Recently, we talked about how important polyphenols are for health.
We forgot to talk about one of the biggest sources almost everyone with a gut issue can eat and should eat — Olive oil.
Olive oil seems to have been forgotten.
Why use it when there are all these other fats: coconut oil, avocado oil, animal fats? (Experts on the internet coo.)
There are lots of reasons, including that it tastes way better on certain dishes and many of the blue zones (areas where people live over 100 regularly) consume a ton of it.
There’s people who don’t use olive oil anymore because they don’t think it’s heat stable to cook with, or because they think it contains the wrong kind of fat. Both of those are just theories and there’s plenty of ideas on how both are FALSE.
I think olive oil is delicious, healthy and a great addition to anyone’s diet. I enjoy it regularly, cook with it 20% of the time and honestly think it tastes WAY better than coconut oil.
Of course, that assumes you’re buying high-quality, non-rancid oil, which I’ve found to be extremely confusing and hard. In fact, if you think olive oil tastes kind of like canola oil or other manmade toxic oils (rapeseed, vegetable oil, soy, etc) — then it’s highly likely you’ve never actually tasted real olive oil.