#239 Reverse Aging: 4 Scientifically Proven Strategies
Dr. John Day
Dr. Day is a cardiologist specializing in heart rhythm abnormalities at St. Mark’s Hospital in Salt Lake City, Utah. He graduated from Johns Hopkins Medical School and completed his residency and fellowships in cardiology and cardiac electrophysiology at Stanford University. He is the former president of the Heart Rhythm Society and the Utah chapter of the American College of Cardiology.
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You mentioned the people in the study avoided added oils.Not sure what that means. How do you feel about using olive oil for cooking? What about butter? Or coconut oil? What’s your take on homemade mayo made from olive oil?
Thanks for all you do.
I try to minimize oils whenever possible. Oils are highly processed and are also high in calories with minimal nutrients. The one exception to this seems to be extra virgin olive oil.
While a little olive oil can be great for salad dressings, hummus, or homemade mayo. However, cooking with olive oil can be problematic. Olive oil has a low smoke point so that if you are going to cook with it then you need to cook at low temperatures.
Personally, I don’t use coconut oil or butter for cooking. Whenever possible I try to cook without any oils. I find that coconut oil and butter tend to shoot up my cholesterol numbers.
Hope this helps!