From: J Nutrition, 1999: Twenty-four men were randomly assigned to use extra virgin olive oil or refined oil. Extra virgin was found to have more alpha-tocopherol, and more phenolic compounds(desirable) but the same fatty acid composition. The rate of copper-induced LDL oxidation (bad) was significantly higher after eating refined oil compared to the extra virgin olive oil. "Apparently, the refining of olive oil results in the loss of (cardioprotective)antioxidants." Alan R. Gaby, MD Remember we are NOT Doctors and have NO medical training. This site is like an Encylopedia - there are many pages, many links on many topics. Support our work with any size DONATION - see left side of any page - for how to donate. You can help raise awareness of CAM.