Is olive oil good for you? Should you drink olive oil 'shots'? with Associate Professor Evangeline Mantzioris
Nutrition Science Bites with Professor Clare Collins AOShow Notes
In this episode Prof Clare Collins talks with Associate Professor Evangeline Mantzioris from Adelaide University on the ins and outs of olive oil. Evangeline shares insights on polyphenols, mono-unsaturated fat, plus health benefits and types of olive oil, from Extra Virgin to cold-pressed. Discover how to choose olive oil based on quality and the best ways to use of olive oil in food and cooking as part of a healthy diet.
Key topics Health benefits of olive oil Differences between extra virgin and refined olive oil Optimal ways to incorporate olive oil into your eating pattern Polyphenols and their role in health Cooking with olive oil at high temperatures
To access the Healthy Eating Quiz: Click on the top right hand 'green button' called 'How healthy is my diet' https://nomoneynotime.com.au/ Want a more Personalised Food, Nutrient Assessment Report? Use our Australian Eating Survey - For a 50% discount enter the 'DietCheck' code at the checkout! Purchase here https://australianeatingsurvey.com.au/
Are you in a position to make donation to support our No Money No Time website? Donate here
Here's the link to the No Money No Time closed Facebook group (be sure to take the Healthy Eating Quiz first) https://www.facebook.com/groups/386824626838448 Our No Money No Time email: [email protected] and our Nutrition Science Bites email: [email protected]
Keywords: #oliveoil, #healthbenefits, #EVOO, #extravirginoliveoil, #polyphenols, #Mediterranean diet, #cookingtips Hosted on Acast. See acast.com/privacy for more information.
More from Nutrition Science Bites with Professor Clare Collins AO
Do you know your blood pressure numbers? I talk to Ilyse Jones about foods that influence #BloodPressure (BP) - plus practical tips for lowering #salt (sodium) intakes and boosting intake of foods rich in potassium. We discuss the importance of regular BP monitoring and how dietary changes can lower BP, because what you eat has a major impact on lowering BP related health risks, like heart disease, kidney disease and stroke.
In this episode, Professor Clare Collins interviews Associate Professor Heidi Staudacher about the complexities of 'biotics', including probiotics, prebiotics, postbiotics, synbiotics and eubiotics. They discuss what each of these substances are, how they work, their sources, impacts on gut health and practical advice for using foods and supplements to improve gut health.
In this Nutrition Science Bites episode I talk with Dr. Amelia Harray about results from the Perth low plastic diet trial. We cover how reducing plastic exposure means selecting particular foods, packaging and personal care products. We discuss the effect of plastics on health, and how reducing plastic exposure can impact heart health and fertility. This episode highlights practical steps to minimize plastic chemicals in daily life and the importance of future research in helping minimising exposure to plastics.
It's Grand Final week, and whether you're taking the field, hitting the gym, or cheering from the sidelines, nutrition can play a big role in helping you perform at your best.
Prof Clare Collins talks to Dr Tim Piatkowski from the University of Queensland about the rise of illicit peptide injections. They discuss what peptides are, the claims about them making you stronger, being anti-aging and helping with weight loss and the importance of medical supervision. They also cover the risks of purchasing products online and how online marketing and easy access are fueling a growing demand, especially among young people, and what can be done to improve safety and awareness.