Only virgin type of olive oil consumption reduces the risk of mortality: study

> Is there a ranking of olive oil certifying organizations?

Even skimming, the COOC guidelines look to be more rigorous.

In addition to lab tests (by one of three labs approved by COOC), there's a blind sensory test by olive oil experts, a requirement to print the harvest date on the vessel, and a requirement to print a "best by" date as well.

I understand your desire to find out the quality regardless of the provenance of the olives. But given the rampant fraud in the industry, I just can't see a persuasive argument for speculating about an oil that doesn't pass both certifications in California. Especially when the company in question has the word "California" in its name, more especially when its oil was previously certified by COOC. By the time you figure out the answers to all your questions, we'll be on to the next harvest and the bottle of olive oil you wanted to buy will have gone bad.

> All store bought “extra virgin” olive oils in my experience also burn closer to 300-350 degrees fahrenheit.

Yes, of course. Because of the "air quotes".

I am not vegetarian. I cook everything with olive oil, including searing meats in my French oven. So does everyone I know. I think what you are talking about and what I'm talking about are entirely different substances. I suspect the information on wikipedia, and in your sources, is also far off the reality of olive oil as it's used by people in the region of the world where it's traditionally the shortening of choice. Otherwise, we'd have stopped using it long ago.

> You said most people cook well below 405 degrees.

To clarify, that wasn't me, but wikipedia. I don't personally know what temperatures most people cook with and, I suspect, neither do you. What I know is that there's a few million people in countries around the Mediterranean that cook almost exclusively with olive oil and if it was as easy to burn it as you insist, that wouldn't be the case.

I suspect that you are relying on second-hand information but do not have first-hand experience of a lifetime (and a long tradition) of cooking with olive oil. I've heard more weird things coming from the same place, of lack of first-hand experience, for example that olive oil turns bitter if you heat it, something that I heard for the first time from an American dude with a youtube foodie channel, but not of course from my many friends, family and acquaintances that cook with olive oil as a matter of course. Again, if that sort of thing were true, we wouldn't be using it.

This is really the question to ask yourself: where does your information come from? Is there any evidence to the contrary?

> [a] How has his writing changed how you eat, and [b] have you noticed any differences in health metrics?

[a]

Well, I now avoid vegetable oils quite intensely. The higher-order effect of being more aware and intentional of what I eat & cook has lead me to much healthier eating habits over all; I now mainly consume un-processed foods.

In fact, it's nigh impossible to remove seed oil from ones diet without cutting out processed foods, as you quickly realize it's in (nearly) everything.

[b]

I track a bunch of health metrics via an Oura ring and Apple Watch, but it's hard to parse what improvements have come from the reduction in seed oils vs. the myriad of other positive changes I've made over roughly the same time period (daily weight lifting, running, improved sleep hygiene etc.).

I can say that my resting heart rate has decreased, my sleep quality has improved & my VO₂ max is better than it's been since I began recording it (about a year) etc. etc.

I recently had my bloods, testosterone, cholesterol & liver functions tested and everything came back healthy.

—

Overall, I've gone from being frequently fatigued, rundown and mentally overwhelmed (frequent anxious & depressive thoughts) earlier in the year to the other end of the spectrum as of writing. I can't recommend making the jump to cut-out seed oils enough.

On a side note, as a 20-something year old, this experience has been a real eye opener. I've always held a healthy skepticism of conventional healthcare/medical wisdom as my father was a doctor and his insider views on things were very revealing. Now that I've gone through a dietary/health metamorphosis of sorts, I feel enlightened to the fact that you simply cannot rely on populist knowledge & guidelines to ensure you're being healthy, or for much else for that matter.

Whether it be a consequence of the monolithic & slow moving nature of health science, or something more nefarious [lobbying, misaligned financial invectives, greed over health & welfare], the fact that seed oils were (and still are) praised & pushed as being a healthy alternative to olive oil, butter etc. is nigh insanity.

A few months ago I finally stumbled down the PFAS chemicals rabbit hole, and my dull sense of terror & disappointment increased further still. It's a strange world we live in. The phrase 'boring dystopia' springs to mind.

Noted, thank you!

Sorry, I didn't see your follow-up! It was just the standard Bertolli, Pompeian, and California Olive Ranch stuff found in our supermarkets. I was still learning to cook at the time, and the combination of the smoke being ventilated, indistinct, normalizable, and mildly pleasant to foul made me unaware. Some of my later housemates had to clue me in!