What the experts say – oils

OILS – what the experts say

“Serial angiograms of people’s heart arteries show that all three types of fat—saturated (animal) fat, monounsaturated (olive oil), and polyunsaturated (omega-3 and -6 oils)—were associated with significant increases in new atherosclerotic lesions over one year of study.  Only by decreasing the entire fat intake, including poly- and monounsaturated-oils, did the lesions stop growing.” John McDougall, MD

“One of the most important clotting factors predicting the risk of a heart attack is an elevated factor VII.  All five fats tested—rapeseed oil (canola), olive oil, sunflower oil, palm oil, and butter—showed similar increases in triglycerides and clotting factor VII.” John McDougall, MD

“Dietary polyunsaturated oils, both the omega-3 and omega-6 types, are incorporated into human atherosclerotic plaques; thereby promoting damage to the arteries and the progression of atherosclerosis.” John McDougall, MD

“[A] study that looked at olive oils’ effect on blood flow showed that a single meal with olive oil caused increased vessel spasm and decreased blood flow compared to control meals.  Specifically, this study showed that when test subjects were fed the olive oil meal, their major blood vessels had a 31% decrease in blood flow compared to the control.” Matthew Lederman, MD and Alona Pulde, MD

“There is a fairly recent study done on the Isle of Crete, where the original famous Mediterranean diet of the 1960′s came from. They looked at 304 patients In Crete, 152 patients with heart disease vs 152 without heart disease. The patients with heart disease had significantly higher daily intakes of monounsaturated fats (Olive Oil). The patients without heart disease had higher intakes of carbohydrates, fiber, folate & omega 3’s. The more mono unsaturated fat (olive oil) consumed, the more heart disease.” Jeff Novick, MS, RD

“The late Dr. David H. Blankenhorn of the University of Southern California School of Medicine compared baseline angiograms with one-year follow-up angiograms in persons with coronary artery disease.  He found that the disease had progressed just as much in those consuming monounsaturated fats as it had in those eating saturated fat.” Caldwell B. Esselstyn, MD

“Similarly, Lawrence Rudel of the Wake Forest University Baptist Medical Center experimented with the diet of the African Green Monkey, which metabolizes fats very similarly to human beings.  At the end of five years, he found that those monkeys consuming monounsaturated fat did show higher levels of HDL (good) cholesterol and lower levels of LDL (bad) cholesterol, but autopsies on them showed that they had developed just as much coronary disease as those fed saturated fat.” Caldwell B. Esselstyn, MD

“Poly- and monounsaturated fats – those contained in large amounts in vegetable oils as well as in fish – have been shown to depress the immune system, increase bleeding, and promote cancers, especially those of the colon, prostate, and breast.” John McDougall, MD

“Free oils may be toxic to the body tissues.  Both omega-3 and omega-6 fats are associated with an increased risk of opacification of the lens of the eye, resulting in cataracts.” John McDougall, MD

“As for fat, all plant foods contain adequate amounts of fats and only plants make the essential fatty acids that promote good health.” John McDougall, MD

“[I]n spite of all the health claims, olive oil is a very rich source of calories and, in addition, 14% of the calories in olive oil come from saturated fat. The current recommendation from the American Heart Association is to limit our intake of saturated fat to no more than 7% of calories. Personally, I think less than 5% is better.” Jeff  Novick, MS, RD

“Between 14 and 17 percent of olive oil is saturated, artery-clogging fat – every bit as aggressive in promoting heart disease as the saturated fat in roast beef.” Caldwell B. Esselstyn, MD

“Extraction processes have removed all of the other ingredients of the whole food.  Thus, free oils are no longer intermixed with the naturally-designed and balanced environment of proteins, carbohydrates, vitamins, minerals, and ten thousand other chemicals found originally in the plants.” John McDougall, MD

“According to the National Academy of Sciences, adequate daily intake of omega-3 fatty acids is 1.1 grams for women and 1.6 grams for men.  This translates to between 1-3% of our daily calories or about ¼ to 1/3 of a teaspoon a day!   Not very much at all and easy to attain with even the most basic plant food based diet.” Matthew Lederman, MD and Alona Pulde, MD

“[O]live oil is composed mostly of mono-unsaturated fats, which are not essential.  In fact, to get enough omega-3 from olive oil, you would need to drink 8 ounces per day, that is one cup, 1900 calories, and 216 grams of saturated fat.” Matthew Lederman, MD and Alona Pulde, MD

“In fact, olive oil still raises cholesterol and damages blood vessels, it just doesn’t do it to the extent that the saturated fats do.” Matthew Lederman, MD and Alona Pulde, MD

“Coconut oil is over 90% saturated fat and has the same detrimental effect on our cholesterol as eating butter.” Matthew Lederman, MD and Alona Pulde, MD

“Americans consume large quantities of oil, a refined food, processed at high temperatures.  When oils are subject to heat, the chemical structure of the essential fatty acids are changed to toxic derivatives known as lipid peroxides and other toxic and potentially cancer-causing by-products.” Joel Fuhrman, MD

“Even cold-pressed oils are subject to the damaging effects of heat and contain lipid peroxides.” Joel Fuhrman, MD

“[O]il is oil no matter what food it is extracted from (a soybean, an olive, a flax seed, or a coconut) and ALL oil is bad for you.” Matthew Lederman, MD and Alona Pulde, MD

“Get your fats as nature packaged them.  It is best to consume the little fats we need in their original packages: whole food.” Joel Fuhrman, MD

“Remember, when you extract the oil from the whole food it was packaged in, you remove it from its antioxidant – and phytochemical-rich environment.  You turn a moderate nutrient-to-calorie into a low nutrient-to-calorie food, and at the same time damage the quality of the fat with heat.” Joel Fuhrman, MD

“Whole natural plant foods (whole grain, greens, nuts, and seeds) supply adequate fat.  If you eat an assortment of natural foods, you will not be deficient in fat.  We do not need to take fish oil, evening primrose oil, or any other oil when we eat healthy foods.” Joel Fuhrman, MD

“In a factory, the oil extracted from the rest of the plant is processed to remove moisture and “impurities,” which are the parts of the plant other than the oil.  During this process, caustic soda is added to the oil so some of the impurities become an insoluble soap that settles out.  The resulting mix is further bleached and deodorized to make the product consumers expect to see.  This manufactured substance is then jarred as the oil will deteriorate rapidly if exposed to air.” Janice Stanger, PhD

“Manufactured oils are no more nutritious or necessary than refined sugar or white flour – but are a more concentrated calorie source, with about 100 calories in just one tablespoon.” Janice Stanger, PhD

“While olive oil contains a great deal of monounsaturated fat, which has little or no effect on cholesterol, it also contains saturated fat (about 13 percent), the kind that increases cholesterol and worsens insulin resistance.” Neal Barnard, MD

“The omega-3 fatty acids in fish tend to be unstable after the fish is dead, producing free radicals that can damage your body.  Fish oil will naturally deteriorate even more quickly than vegetable oil.” Janice Stanger, PhD

“Large amounts of fish oils inhibit immune function.  Lowering the function of natural killer cells is not a good thing, as our defenses against infection and cancer diminish.” Joel Fuhrman, MD

“In addition to the proarrhythmic effects (encouraging irregular heart beats), fish oil will raise LDL “bad” cholesterol, increase risk of bleeding, and suppress the immune system with a real possibility of more infection and cancer.” John McDougall, MD

Comments are closed.