oliveoil - Aloades Project for Extra Virgin Olive Oil

Prestige Extra Virgin Olive Oil

Our olive oil

The organic, extra virgin, early harvest olive oil Prestige Ultra Premium EVOO comes from olives of the Koroneiki variety, grown in our olive groves in Achaia. The olives are harvested in mid October, when they are still green and unripe. They are processed in our privately-owned olive mill, on the day they are harvested using cold pressing. In this way quality, nutrients and the rich aromatic profile of our olive oil is guaranteed.

Polyphenols & Benefits to health

In accordance with European Regulation 432/2012 (L 136/25/05/2012), olive oil may bear the indication “Health Claim”, if it has a high content of polyphenols, i.e. at least 250mg of polyphenols per 1 Kg of olive oil. Phenols like oleocanthal and oleacein, found only in olive oil, have significant biological activity and have been associated with anti-inflammatory and anti-oxidant action, as well as with protective action for the heart and nervous system.

It has been proven that the daily consumption of 20g Olive oil with Health Claim provides at least 5mg of hydroxytyrosol and derivatives, helping protect blood lipids from oxidation stress.

Aromatic Profile & Food Pairing

A fully balanced olive oil of the Koroneiki variety. On the nose, “green” aromas of freshly cut grass, olive leaves and banana. A lovely harmony of the fruity, the bitter and the spicy. In the mouth, predominant notes of tomato leaves, almonds and green pepper, adding a pleasant freshness.

The early harvest Prestige Ultra Premium EVOO is best consumed raw, sprinkled on literally any dish.

It makes exquisite pairings with: Bruschetta, citrus fruits, yoghurt, bitter greens, Madagascar vanilla ice cream, legumes, green salads, spicy tomato recipes and BBQ beef. It is also ideal for cooking, frying or sautéing.

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NIOELIA OLIVE OIL

Life Essence

NIOÉLIA is an extra virgin olive oil (EVOO) of Koroneiki variety, rich in phenols. Its name comes from the merging of the words “NIO” and “ÉLIA”. “NIO”, in the local dialect of Zakynthos where we come from, means each year’s new olive oil, while “ÉLIA” refers to the ancient, blessed tree which offers us its wonderful juice, the olive oil. The “NIO oil” is an expression that accompanies us from our childhood.

When we saw our parents and grandparents, at the beginning of October, prepare for the new olive oil season by making wooden rods and ladders, preparing at the same time the sacks, the sieves, the nets and the oilcloths. Back then, we were eager to taste the “NIO” together with freshly baked bread as it flowed from the separator in the olive mill. To feel that characteristic bitterness in the throat, where we now know that it is due to the high concentration of phenols. So we invite you to get to know NIOÉLIA, a hand-picked superior quality olive oil, produced for over a century with a lot of love and passion for you.

Family Tradition

We follow the same principles of our ancestors and share the same passion for our work. Our family’s olive groves are located in our village, Agia Marina. We grew up daydreaming under the olive trees and the olive groves used to be our playground. For us, NIOÉLIA is not simply a product but an expression of our craftsmanship .

Hand picked

We protect our product, by following our family’s traditional guidelines, and pick olives with our hands. The reason why is simple. NIOÉLIA is the olive oil which has nourished our family, our friends and our beloved ones. Now, the time has come to offer it to you.

Early Harvest

NIOÉLIA Premium Early Harvest is produced from raw olives. This contributes to its high phenolic profile. Moreover, notably low acidity and flawless organoleptic results describe our entire production. All relevant documentation and certifications, if needed can be provided upon request.

NIOÉLIA, a Greek premium extra virgin olive oil.

Our premium product is a high phenolic extra virgin olive oil (EVOO) of early harvest. When the fruit (i.e. the olive) is still green and has its normal shape, the olive fruit is picked manually in order to provide protection against micro – “injuries” which can significantly affect quality. Daily oiling, under cold extraction, is another key factor that contributes to its superior quality. Thus, we produce a polyphenolic, notably low acidity olive oil (<0.3%), which holds the characterization of therapeutic (Health Claim E.U. 432/2012), preventing various diseases such as osteoarthritis, many types of cancer, increased cholesterol levels etc.

This particular olive oil, of Koroneiki single variety (100%), is collected on the eastern slopes of Mount “Vrachiona”, which remain sunny throughout the day, at 220 m altitude in the area of Agia Marina, Zakynthos. Its color is intensely bright green due to the fact that unripe olives have a high content of chlorophyll. The taste is fruity and intensely bitter with an orange aroma (something that characterizes many Zakynthian olive oils due to the simultaneous flowering of oranges).

Why High Phenolic Olive Oil? Why is it good for you?

When it comes to phenols, NIOÉLIA belongs to the Silver Category (>500 mg/Kg of phenolic compounds) of High Phenolic Olive Oils. This type of olive oil is recommended to be consumed in a short period of time (max 1 year). Once the bottle is opened, it is crucial to take good care of it in order to preserve the phenols. More precisely, light, oxygen and heat are enemies of any olive oil. So keep in mind to store it in a dark and cool place and close the bottle well after use. This way you will prolong its quality, acidity and phenolic content. All the previous are the main reasons for our white colored 250ml and 500ml bottles.

The categories, (bronze, silver and gold) are based on the specifications and requirements of the World Olive Center for Health . An officially recognized and affiliated organization with the National and Kapodistrian University of Athens in Greece.

HEALTH CLAIM

According to the EU Health Claim Labeling Regulation (432/2012), the claim may be used only for olive oil which contains at least 5mg of hydroxytyrosol and its derivatives. The beneficial effect for the consumers is obtained with a daily intake of 20gr of olive oil (~ 1.5 tbs). This daily intake of high phenolic olive oil contributes to the protection of blood lipids from oxidative stress.

Top universities around the world such as UC Davis and Harvard University, among others, embraced this idea and have actively supported it by conducting research over the last decade. Essentially, High Phenolic Olive Oil has been found to help:

· lower blood pressure

· protect the arteries from damage

· lower bad cholesterol

· reduce the risk for type II diabetes

· prevent many types of cancer

· prevent strokes

· fight premature aging

· decrease the risk for depression and dementia

· slow the progression of Alzheimer’s up to 40%

· reduce inflammations in the body

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Keiron Olive Oil

Keiron is a limited-production, award -winning, rich in polyphenols, extra virgin olive oil with low acidity, obtained only from green olives of the Greek variety ” Konservolia Piliou Volou”, not chemically treated, handpicked the first week of October and cold pressed one hour after the harvest. Our production choice sacrifies the yield in order to characterize Keiron by its appetizing fruity aroma, its pleasant taste of bitter and spicy and its health properties.

Our family has over one hundred years of history in the production of extra virgin olive oil. In 1895, the Anagnostou family had already built a steam mill in the village of Afetes in Greece. Today its chimney is the symbol of our company. Thanks to this family heritage and the technical skills we acquired our early harvest extra virgin olive oil Keiron is born.

Today, we great-grandchildren, carry on this century-old tradition. It’s updating the ancient techniques with the new skills and technologies acquired by us, that today we are able to bring to your table Keiron, a superior extra virgin olive oil that contains all the colors, the aromas and the flavors of our unspoiled territory.

Keiron is named after the mythological centaur famous for its healing powers and herbal knowlodge. In fact, it lived on Mount Pelion, in Greece, the historical region called Thessaly, the exact place our olives come from.

TERRITORY

The chemically untreated secular olive groves from which Keiron comes are located in Afetes, a village overlooking the Aegean sea surrounded by unspoiled nature that make it a refuge for foxes, wild boars, snakes, birds of prey, and where you can find oregano, thyme, chamomile, strawberry trees, figs, chestnut trees, blackberries, bees and many other species of insects, a symptom of a healthy, rich, alive territory.

Keiron has beneficial properties for the body. Extra virgin olive oil is a vegetable fat with a high content of monounsaturated fats (oleic acid), polyunsaturated (omega 3 – omega 6), polyphenols, vitamin E and K and minerals. This makes it our important ally against heart diseases, high cholesterol, diabetes. Suitable for all ages, it stimulates bone mineralization. The antioxidant properties of the polyphenols present in it have an antitumor and anti-aging action. Emollient and moisturizing, it fights wrinkles thanks to the vitamin E. Keiron, wellness and taste in a product.

olive oil

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245 Extra Virgin Olive Oil

THE PLACE

Paiania is located 17 km east of Athens, on the edge of Mount Hymettus, at an altitude of 200 meters. It is one of the most important birthplaces, as prominent personalities of Ancient Greece came from there, the leading politician and orator Demosthenes being one of them (4th century BC).

The dry Mediterranean climate of the region sets an ideal condition for the development of olive groves and vineyards, where, from the ancient times on, the inhabitants developed by creating an area with a great tradition in the production of excellent agricultural products.

The inhabitants of the area settled here thousands of years ago and were an important support for Athens. The art of nature cultivation, but also the tradition in local government and politics are characteristics that have helped in its continuous development until today.

A visit to modern Paiania can be a fascinating experience: the “Koutouki” Stalactite Cave, the EUARCE European Art Center, the Vorre Museum of Art and even a walk on Mount Hymettus, one of the densest orchid farms in Europe.

In this place, the art of cultivating nature and soul is an extension of the Paianian spirit and this can be seen both in their recorded history and in their rare oil or intoxicating wine.

EVERYTHING STARTED …

Our Story

Our family has lived in the area of Paiania for over a century. Our grandfather Konstantinos Davaris began to cultivate olive trees from a young age. In 1910 he planted the first trees of our olive grove, laying the foundations of a tradition following us to this day.

In 1945 post-war Greece, cultivating agricultural products was an important activity for the survival of the family. Grandpa taught our father Otto all the secrets and cares necessary for him to sustain the trees of the rare variety “Klonari” that he inherited.

Reaching today, the 245 olive groves, as they are typically called from the day they came into the possession of the family, are proud to manage and create this wonderful rare olive oil, as we learned from our parents.

OUR OLIVE GROVES

The olive tree is an age-old tree that encapsulates time during its journey.

Olive growers know very well how to read the marks left by the human hand on the tree over time. Care and respect are the ultimate tools needed for the olive tree to live, grow and yield all its gifts.

The cultivation, growth and exploitation of olive trees requires very special handling; therefore, oil production is often seen not just as science, but also as an art.

Each variety bears its own characteristics, its own requirements, that can vary even in the tree’s microclimate. This is the reason why rare varieties are grown locally, since olive growers are called to monitor the trees’ life very closely.

In our olive grove, our family has developed all natural methods and processes. The careful handling of the trees’ health has yielded and created a wonderful surprise: golden fruits with intense color and unique vigor.

“KLONARI” VARIETY

An exquisite variety of olive tree

Under the sky of Attica, on the edge of Mount Hymettus, grows one of the rarest and finest olive tree varieties, the “Klonari” variety. A small family of olive trees that has been cultivated by local growers for centuries now, almost in secret, offering wonderful golden fruits of intense deep color.

The creation of this extra virgin olive oil is done with absolute care and traditional methods that are passed down from family to family and from generation to generation.

It’s time to discover a rare olive oil that will pleasantly surprise you!

THE OIL

Extra Virgin Olive Oil

245 is an extra virgin olive oil with rare characteristics.

Its creation is based exclusively on traditional methods and “secrets” of oiling that seal its identity and highlight a rare taste experience. Its acidity is close to 0.08%, making it as pure as water!

The variety “Klonari” of the region of Paiania is a natural creation of the growers of the region, which was made by studying and taking care of the trees’ health in natural ways only. This cultivation care, that has been provided for centuries now, has resulted in nature returning a fruit variety with very rare characteristics, intended to be tasted by those who know how to truly choose among the treasures of nature.

Contact 245 Extra Virgin Olive Oil:

Calypso

Calypso is a premium quality Single Varietal Extra Virgin Olive Oil, made of our family’s ancient trees in one of the most ancient olive groves of the world.

Our family cultivates 1000 trees, which are more than 700 years old. The distinct olive variety, the climate of the region and the biological way of production endow our olive oil with a distinct taste character.

We produce this exceptional olive oil from olives that are harvested and sorted by hand slightly before their maturity. This endows our olive oil with an emerald green color, high density and the typical peppery and fruity aromas of the fresh, unripe olive. The velvety texture is characterized by touches of the artichoke scent, while a well-trained palate will also discern a fragrance reminiscent of the marigold (Tagetes sp.) flower.

Due to the low temperatures during harvesting and processing of the olives, its acidity is among the lowest observed (between 0.2% and 0.4%).

olive oil

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Marmaro Olive Oil

Meet the History

Olive and Marble are two of the most distinguished elements of greek culture from Ancient times until these days.

We started the cultivation of this sacred tree and its fruit eighty years ago in a place, which was called Marmaro (means marble in greek) and was located between the villages Olynthos and Kalyves, in Chalkidiki.

MARMARO Olive Oil belongs to the “Chondroelia of Chalkidiki” variety, which is most known for its big, shiny and green olives that are harvested by hand. This kind of olive oil has low levels of acidity but it is full of polyphenols (antioxidants) which are beneficial for health and furthermore they can prevent illnesses. Olives are gathered at our irrigated olive groves, which are taken care for a year in order to produce Agoureleo (early harvest olive oil from unripe olives). During the years, our experience and respect to the olive trees has made MARMARO Olive Oil the best product of its kind.

From farm to table

The “Green Olives of Chalkidiki” come exclusively from the varieties “Chondrolia Chalkidiki” and “Chalkidiki” of Olea Europea. The olives produced by these varieties in Chalkidiki are characterized by a large size of fruit with a great proportion of flesh to kernel, bright green/greenish-yellow color, fine fruity aroma and taste slightly bitter, spicy and lacking sense of greasyness due to centuries of adaptation olive trees in the particular soil-climatic conditions of the area, as well as the cultivation techniques applied by the olive growers (picked by hands directly from the tree and not from the ground).
Integrated Management is the way of managing crops aimed at producing high-quality agricultural products using appropriate methods so that there is no burden on the environment and has a positive effect on human health.

Our Products

“MARMARO” olive oil is a superior category olive oil produced by unripe olives of “Green olives of Chalkidiki” variety, picked up directly by hand. The process used is cold extraction, solely by mechanical means. It has an intense flavour and a slightly bitter with spicy aftertaste. Its main characteristic is low acidity and is high in antioxidants.
The daily consumption of 20 gr by “MARMARO” olive oil provides 7.4 mg of tyrosol and hydroxytyrosol derivatives. Olive oils that contain >5 mg per 20 gr belong to the category of olive oils that protect from blood lipid peroxidation, according to Commission Regulation No 432/2012 of the European Union. It is underlined that oleocanthal and oleosin have important biological activity, as well as anti-inflammatory, antioxidant, cardio-protective and neuroprotective properties.

Early Harvest Olive Oil

“MARMARO” olive oil is a superior category olive oil produced by unripe olives of “Green olives of Chalkidiki” variety, picked up directly by hand. The process used is cold extraction, solely by mechanical means. It has an intense flavour and a slightly bitter with spicy aftertaste. Its main characteristic is low acidity and is high in antioxidants.

The daily consumption of 20 gr by “MARMARO” olive oil provides 7.4 mg of tyrosol and hydroxytyrosol derivatives. Olive oils that contain >5 mg per 20 gr belong to the category of olive oils that protect from blood lipid peroxidation, according to Commission Regulation No 432/2012 of the European Union. It is underlined that oleocanthal and oleosin have important biological activity, as well as anti-inflammatory, antioxidant, cardio-protective and neuroprotective properties.

Oilove

Oilove® is a family-owned business formed by individuals who have been successful in their professional careers but meantime because of their obsession with high quality nutrition intake and influences from family background in agriculture, they started up Oilove® as an entrepreneurial effort.

Out of our own need to produce premium quality nutritious products and the passion to share them with others, we dedicate care and love to bring to our customers the best quality possible in various local varieties of Greek extra virgin olive oils (EVOO) using strict organic farming methods prescribed by the European Union guidelines.

At Oilove® we produce, package, and distribute internationally, premium quality extra virgin olive oils from our fields in two regions of Greece, Arcadia and Fokida, and we have been officially certified for all the activities in production and distribution of organic products. We also design and produce custom products at the request of our customers depending on the target market and cost requirements.

Our Organic EVOOs

We produce two (2) types of certified Organic Extra Virgin Olive Oil (EVOO) in our own fields across Greece differentiated by region of cultivation and olive crop variety. We are using the cold extraction method in order to maintain the beneficial properties of olives.

The first Organic EVOO is produced in Arcadia, Peloponnese area (Origin Astros) while the 2nd one is produced in Fokida area (Origin Tolofon) in Central Greece. Following production (typically at end of October each year), the olive oils are safely kept under ideal storage conditions (temperature, humidity) in inox steel tanks, protected for oxidization, in our manufacturing plant which also adheres to the high quality standards required for storage and packaging of organic products.

Origin Astros

The “Origin Astros” EVOO is made from a blend of up to three (3) varieties of olives, (Megaritiki, Manaki and Koroneiki) grown in plain and semi mountainous areas of Voria Kynouria of Arcadia. giving a sensation of smoothness and great aroma. The oil colour is yellowish-golden and has a medium fruity and pungent taste.

In its limited edition, the “Origin Astros” EVOO contains a special blend that is of increased fruity and bitter intensity.

Origin Tolofon

The “Origin Tolofon” EVOO is made of a blend of 2 varieties of olives, (Patrini, Koroneiki) grown in the slopes of Tolofon, Fokida Greece. Our olive grove consists of several thousand trees on a gradual rising slope of a low-elevation mountainous
area and most of the trees are newly-planted, producing a high quality thin oil with a unique amber color. The taste is medium fruity and pungent and mildly bitter.

In its limited edition, the “Origin Tolofon” EVOO contains a special blend that is of increased bitter intensity.

Yanni’s Olive Grove

YANNI’S OLIVE GROVE is a family company located at the Halkidiki peninsula in Northern Greece.

Our olivetrees are located in the village of NeaPotidaia, and the process facility in Nea Tenedos.

The founder is Yannis Prodromou, who cultivates olives from indigenous Halkidiki olive varieties and produces Early Harvest Extra Virgin olive oil & table olives from trees grown exclusively on his own waterfront estate.

Cultivation process:
– The cultivation process is vertically integrated.
– The fully controlled process can offer assured traceability from the field to the finished product.
– The cultivation of our 10.000 olive trees is under the care of the Krinos Olive Center of the AMERICAN FARM SCHOOL.
– A unique high-tech agricultural system is being applied, called “gaiasense” which provides on-line data to the company about all the needs of the olive trees, so the highest quality can be achieved.

Standardization process:
– The company follow the exact rules of European International Olive Council.
– All Yanni’s EVOOS are being filtered before storing.
– They are stored in stainless steel tanks and in conditions of zero oxygen and controlled temperature (14-16 C).
– They are bottled with nitrogen gas.
– They are stored at low temperature.

Environment
– Maximum environmental protection is achieved through with natural fertilizers and water economy through controlled irrigation systems.
– All packaging materials are environmentally friendly, certified by UK association called OPRL.

Awards:
– From 2016 till today “The Standard of Excellence Health & Nutrition” Award.
– More than 50 awards from the greatest international quality competitions.
– The products were honored with the “TOP EVOOS OF THE YEAR” and the company with “TOP 100 SOCIETIES OF THE YEAR” by the “World ranking EVOOS”.

Awards

E-LA-WON

Keeping the tradition alive through generations.

Our olive oil is the outcome of many decades of experience and it is produced with respect to the consumer and the environment. Its original taste, from koroneiki variety, is essential in everyday nutritional needs as its uncompromising quality matches the demands of healthy cooking and gastronomic creations at once. Everyday use of extra virgin olive oil becomes a certified shield for human body.

Greece is our motherland

My memories come from the blue color of the Aegean sea and sky. This is my paradise on the edge of Mediterranean and it is painted with the silver color of the olive tree, a symbol of peace and civilization, as old as human history. A gift from the gods to the people since the times of Athena and Poseidon, rooted in our past for thousands of years.

In this blessed Peloponnesian land, near ancient Mycenae, we produce the extra virgin olive oil E-La-Won, from koroneiki variety, in our private olive groves. Our traditional recipe is combined with today’s technology in order to create an extra virgin olive oil “opos palia” (as in the good old times).

Ioannis Kampouris

Tradition since 1858The quality of our products is the heritage of our grandfathers. A five generation tradition still guides us to respect nature’s gifts and combine them with the benefits of technology.

Lasting memories are made around the table with family and friends.

Farming

Rich soil, natural drainage, calm winters, sunshine, enough airing in a pollution free environment. Everything is done as tradition requires and as today’s experts suggest.

With the guidance of the Institute of Agricultural Sciences of Greece and advices from Prof. Ricardo Gucci (University of Pisa) and V. Frantzolas (Olive oil Taster and Quality Consultant, M. Sc. Food Policy).

Harvesting

The harvest begins at fall when the olives are green, just before they turn purple. It is the time when all the aromas, the flavors and the nutrients are in their peak. The olives are hand picked one by one in order to get full protection and transferred immediately to the oil press in plastic boxes for the oil extraction.

Extraction

The extra virginity of our olive oil is obtained by cold extraction when the olives are squeezed, crust and spunned in the centrifugation in just 30 minutes time thus keeping their flavors and maintaining their polyphenols and very low acidity.

The supreme quality of E-La-Won olive oil is secured by preserving the excellent condition of the fruit from the picking to final extraction of the juice. All the procedures are conformed to the suggestions of pioneer Prof. L. Sevrili (Perugia University).

Standardization

Our extra virgin olive oil is kept in stainless tanks with the infusion of nitrogen to avoid oxidation and unwanted enzymes. Its attributes are the same as at the moment of its extraction.

Our standardized procedures compile with the ISO 22000 – 2005 specifications protecting the quality of the product up to the moment it is served on your table.

The bottle itself is simple and elegant in dark green color to protect the content from sunlight and heat.

100+ AWARDS OF E-LA-WON

Good vs Bad Fats: How their Consumption Affects Heart Health[:]

April 25, 2022

The word “fat” has had a negative connotation and meaning for many years in our speech, but the reality is different. Our body needs healthy fats to function properly. For example, fats are needed to build cell membrane, nerves and to ensure that many vitamins, including A, D, E and K are functioning optimally.

But there are different types of fats – some are good for us and some are not. Scientific research on health risks and benefits is constantly evolving and increasing. Current data and guidelines show that we need to include healthy and fatty foods in our diet and avoid unhealthy ones.

Types of fats

Dietary fats are divided into three categories:

Unsaturated fats: These are good fats that we need to consume as much as we can as part of a diet that focuses on heart health. Here we find two types of unsaturated fats: monounsaturated and polyunsaturated. Pecans, hazelnuts, almonds, sesame seeds, pumpkin seeds, olive oil, peanut oil are foods with high concentrations of monounsaturated fats.

Fish, flaxseed, corn, soybean and sunflower seed oil contain polyunsaturated fats. Omega 3 fatty acids – found in some types of fish, such as salmon and herring, but also in plant products, such as nuts – are a type of polyunsaturated fat that is thought to be particularly good for our hearts.

– Saturated fats: Meat is a primary source of saturated fats, with the highest percentages being found in beef, pork and whole milk. Moderate levels are found in eggs and poultry. Some vegetable oils, such as palm oil, also contain a lot of saturated fat.

Saturated fats are essential for our body – but only in small amounts. The instructions of the experts are to make up 10% of the calories we receive during the day, preferably from lean chicken and other lean products.

– Trans fats: These are the fats we crave the most, but we should not consume. Most unsaturated fats are liquid at room temperature. To make them solid, industries add extra hydrogen and thus create trans fats. The highest levels of these fats are found in animal products, margarine and baked goods.

The effects of unhealthy fats on the heart

Trans fats are the worst kind of fats for the heart, blood vessels and overall health. Consumption of trans fats:

– Increases levels of bad LDL cholesterol and decreases levels of good HDL

– Increases the risk of heart disease and stroke

– Contributes to insulin resistance and is associated with a higher risk of type 2 diabetes.

In 2015, the US Food and Drug Administration (FDA) banned the use of partially hydrogenated oils (PHOs), the main source of artificial trans fats. This policy has almost led to the elimination of artificial trans fats in the US food supply by 2018.

But trans fats do not disappear completely from food, as they occur naturally in small quantities in meat and dairy products, as well as in some edible oils.
Eating a meal high in saturated fat – say, a big potato salad with eggs and mayonnaise – can raise your total cholesterol and change your balance by raising your LDL or bad cholesterol.

This in turn can narrow the blood vessels and cause the arteries to become blocked. Saturated fats also cause an increase in triglycerides. High triglyceride levels increase the risk of high blood pressure, diabetes and heart problems.

The effects of saturated fats on the body have been a source of controversy in recent years, with some studies questioning how harmful saturated fats are. For example, a meta-analysis published in the American Journal of Nutrition concluded: “There is insufficient evidence from epidemiological studies to conclude that saturated fat is associated with an increased risk of STDs, coronary heart disease or CVD ( cardiovascular disease) ».

A study published in 2014 in the Annals of Internal Medicine found that diets high in saturated fat did not increase the risk of heart disease.

But this controversial conclusion has been criticized, and American dietary guidelines still recommend limiting the amount of saturated fat consumed daily to no more than 10% of our daily calories. The American Heart Association goes even further and suggests that saturated fat should not be more than 5 to 6 percent of our daily calories.

The general guideline is that limiting saturated fats and replacing them with good fats, especially polyunsaturated fats, is what improves cholesterol and reduces the risk of heart disease. There will always be studies on both sides of an argument, however, the current body of research shows that saturated fats are not good for human health.[:]