Adjust Our Diet 13: Use Little Oil

Since 1996, we use little oil in our cooking. We changed from normal oils to Carotino cooking oil and olive oil when preparing salads and cooking. The former oil is made from vegetable oils, free from cholesterol, artificial colour or preservatives. This may not be the best oil but it does not matter much as little oil is used in our cooking. The olive oil, an important component of the Mediterranean diet, was shown to decrease LDL-cholesterol levels and increases HDL-cholesterol levels, resulting in cardiovascular diseases protection effect (Bilenko et al. 2005). See Bilenko, N., Fraser, D., Vardi, H., Shai, I. & Shahar, D.R. (2005). ”Mediterranean diet and cardiovascular diseases in an Israeli population”, Preventive Medicine 40: 299-305, www.elsevier.com/locate/ypmed.

Avoiding the normal oil is necessary. Oil is normally obtained from two sources. The first is the processed plant oil such as vegetable oil, seed oil and plant milk oil. The second is animal fat oil. Both animal fat oil and processed plant fat oil are difficult to digest and hence is unhealthy for the body. Hence, letting go of these fats is one of the best ways to maintain a healthy body. Moreover, in the processed plant oil, preservatives, bleaching chemicals, anti-oxidant and stabilizer are also added. Consumption of these additives over a long period of time will result in malfunctioning of various body organs.

Moreover, the refined oils or ‘white’ oils are nutritionally equivalent to refined white sugars and white flour: protein-less, de-mineralized, de-vitaminized, fibreless and empty calories. More importantly, they cannot properly be digested and metabolized. They also rob your body of its stores of vitamins and minerals. All these may contribute to degenerative diseases and lack of vitality in the long run (Erasmus 1993). Heart disease, cancer, liver and gallbladder problems, AIDS and immune disorders are associated with excessive oil and fat consumption (Kushi & Jack 2003). See Erasmus, U. (1993). Fats that Heal Fats that Kills. Burnaby BC: Alive Books; Kushi, M. & Jack, A. (2003). The Macrobiotic Path to Total Health. New York: Ballantine Books.

From the literature, oil seems to be main culprit that weakens the proper functioning of the liver. It is recommended that healthy oil such as olive oil and sesame seed oil are used in cooking and food preparation. We could also use sunflower seeds, hemp seeds, pumpkin seeds, flax seeds and walnuts as food sources for oil.