I think that’s a false belief that unsaturated fat is healthy. Olive oil, coconut oil, and butter are the way to go. So I don’t know if it’s not good for me. As I understand it.
I don't tend to "freak out" about
any foods, seeing as how I subscribe to the "everything in moderation" philosophy. The one possible exception would be if I were ever diagnosed with some form of cancer, in which case, I would probably endeavor to eliminate absolutely
any trace of
refined sugar from my diet whatsoever.
That notwithstanding, according to Joel Fuhrman, M.D., the main source of my information on nutrition, not only does oil supply lots of empty calories, it also contains a suspected carcinogen—called 3-MCPD, or monochloropropane—that forms when we heat extracted oil. Moreover, oil gets absorbed efficiently and quickly and converted almost instantly into body fat, with excess body fat increasing the likelihood of cancer.
Of course, it is certainly better to use olive oil than to use butter or margarine. But, in addition to having the potential of taking up most of an individual’s caloric intake, oil significantly lowers his or her intake of nutrients and fiber. Compared with its high caloric content, olive oil contains very few nutrients, other than a small amount of vitamin E and a negligible amount of phytochemical compounds. While it's true that in the past, Mediterranean people regularly ate olive oil, they also worked hard in the fields, walking about nine miles a day, often while guiding a heavy plow.
However, in quickly glancing over all this material, I did not see anywhere where the good doctor suggested a healthier alternative. And given that monochloropropane is merely a
suspected carcinogen, I have no concerns about using oil in food preparation to the degree that I do, which is more-or-less sparingly. Especially since I am a thin guy who has now lost any trace of a "beer belly," "baby fat," or "love handles."