Does anyone know if it is safe to take Olive Oil daily with anticoagulants?
I can't get a straight answer on google.
Thank you.
Olive Oil: Does anyone know if it is... - Atrial Fibrillati...
Olive Oil
Written by
Nannyamerica
To view profiles and participate in discussions please or .
Read more about...
59 Replies
•
BobDVolunteer
Jolly well hope so! All out cooking is done in extra virgin . If you are worried ask your pharmacist.
Thank you that is a good idea. 👍
I hope so too - use it for cooking and making dressings. It never crossed my mind that there might be an incompatibility!
Thank you
I rarely fry anything, but I use olive oil for anything you would use butter or cooking oil. I also use it on salad. It has no sodium in it. Actually, there is a theory that it lowers the risk of AF.
Thank you
I think it’s absolutely fine 
I asked my GP about high strength fish oil supplements while on anticoagulants, and she said there was a ‘moderate warning’ on fish oil supplements because of also having ‘blood thinning qualities’ (but that if she were me she would still take them, as the benefits outweigh the risks).
Re Olive oil she did not find any warnings even. She recommended to have a diet rich in olive oil as it’s a good thing for heart health
Always a good idea to double check with the pharmacist though- they are the experts at these things. (Do let us know if you hear any unexpected negatives!) Jx
Oh wow! Thanks so much for the info...
As I buy by the 5L can & both OH & I on A/Cs - hope so too.
Proper Virgin Olive Oil has been used for millennia for medicinal purposes. Just beware that many supermarkets cut their’s with cheap vegetable oils so you would lose the benefit.
Thank you
CD I thought olive oil shouldn't be used at a high temperature. Have I got that wrong?
It’s the best oil for higher temperatures as it tolerates but no oil is good over certain temperatures but as I don’t normally fry things it doesn’t worry me. I tend to use butter or coconut oil more for sweating down onions but I add a little olive oil so butter doesn’t burn. I mostly use for dressings and bread dipping instead of butter with Balsamic and salt - delicious.
Yum and add, dukkah for dipping to the bread, oil and balsamic vinegar, delicious and nutritious too.
Walnut and hazelnut oil also work quite well to stop butter burning. I use them when sweating down leeks or mushrooms for a risotto. They are more expensive than even virgin olive oil but give a different (I think better) taste . I always use olive for sweating onions for casseroles but sometines use duck or goose fat as well. I live close to the duck and walnut producing areas of Perigord. I remember when we did classes in Brum to revive our rusty school French our teacher used longevity statistics to teach a large numbers lesson. The centre /centre west of France definitely was the winner then ( not surprisingly the olive oil swilling south). His sister lived in our dept and he said that the denizens fried their chips in duck fat! You can't beat a dressing of virgin olive oil , balsalmic vinegar , sea salt and black pepper for salads.
We have a second home in The Charente, also glut of duck and walnut region. Lucky arent we.
I'm wondering what oil do you cook roast potatoes in?
Not cooked roast potatoes for about 10 years………used to be Goose Fat
Duck or goose fat make great roast spuds.
Thank you. I'm avoiding animal fat at the moment in case it triggers a gallbladder attack. Waiting to have it removed, but by cutting out most fatty foods I've been about a year without any pain. I spoke to my consultant recently to see if it really needed removing and he said one of my stones is particularly large, also I would regret not having it done now, if it kicked off again a few years time.
Jean
My sister had her gall bladder removed a few years ago. It was in such a bad state it was very infected and on the point of rupturing. She was really lucky as they were going to discharge her after she had had iv antibiotics for a couple of days but there was a big panic due to a massive RTA in Huddersfield that night and nobody about to do the paperwork. When the consultant did his rounds the next day he was surprised to find her still there but said as he had a gap in his schedule he could fit her op in that afternoon. If she had been sent home as planned she would have ruptured as the antibiotics had not reduced the infection.
Oh my goodness, thankfully she was lucky to get hers done so quickly then!
She had been ill with it for some time with episodes of severe pain and vomiting in the night. Finally going to the doctors in agony she was sent to A&E where they gave her oral antibiotics - which did not work hence the iv antibiotics in hospital. But she would have been sent home and had to wait for the op if it hadn't been for the RTA.
Yes, so did I, it was based on US tests which omitted to tell us that it used poor quality olive oil (mixed with other oils), however tests using good quality olive oil demonstrate that while olive oil has a low smoke temperature it does retain much of its good qualities and considered to be one of the best (healthiest) of oils for frying in normal temperature. Money talks and there is a view that the US tests were little more than scams to keep profits up in the US cooking oil industry where olive oil is not prominent. Another snit-bit I picked up is that the greener the olive oil the better as this demonstrates the olives were not quite ripe and contained more of the good stuff, the taste is also better with a stronger peppery taste.
One way to test if it’s good quality is to put in the fridge. If it doesn’t solidify then it’s not Pure Olive Oil. Greek or Italian Olive Oil is considered better quality in Europe.
Thank you, thats worth knowing if there is any doubt about the quality, does the oil solidifying affect its taste?
Not at all. As soon as it comes back to room temperature it’s fine. I buy my oil in cans directly from a Greek family which sell direct, I share an order with friends to reduce costs. It’s delicious.
Hi CD, that greek connection sounds good. We buy our oil direct through New Dawn Traders as a sustainable way to buy overseas goods openfoodnetwork.org.uk/new-...
As a rule of thumb (I understand) the lighter the oil is in colour the better it is for frying. I would only use extra virgin olive oil for salads or dipping as a high heat would change its structure.
My son says that too, Jean, and he’s really into things like that.
No, you are right. It’s very much a low temperature oil.
I don’t use it for roasting anything on high heat in the oven, it smokes too much and sets my smoke alarm off!😱 But I use it at lower oven temps and for everything else on stove.
Here the cheap olive oil is mixed with olive oil from other European countries (particularly places from east Europe) which I think is what they do in the UK if it's labelled as being olive oil it has to be from olives or are they allowed to mix it with other oils now despite being labelled as Olive Oil? I thought I saw something about the colour but can't find it now, the colour has nothing to do with the quality in fact I always find the dark green ones a bit bitter!
I have a low carb / medium fat diet and use extra Virgin olive oil, butter, ghee and coconut oil for all my cooking. They are far better for us than the ultra refined vegetable oils.
Rapeseed oil is just as good if not better for cooking
That's what I use it's organic too.
If you search for "DOAC food interactions" you'll find what you need without any wobbliness in the answers! 
For example: ncbi.nlm.nih.gov/pmc/articl...
Steve
Thank you for the info.
I hope so too. Gave up butter and other fats in favour of Olive Oil 3 years ago. Take Apixaban with no perceived side effects.
A teaspoon a day is fine if you feel you need it.
That's what I was going to do...but after reading dinamariea message below I'm even more confused as to what to do .
This reply is not a direct response to you question but it has to do with the oil part. Please read the book by Dr. Esselstyn called Prevent and Reverse Heart disease and he will inform you that no amount of oil of any kind, even olive oil is good for you. it damages the inside of the arteries, the endothelial lining. All the plant based doctors agree. It is not a health food. Plus oil is very high in calories, I believe the most caloric dense food out there. It is also not a whole food, it is processed. Read books by Dr. Furhman, Dr. Ornish, Dr. McDougall, Dr. Gregor, Dr. Barnard and Dr. T. Colin Campbell, all highly regarded doctors in the plant based world, having been doctors for decades now, and they will all tell you to say no to oil of any kind, including fish oil.
Oh wow! Thank you...I had heard a teaspoon of extra virgin oil a day was really good for you...I think I've' changed my mind after reading your message.
I think most of Europe will stick with Olive Oil - as a food - as it is a part of the Mediterranean Diet. As someone said it’s probably not generally as easily available in US. Opinion will always be divided and I believe that different diets suit different people. I stay with high fat, low carb, low protein as much as possible but with lots of green veg and brassicas so that at least 50% of my plate will be green veg, including breakfast.
We use olive oil for cooking. No problem with Apixaban for nearly a year now.
Thank you.
I've been taking warfarin for 12 years and regularly use olive oil on vegetables and salad.
Thank you.
I've been taking both for the last two years. I'm 78 now. I take a table spoon of olive oil with a small amount of lemon juice every morning on an empty stomach. I'm virtually free of my SVT episodes now. On Apixaban twice a day.
All the best.
Roy
That's interesting thank you ...
I started taking that yesterday to relieve constipation caused from taking Flecainide. no real results yet.
Yes, we usually use olive oil and rice bran oil, sometimes a little avocado or nut oil.
Coconut oil in my coffee in the morning works for me.
I love olive oil and it is part of a Mediterranean diet which is recommended as being good for the heart by many doctors...
At the moment I am eating Belazu Verdemanda olive oil from Waitrose, waitrose.com/ecom/products/...
it is peppery and nutty. I have a little bowl every day often with a teaspoon of balsamic vinegar and into that I dip a small home made wholemeal bread roll.
Not what you're looking for?
You may also like...
CBD oil - medicinal cannabis oil
persistent AF and the success of using CBD oil… Has anyone tried this ?
Cheers
Cannabis Oil and atrial fib
Has anyone on here taken Cannabis oil. I have read reports in the media that certain people have...
Fish oil for paroxysmal AF
Cardiologist suggested taking fish oil 1 tablet three times daily. Has anyone else tried this and...
Rosemary oil for hair loss.
Hi all, hope you are all good. For anyone interested I’ve been using rosemary oil for hair loss , my
blood thinners and cod liver oil?
which I have been taking approx every 7 days. I wanted to ask about taking cod liver oil and other...
Blood thinning/turmeric & fish oil
Vitamin D, Fish Oil and NOACS?
Does anyone else take fish oils?
