Olive oil is undoubtedly the most sacred ingredient of our kitchens. For years, she has been setting out at the top of health recommendations.
But what is it really worth in the face of other vegetable oils? Dr. Jean-Michel Cohen, nutritionist doctor, delivers his point of view on the issue.
An oil that allows you to fight against bad cholesterol
Olive oil is “oil that has been dragging an excellent reputation for years“He recalls. However, as precious as she is, it does not check all the nutritional boxes.
Among its positive points: it contains a mono-insaturated fatty acid which “pick up bad cholesterol and increases the right“Explains the nutritionist doctor. It is also an interesting source of vitamin E, a natural antioxidant.
A tasty oil … but poor in omega 3
But beware because olive oil is low in omega 3, these fatty acids essential to the proper functioning of the brain, heart and the reduction of inflammation.
“”We do not know how to make them, we are forced to obtain them from food“Recalls Dr. Cohen. In other words, olive oil, however noble it may be, is not sufficient in itself.
Another limit: its imbalance between the different types of omega, in particular Omega 3 and Omega 6. This ratio, when it leans too much on the side of omega 6, can promote inflammatory ground. This does not mean that it must be banished.
On the contrary. “”Olive oil is pleasant to consume, it is very fragrant and has the advantage of being stable when cooked“He adds. Few oils can say as much. But believe that it is enough to meet all the needs of the body would be a mistake.
For your health, vary oils without guilt
The true secret of a good balance in fat? Mix the sources of oils. Dr. Cohen thus recommends alternating, or even combining, several oils in everyday cuisine.
Among his suggestions are:
- Rapeseed oil, inexpensive and very rich in omega 3;
- Nut or hazelnut oils, precious for the diversity of their fatty acids;
- The linseed oil, very concentrated in omega 3 but more fragile when cooked.
“The good advice is not to be fooled. OK for olive oil, you like it, it’s good. But do you want to be healthy? Mix your oils and take it different”.
It is therefore a choice of nutritional intelligence that the doctor advocates: do not rely on a single product, but varying his diet, to benefit from the different health benefits of oils.