Weight Loss Training: Extra Virgin Olive OIl Cooked vs. Raw.
by Jack Kenefick on March 8, 2010
No fitness program will succeed unless healthy eating is part of it. Just as diet alone isn’t enough without exercise, exercise alone isn’t enough without consuming the right foods. A complete fitness program requires that you eat the right foods, and just as importantly, that you prepare them the right way. So-called “nutritious” foods can become less beneficial when prepared the wrong way.
EVOO (extra virgin olive oil) can be a powerful component of a healthy diet. Its benefits are proven: it contains high levels of monounsaturated fatty acids and loads of antioxidants. Additionally, studies have indicated that olive oil offers protection against heart disease by controlling LDL (”bad”) cholesterol levels while raising HDL (the “good” cholesterol) levels. But how are these benefits of EVOO best obtained? Some suggest that EVOO is not as healthy when it is used in cooking as it is when consumed in raw form. Should you consume your EVOO raw or cooked? Does heat negate the healthy benefits of extra virgin olive oil?
According to Dr. Lonnie Lowery, physician and nutrition expert, the more you cook with olive oil, the lower its antioxidant content becomes. While you can’t turn EVOO’s good fats into bad “trans-fats” by heating it, it does change its healthful properties and arguably makes it a less powerful nutritional ingredient.
Bottom line: while you can still use that EVOO to pan-fry your veggie burgers, you’ll derive even more health benefits from drizzling it raw onto your mixed greens salad or whole-wheat bread.
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