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, original form? Also, when handled improperly, your risk for cancer and other degenerative diseases may increase.
Here I show you the disadvantages of olive oil - what turns it from beneficial to health-damaging, and how you can eat it to gain health benefits without suffering from its harmful effect.
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 increase 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 about this disadvantage of olive oil? But fortunate enough, the oil contains some "good guys" too to balance the act and overcome the disadvantage - 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 oil.
Other lower-graded oils may have these healthful inflammatory compounds removed partially or fully depending on the harvesting and refining process.
Disadvantage #2 - Olive Oil Reacts with Free Radicals Because of its predominant monounsaturated fat structure (containing the unstable C=C component - double bond between 2 carbon atoms which breaks easily when heated, or exposed to light or air), olive oil can readily react with free radicals and other chemicals (oxidation) to form hydrogenated oil, and may even produce trans fatty acid during the chemical reaction.
This is one of the worst disadvantages of olive oil.
That explains why you should never use the oil (particularly extra-virgin grade) in cooking, stir-frying, sauteing, or any other form of heating or exposure since it's so sensitive to heat, light and air.
Tip: 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 stable fatty acid structure that won't break down so easily upon heating.
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 suggest 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 effective weight loss with the oil of olive.
Tip: Though some brands use non-reactive plastic container to hold the oil, I advise that you go with those that use tinted glass container.
You pay more, but you gain more in terms of health, in return.
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