Nancy Mehlert, MS

I have been wondering how long it would take for this news break, and to be honest, I am not surprised at all. Over this last decade, much has been documented about the fact that most olive oils, are not in fact, pure, fresh pressed, unadulterated oil. In light of that, it is no surprise that the same has been stated now about avocado oil.

According to Dr. Mercola[i], and based on a study completed in October of this year published by the journal Food Control (116:107328) a number of similar concerns about olive oil are also true about avocado oil:

22 avocado oil brands were evaluated, 82% of which were found to be rancid, and 3 of which had no avocado oil in them but were mostly soybean oil instead.
Countries of origin were California, Mexico, Brazil, and Spain

As with many plant oils, the reasons for concern center around the quality of the source of the oil. If the avocados used are bruised, overripe, and insect infected, they will not render a quality, fresh and pure oil. Additionally, oil deteriorates with time by becoming oxidized, so if the time between harvest and processing is too long, then an oxidized oil will be the outcome. Finally, and importantly, most oil extraction methods, which are fast and cheap, are accomplished through high heat processing, resulting in damage to these delicate, mono-unsaturated fats. Molecular damage means your body cannot make good use of the nutrient source and it becomes an interfering toxicant or “trash” that must be cleared from the body.

For the time being, I have been able to confirm with Primal Kitchen that their olive and avocado oils are pure, with no other oils added, and have been tested for high quality and purity numerous times throughout every phase of production. Our books and dietary instructions include how to choose a good olive oil. Until then, the best way to benefit from the incredible nutrition in an avocado is to eat the real whole fruit. It remains one of the healthiest foods in the world!

[i] https://articles.mercola.com/sites/articles/archive/2020/07/08/fake-avocado-oil.aspx

A Simple Thing, Profound Effects

Nutrition Nugget By Nancy Mehlert, MS

I wanted to remind you about a simple thing with profound effects: harmful oils in our food. In my opinion, it is one of our “big rocks” for reducing inflammation, preventing disease and improving health. Yet you may be surprised how easily they can sneak back into your pantry, cabinets and refrigerator. Strictly avoiding these has huge health benefits and can dramatically improve your lipid profile and reduce many factors for disease. Watch out especially for salad dressings, hummus, mayonnaise, chips and snacks, restaurant food and fast food. Even brands that seem otherwise cleaner or healthier can have these harmful oils. If you see the words expeller pressed in front of the oil, it is slightly less refined.

Here’s why: These oils are highly processed and damaged. Your body has no good use for them. They interfere, obstruct and cause damage. They are often stored as garbage in your fat cells. They are well documented to cause inflammation, oxidative stress, elevation of LDL cholesterol levels, harm to endothelial cells lining your blood vessels, damage to gut bacteria, DNA damage and have glyphosate residues in them which harm your gut lining and increase permeability. [i] You can see why we recommend total avoidance if at all possible.

Here are the oils to avoid:

Soybean oil
Sunflower oil
Safflower oil
Canola oil
Corn oil
Cottonseed oil
Hydrogenated oil
Refined Palm oil

Healthy oils are unrefined or gently refined without harmful chemicals such as hexane. Better choices are olive oil, avocado oil, butter, ghee, beef tallow, duck fat, cocoa butter, macadamia nut oil, coconut oil, almond oil, unrefined palm oil and palm kernel oil. Check out salad dressings and oils made by Primal Kitchen, Spectrum Brands and Chosen Foods as good examples of better choices. Your body knows how to make good use of undamaged, natural oils. There have been controversies and issues in the olive oil industry over the last decade, so our current recommendations are to stick with high quality olive oil made in the United States, Australia or Chile. Cobram Estate and Bragg olive oil are other reputable resources. Mediterranean olive oils have been found to be contaminated and blended with many of the damaged oils listed above.

Coconut Oil and Olive Oil Article

Audit your kitchen and take a simple step with profound effects for the entire family.

[i] https://articles.mercola.com/sites/articles/archive/2019/01/07/replace-dangerous-oils-with-healthy-fats.aspx?utm_source=dnl&utm_medium=mail&ut…

The Latest on Avocado Oil

Nancy Mehlert, MS

A Simple Thing, Profound Effects