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For more than three decades treating patients with hypertension, high cholesterol, diabetes, chronic inflammation, and metabolic disorders, Dr. Javier Escalada—an internist and endocrinologist—has observed something he considers worrying:
most older adults use olive oil incorrectly, without even knowing it.
For him, this ingredient, which is often seen as “naturally healthy,” can become a powerful ally… or a silent enemy capable of damaging circulation, increasing inflammation, or overloading the liver, depending on how it is used.
When “healthy” oil becomes dangerous
One of the most common mistakes is frying with olive oil or repeatedly reheating it.
According to the expert, when it’s heated to high temperatures or reheated over and over:
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It loses polyphenols and antioxidants
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it rusts
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It promotes arterial inflammation.
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alters cholesterol
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increases cardiovascular risks
Elena Godoy , from Quito, thought she was using it correctly because she fried with it daily. The result was chronic inflammation and an increased risk of stroke. She reheated it because “it was an expensive oil and it was a shame to throw it away.”
Another case is that of Don Juan Méndez, from Medellín, who drank a cup of tea daily on an empty stomach because he saw it on the internet. He ended up in the emergency room with severe pancreatitis.
The problem is not the oil, but its incorrect use.