The kitchen swap that will add years to your life
A better… healthier… and LONGER life.
Who doesn’t want that?
Well, friend, today I’ve got a quick tip that can deliver exactly what you’re looking for, and you won’t believe how simple it is.
All you have to do is make two swaps in your kitchen – two little changes that I guarantee will be barely noticeable.
Here’s what you need to do: Get out your shopping list. Scratch out the vegetable oil or canola oil if those are what you normally use (and if you have them in your kitchen now, toss whatever’s left). Add olive oil and/or avocado oil to your list as a replacement.
Either one is great, but both are even better and will give you more versatility with your cooking and on your salads.
Next, scratch out the milk and write almond milk – and if you have any moo juice in the fridge, send what’s left down the drain.
You’ll barely notice any difference in taste in foods cooked with olive and avocado oils. And while almond milk does taste different – better, if you ask me – you won’t miss normal milk once you make the adjustment.
But your body will notice the difference.
You’ll get healthier where it matters most, which is why new research from Harvard University finds that these two easy-to-make changes will help you to LIVE LONGER!
The key is in the heart-friendly, artery-clearing monounsaturated fatty acids, a.k.a. MUFAs you can find in things like avocados, olives, and nuts.
While some animal products and fresh dairy contain MUFAs, the new study finds they won’t help.
Only high-quality plant sources will do the trick, and you won’t find anything better than the ones I just mentioned.
Replace some of your dairy and meats with these MUFA sources, and your risk of dying early will plunge by about 25 percent.
Even replacing just 5 percent of your calories with these terrific sources of heathy fats can cut your risk of death by as much as 15 percent!
One note of caution here: Canola is also billed as a terrific source of MUFAs, and it certainly looks like it on the label. As well, it’s often a whole lot cheaper than extra-virgin olive oil and avocado oil, but don’t give into that temptation.
Canola is a genetically modified source of ugly trans fats, which can be present even if it says “trans fats-free” on the label.
Stick to the real thing.
EVOO and avocado oil might cost a little more, but they’re worth every penny.