Continuing on, if it appears that oils have a detrimental effect on the cardiovascular system, then why is that so? There are varying explanations, but my view is that oils are stripped of most of their nutrients, and as “free fats” they cause oxidative stress. For example, olive oils that are less refined, or alternatively more “food-like” appear to be better for health. This study shows that olive oil with high phenolic content leads to less oxidative stress.
Now the question will arise, what about those Pacific cultures eating high fat that are still healthy? I would argue that they are eating high fat foods and not refined oils. In other words, they is a big difference between eating a coconut (a high-fat food) and pouring coconut oil on food.
For example, look at the nutrition data for coconut oil: there’s virtually no vitamins or minerals in it! Now compare this to the data for a coconut: there is a much higher level of minerals. In fact, this goes along with an older study that shows the addition of vitamins prevents the fall in FMD that usually goes with a high-fat meal.
On to part 4…