Disadvantages of Olive Oil

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All along you've heard way too many health benefits of olive oil. But did you know that this liquid gold can also impair your health in its most raw, primary form? Also, when handled improperly, your risk for cancer and other degenerative diseases will increase. Here I show you the disadvantages of olive oil - what turns it from useful to health-damaging, and how you can eat it to gain health benefits without suffering from its harmful effect. Are you ready? Here we go.

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How is Disadvantages of Olive Oil

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Disadvantage #1 - Olive Oil Hampers Blood Circulation

All saturated and unsaturated fatty acids (except for omega-3 fatty acid in flaxseed and medium-chain fatty acid in coconut oil) may growth blood stickiness due to clumping of platelets, which in turn causes blood clotting that may upset the normal blood flow.

Olive oil carries about 77% of oleic fatty acid, which belongs to monounsaturated fat that promotes blood clotting. Shocked to learn this?

But fortunate enough, the oil contains some good guys too to balance the act - anti-inflammatory compounds such as hydroxytyrosol, oleocanthal and omega-3 to counteract blood clotting, thereby reducing the risk posed by oleic fatty acid. That only applies to extra-virgin olive oil. Other lower-graded oils may have these remedial inflammatory compounds removed partially or fully depending on the harvesting and refining process.

More expensive to buy extra-virgin olive oil no doubt, but well worth the money spent if you want good health. You get what you pay for.

Disadvantage #2 - Olive Oil Reacts with Free Radicals

Because of its illustrious monounsaturated fat buildings (containing the unstable C=C component - duplicate bond between 2 carbon atoms which breaks assuredly upon heated), olive oil can easily react with free radicals and other chemicals (oxidation) to form hydrogenated oil, and may even yield trans fatty acid during the chemical reaction.

That said, you should never use olive oil (particularly extra-virgin grade) in cooking, stir-frying, sauteing, or any other form of heating since it's so sensitive to heat.

Forget about those so-called "experts" or "nutritionists" who told you that you can apply minimal heat on extra-virgin oil. If that's the case, then why bother to keep the oil away from heat? Why it's best to hold the oil in a tinted container to keep out light? Keep a clear mind and apply some coarse sense, and you'll see the truth.

Verdict: Eat the oil in its raw, natural form and you'll reap its full benefits without risking your health. But if you want to cook your food, use coconut oil or palm oil instead which bear carport fatty acid buildings that won't break down so assuredly upon heated.

Disadvantage #3 - Olive Oil Makes You Fat

After all, it's still a fat and carries 9 calories per gram. So, if you overeat the oil, your body fat level will rise. I recommend that when you're starting out with the liquid gold, add one tablespoonful to your food. Then gradually increases to 1.5 to 2 tablespoonfuls daily. Moderation is the key to productive weight loss with olive oil.

Tip: Though some brands use non-reactive plastic container to hold the oil, I recommend that you go with those that use tinted glass container. Again, you pay more, but you gain more in terms of health, in return.

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