Thank you for watching! Are there any health topics that you would like to hear more about in future episodes? Let me know in the comments: ----------------------------------------------------------------- Gundry MD's RU-vid Channel: bit.ly/2YVaIi0 ----------------------------------------------------------------
I would like to see an episode about supplements. Can you take too many? I take a handful every day and I feel great, but I wonder about that, like if there's a limit to the benefits. By the way, I buy them at a natural foods store and NOT Walmart. I always try to get natural or food-sourced supplements. They seem to be more expensive, but I think they're worth it because I think my health and longevity is worth it. Thanks Dr Gundry, keep up the good work!
@Baron von stappendorf Do you know this as fact? In a cold press facility near me, I know that they flood the press collection galleries with nitrogen. They top off the settling drums with nitrogen. I don't know the shipping conditions, but it is possible to ship via refrigerated container.
My family has been using olive oil forever ,in our food, in our hair and a skin moisturizer when we come out of shower when skin is still wet. My husband who is in his sixties has been drinking a tablespoon of olive oil since he was an infant and never had any health issues. We have our olive oil imported from Greece because we are Greek. One rule that I faithfully follow is that I will not buy olive oil that comes from more than one country. It has to have one country of origin and in a dark bottle
U aren't getting answers, these guys are selling something, all of the olive oil from Italy to the US is watered down. If youdont see them press and bottle ucant tell if its pure. Much less which guy is correct.
@@franksmith7419 I don't buy into this olive oil bullshit due to the olive oil tastes like shit anyways I get it from Trader Joes it has no flavor doesn't make me want to eat it, but it's better then using butter or corn oil :( in USA there isn't olive oil that I'd put into my body every day.
I remember a few years ago a friend of mine who was working in Italy and got to know some wine and olive oil producers whom he had made friends with brought back some milky, green, unfiltered olive oil from Italy around the Florence region. We gorged on this stuff and we all commented on how well we felt over the the next few days. This stuff had only been pressed a few days earlier and I can vouch for the freshness, taste, aroma and pepperiness of this oil and tasted amazing, so the health benefits don't surprise me. If only I could get me hands on this stuff again.
I used to love the taste of my grandmother's olive oil. Can't find that taste anymore. Same as with the delicious taste of long ago curry. Sometimes i wanna say, help, help, help me find those delicious tastes
We go to Los Olivos, CA, about 2.5 hrs away from Los Angeles to get our fresh olive oil fix. It does taste very green and smells like cut leaves. I also use it on my skin.
Thank you so much for this video, now I finally properly understand on how to pick the right extra virgin olive oil. I looked at three different olive oil bottles that I have at home and only one of them kind of qualifies and but still harvested in 2018-2019. The other two bottles does not even have a harvest date; and these bottles were not cheap. Next time I go to buy my oil, I will be looking at them with a whole new pair of eyes. Thank you.
I've actually received my $1 full-sized bottle today! I got the discount from Thomas Delauer. I have yet to taste, but my only pickle to pick is that the oil isn't organic? I wish Dr. Gundry would've asked about this.
There is nothing like the fresh pressed olive oil I get from my family grove in Croatia. Even here in Australia I managed to find a local grower with high quality olive oil. I use it on everything.
Oh yes, my family is from Croatia too and I always come back to help them with the harvest and press. I grew up on it and can't stand most other sources of oil taste wise. It is a huge staple of my diet.
Hi Dr G, there are so many type of Olive oil in the market, could you advice which one is the best? extra virgin, organic extra virgin, cold pressed extra virgin, extra virgin light olive oil,?
Most bottles of extra virgin olive oil only shows expiration dates. How do we know how fresh they are or when they were harvested? Is it common practice that they don’t show harvested dates? Also, what colour should we be looking for in olive oils to know if they are good quality? Thank you.😊
Great podcast! I have been upping my Olive oil intake thanks to you Dr Gundry.. thanks for the tips about how to find high quality olive oil - I didnt know there was so much too it
hi dc gundry what is the whole story of the olive tree... 1 whats its true history.are there any lectins in the seed or the skin. 2 what came first the seed or the tree.a tough question. 3 lots of trees have lots of propities whats your most best trees. 4 is there a food test kit that can detect glyphosate and other bad chemicals to buy on the market. 5 lots of companys are mixing the olive oil with other non olive oils...
I love olive oil yours is fabulous dr. Gundry. I was watching if you overheat olive oil like the mini oils it produces a toxic chemical called and acrylamide how toxic is that for us
Great show, thx! Love the oliveoil knowledge too, can you bring on an European expert or community person/company, like you had T.J? I am located here in Denmark and it seems like a waste of transport to buy quality oil from you or from TJ if there is a European olivepusher... please help me find :-) best regards Jesper
Where and who in Australia has the good olive oil? Well I am not going to have more olive oil now because the oxidation rate is too high. It maybe several years old and fermenting for quite a while. Its too complicated for the laymen. So its not worth the risk.
Best olive oil I ever tasted was when I visit Italy, cot to Rome late tried to have a dinner at MacDonald’s but at 20 pm all they had was Cesar salad and no dressing I agreed on olive oil that came in a little package like the ketchups in the USA, salt and pepper, that was the best olive oil I have ever had s day better than the Sesar dressing, the MacDonald’s is the one behind the Spanish steps and goes through the republican wall of Ancient Rome and ha a little gelato bar at one exit
Labels cannot necessarily be believed. Litre or quart sized bottles are more likely to be blended with indigestible, industrially processed refined grain, legume or seed oils.
If the label states the harvest date of the olives and the location of the olive grove, it's the real thing. Buy the bottle size you'll consume within ten days at most.
Dr. Gundry, I can find neither sweet potatoes nor green bananas in my city. Trying to be on a lectin-free diet, I don't eat raw white potatoes either. Please, tell me what other prebiotic-rich food options I have except for those mentioned above. Thank you.
ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--9p31reoSD8.html - Jamie Oliver talks salads and salad dressing. 3 parts olive oil 1 part acid (lemon, lime, balsamic vinegar, orange, pomegranate, apple cider vinegar, etc..). Put in a jam jar and shake.
Would you consider The North American Olive Oil Association .org (NAOOA) a reliable source for quality certification? Especially for those on a budget?
I'd advise you to get a small bottle of cold pressed extra virgin organic olive oil from a health food shop and taste that straight from the bottle. You dont have to put your lips on it, just tip your head back and pour in half a mouthful, (it's quite thick,) then use that as a baseline for picking less expensive olive oils from supermarkets. I don't think warming in a glass is necessary as your mouth will warm it if you hold it there to savour the flavours. Mine tasted nutty and slightly peppery, I only noticed a slight tickle of a cough so I'm not sure what a 3 cough oil's like! Then again I'm a straight scotch man so not a good benchmark. Hope this helps, from one truth seeker to another. X
And why both Italy and Spain countries has been so massively devastated by covid during the pandemic of olive oil is so rich and beneficial? Just asking.
They say the same thing about Moringa. It's the best in the world. Who is right? With so much scamming and bottling dates and harvest dates and young olives verses old olives, why not just use coconut oil? Isn't that a lot simpler and the same effect?
