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Hey there
What happens to your body when you start drinking olive oil every single day? A nurse named Cat decided to find out for herself… and the results were surprising.
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We all know that quality olive oil is loaded with health benefits. So I ran an experiment on myself: at least 2 to 4 tablespoons of high quality olive oil, every day, no skipping.
Here's what I experienced:
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My appetite dropped - Olive oil is a healthy fat, and it crushed my hunger between meals. You'd think all that fat would add pounds. The opposite happened. I dropped weight in the first two weeks. And the science supports this. Studies found that people consuming at least 2 tablespoons of olive oil daily lost more body fat than people eating the same calories without it.
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Blood sugar came down - Along with reduced hunger, olive oil helped bring my blood sugar into a healthier range, which matters for preventing Type 2 diabetes and insulin resistance. When blood sugar and insulin stay low, your body stops storing calories as fat. Olive oil also suppresses ghrelin, the hormone that triggers hunger.
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Aches and stiffness faded - High quality EVOO contains oleocanthal, a compound that mimics the anti-inflammatory action of ibuprofen but without the harsh side effects. Researchers in Spain found that adults over 55 who consumed olive oil daily for a month showed measurable reductions in inflammatory blood markers, particularly IFN-y and CXCL1.
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My skin smoothed out - Because olive oil fights inflammation, it showed up in my skin. Less redness, less irritation, smoother texture, and reduced sun damage. The antioxidants in olive oil slow skin aging and help guard against skin cancer. Its antibacterial properties also fight breakouts and infections. And when applied directly, it works as a moisturizer and wrinkle fighter.
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Sharper thinking - My focus improved, my recall got quicker, and my memory felt clearer. Research on olive oil consumption shows it supports cognitive performance, slows mental decline, and lowers blood markers associated with Alzheimer's, including amyloid beta proteins, tau, and p-tau.
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Cholesterol improved - I already had decent cholesterol numbers, but they got even better. Total cholesterol dropped along with LDL and triglycerides, both tied to heart disease risk. Meanwhile my HDL (the protective cholesterol) went up. A meta-analysis across 27 clinical trials confirmed that olive oil raises HDL while bringing LDL and triglycerides down. All good news for heart health.
- Digestion and gut health improved - Olive oil feeds the beneficial bacteria in your gut and supports the gut lining. Studies show it calms bloating and constipation. Certain strains of healthy gut bacteria that thrive on olive oil also play a role in lowering cholesterol, burning fat, and keeping you full longer.
Beyond all that, the polyphenols in olive oil have been shown to fight whole-body inflammation, target and destroy cancer cells, support liver function, protect kidneys, and support brain and nerve health. Research connects olive oil to protection against heart disease, Parkinson's, Alzheimer's, multiple sclerosis, and several types of cancer.
Olive oil is one of the most powerful foods I've ever added to my routine. I may not keep doing daily shots forever, but I'm committed to cooking with generous amounts and drizzling it over salads, vegetables, soups, and every dish I make going forward.
When shopping, look for "Extra Virgin, Cold Pressed" on the label, and check the bottling date for freshness. Choose olive oil in a dark tinted glass bottle. Avoid plastic or clear containers. The good stuff should taste rich and fruity, with a distinctive sting in the back of your throat… that's how you know the polyphenols are there.
And speaking of quality olive oil…
Heart Surgeon: Anyone Who Cooks With Olive Oil Needs to Know This
If olive oil is part of your cooking routine, pay close attention to this.
There's a mistake nearly every American makes when they grab a bottle of olive oil at the store.
The truth is, most people have no idea where their olive oil actually comes from or what condition it's in, which means they have no clue what they're putting in their body.
Some of the olive oil sitting on store shelves could be old and already rancid.
The good news is, there are a few quick things you can check to make sure you're not buying junk.
=>> Click here to find out the 3 biggest mistakes Americans make when buying olive oil.
P.S. If olive oil makes it into your cooking more than twice a week, and you want to get the most out of it for your skin, joints, and overall health, it's worth taking two minutes to click here and learn what to look for in your bottle.
Wishing you good health,
Kinsey Jackson
Clinical Nutritionist - MS, CNS®
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