Cardiologist Joel Kahn Discusses: Does Olive Oil Harm Arteries?

Jan 27, 2023

A commenter below video states:

I inquired of Dr. Esselstyn regarding this information. My understanding of the answer is: 1) All oil negatively impacts the endothelial layer of the arteries. 2) Oil is calorie dense: 120 calories per tablespoon, contributing to the weight problems so prevalent. My own questions concerning this promotion of Olive is that this oil contains 14% saturated fat and saturated fats have definitely been shown to cause atherosclerosis. Olive oil, like all oil contains no fiber and is pure fat which needs to be minimized in general. Therefore it is displacing healthy foods with fewer calories, more nutrients, more satiety and no risks. High fat foods are addictive and many people overeat with high fat foods. What’s more olive oil has so many calories in such a small space that your stomach will not be full on it and you are much more likely to consume too many calories. You are telling people it is beneficial and I believe people will pour it on! Another consideration is the cost. We live in a country where 60% of the population lives paycheck to paycheck. It is absolutely not necessary to have expensive olive oil or expensive supplements to get heart healthy with diet. Simply eat a whole food plant based diet with no oil, no sugar, no refined flour, no salt and limit or eliminate high fat items like nuts and avocados. One ounce per day is enough. No coconut. It’s loaded with saturated fat. Eat these: vegetables, especially greens, fruit, whole grains, starches from whole food sources and legumes. That’s it. It is utterly cheap and accessible to all. You do not need to buy special oil or expensive supplements. Vitamin b12 is all you need, possibly D. This can be very uncomplicated. Oil is a processed food. Say no. We have clear scientific evidence in a randomized trial from Dean Ornish that a no oil diet actually reversed heart disease. Cardioprev does not do that. It reduces the rate at which heart attack patients have a second heart attack. A significant number go on in the study timeframe to have a second event. I bet even more have an event if you extend the time frames of the follow up. There are much safer ways to get polyphenols. There are much safer ways to lower inflammation. We need to look at the big picture here and the motivations behind this push for olive oil. This is a big money maker. There is little will to look at bean consumption or green leafy vegetable consumption. It doesn’t have the potential for big profits. My opinions and reasonings here. Many plant based doctors with a proven track record of helping arrest and reverse heart disease for thousands of patients do not support olive oil. This one is different and there are a few others. Their intentions may be good. You need to use reasoning and look at the details of the studies in question. And you need to ask if there is any conflict of interest either in the study authors or the doctors in question.

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Dr. John McDougall and Dr. Dean Ornish talk about Ornish’s new book, UnDo It! and climate change.

For over 35 years, Dr. Dean Ornish’s series of scientific research studies have been empowering the way millions of people think about the simple lifestyle choices they make each day in dynamic relation to their health & wellbeing. From being a revolutionary thought leader, a powerful professor, a beloved author and respected advisor to some of the worlds most powerful leaders, Dr. Dean Ornish is resoundingly recognized as a leader in health, healthcare and medicine. Dean Ornish, M.D., is the founder and president of the non-profit Preventive Medicine Research Institute (PMRI). https://www.ornish.com/ Dean Ornish is the author of six bestselling books. http://deanornish.com/books/

Day 258 of Year 9 Low-SOS Vegan Plan


EXERCISE:
* Jog to gym – post meal
* Lift (push day @ gym) – triceps, shoulders, upper & mid chest
* Jog to home

WATER:
(2) × (32) = 64 oz (+)

EATS:
* few leftover apple tart
* single serving leftover veghetti – whole wheat pasta w/ sauce full of roasted veggies: brussel sprouts, mushrooms, red, green & yellow peppers, red onions
*  rice noodle soup w/ water, chopped kale, red onion, broccoli, cauliflower, tomato, carrot, dry seasoning, salsa (no oil) and multi-grain sourdough toast (dry)
* 5 raw almonds & one orchard apple

… SUN HAS SET …

Easy Instant Pot Mexican Rice Recipe (oilfree, wfpb)

Author says:

I recommend you buy brown rice that was grown in California, India, Thailand, or Pakistan because of the potential exposure to inorganic arsenic. Avoid buying rice that was grown in the “cotton belt” – Arkansas, Texas, and Louisiana. Even though the use of arsenic has been discontinued it persists in the soil and the rice soaks it up when growing; even if the product says organic it can still have arsenic if grown in these areas. Read the side of the bag to see where it was grown to make sure. Lundberg is a good brand of rice that is grown in California.

To learn more about arsenic in rice check out this great article from Food Revolution Network.

Equipment
1 Instant Pot


Ingredients
1 cup brown rice, dry
1 cup vegetable broth, low sodium or water
1 cup salsa
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin


Instructions
Rinse brown rice in a fine mesh sieve. Add all ingredients to the Instant Pot (or pressure cooker) and stir to mix well.
Cook on manual high pressure for 10 minutes, then let pressure naturally release for 10 minutes. After 10 minutes, do a quick release and open the lid. Fluff with a fork and serve.


Notes
This goes great with Instant Pot No-Soak Vegan Charro Beans – https://simplyplantbasedkitchen.com/easy-instant-pot-no-soak-vegan-charro-beans-recipe-oil-free-wfpb/

https://simplyplantbasedkitchen.com/easy-instant-pot-vegan-mexican-rice-recipe-oil-free-wfpb/

Day 257 of Year 9 Low-SOS Vegan Plan

MERRY CHRISTMAS!

EXERCISE:
* Rest

WATER:
(2) × (32) = 64 oz (+)

EATS:
* banana w/ rolled oats, ground flaxseed, water, fresh pomegranite, beet powder, vitamin C powder & splash of almond milk
* sparkling strawberry juice, steamed broccoli, multi-grain sourdough, veghetti – whole wheat pasta w/ sauce full of roasted veggies: brussel sprouts, mushrooms, red, green & yellow peppers, red onions
* apple tart w/ almond + whole wheat crust & sweet greensleeve apple from my orchard (no sugar required!)

… SUN HAS SET …

Greensleeves Desert Orchard Apple Tarts

Parchment strips in bottom of cups like this…

PREHEAT OVEN 350 DEGREES

INGREDIENTS

For Crust:
* 1 C almond flour
* 1 C whole wheat flour
* 3 T ground flaxseed
* 1 T apple cider vinegar
* 2 T pure maple syrup (optional)
* ~ 1/2 C water (as much as needed)

For Filling:
* 2 or 3 (or more) sweet Apples
* Cinnamon, to taste
* 1 Lemon, juiced
* 1 T Tapioca flour
* 1 C Water
* Dash of Salt

INSTRUCTIONS

For Crust:

* Combine dry crust ingredients
* Add vinegar & maple syrup
* Add water slowly as you knead (discard excess)
* Place strips of parchment paper inside cups of silicone muffin pan (will use them to lift contents later)
* Press dough inside cups
* Set aside

For filling:

* Peel/core/cube apples
* In a glass – stir/dissolve tapioca in water
* Blenderize 1/4 of apples with tapioca water, cinnamon, lemon juice, dash salt
* Add this to other apples & heat in saucepan, stirring often as it thickens
* Spoon apples (w/ minimal amount of sauce) into uncooked crust cups
* Bake at 350 degrees for 20 to 25 minutes
* Spoon sauce on top of each cup & bake 5 more minutes
* Cool & serve

Day 256 of Year 9 Low-SOS Vegan Plan

EXERCISE:
* Jog 5k outdoors in sunshine – post meal
* Lift (pull day on Total Gym) – post meal
* 20 minute brisk walk outdoors in sunshine – post meal

WATER:
(2) × (32) = 64 oz (+)

EATS:
* rolled oats, ground flaxseed, water, fresh pomegranite, defrosted jackfruit, blueberries, vitamin C powder & splash of almond milk
* one vegan holiday tamale (from frozen, contains XL-oil, see ingredients above), pinto beans w/ salsa
* 2 servings of rice noodle soup w/ water, chopped kale, red onion, broccoli-slaw, carrot, dry seasoning (no oil)
* corn tortilla oilfree air-fried bowls filled w/ salt-free pinto beans, pomegranate, chopped salad, salsa & the last drizzle of Sharon’s birthday creamy dressing

… SUN HAS SET …

5 Dressings to JAZZ UP Your Salad

#1. 3-2-1 Dressing (I suggest doubling it!)
3 TBL vinegar (I usually use balsamic or red wine vinegar)
2 TBL mustard (any variety!)
1 TBL maple syrup

#2. Cauliflower Ranch Dressing
1 cup (packed) steamed cauliflower*
1/4 cup cashews
1 cup water
1/2 TBL apple cider vinegar
1 tsp. dried dill
1 tsp. dried parsley
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1-2 TBL fresh chives, chopped finely (add these after blending the other ingredients)
*You could also sub the 1 cup cauliflower & 1/4 cup cashews for:
– 1 cup cashews only
– 1/2 cup cashews + 1/2 cup cauliflower
– 1 cup white kidney beans

#3. Peanut Lime Dressing (this written recipe is doubled already)
6-8 TBL powdered PB2 (or sub with 1/3 cup peanut butter & use just enough water to thin)
2 TBL Tamari (or soy sauce)
2 TBL maple syrup
4 TBL water
Juice from 1 lime
Optional: add grated ginger or minced garlic

#4. Corn Basil Dressing
1 cup corn (thawed if using frozen)
1/2 cup packed basil
1/2 cup water
1 clove garlic
1 TBL lemon juice
1 tsp. onion powder
1/4 tsp. salt

#5. Cashew Cream
1 cup cashews
1 cup water
Pinch of salt

Optional add-ins*:
1-2 TBL hot sauce,
1 TBL nutritional yeast,
1 clove garlic (or 1/2 tsp. garlic powder),
1/2 roasted red pepper, handful of basil, etc.
*I like to combine a few of these together each time. If you’re uncertain about combining different flavors, start by adding them 1 by 1 until you get a combination you like.