The connection between edible oil and heart disease is now a proven fact. There are oils that are filled with bad fats (saturated fatty acids) and these can cause plaque to build up on the inner walls of blood vessels, significantly elevating the risks of heart disease, hypertension, high blood pressure and stroke. In their attempts to muddy the waters and confuse consumers, many unscrupulous brands falsely claim to be heart-friendly. And sadly, some consumers do get confused and fall into the trap.
The only cooking oil that is able to present comprehensive scientific evidence to prove its heart-friendliness is Mustard Oil. A landmark study was conducted jointly by the Harvard School of Medicine, Boston; the All India Institute of Medical Sciences, New Delhi; and St. John’s Hospital, Bangalore. The report, which was published in the American Journal of Clinical Nutrition, found that the use of cold-pressed Mustard Oil as the primary cooking medium could reduce the risks associated with Coronary Heart Disease (CHD) by more than 70 percent.
There are other studies indicating ancillary benefits – like Mustard Oil’s ability to prevent plaque from sticking to the walls of blood vessels, and Mustard Oil’s attribute of enhancing the body’s ability to repair damaged myelin sheaths – the outer covering of blood vessels.
These studies changed the attitudes of many doctors, cardiologists and nutritionists who began advocating the use of Mustard Oil on the basis of the findings. Eminent cardiologist Dr. S. C. Manchanda is one such proponent of Mustard Oil. In fact, even before the Harvard School of Medicine study was published, Dr. Manchanda had been asking his patients to switch to Mustard Oil as the sole cooking medium.
So if you are conscious about heart-health (and you should certainly be in these times when Coronary Vascular Disease is a major killer), there is almost no doubt about which edible oil you should be using. It’s Mustard Oil… cold-pressed Mustard Oil… scientifically proven to be good for the heart.