This essay sheds light on why you should never consume extra virgin olive oil, explicates why you should avoid consuming vinegar, and elucidates the dangers of consuming olive oil and vinegar. Moreover the plethora of simple to prepare and flavorous healthy food recipes for longevity are demystified, deadly disease causing foods that you should always desist from ever considering eating are identified, and how to substantially mitigate risks for succumbing to contracting deleterious chronic diseases by embracing a heart healthy, brain healthy, kidney healthy, anticancer, antidiabetic, nutrient dense, alkaline, antioxidant rich, anti-inflammatory, raw fruitarian diet is expounded upon is the essay.While it may perplexing to most, the notion that neither extra virgin olive oil nor vinegar should ever be consumed is something that is erroneously disregarded in spite of the dire perils associated with consuming these aforementioned products. Much to the dismay of avowed oil consumers, oils are highly oxidized and are synthetic, man made products that can easily be carcinogenic, pathogenic, and devoid of any essential nutrients from whole plant based sources which is why all the more reason they should also never be consumed. The body was not designed to assimilate oxidized, synthetic, bastardized man made products nor was designed to optimally assimilate isolated fat extracts, such as those found in oils. Much to the chagrin of health conscious customers, olive oil is not only highly oxidized liquid comprised of isolated fat extracts but is also highly calorie dense. "At over 4,000 calories per pound, olive oil is far more calorie dense than even pure refined sugar, which has 1,725 calories per pound. Profusely consuming olive oil can easily lead to unhealthy weight gain and obesity, which leads us straight to poor heart health. That is because weight gain increases insulin resistance in many people and leads to a variety of metabolic changes that promote heart disease, including higher levels of cholesterol and triglycerides, as well as higher levels of markers linked with chronic inflammation, like inflammatory cytokines. Research has shown in both humans and other primates that diets high in oils and cholesterol promote atherosclerosis. By contrast, research in animals and humans have demonstrated that diets very low in oils and cholesterol cannot only prevent atherosclerosis but actually shrink plaque and reverse atherosclerosis" (Killoran, n.d.). It stands to preponderantly reason that olive oil is unequivocally an inflammatory, chronic disease promoting product since it can exacerbate heart health. The consumption of oils not only promotes inflammation and heart disease, but also elicits a myriad of health issues. "Increased fat in the blood after oil rich meals, including meals rich in olive oil, can also injure our arteries and promote heart disease because they increase inflammation. High-fat, calorie-dense foods promotes weight gain, which leads to adverse changes in blood lipids as well as increased levels of inflammatory substances in the blood. Evidence continues to mount affirming that inflammatory substances in the blood promote plaque growth, plaque rupture, and clot formation, all of which likely increase the risk of heart attacks. 'Certainly, a single oil rich meal has been shown to impair blood flow in part because of acute damage to the endothelium, which may explain why angina is often much worse for several hours after each oil rich meal' "(Killoran, n.d.). A research study has found "that the oleic acid from oils resulted in a marked increase in LPS attached to chylomicrons in the bloodstream. Chylomicrons, also known as cholesterol remnants, are large, fat-rich lipoprotein particles that research has found contribute to the growth of cholesterol-filled plaques. "Olive oil is 78% oleic acid" (Killoran, n.d.) and should never be consumed since it is an oxidized, isolated fat extract.