Claire Corlett

Fish Food, Fish Tanks, and More
The Health Benefits of Olive Oil

The Health Benefits of Olive Oil


Hi, I’m Dr. Nemechek of The Nemechek
Protocol™ for autonomic dysfunction, and autism, and developmental disorder
recovery. I want to talk to you about why olive oil is such an important part
of our protocol, and it’s kind of deceivingly simple. People think it’s a
little strange and, but quite honestly, olive oil is one of the major protective
components that gives the strength to the Mediterranean diet, alright. That
olive oil and the fish oil, but fish oil I’ve talked about in another video. So,
olive oil, so let’s, here’s the background: one, when we were Stone Age humans we
would eat plants and animals, things like that, and we had this balance of what
are called omega fatty acids. So you have Omega-6 fatty acids that turn on
inflammation, you have Omega-3 fatty acids that turn OFF inflammation, alright, and we need some of each of these, roughly 1:1 ratio somewhere
around there. And so, if you sprained your ankle as a caveman, so to speak, you
needed the Omega-6’s to turn on inflammation, and then once the damage is
repaired you have these Omega-3’s that help shut off the reparative process. So
that’s kind of what they do in the background in your body. So you need this
1:1 ratio. But unfortunately, starting around in the 1950’s we, in the
U.S. and then followed by pretty much every other country around the world
over the following few decades, we “industrialized” our food
supply, and we started putting vegetable oils in the food supply – such as soy, and
safflower, and sunflower, and margarine, and shortening, and stuff like that. These
things contain a LOT of Omega-6’s, and the Omega-6 in particular, that’s
particularly toxic, is linoleic acid. And Americans are now getting somewhere like
20 times the amount that they should have of Omega-6’s versus 3’s alright.
Remember we’re supposed to be about 1:1. So we got 20 times the amount of this
inflammatory stuff, and it’s almost like you’re body’s saturated with kerosene, gasoline. And you get a little injury, you need a
little inflammation to fight that process, and help repair that process –
you get a LOT! You get so much it’s hard to shut off, alright. And so, that’s kind
of part of the problem and it’s fuelling a lot of the systemic chemical
inflammation that’s now being referred to as “Inflamma-Ageing”, and we’ve got other
blog posts on that as well. So, what do we do about this? Well one is, you try to get
rid of this excess stuff in your food supply. So you, now canola – people fight me
about this and I don’t want to get into the GMO discussion – but canola is a
pretty even 1:1 ratio so, I don’t mind canola, alright. And for the, in terms of
the Omega issues, if you’re worried about GMO and things like that, you can get
organic, non-GMO, canola’s and then you don’t have to worry about that. But, so
canola has this 1:1 balance. Now, and you can like say, certain food products that
are made with soy, now some of the manufacturers, like mayonnaise, they make,
some of them are making it with canola, so you can do some switches like that. If
you happen to use vegetable oils at home you get rid of that, you can use an
olive oil or canola to replace that, and so forth. So there’s some stuff you can
do there, but it is ever-present. It is every time you eat out, it’s in so
many packaged goods it’s really, really hard just to get rid of the whole thing
and balance that out on your own. So, what you need is, remember the Omega-6 (called
linoleic acid), what you need is a linoleic acid blocker, so to speak, and
that’s what’s in olive oil! It’s a Omega-9 called oleic acid. Extra-virgin olive oil
is roughly 60-70% oleic acid, alright. Now don’t be fooled by some vegetable oils, they’ll say “high oleic sunflower oil” it only has about 10% oleic acid, it’s
not very high ok, it’s not going to protect you like olive oil. So olive oil
is very unique in this way. And, and so what happens is you get way too much of
these Omega-6’s in your cell membranes, you have a few, you have a few
Omega-3s, you got way too many 6’s, and what we’re finding is – the
oleic acid comes in, and pushes out these excess Omega-6’s, and they get burned
off, as fuel or something, and now it helps stabilize that kind of,
1:1 balance. You may start out at a 20:1, you maybe go to 15:1 by cleaning up your food, and then the olive oil gets you down close to that 1:1 ratio. That’s the magic of olive oil okay. So here’s the kind of
studies we have you – you take a sweet little mouse, poor little guy, and we’re gonna
feed him in this 20:1 ratio, alright. You feed him for six weeks. Now it’s not like huge amounts, its amounts that are
normal for a mouse, but in that kind of balance, and in six weeks they get brain
damage (from the inflammation), they become obese, and they’re pre-diabetic alright.
Now, the experts in this field are starting to worry that this is probably
the trigger, the major trigger at least, for global obesity and diabetes, because
once you industrialize your food base in these countries, about 20 years later –
diabetes and obesity starts in the, in the country okay. So now we take this fat,
little, pre-diabetic mouse, poor guy, and we leave him on the bad food, but you now
add the olive oil alright, in two more months – brain repair, brain is fixed, the
obesity and the diabetes goes away – HUGE impact okay. It totally blocks and
protects the brain, and allows the brain to recover from that stress. We’re now
finding it also helps protect you, not only from vegetable oils, but there’s a
saturated fat that’s often put into packaged foods and things, called
palmitic acid, it helps block that too, alright. So, I take my olive oil, and I
should also add, we’ve known very powerful things about olive oil for
decades, okay. From epidemiological studies about how healthy different
populations are, it’s just that right now we’re starting to understand the precise
little details of what to do. We’ve known about two tablespoons a day is very
healthy for people, for 10-15 years, alright. So, what are my recommendations?
Two tablespoons of olive oil a day, preferably with your Nemechek Autonomic
Medicine custom shot glass, which is only available to patients (a little teaser
there for everybody), and you got to make sure you got decent olive oil. Now the
Mediterranean makes wonderful olive oil, okay. But, because nobody’s monitoring the
quality of it as its being imported, the reports are upwards of 75% of the stuff is fraud. It’s either really low-grade stuff, that’s
actually inflammatory, it’s not, or it’s not even olive oil at all – it might be
soy oil and they put some chlorophyll in there to make it kind of green – and
there’s even some case reports people were shipping machine oil,
and labelling it as extra-virgin olive oil, so you gotta be very careful.
Well, which one do you pick? If it’s 75%, and you got four bottles on the shelf from
you know, the Mediterranean, only one of them, statistically, is gonna have the
real deal. So what do you do? Unfortunately, what I say is: you gotta
buy it from California, alright, because in California there’s a big group
called the California Olive Oil Council (COOC). It’s a trade group, it’s not really a
state regulation. It’s a voluntary group that the growers can grow, growers can
join, and when they join they agree to send their oil out for testing, okay, and
so, and there’s, you’ll see the COOC little circular label on the back.
I recommend ONLY use California olive oil, you know with the COOC label. There are
some brands that say California, if you look it is actually is distributed from
California, but it comes from like, some other place around the world, alright.
And one of the brands that we use a lot of, is California Olive Ranch okay.
I don’t have any affiliation with these people. They’re big. They make,
they have tons of olive oil. It’s easy to find anywhere in the United States. It’s
relatively inexpensive, that’s the reason why I tend to recommend them, it’s just
easy for people to find no matter where they live. So olive oil – very good for you!
It helps, think of it like a shield over your body from these kind of, inflammatory by-products that have been put in the food supply, as
we’ve had this industrialized, industrialization of food -VERY powerful
for brain recovery in my patients. And what we see quite frequently, is
patients will come back for a long-term follow-up, maybe they’re still doing
these different aspects of their treatment protocol, but the one thing
they’ll skip, or they’ve started not doing, is their olive oil – we’ll see their brains
relapse. We see the brain injury return okay. It’s a really, really powerful, easy
thing to do. So, a lot of people will just chug it down, that’s what I do every day.
You don’t have to do that, you can put it on your salad; you can put it in a
smoothie. Cooking with it will not harm the oleic acid in the olive oil -that’s
fine. Cooking does not make it cancerous, or something like that. I mean if you
think about it, it was the major cooking oil in the Mediterranean for a thousand
years, I think if it was causing disease when they cooked with it, they would have
figured that out a long time ago, and there are no studies that really support
that, alright. So this is Dr. Patrick Nemechek from Nemechek Autonomic
Medicine in Buckeye, Arizona. Our website is: nemechekconsultativemedicine.com or you could go to autonomicmed.com Thank you very much. Hope you enjoyed this video. Bye.

21 comments on “The Health Benefits of Olive Oil

  1. I understand how important olive oil is to the protocol, but is it detrimental for my 10 year old to have for instance a slice of bread that may contain sunflower oil or a small piece of chocolate? Is it a case of the non protocol oils in very small moderation or simply not all? I’m struggling at times with this for example on vacations or meals out. Very helpful videos, thank you!

  2. THank you Dr. Nemechek, for these videos…renewing hope for my severely 'autistic' adult son, whom I have 'lost' several times over the last 25 years !❀️

  3. GLA is an omega 6 acid, it is anti inflammatory and the body cannot make it. Burning it away as energy is very wasteful

  4. How disheartening to hear that olive oil isn't what it says on the bottle. I really need some brain healing and live in Canada so I'm stumped.

  5. Does anyone have any recommendations on how I can get my 17 year old autistic son to take in olive oil? He is giving me such a hard time…

  6. You r right doctor .all oils I am noticing are mixing.πŸ˜₯.how we get good evoo in Pakistan.if it’s mixed a little may be it can interfere with protocol

  7. My daughter is intolerant to olive oil, and possibly canola oil (I haven’t tried canola deliberately, but from memory she reacted to it once). Is there another way for her to get oleic acid?

  8. Hello dr, what do you think about rape seed oil? It also has high oleic acid, and quite good ratio omega 6 to 3. Would you recommend that as replacement for olive oil?

  9. What kind of milk powder can i give to my 3 years old son? i noticed that the milk we were giving him has certain omega 6 ingredients…
    He has level 2 degree of autism (non verbal). We are starting with the protocol. Thanks!

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