Fight death with this “golden oil”

We’ve come a long way from the height of last century’s low-fat diet craze. Except now, plant-based diets are taking center stage. 

The mainstream loves to make you think these diets are better for your health… and the planet’s health. 

But there’s always a hidden agenda. And there’s always much more to the story. 

Case in point: A recent study found that consumption of this “golden oil” reduced death risk from cancer, heart disease, respiratory infection, and MORE. 

The researcher’s conclusion?  

People should adopt all-or-nothing, plant-based, dietary habits… (Huh?!) 

Let’s step back and take a look at the full story…  

Boost your health with olive oil 

As part of an observational study of more than 90,000 subjects, researchers analyzed the effect of consuming olive oil—our “golden oil”, which is high-fat and plant-based—on overall health.  

Researchers found that—compared to men and women with the lowest intake of olive oil—those who consumed more than half a tablespoon per day had a 19 percent lower risk of death over the next few decades.  

Subjects who consumed olive oil every day also had a: 

  • 19 percent lower risk of heart disease death 
  • 17 percent lower risk of dying from cancer 
  • 29 percent lower risk of dying from neurodegenerative disease 
  • 18 percent lower risk of respiratory disease death 

Ultimately, the researchers estimate that if you replaced 10 grams of margarine (no one should consume this poison anyway), butter, mayo, or dairy fat with the same amount of olive oil daily, you could cut your risk of death by as much as 34 percent 

What a SIMPLE, tasty, and healthy way to boost your health!  

But as usual, the researchers took things a bridge too far… 

Another absurd leap in logic 

These researchers made a ridiculously uneducated leap in logic, concluding that—based on these results—we should all be consuming a more plant-based diet.  

I’m sick of researchers framing every nutritional finding into an all-or-nothing plant-based approach.  

We don’t eat in a vacuum. And just because olive oil is good for you, doesn’t mean other fats and oils are bad for you.    

Yes, olive oil is packed with phenols and antioxidants. But grass-finished butter is high in healthy medium chain triglycerides (MCTs).  

Olive-oil based mayonnaise is simply oil and eggs, so you’re actually gaining benefits from two nutritional powerhouses. And organic, grass-finished dairy fat plays a role in decreasing your risk for type 2 diabetes, among other things.  

So really—replacing all of those options with olive oil alone is like throwing the baby out with the bathwater. 

If you truly want to eat healthier, consider the bigger picture instead: That is, a diet rich in whole, unprocessed plant and animal foods, like my A-List Diet. 

This approach to eating includes fresh produce, grass-fed and -finished beef, pastured and organic chicken and eggs, wild-caught fish and seafood, and nuts. And yes, it focuses heavily on healthy oils and fats. 

That includes olive oil, as it’s packed with health-boosting monounsaturated fats (MUFAs).  

But due to its low smoke point, I recommend saving it for cold applications, like dressing salads and finishing dishes. For higher temperature cooking, I always recommend macadamia nut and avocado oil, both of which contain high-levels of MUFAs, too.  

To learn more about how the right oil can boost your health—and what to look for when purchasing cooking oil of any kind—check out the April 2018 issue of my monthly Logical Health Alternatives newsletter (“The verdict is in on ‘The Great Coconut Oil Craze’”). Not yet a subscriber? Click here to become one. 


“Olive Oil Intake Tied to Reduced Mortality.” Medscape Medical News, 01/10/2022. (