperatures which break down the structural integrity of these omega-6 fatty acids and leave them TOXIC. If that isn’t bad enough, they are bleached and deodorized before being bottled in to a mixture for you to take home and mix into your food. Canola Oil specifically is so genetically modified that it is actually BANNED in many European countries… wild.
Fun factoid. Even if the Omega-6 fatty acids in vegetable oil were not processed to the degree that they are, the last thing that most of us need in our diet is ADDITIONAL omega-6’s. The ideal ratio of omega-6 to omega-3 fatty acids in the diet is 3:1 but in our current North American diet this ratio is often closer to 17:1.
Let’s turn our attention to the benefits of EVOO as a replacement for vegetable and canola oil. The largest reason that this oil is so beneficial for us is the high concentration of Omega-9 fatty acids. Omega-9’s have been shown to improve insulin sensitivity and decrease inflammation in the body. A study in the European Journal of Clinical Nutrition found that regular consumption of EVOO compared to other oils actually improved fat loss by 80%... WHAT?!?
In addition to omega-9 fatty acids, high quality EVOO also contains chlorophyll. Chlorophyll has been shown to increase red blood cell count and oxygenate the blood, increase cellular energy, and acts as a powerful antioxidant! All of these things spell good news for healthy weight maintenance!
A caveat to all of these benefits is that if you are cooking with EVOO there is a good chance you are denaturing the omega-9 fatty acids, as well as the chlorophyll. Both of these substances are quite sensitive to heat and light. As such, packaging of olive oil in a dark glass bottle is your first indicator of a quality product. But after you get that bottle home, you have to be careful you aren’t then using it to cook at high temperatures.
When cooking with EVOO aim for low-moderate temperatures, or even add the oil in after your food has been cooked! If you have been utilizing EVOO as the go-to for your frying pan, consider substituting coconut oil or grass-fed butter instead and save that high quality olive oil for late in the cooking stage, or as a finishing oil!
Stay fuelled, stay healthy,
Love Luc