They Deliver Superior Health Benefits / Jason Fung
Go to www.FungLovesOliveOil.com for more details on how to do Olive Oil right!
Explore the science behind extra virgin olive oil and its potential role in heart health, brain health, inflammation, weight management, and more. We also explain why polyphenols, freshness, harvest date, and proper storage can make a difference when choosing an olive oil.
Learn why extra virgin olive oil is different from refined olive oil, what to look for when buying olive oil, how freshness affects its quality, and whether you can actually cook with extra virgin olive oil.
📌 In This Video, You Will Discover:
• The science behind the health benefits of olive oil
• Extra virgin olive oil and cardiovascular health
• Olive oil, brain health, and cognitive function
• The role of olive oil in inflammation and autophagy
• How olive oil may support weight management and satiety
• Why olive oil polyphenols matter
• How to choose high-quality extra virgin olive oil
• Why fresh olive oil and harvest dates are important
• The best ways to store olive oil
• How much olive oil studies have used
• Can you cook with extra virgin olive oil?
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⏱️ Video Chapters (Timestamps):
00:00 The Science-Backed Benefits of Olive Oil
00:26 Olive Oil and Heart Health
02:09 Olive Oil and Brain Health & Dementia
03:04 Olive Oil, Cancer & Bone Health
03:56 Olive Oil, Autophagy & Inflammation
05:02 Can Olive Oil Help You Lose Weight?
06:09 How to Choose the Best Extra Virgin Olive Oil
07:46 Why Fresh Olive Oil Matters
08:37 How Storage Affects Olive Oil Quality
09:15 How Much Olive Oil Should You Take?
10:04 Can You Cook With Extra Virgin Olive Oil?
11:23 How I Get Fresh Olive Oil
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My Kaiser doctor is still stuck on the concept that a high cholesterol number is always bad so he always scolds me when I tell him that I regularly consume olive oil, and immediately pushes statins. It’s rather frustrating.
Educate him if he is open to it, if not, find another Doctor. I found that when I back up my reasons with scientific studies (as in this video) my Doctor is much more open to what I am doing for my health.
When we moved (and had to change doctors/offices, I specifically whittled the list down to mostly DO’s (vice MD’s). Then, I made sure they were ‘on board’ with Low Carb diets like keto and carnivore. It wasn’t hard, and both the DO’s ‘passed’. If your doctor isn’t helping you toward your goals, you really need to find one who is!
I told my doctor I will take garlic pill but she said no because it doesn’t work like statin 😅
Time for a new doc maybe
I’m not sure what you’re saying here, but just wanted to make sure you’re not saying that extra-virgin olive oil be the reason for cholesterol INCREASING. Because that would be incorrect.
EVOO can has a positive impact on cholesterol levels, not negative.
That’s because olive oil is rich in monounsaturated fats, which can improve heart health by lowering bad cholesterol levels.
Dr., I’ve been using the following brand for the last 4 months, taking one to two tablespoons by mouth in the morning per day: La Tourangelle Organic Extra Virgin Olive Oil. What I like about it is that it is cold, pressed and early harvested. It’s also from Spain which is good. Can you explain the direct benefits of EVOO on heart health, specifically how it raises HDL and lowers LDL, and also its effect on triglycerides? I’d also like to hear all of the other health benefits from taking 1 to 2 tablespoons of early harvest, cold pressed EVOO each day for six months or a year or for the rest of life. Additionally, one thing I’m concerned about are the calories just from one to two tablespoons, which will affect my caloric intake each day. Would love a strategy with diet.Thanks! I appreciate the great videos you put out!
Just eat it and be happy knowing that it is the oil of our people…Gods people!
The cleanest trial on your question is EUROLIVE (Covas et al., Ann Intern Med 2006): 200 men, crossover design — the same men ran through three olive oils that differed only in polyphenol content (2.7 vs 164 vs 366 mg/kg), 25 mL/day for three weeks each.
HDL did rise stepwise with polyphenol content, but the size was modest — on the order of 1–2 mg/dL — and oxidized LDL fell only with the higher-polyphenol oils. LDL-C itself did not track polyphenol content.
That last part matters for what you’re asking: in most studies the LDL drop attributed to olive oil comes from what it replaces (butter, processed meat, etc.), not from adding oil on top of the same diet. Which also answers your calorie question — 2 tbsp is roughly 240 kcal, so whether it’s replacing fat you were already eating or being added to it changes the whole calculation.
That chap is not a real dr, you gullible fool.
Want to lower LDL, use a high fiber diet.
@live_long_and_prosper I don’t want to lower LDL since it is associated with longevity, so I will avoid fiber
Very well explained and highly informative. Good job!
Thank you yet again from California ❤🎉
Thank you, Dr. Fung.
My mum swears by a spoonful before bed.
One word, butter?
Nice ad, Dr. Oz.
Thank you Dr Fung.
Thanks. I make my own on my spanish property every year but only for friends and family. And we use a lot
Check out http://www.FungLovesOliveOil.com for details on the Fress Pressed olive oil club
A paid promotion for olive oil? Disappointing. I been recommending you to all my friends because you were a real dr not hawking products. Now you are like the rest of them. Guess you got student loans to pay or something. Time to move on
@XXyyZZCaleb: 🙄
Dr. Fung: You need to show the date of harvest, so customers will know what they are buying. In addition, the polyphenol numbers from each year’s harvest need to be shown so people can compare the polyphenol numbers from each company. The polyphenol numbers change from year to year, with some years being better than others. Things like the weather can affect the polyphenol numbers from each year’s harvest. Everyone should want the highest polyphenol EVOO numbers they can find. This will result in some companies being better than others year to year. So you need to state the polyphenol numbers with each harvest. It is imperative.
Customers should never blindly buy from the same company every year because the polyphenol numbers are what is important. We should all buy the highest numbers we can find each year.
Interesting everyone has their favorite. I wonder if companies pay him to promote their products 🤔
”If someone eats 70 to 80 olives, they are equivalent in fat and calories to 4 tablespoons of olive oil, but olives have more polyphenols. What happens if you do a fast consuming only olives?”
What if you drizzle EVOO on your Walnuts? use a serving of 14 grams of Walnuts and add about 8 grams of EVOO on them. Yum!
I just use organic olive oil on roasted pecans. ❤
Dr Jason fung needs a TV 📺 show.
I have ordered from them for years. Love their oils.
What a great video
In addition to EVOO, I would love to know what Dr. Fung thinks about taking a supplement of olive leaf extract.
I can’t find the link of where to buy it. Also, how does coconut oil compare?
It’s an ad. I’m sticking with the Aussie Cobram olive oil.
We buy Cobram Estate Robust Olive Oil from Australia. Nothing else is even remotely close in taste and character and purity.