Olive oil is the new health food


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A new learn about suggests those that consume extra olive oil have a decrease possibility of loss of life. Should you all big name guzzling olive oil? Well, perhaps now not, But if you’ll be able to to find techniques so as to add it for your already nutritious diet, it can be price it. Let’s get into a few of the main points.

Table of content material:
0:00 Introduction
2:24 The subset of the learn about
6:13 Should everybody eat olive oil?
9:17 The perfect form of olive oil
12:08 Conclusion

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31 thoughts on “Olive oil is the new health food”

  1. Actually extra virgin olive oil is better for high heat cooking than refined olive oil since it is more stable against oxidation due to its higher antioxidant and polyphenol content (oxidation is accelerated by heat, light, air etc ). It's true that refined olive oil has higher smoke point as said in the video but most oil experts say oxidative stability is more important than the smoke point in terms of health. I recommend watching the following video about olive oil where experts explain: https://m.youtube.com/watch?v=fxm10EiEl1c&feature=emb_title

  2. A problem with olive oil is the addition of seed oils to “ increase” the volume, a counterfeit oil so to speak. It is difficult to tell from the taste or the label if this has been done, therefore, I avoid olive oil because I don’t know which producer to trust

  3. My understanding is that Professor David Sinclair is now recommending olive oil as an alternative to resveratrol supplementation for the same anti ageing effects He said more recently he has changed his mind about its value.

  4. Like anything Olive Oil must be "1st Cold Pressed Extra Virgin" with a quality and designation of origin from the "EU Agri-certification" label and must have a specific acidity range. You don't see those on bottle than it's blended, rebottled etc. There is no real control in USA/Canada over that. Also the fresher the better. Within the current year. My family has been harvesting olives/oil for 5 generations back in Greece.

  5. I’m lucky enough to grow my own olives, so our olive oil is organic and we watch the olives being pressed at the local mill. Don’t hate me 🙂

  6. As soon as I have olive oil, I get inflammation pain all over. Omega 6 to 3 ratio probably has something to do with it. 12.8 : 1. Surprised you would advise this for diabetics.

  7. I'll use olive oil when it's illegal to sell fake olive oil aka seed oils…or they release a device that checks for fake olive oil aka seed oils. Because otherwise it's not worth the health risk IMO,

  8. Olive oil is often blended with other oils and flavourings, there have been numerous scandals in Italy and other countries where olive oil is other oil that has been coloured and flavoured to appear like olive oil.

  9. I like saturated fat but I am not supposed to eat it because I have the ApoE4 allele.

    But I am now sick of olive oil and avocados and I was never able to get myself to appreciate EVOO.

    And yes, I used organic Kirkland Signature EVOO.

  10. I am not low Carb or keto, but I am pro nutrition and protein. I really appreciate the balanced approach this channel is taking. You are not cherry picking or being dogmatic. Everyone can learn something here, even if I eat more whole food carbs. I feel like this channel is more inclusive than other low Carb channels 👍

  11. Thank you, doctor! As a scientist, I am very dismayed by the quality of nutritional science all the way from the researchers, the peer review, and the journals themselves. Unfortunately, there is a huge raft of bias, misinterpreted results, and over-interpreted results that makes it very difficult to determine what is real. It is a sorry state of affairs. So, then I really appreciate your focus on the quality of the research, the details, and what one can conclude and not conclude! So useful. You are one of my top sources to get to the real story.

  12. I've not long turned 42. I've always had a good amount of extra virgin olive oil in my diet, most of the time daily, and plenty of it. Both my parents have had high blood pressure for years. I had mine tested for the first time recently after an accident and even though the accident was stressful the doctor wasn't concerned about my blood pressure so I assume it wasn't high in the first place. I've had the flu once in my life and visited the doctor's about twice in my adult life. I do smoke, I just enjoy my cigars. I don't eat a lot of red meat, just personal preference, or even much chicken, but I love my fish and sardines and tuna are my favourite staple. I've probably eaten Sardines daily pretty much every day for nearly 30 years. Seabass, Salmon and rainbow trout are some of my favourite fish too.

    I tried the starch solution recently just out of curiosity. Well not the vegan way, I did have one can of tuna a day (low fat) and kept all other fats out of my diet. I felt kind of ok at first but was hungry a lot. My meals didn't feel satisfying to me either and my sleep was restless making me feel still tired even after 8 hours of being in bed. I was eating a lot but still felt cold because I just wasn't getting the calories I'm used to. Lord knows what my daily calorie intake is, it's probably pretty high with the amount of olive oil I consume. That being said I'm neither thin nor fat. Anyway started to feel like I was getting a cold/flu, so I said enough of this low fat starch diet and I had a large meal of protein, carbs and loads of extra virgin olive oil. I felt better immediately, cold/flu symptoms vanished completely within an hour.

    My family often joke about how I never get ill, but I feel that secretly they're dying to ask me what my secret is. They do know that I love my sardines and olive oil, and say it must be that, which it is mainly. No secret really. Add at least sardines and extra virgin olive oil to your diet.

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