Dr. Mercola Interviews Dr. Rudi Moerck on Cooking Oils

Alice Wessendorf's picture

Dr. Joseph Mercola and Dr. Rudy Moerck discuss the different types of cooking oils and how to choose the best one for you. Includes a surprising new warning about olive oil and tips on supplementing your oil.

What are your experiences? Do you agree with Dr. Moerck’s warning about olive oil? What is your preferred oil?

Share your comments and answers below.

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Anonymous's picture


I always use lard.

Anonymous's picture


I'm not an expert on olive oil, but I have used one for several years from an estate in Tuscony, Italy. There is some naturally occuring vitamin E in extra virigin olive oil. It is my understanding that the further away from the "extra virgin", the more rancid the oil. I guess if that's true, it's no wonder he has to add antioxidants to his oil. But the bottom line for olive oil is that it shouldn't be heated. I know Dr. Mercola promotes a largely raw diet, and raw foods are great. But the fact is that many of the nutrients in raw foods, particularly vegetables, are not bio-available. In addition to an updated nutrition textbook, he needs to read "Catching Fire: How Cooking Made Us Human" by Richard Wranger.

Anonymous's picture


Virginity of olive oil is not related to rancidity. IN fact extra virgin oil is not considered suitable for high temp cooking, i.e. frying, and it's a waste of money, buy cheaper virgin oil, it behaves better at high temperatures.
And it was posted on this website, a bit of thyme is claimed to prevent oxidation (rancidity)
I agree with Ted, i use mostly lard. Lard is still reeling from bad publicity, in fact lard is only HALF saturated fat, and stands heat well, browns nicely and is not prone to oxidation. In fact had been used to preserve meat, meat covered with lard will keep well for extended periods of time (through the winter)
I have problems with this extreme oxidation/rancidity and hydrogenation theory, oil will not oxidize instantly, the trans fats are made in chemical reactors under pressure and high heat, and hydrogen is injected into them. You will not replicate these conditions at home even if you wanted to !!!
It seem awful paranoid, these experts ignore that Greeks have been using olive oil in BBQ for centuries, and i don't see greeks perishing from rancid oil....
My favorite BBQ greek marinade, this one is particularly good for lamb (but any dark meat will benefit):
olive oil, lemon juice, garlic, oregano, black pepper. (salt of course)
Optional, i use it -- cayenne pepper, a bit of BREWED (fermented) soy sauce (don't use the cheap soy sauce, it's toxic) Taste it, add juice until you taste the tartness, i go heavy on garlic, but it 's personal. Variations are almost endless. Olive oil will literally wash the heavy fat out of the lamb, it's amazing. Sometimes i add the cajun spice - home made (not the overpriced salt from store spice racks) onion powder or flakes, garlic powder, black pepper, cayenne (or paprika) oregano, and thyme. Soak for a couple of days, then use the marinade for basting.

Anonymous's picture


Isn't extra-virgin olive oil richer in anti-oxidants than regular olive oil? I recall reading that if you get a burning sensation from e.v. olive oil in the back of the throat, that indicates a higher level of anti-oxidants. I have found that some brands do produce this burning sensation.

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