Cooking with Olive Oil Could Be
Slowly and Silently Harming You

Cook with coconut oil and watch your health soar

Olive oil is a good monounsaturated fat. Meaning, it's a dietary oil made "mostly" of unsaturated fatty acids, specifically MonoUnsaturated Fatty Acids (MUFA). The other unsaturated type is called PolyUnsaturated Fatty Acid (PUFA).

Unsaturated fatty acids, especially PUFAs, are chemically or structurally weak. Olive oil is 77 percent MUFAs, 9 percent PUFAs, and 14 percent SaFAs (Saturated Fatty Acids).

Due to its huge amount of unsaturated fatty acids (86 percent), cooking makes extra virgin olive oil pretty "vulnerable" to oxidative damage (spoilage). Rotten cooking oils are hazardous because they produce large amounts of free radicals.

Free-radical damage is linked to physical degeneration. Cancer, gout, diabetes, Alzheimer's disease and heart disease are just some of the many common health conditions associated with free-radical deterioration.

On the contrary, 92 percent saturated coconut oil has a "durable" chemical structure which allows it to stay fresh for a very long time. Unlike monounsaturated olive oil, you can heat and re-heat highly saturated coconut oil without generating abnormal quantities of harmful free radicals.

You really should not cook with olive oil. It should only be used cold, ideally drizzled on salads and other foods. Use coconut oil instead. Hands down, no other oil is as good. None!

Not only will it protect you from free-radical harm. Coconut oil will also defend you against bacteria, viruses, fungi and parasites that cause the following diseases:

• Influenza
• Pneumonia
• Ringworm
• Giardiasis
• AIDS
• Urinary tract infections
• Candidiasis
• Hepatitis C
• Gonorrhea
• Meningitis
• ... many more...

With coconut oil, you will minimize, if not eliminate, free-radical exposure from cooking foods. And, you also get to boost your immune system with a constant supply of coconut oil, the most powerful antimicrobial dietary fat in the world.