PwP have, historically, often mentioned coconut oil as the cooking oil to help us with cognitive development and generally best for slowing down PD progression. No one mentions Olive oil
The link below concludes Olive oil beats coconut oil hands down
I use both. As mentioned in the article, Coconut oil has a higher smoke point than extra virgin olive oil, so it’s generally better for cooking. There are varieties of olive oil that you can heat up to 400 degrees but they are expensive and I’ve found them only in specialty shops. Thanks for the link - JG
Hi Grumpy!
I may sound prejudiced, but I grew up in the Mediterranean, and all I know is olive oil for everything from frying, to cooking, to baking, to using in Greek salads. Thank God I have no cholesterol, no heart problems, and no extra weight. Therefore, I second the motion! 
All I know is that 2 Tbsp a day of coconut oil raised my good cholesterol considerably after a few months of use.
Hmmm, that's very interesting.
Do you mind sharing what type of coconut oil you buy? Is it liquid? I'm in need of raising my cholesterol as well ... which is apparently super important to protect brain functions.
I use extra virgin coconut oil...solid if less than 76 degrees F. Liquid if warmer. I use it in my morning coffee, about 2 tablespoons. Rich blessings to you and I pray this helps!
Coconut oil for cooking and olive oil over salads and veges already cooked. Coconut oil has a high heat point and olive oil has a low heat point. Do not need any other oil. Both are exceptionally healthy if used the right way.
I think there are two routes\roads to consider. One is via reducing inflammation that comes from cardiovascular damage, bad cholesterol, all of that. That one has to do with which, if either, dietary and cooking oil you want. For that I tend to have a bias for olive oil.
But the other road is a different mechanism and route to eventual cognitive problems and neural distress, some of which branches into inflammation and free radicals damage but the rest of which is a different problem, and that is too much creation of dense packed (i.e., ionically bonded) carbon compounds via superheating and burning. The chemical resources and stresses required to break down those waste products, to assimilate and transport them out is a large strain, those carbon bonds are too tight, too dense to easily break. Like smoke and soot are. It's pollution. Imagine the challenge to a nerve cell to break down a piece of char crust from a well-done bit of steak, just an illustration here. Same principle though. Drive out those hydrogens and make those carbons bind to each other too tight, now you are looking at forces to break that down that are also strong enough tobust up holes in your cells' dna, or what we call dna-mutation and damage by oxidative stress. To deal with that, the answer is to not cook at high temperatures in the first place, regardless of which of the two oils.
So Malliard (browning) some for flavor, but more than that isn't so far from smoking. If you're cooking hot enough to be thinking about smoke points, like frying surface contact or baking or broiling, temperatures, then you're cooking too hot in the first place.
Hello Marion, sorry to wake-up this thread from its 2 years slumber...
I just noticed that you wrote "....the answer is to not cook at high temperatures in the first place, regardless of which of the two oils"
How is that possible since both oils are typically and mostly used for frying and cooking. Are you suggesting it is best to take them unheated? What temperature (Celsius) do you regard as high and not to be crossed for best results in this context?
Both are very good for eating at room temperature, and the idea is to avoid eating fried foods in the first place at all at all at all at all. At All. Get it?
No more chippies or fast foods that are fried... No more crisps or commercially made tortilla chips, bacon rinds or pork rinds, cheese doodles etc, these are all fried at very high temperatures and when they're baked they're baked and very high temperatures.
Many many MANY things are eaten with these oils at room temperature, there are other things besides fried foods in the world, at least if you are now living beyond the 19th century. And even if you must fry sometimes, use roughly the temperature that bacon is cooked at, because bacon smokes at such a low temperature point, at least you are not in the 300 plus Fahrenheit range ( you can do the temperature conversion yourself ). What you are to do is cook or fry at lower temperatures FOR LONGER, achieving your frying that way. For foods that will just soak up oil at those low temperatures, YOU JUST DON'T EAT THOSE FOODS THAT WAY, there are other ways to cook foods and you can either just not eat those foods or look up how to cook them without high temperature frying.
Ever hear of the Mediterranean Diet? Look it up.
Ever hear of eating a salad with dressing made of olive oil? Look it up. Ask Google or someplace.
Mediterranean cooking is virtually the perfect heart-healthy, artery healthy solution, and that is where you want to be at that level of temperature and much of that is not fried...
Think hummus, think falafel, think when you use oils for soups, dressings, stews, and so on. The more you eat these oils at room temperature, the better off you are. Ever use oil to make a tuna salad sandwich? (ie, mayonnaise)? Your grocery store has Hellmann's and Kraft brand and other bottled mayonnaise and with olive oil. Butter substitutes and margarine substitutes (spreads, like for on toast and pans frying eggs) are now made with olive oil if you look for them.. typically the labels have the OLIVE GREEN COLORING right in there product label, because everybody on God's green earth is looking for that now.
Ever pan fry a fish? Use olive oil or refined coconut oil (refined, else your fish will taste like coconut). Just go a little "lower and slower," as the chefs say. Just call it " low and slow." If foods take on too much grease that way, don't eat those foods or find ways to cook them without high temperature frying... I will mention this again because it's so important.
In fact you can make your own mayonnaise easily, all you need is a small blender stick and there are plenty of recipes on how to make mayonnaise, which is basically eggs, a little bit of salt, maybe a touch of lemon, and oil.. at room temperature, after what you refrigerate because it has eggs in it and eggs will go bad.
Main thing is to get away from the animal fats and the high heat, high heat will f*** you up...and I've already told you the range of temperature for high heat. You can cook eggs in a very low and slow temperature and they taste great. Just takes a bit more time.
Remember: high heat will f*** you up.
Now repeat it with me, your mantra:
HI HEAT WILL F*** ME UP!
HI HEAT WILL F*** ME UP!
HI HEAT WILL F*** ME UP!
Now sing it with me to the first bar of "Born Free." "Hi-heat...will f*** me-ee uh-hup." Very nice.
I had heard that you lose most or all of the benefits of olive oil once you heat it up? No sources were quoted but is there any research on this please?
You're correct, that's what is meant when it is said that Olive oil has low smoking point
Like you I can't find official research work on this, but it is widely said enough for me to know it is true
Please add to the discussion MCT Oil, a refinement of Coconut Oil.
I was looking for something to help me get rid of the constant brain fog. an old friend told me to google MCT (Medium Chain Triglycerides) and look for a Dr . Newport... and read what she has to say about MCT...
She lays out what she did and she also recorded each step carefully.
At this time I can say my brain fog is very minimal and my mind is much clearer,, I can read aloud again with out stumbling over every single word... eg I had a 5 year project I headed with a team of 8 people, reported to upper management, held weekly meetings , etc without notes etc. At this time I can hardly read out loud a simple joke like "Trump is a genius." (please don't choke, not responsible for aspirations.)
I only take a tsp. daily and I eat a min. of half an avocado a day, I eat a whole one if my wife doesn't want her 1/2.
Recipe: cut avocado in halves. put a few shots of Worcester sauce in the seed cavity, 1 tsp of MCT and 1 tsp of Hemp oil, Himalayan salt to taste
Bon Appetite.
CAUTION : Avocado Palm is a very real danger if you use a large carving knife. This is one of the newest food related injuries in the USA.... PS I am Canadian
Is MCT available on Amazon UK? Or any other distributors in the UK?
I've heard coconut oil can help fight candida overgrowth too.
MCT is available from Thrive, an on-line organic grocery store. A tablespoon or so in my morning shake...I also have noticed better ability to concentrate. Have not had a cholesterol check since starting. Generally use olive oil for cooking.
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