Yes. In addition to COOC-certified extra virgin olive oil, you may use Canola, Coconut or Palm Kernel oil for cooking as they have a neutral impact on the body.

Many kinds of margarine contain an unacceptably high amount of omega-6 fatty acids. In an effort to reduce Omega 6 oil consumption I recommend that my patients cook and prepare foods with either COOC-certified extra virgin olive oil, canola oil, coconut oil, and palm kernel oil. However, as long as you are consuming the approved EVOO at the recommended daily dose it will protect you from the occasional use of other oils and fats used in cooking.

Some products will say that they contain either a prohibited or an acceptable oil (e.g. “may contain soybean oil or canola oil”). The consumer is left to wonder which oil is being used in the product. I personally err on the side of caution and try to avoid products whose ingredients are not clear to me.

Although this would be ideal, it is not at all practical. The olive oil you consume daily at home will protect you from the small amounts of inflammatory oils you might get from a single restaurant meal.

Yes. In addition to COOC-certified extra virgin olive oil, you may use Canola, Coconut or Palm Kernel oil for cooking as they have a neutral impact on the body.