Eating fresh vegetables and oils help reduce risk of cardiovascular disease

Eating Fresh Vegetables and oils help reduce the risk of cardiovascular disease

A recent edition of the Journal of the American Heart Association stated that eating healthy fats lowers the risk of a cardiovascular event just as much as the use of statins does .

In most cases, I do not recommend statins, particularly for women with no history of a cardiovascular event, such as a heart attack or a stroke. There are definite downsides to the use of statins, including muscle pain, increased risks of diabetes and dementia, and rarely muscle breakdown – a condition known as rhabdomyolysis. That event can lead to renal failure and permanent kidney damage.

However, no such risks occur with eating fresh vegetables and their oils. I’d like to make a plea, however, to refrain from buying non-organic oils or oils chemically extracted. Only organic expeller-pressed oils should be eaten … or better yet … eat the whole food … like whole olives! I am a big believer in whole foods, so even oils are second-rate compared with the entire food entity, which has all the wonderful fiber and nutrients still within it!

It’s great to see a published article in a mainstream journal extol the benefits of food, and compare favorably the benefits of eating food with a pharmaceutical!! Hooray!!

Reference:Replacing Saturated Fats With Healthy Fats Lowers CVD Risk