Well, let’s not get crazy.
I’m in the EVOO and unsalted butter camp even though I’m a follower of Joel Furhman (Eat to Live) who says, “When looking for healthy fats, opt for nuts and seeds, not olive oil :”
Olives are grown widely in the geographical region surrounding the Mediterranean Sea, and olive oil was a major source of calories in the traditional dietary patterns of that region, now known collectively as the Mediterranean diet. Populations that followed this style of eating had reduced rates of death from coronary heart disease and certain cancers. Although these health benefits are often attributed to olive oil alone, it is the overall dietary pattern that was health-promoting—the prevalence of unrefined plant foods like vegetables, fruits, nuts, beans, and grains and very limited amounts of animal foods. Unrefined plant foods, rather than olive oil, provided the bulk of the omega-3 fatty acids, antioxidants, phytochemicals and minerals in the Mediterranean diet.
He also emphasizes that “All oils promote weight gain :”
Olive oil is not a whole food—it is a fattening, low-nutrient, processed food, consisting of 100% fat. One tablespoon of olive oil has 120 calories, as do all oils. One-quarter cup has 500 calories. Healthy salads are definitely a way of life for people who want to lose weight or improve health, but many of the benefits of a salad are lost when the calorie count is increased ten-fold with oil.
But, again, let’s not get crazy.
