Friday, July 15, 2011

The Finicky Olive

I recently posted about the benefits of using coconut oil as your main oil in cooking. I was comparing the oil to extra virgin olive oil; and while I still believe that coconut oil does wonders for your body, inside and out, I just learned that a semi-refined olive oil could actually be better for you, or at least equall to coconut oil, due to it's sturdiness against oxidation (which causes an oil to become rancid). Extra virgin olive oil contains chlorophyll, which accelerates the oxidation process. I included the Mercola video below where Dr. Rudi Moerck talks about the best way to use and store a semi-refined olive oil.

Dr. Mercola Interviews Dr. Rudi Moerck on Cooking Oils

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