The Best Oils To Use, Thermography Instead of Mammograms

What cooking oil is best?

(These are excerpts of an interview by Dr. Joseph Mercola with Dr. Rudi Moerck who is a drug industry insider and an expert on fats and oils.)

A common question that many people have is whether or not food should be eaten uncooked. I personally believe that consuming a majority of your food uncooked is a cornerstone of optimal health.

Typically, the less processed and heat-treated the food is, the more nutritious and healthier it is going to be. Nevertheless, most people prefer to cook their food, at least occasionally. When you do, you're going to cook with some form of oil.

The question is, what's the best, healthiest type of oil to use when cooking?

Dr. Rudi Moerck has studied oils for a long time, and offers some intriguing insights in this interview.

Cooking with Tropical Oils – Your Healthiest Alternative

I have, for many years now, recommended coconut oil on the basis and the supposition that it doesn't contain much unsaturated fat. As a result, it's not going to be damaged by heat and create trans fats like some other oils. (Another tropical oil that is very similar is palm oil.)

Dr. Moerck agrees, saying:
"I would say that coconut oil is okay to cook with. It's a saturated fat. Your body will burn it as fuel or it will get rid of it some other way. It won't store it in your body.. So from that point of view, if you're going to use oil then that's a good one to use."

Interestingly, unlike carbohydrates, which can also deliver quick energy to your body, coconut oil does this without producing an insulin spike. Yes, it acts like a carbohydrate, but without any of the debilitating insulin-related effects associated with long-term high carbohydrate consumption.

But that's merely the beginning.

Earlier this week I published an entire special report on the health benefits of coconut oil, which include:

• Promoting heart health
• Promoting weight loss, when needed
• Supporting your immune system health
• Supporting a healthy metabolism
• Providing you with an immediate energy source
• Keeping your skin healthy and youthful looking
• Supporting the proper functioning of your thyroid gland

Part of what makes coconut oil such a healthful oil for cooking is that 50 percent of the fat content in coconut oil is a fat rarely found in nature called lauric acid. This is also one of the features that distinguishes coconut oil from other saturated fats.

Your body converts lauric acid into monolaurin, which has potent anti-viral, anti-bacterial and anti-protozoa properties. In addition, coconut oil is about 2/3 medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs. These types of fatty acids also produce a host of health benefits.

Best of all, coconut oil is stable enough to resist heat-induced damage, which you cannot say for other oils. In fact, it's so stable you can even use if for frying (although I don't recommend deep-frying your food for a number of health reasons).

I recommend using coconut oil in lieu of every other oil, whether your recipe calls for butter, olive oil, vegetable oil or margarine.

Important, new information about Olive Oil

Extra-virgin olive oil is a good monounsaturated fat that is also well-known for its health benefits. It's a staple in healthful diets such as Mediterranean-style diets.

However, it's important to realize it is NOT the best for cooking. It should really only be used cold, typically drizzled on salads and other food.

Due to its chemical structure and a large amount of unsaturated fats, cooking makes extra-virgin olive oil very susceptible to oxidative damage. However, during this interview I learned that extra-virgin olive oil has a significant draw-back even when used cold – it's still extremely perishable!

As it turns out, extra-virgin olive oil contains chlorophyll that accelerates decomposition and makes the oil go rancid rather quickly.

In fact, Dr. Moerck actually prefers using almost tasteless, semi-refined olive oil rather than extra-virgin olive oil for this reason.

If you're like most people, you're probably leaving your bottle of olive oil right on the counter, opening and closing it multiple times a week. Remember, any time the oil is exposed to air and/or light, it oxidizes, and as it turns out, the chlorophyll in extra virgin olive oil accelerates the oxidation of the unsaturated fats.

Clearly, consuming spoiled oil (of any kind) will likely do more harm than good. To protect the oil, Dr. Moerck recommends treating it with the same care as you would other sensitive omega-3 oils:

• Keep in a cool, dark place
• Purchase smaller bottles rather than larger to ensure freshness
• Immediately replace the cap after each pour

The Worst Cooking Oils of All

Polyunsaturated fats are the absolute WORST oils to use when cooking because these omega-6-rich oils are highly susceptible to heat damage.

This category includes common vegetable oils such as:

• Corn
• Soy
• Safflower
• Sunflower
• Canola

Damaged omega-6 fats are disastrous to your health, and are responsible for far more health problems than saturated fats ever were.

Trans fat is the artery-clogging, highly damaged omega-6 polyunsaturated fat that is formed when vegetable oils are hardened into margarine or shortening.

I strongly recommend never using margarine or shortening when cooking. I guarantee you you're already getting far too much of this damaging fat if you consume any kind of processed foods, whether it be potato chips, pre-made cookies, or microwave dinners...

Trans fat is the most consumed type of fat in the US, despite the fact that there is no safe level of trans fat consumption, according to a report from the Institute of Medicine.

Trans fat raises your LDL (bad cholesterol) levels while lowering your HDL (good cholesterol) levels, which of course is the complete opposite of what you want.

In fact, trans fats -- as opposed to saturated fats -- have been repeatedly linked to heart disease. They can also cause major clogging of your arteries, type 2 diabetes and other serious health problems.

So, cleaning these oils out of your kitchen cupboard is definitely recommended if you value your health.


It's getting old.

(An article by Jenny Thompson at Health Science Institute)

Every year, my GYN and I fight about mammograms.

He toes the medical establishment line that I NEED one and hands me a prescription. I tell him I'm not getting one, but, out of respect for him, I won't throw out the Rx until I leave his office.

Honestly, I'm surprised one of us hasn't fired the other yet.

Still, I just can't imagine subjecting myself to the pain and humiliation of a mammogram--especially when there's so little proof they make a difference.

And I know he would scoff if I explained that there's a breast screening technique that can detect any trace of cancer much earlier than a mammogram would--without feeling like you're putting your breasts in a vice.

I know it sounds too good to be true. But this is one of those rare instances where "too good to be true" is actually true.

Getting down to the cells

I've mentioned thermography in several e-Alerts over the years. It's also known as digital infrared imaging--and that's another important clue that this breast cancer detection method is on the right track, because infrared imaging eliminates exposure to radiation.

So already we've got three major factors that make thermography far superior to mammography: 1) No painful breast compression, 2) Earlier detection of breast cancer, 3) No radiation exposure.

In a recent Huffington Post article, Christiane Northrup, M.D.--an ob/gyn and bestselling author--reviewed these and other thermography benefits.

Dr. Northrup notes that thermography may be able to detect cancer activity eight to 10 years earlier than any other screening method. The reason? Thermal imaging identifies abnormal activity on the cellular level.

That's one reason why thermogram's produce "unambiguous results" in identifying cancerous and even pre-cancerous cells. And those clear results cut way down on the need for further tests.

Here's why that's a HUGE benefit: Around one million breast tumor biopsies are performed each year. And about 800,000 turn out to be benign. That's a two-in-ten success rate, which is a pretty dreadful record considering that biopsies are often expensive and cause significant anxiety in patients.

Of course, like any technology, thermography is only as good as the thermologist.

A colleague of Dr. Northrup's--Philip Getson, D.O.--has been a medical thermologist for nearly 30 years. He notes the importance of finding a board-certified doctor who is specially trained to interpret thermographic images.

You can find a qualified thermologist in your area by visiting the International Academy of Clinical Thermology website at iact-org.org. Unfortunately for me, there are no listings in Maryland (though there is one in Alaska and one in Zambia, South Africa).


Olive Oil May Prevent Cancer

Olive oil may help prevent and even fight breast cancer, according to a study conducted by researchers from the Universitat Autònoma de Barcelona, Spain, and published in the journal Carcinogenesis.

The researchers found that olive oil appeared to protect rat DNA from the damage that can lead to cancer. Furthermore, it seemed to deactivate key proteins required for the continued survival of breast cancer cells.

Because the benefits were only seen in rats who consumed olive oil over the long term, researcher Eduard Escrich recommends that everyone consume 50 milliliters (10 teaspoons) of high-quality, extra-virgin olive oil each day.

Previous studies have linked olive oil to a lowered risk of certain kinds of cancer. Olive oil is also a critical component of the Mediterranean diet, which is associated with a lower risk of not only cancer, but also heart disease and degenerative diseases such as Alzheimer's and Parkinson's.

In another study, conducted by researchers from Barcelona's Insitut Municial d'Investigacion Medica and published in the journal FASEB, olive oil was found to hamper the activity of genes associated with the hardening of arteries characteristic of heart disease.

"Knowing which genes can be modulated by diet in a healthy way can help people select healthy foods," researcher Maria Isabel Covas said.

"This study is ground-breaking because it shows that olive oil and a Mediterranean diet affect our bodies in a far more significant way than previously believed," said Gerald Weissmann, editor-in-chief of "FASEB."

The Mediterranean diet is high in fruit, vegetables, fish, whole grains, and fats from nuts and olive oil. It is low in red meat and dairy, and alcohol (especially red wine) is consumed in moderation. Researchers believe that the healthy fats and antioxidants found in these foods may play a crucial role in the diet's benefits.

Another classic Mediterranean ingredient, garlic, has been found to destroy breast cancer cells in the laboratory.

My Comment:
The two best oils to use are Olive and Coconut oil.  Coconut oil is mainly just for cooking because it will solidify at room temperature, which is why Palm oil is now used in healthier versions of peanut butter and other products instead of hydrogenated oil to keep them from being too runny.

Another high quality oil that can be used for cooking is Grape Seed oil which can be found for a very good price at Trader Joes. But do try to avoid Corn, Canola, Safflower and other vegetable oils as much as possible. We already get too much of those oils in any processed foods we eat and it can cause an imbalance in your omega-3, 6 and 9 ratios. Which is one of the reasons we need to increase our intake of omega-3’s that are found in fish, cod liver and flax seed oil.

Until next time, stay healthy and happy

JD Roma


The information on this blog is provided for educational purposes only. It is not a substitute for professional medical care, and medical advice and services are not being offered. If you have, or suspect you have, a health problem you should consult your physician (preferably a Naturopath).