The #1 BEST FOOD on the planet:

Today, I’m busting some popular health MYTHS you might have heard about my favorite superfood. Pop quiz, {NAME}! What’s the healthiest cooking oil you can use? Is it:  A. Avocado oil B. Canola oil C. Olive oil If you guessed olive oil… you’re correct! After all, olive oil is FANTASTIC for you… And as a cardiothoracic surgeon, I believe organic, extra virgin olive oil may be the healthiest food on the PLANET. Why? Because it’s loaded with energizing polyphenols like hydroxytyrosol… One of the most powerful health-boosting supernutrients ever discovered. And using olive oil regularly can help you maintain a healthy brain, strengthen your immune system, and support healthy cholesterol levels and blood pressure. Plus, compared to oils like canola, which are often heavily processed and stripped of nutrients… Extra virgin olive oil is cold-pressed to retain its full spectrum of polyphenols, vitamins, antioxidants, and healthy fats. That's why I always say: “The purpose of food is to get olive oil into your mouth!” Because it's one of the HEALTHIEST, most longevity-boosting foods you can eat. BUT if you think all olive oil is created equal... Think again. Because while the proper olive oil can be outstanding for your health… The wrong kind might actually do more harm than good. That’s why today, I want to reveal exactly what kind of olive oil you need to have more energy, revitalize your skin, and feel your best… By debunking the Top 5 Olive Oil MYTHS I hear most often. So get ready to buckle up. Because what I'm about to share may challenge everything you've heard about olive oil.  Busted: 5 Big Myths About Olive Oil Myth #1) Olive oil is fattening Wrong! Extra virgin olive oil contains monounsaturated fats, the GOOD kind of fat which can actually spur weight loss and keep you feeling full. But watch out if your olive oil says “Light” or “Extra Light.” This has nothing to do with calories… and usually just means it's light in flavor (and nutrients). Myth #2) Don't use olive oil for cooking The truth is, high-quality extra virgin olive oil stays stable even at high temperatures thanks to the powerful antioxidants it contains. Yes, olive oil has a low smoke point but a smoke point has nothing to do with oxidation. In fact, olive oil has the lowest oxidation rate of any cooking oil, even coconut oil, thanks to its antioxidants! As you may know, antioxidants are wonderful for your body, and help you fight aging… So whether you're sauteing, baking, grilling, or frying — extra virgin olive oil can be an ideal and healthy choice. Myth #3) The best olive oil comes from Europe European countries are closely associated with olive oil. But there are other places, like Morocco, producing top-quality olive oil with exceptional health benefits… So broadening your olive oil horizons can be great for your health. (For example, [this olive oil]( uses uniquely potent Moroccan olives that contain up to 30 times more hydroxytyrosol polyphenols than traditional oils.) Myth #4) Olive oil gets better with age just like wine If it’s stored correctly, a closed unopened bottle of olive oil can last 2 years from its production date before turning rancid… But once it’s open, be sure to finish it within a couple of months. For the best flavor and benefits, try buying smaller sized bottles that you can use up quickly instead of big ones that can sit on the shelf. Myth #5) Bitter taste in olive oil means it's bad Olives naturally taste bitter because of their high concentration of age-fighting antioxidants… So bitter, spicy, and peppery flavors are actually signs of freshness and quality. If your extra virgin olive oil lacks these qualities, it may not be authentic, or could already be rancid. And there you have it, {NAME}. Five of the most common myths I hear about olive oil — along with a few tips on how to spot the GOOD kind. I hope you learned something today, or just enjoyed the reminders. Either way, see if you can incorporate some more olive oil into your diet today. Try sauteing bitter greens like kale or chard with olive oil, and then drizzling it with a little more olive oil before serving… Combining some crushed garlic, olive oil, balsamic vinegar, and Dijon mustard for a classic salad dressing that tastes great on greens… Or whisking together olive oil, fresh herbs, garlic, and lemon zest for a dipping sauce that doubles as a marinade. And notice how much better you quickly start to feel. Happy Sunday, {NAME} — and enjoy the rest of your weekend! Looking out for you, Steven Gundry, MD [Steven Gundry, MD] P.S. If you’re looking for a powerful, tasty olive oil which meets ALL my strict criteria… My own [Gundry MD Polyphenol-Rich Olive Oil]( is the one I recommend above all others. This organic extra virgin olive oil is an incredible source of hydroxytyrosol — the powerful polyphenol that gives olive oil its incredible health “punch”... And packs in up to 30 times more hydroxytyrosol polyphenols than many conventional olive oils. It’s slightly bitter, peppery, and green — all hallmarks of a potent, high-quality olive oil… And its acquired but refreshingly bitter taste comes from its high content of hydroxytyrosol polyphenols, which do your body a world of good. Of course it's not available in any store, but you can click that blue link above to be taken to an exclusive sale page… So check it out — and I’ll be in touch with more health tips soon.   This email was sent to {EMAIL} by newsletter@gundrymd.com [Edit Profile]( | [Manage Subscriptions]( | [VIP Discounts]( | [Join Text Club]( 145 S. Fairfax Avenue, Suite 200, Los Angeles 90036  [Report Spam](  These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Â