IAN & SPAIN

Firstly we need to understand what cholesterol really is. It is a waxy steroid of fat contained in foods of animal origin. It is not the vegetable oil or the olive oil that gives you cholesterol, however it is important to understand how it affects your cholesterol levels. Palm oil and coconut oil carry saturated fats, which are the worst and will raise your cholesterol (these fats are used to fry peanuts, crisps and many other snacks). Although cholesterol is important and necessary for human health, diets containing a large amount of animal fats raise blood cholesterol level, which is one of the main risk factors related to cardiovascular disease and damaged arteries.

Fats (triglycerides) and cholesterol are transported in the blood by lipoproteins. The cholesterol attached to low-density lipoproteins [very low-density lipoproteins (VLDL) and low-density lipoproteins (LDL)] is atherogenic, with means that it is basically damaging to the artery walls. If this continues it may lead to an acute heart attack. This cholesterol is known as "bad cholesterol". However, the cholesterol bound to high-density lipoproteins (known as HDL-cholesterol) is called "good cholesterol" because it provides protection against cardiovascular diseases. The high-density lipoproteins remove free cholesterol from the cells, then esterifying it and transporting it to the liver where it is eliminated with bile.

Extra Virgin Olive oil lowers the levels of total blood cholesterol, LDL-cholesterol and triglycerides. At the same time it does not alter the levels of HDL-cholesterol and often it may even raise them. This is one of the major differences it has with sunflower oil. Sunflower oil does have some benefits, such as omega 6 but it will degrade much quicker with heat and will reduce the good cholesterol in your body. Extra virgin olive oil plays a protective role and prevents the formation of fatty patches, which stimulates the elimination of the low-density lipoproteins.

The beneficial effect of olive oil consumption with regard to cardiovascular disease has been demonstrated through extensive research. It is proven to have a significant effect in primary prevention, where it reduces the risk of developing the disease, and in secondary prevention, where it prevents recurrence after a first coronary illness. So all in all it is the best oil for cooking with. However be sure that it is extra virgin and not just simple “olive oil” which is refined oil, as all the vitamins and antioxidants have been evaporated and removed by the refining process and won’t be as resistant to heat as extra virgin will be.