GENIUS FOODS #1
Extra-Virgin Olive Oil
Place some extra-virgin olive oil (EVOO) in a spoon, and
then slowly slurp it up like you’re eating soup and being
particularly rude about it. (Yes, I’m telling you to drink oil,
but you’ll see why in a second.) You should in short order
notice a spicy feeling in the back of your throat: that’s a
compound called oleocanthal. Oleocanthal is a type of
phenol—plant compounds that powerfully stimulate our
bodies’ own repair mechanisms when we consume them
(phenols are usually found linked together in the form of
polyphenols). Oleocanthal possesses anti-inflammatory
effects so powerful that it is comparable to taking a small
dose of ibuprofen, a nonsteroidal anti-inflammatory drug,
but without any of the potential side effects.1 Inflammation,
as you’ll learn, can strongly negate neuroplasticity (the
ability of the brain to change throughout life) and even
produce feelings of depression, as research is now
beginning to show.
Extra-virgin olive oil is a staple food in the
Mediterranean diet, and people who consume these kinds of
diets display lower incidence of Alzheimer’s disease.
Oleocanthal may play a role here as well, having
demonstrated the potential to help the brain clear itself of the
amyloid plaque, the sticky protein that aggregates to toxic levels in Alzheimer’s disease.2 It does this by increasing the
activity of enzymes that degrade the plaque. It has been
shown in large, long-term trials to protect the brain against
decline (and even improve cognitive function) when
consumed at volumes of up to a liter per week.3 And if
protecting your brain wasn’t enough, EVOO has been
shown to block an enzyme in fatty tissue called fatty acid
synthase, which creates fat out of excess dietary
carbohydrates.4
Aside from oleocanthal, EVOO is also a rich source of
monounsaturated fat, which is a healthy fat that helps
maintain the health of your blood vessels and your liver,
and can even help you lose weight. One tablespoon also
contains 10 percent of the recommended intake of vitamin E
per day. Vitamin E is an antioxidant that protects fatty
structures in your body—such as your brain—from the wear
and tear of aging.
Nicholas Coleman, one of the world’s few oleologists
specializing in the cultivation of ultra-premium extra-virgin
olive oils, had a few tips to share with me about finding the
right olive oil. For one, color has no bearing on the quality
of the oil. The single best way to assess an oil is to taste it.
Good extra-virgin olive oils should taste grassy, never
greasy. Because oleocanthal is responsible for virgin oil’s
peppery taste, it can in fact be used as a measure of how
much oleocanthal is present in the oil. Stronger oils can be
so spicy that you may find yourself coughing from the heat
—which is actually a classification of oil quality! Next time
you find yourself consuming “three-cough” oil, you’ll know you’ve found a keeper and your brain will thank you for it.
How to use: Extra-virgin olive oil should be the main oil
in your diet, to be used liberally on salads, eggs, and as a
sauce. Ensure that the oil is kept in a bottle that shields it
from light (dark glass or tin is fine) and store in a cool, dry
place. clean your airways naturally.
RESPIRATORY AIRWAYS CLEANSER
