What is The Best Olive Oil For Health

Hi, I’m Dr. Fredda Branyon with New Hope Unlimited. I want to talk to you about the different types of olive oils today, and why they’re so important. A spicy for cancer patients, I tell our cancer patients, out of all the oils, please use the olive oil, but not just an olive oil, it’s got to be a certain color. So I want to tell you why which ones and, and what makes it so good. So if you’re like me, and you like to take notes, this might be a good one to take notes on. So if you’re past that, pause button, and run get a pen and paper I think it might fail. So let’s start with oil and how it’s made.You know, when you need some lemon juice, you’re squeeze that lemon to get the lemon juice, you’re squeezed orange juice, get orange juice. with olive oil, they squeeze the olives. The only thing they don’t call it juice because it’s an oil. So it makes olive oil and the fresher the better. Always fresher, the better. So you’ve definitely want to watch your dates on your bottles.

Olive oil is considered a superfood. Now, I want you to talk about olive oil today, mostly because it’s not just a super third. But the studies have proven that it is an excellent, excellent product for fighting cancer. There is considered Blue Zones in the world. I’m not sure if it’s seven or eight. I’m thinking it’s eight. But their blue zones. And liaisons are certain groups of people in the world, certain areas all over the world, not just in one space, but all over. And they are living to be well over 100 years old, and not just 100 year over 100 years old. But they’re mentally physically good enough to be like our 50s and 60s, they have Cognizant they like they can move good. It’s amazing.

I would if you’ve got some extra time, I would absolutely look at the Blue Zones and get to know what they do. Because it can help us to become healthier. But they have researched these blue zones. And they have found they’re looking for what is the difference? Well, they have found these people eat healthy, very healthy, and they are using a huge amount of olive oil. Now not just any olive oil. It’s the good type of color that I want to talk about the good type of olive oil called the extra virgin olive oil. Now, they use it with everything. They pour not just on their salads, but on their potatoes, their breads, everything. And if they feel like at the end of the day, they didn’t get enough, then they will take a teaspoon of olive oil before going to bed. Well, I’ve tried that. It’s it that get that takes some getting used to. But anyway, extra virgin olive oil is good for many things. But for cancer patients and it is good because of the phenols. Olive oil has great antioxidants. But the phenols are what we’re concerned with, for cancer and for staying healthy. phenols are a constituent that is huge in fighting cancer. Studies have proven it over and over anything that you can find with phenols. And absolutely go for it.

So let’s talk about what makes a good olive oil. Great. Okay, bad, whatever. First one we want to talk about is the extra virgin olive oil. That’s the best you can buy. It’s made from the per the first processing of the olives, and it meets the highest standards. Now when I talk about the standards, there is set standards in most countries, especially the olive oil countries that do this, and they go by standards. So as I tell you each about each one of these olive oils, I’m going to tell you about the standard. And then when we get through that I’m going to tell you how to tell if you’ve even got great extra virgin olive oil. So yes, extra virgin olive oil is the first the highest of standards.

So what makes it when it goes through that We’re processing, that means that set aside for the extra virgin olive oil. Now, those olives can still give a little more olive oil, we’re going to talk about that extra virgin olive oil has to meet the excellent flavor. Now there is actually people who get paid for bringing their little cups or glasses. And they don’t ever use a clear glass it’s always usually about, it’s usually a cobalt blue that you cannot see through, because they don’t want them to see the color. Because they say that color does not matter. There’s different types of olives.

So the color can be anywhere from yellow to green to a marquee looking brown, doesn’t matter, the olives, and the process is what matters. So they put it in a cobalt blue, tie glass, they don’t look at the color, they are merely Extra Virgin Olive Oil has to have an extra x solid flavor. And then there’s what they call medium defects. Extra Virgin Olive Oil has to have a zero, the medium defects. Now, then, there is something called the three fatty acid content. I’m not exactly 100% sure what that means. But fatty acids, we have to have good fatty acids. That’s, that’s a, that’s like the good fats.

So with the with the extra virgin olive oil, it has to have the free fatty acid content of less than 0.8% grams per 100 grams. That’s okay. So that is what makes your extra virgin olive oil. Now, let’s go to the next one. The next best is just virgin olive oil. virgin olive oil, it doesn’t have the extra on it, just virgin olive oil is when they’re testing it. It’s an okay. Smell, flavor. And taste. When I say flavor, I’m thinking, flavor and smell. It has a median defect of zero point 25% grams per 100% grams. And it has a free fatty acid content of less than 2%. Okay, so that’s okay, but it’s not good enough.

Not good enough for my patients to put it that way. And then third type of olive oil is just called olive oil. Now this one you want to stay away from this one, it’s a blend. Remember I said the very first pass is to good chi, then those all assets are been squeezed, squeezed and squeezed, is going to get a second squeeze. And it can have that squeeze and it can have all these different types of squeezes. So you’ve actually got a blend of two are more and it’s refined, refined is the key word bland and refined. It’s when they got to smell and taste, it’s considered a susceptible and then the medium defects. They’re just not even applicable. They don’t even count it because this is not good quality, but it can still be sold. And then the fatty acids are less than 1%. So they olive oil, just olive oil is the one you want to stay away from.

Now, the virgin olive oil, it’s okay. But if you can get the extra virgin olive oil, that is the best, the absolute best. That is where you got your medicine. And I believe if you’re trying to stay healthy Cancer Prevention, or either you’re just trying to get rid of your cancer, you need those phenols the others aren’t going to have the phenols we’re talking about what you need. So extra virgin olive oil is The most important now quickly, this talk about how to buy your olive oil, you know that you’re wanting the extra virgin olive oil. But now here’s how you want to look at it.

We do know that if you buy good quality, the best standard is going to be extra virgin olive oil, it’s the highest standard. And it’s the best. If you get the best, it should be in a bottle that you cannot see through, please do not take it home and put it in a pretty little bottle to set next to your stove out on your camera. That is not going to work. Sunlight the case, I’m not sure the case the right word. But sunlight does not do it good. So keep it in this bottle.

Now in other countries like the blue zones, they will actually put it in their refrigerator. And if you put it in your refrigerator, it can last up to two years. Now you’re not going to want to put any of the other ones in your refrigerator, because it’s not good. So only your extra virgin olive oil, you can’t actually put it in your refrigerator. I’m hoping you don’t because I’m hoping you’re going to go through it by using it real quickly. So when you are using this and you put it in the refrigerator, you got to when you go to take it out, you got to give yourself 10 or 15 minutes before you can use it. And you can put it back, it will not hurt the phenols. I don’t put it in my refrigerator, I keep it in a dark. And I just put it in. But I go through a lot of olive oil. I want that medicine. So when you’re buying, here’s the thing, you want to look on your bottles on the back of it. Where where are those olives coming from? This is very important. Very important. Where are they coming from?

For instance, this right here, the olives, this is a product of Spain, not Italy, you have to be careful with what you’re buying out of Italy, Italy, everybody knows Italy has olive oil, but a lot of that olive oil. It’s produced there, but it’s shipped over to the US in the barrels that look like wine barrels. Now phenols are heavy little deals, they are heavy. And in those barrels, they’re going to drop to the bottom, there’s a lot of drop into the bottom. So when they drop to the bottom, and they get to the United States are California, olive oils, they will produce them process them shipped in to let’s say Norwalk in Massachusetts, where they can get bottling cheaper. So they’re in the barrels, and then also ball to the bottom. So when the barrels are emptied out, you’re not going to get the phenols that you’re paying for. And this is why you want the olive oil.

So you want to look at where the olives were processed, grown and processed. And where was it bottled. So it says product of Spain, grown in Spain and bottle at the processing company, then bingo, this is your product you want. So I’ve got several here. And I hope that made sense. You want your olive oil to be extra virgin olive oil for the phenols you want your phenols in it. And it’s only the only way you’re gonna get true good phenols is by having volatile at the processing company. So that is very important.

Don’t let these companies save money and and you buy what you think you’re gonna get. You don’t get it. That’s important, especially because we’re trying to use it as medicine even. So I have several articles here that I just want to quickly show. This Portugal’s olive oil is one of my favorites. However, I’m out of that and I haven’t been to Portugal lately to stock up and I haven’t gotten any. So I have been getting this at Sprouts. This is from Spain. Sprouts carried it but all of a sudden they’re not carrying it anymore, because they’re all from California. Now. I understand, we should be buying American made and all of that. And I agree to that. Except I’m beginning not to agree on food, because America has gone sour on the food processing, in my opinion, my opinion, okay? They’re not doing us any favors, in my opinion. So I have to go out and look and find good quality. So sprach is not selling it anymore, I’ve not been able to find it in any of the stores. But I can find it on Amazon, I hate to say that to Amazon, gotta do what you got to do. Now, this bottle here is 500 milliliters, or one pint, or point nine fluid ounces, this bottle I bought for teen 1299 $13. I just looked. And of course, just like everything else, because we are inflation going toward a recession, you know that political stuff. Everything has gone up. And I think you’re gonna spend about $20 for it now. Sorry, it is what it is. But then you go look for the good quality. You can say, Oh, wow, that’s expensive. But go to your grocery stores and look at your not so good qualities. And it’s going to be exactly the same amount, maybe a little higher.

So here is a one that I just got. Oh, notice it is extra virgin olive oil. This is one that I just got because I am not buying us olive oil. I care enough I want to live. I want to live and stay healthy. So I’m doing everything I can do. Being sick cost money. So if you just kind of use your money trying to be healthy is better. So this comes out of Morocco. I got it on internet. It is extra virgin. And it is bottled or first cold pressed and bottled to same place. That is what you’re looking for. And yeah, I kinda liked the bottle too. But that’s not what you go after. But you do want to go to the dark bottles. And even this is a dark bottle. They’re just putting their label on it. They’d like the psyche secondary book.

Now, the only olive oil that I’ve been able to find that is actually done in the US. Let me make extra sure I’m remembering this good. Is okay, yes, well, this is a Trader Joe’s. I have not opened this yet. But I wanted I needed something to show you from the US. And this one may be better than some but I will show you even the bottle there is a difference in the colors. This is a lighter bottle, and these are much darker. But can do what you can do here. This is Trader Joe’s and disappear so you can maybe see it a little better. And it is Monrovia, California, but it says pack in USA not sure where it is where it’s packed. That they should have just been able to say processed and packed in Monroeville, California.

This is an example that you just don’t know. But the others so most of all the other stuff will tell you it’s process and it’s basically shift to think I mostly saw Massachusetts and Minnesota I can’t remember now. Now beware. Be very aware. I’m not gonna say the name of who it is that you have to be careful because marketing is is everywhere now. Yes, I think maybe he’s got the right idea. But there is labor laws in the US and you have to go by these labor laws. I ordered one of these and I will tell you it was I was shocked at the price to get one to buy it but I needed to buy it. And here it is.

This is an olive oil. Notice to label You can notice the label, you probably can’t see it. So I’m just going to tell you, it tells you that it expires April the 23rd. And it gives you the lot number. It tells you it’s the ingredients. What is the ingredients? Dietary Fiber, Vitamin A, Vitamin C.

So this is organic, blah, blah. Now the one day you want you want to get your money’s worth. You know, I told you these olive oils, these are extra virgin olive oil. This does not. This is Dr. Gundry. I’m sorry that the Gundry but I’m just maybe you can learn from what I’m saying. Because you don’t have extra virgin olive oil on this label. You’ve just got olive oil. But you do have been all rich.

How do we know this? Olive oil Remember, it’s the blend. And the other thing is I spent about $30 to get this and I wasn’t noticing the size. This is an eight point by blew it out. That’s a heck of a lot of money. I’ll be honest, I feel like I was taking so I’m sorry. But anyway, this remember, this is one point. Notice the difference. I know it’s hard to see but notice the difference. Lot more olive oil. This is extra virgin oil.

Olive oil I gave right at $13 for this is just look at that little bottle. Olive oil from the famous Dr. Gundry sorry Gundry I love you as a person. This has got to do better. And it is expensive. And it’s not to blame you should be using doesn’t have extra virgin olive oil anywhere on this. So hoping you understood and got a little bit out of this.

I know this video was long. Because it’s important, very important. I love you. I hope you tell yourself you love yourself out loud. As you’re buying at some point begin to really believe it and tell three other people you love them too. Thank you for spending your time I know it was long and I hope it was worth your while. Love you. Bye bye