Not All Extra Virgin Olive Oil’s Are Equal-

This is a MUST read for those of you (including myself) that are already using Extra Virgin Olive Oil in your cooking and food preparation.

You would naturally assume so long as it’s Extra Virgin it must be the best. That’s what I used to think until recently when I ran across an article in the May 2017 Robb Report edition entitled Age Proof Your Plate.

In this article, it talks about how meats and egg yolks cause gut bacteria to produce a waste product known as trimethylamine. The body converts that chemical to trimethylamine N-oxide, a substance that stimulates inflammation in the heart and arteries and creates harmful blockages. (Heart disease is the #1 cause of death for men and women in the United States).  Now if you’re anything like me, you’re not going to give up your steak and eggs. But there’s good news!

New research suggests that a substance known as DMB (short for 3,3-dimethyl-1-butanol) can halt the conversion of trimethylamine to its artery-clogging cousin. DMB is found in extra-virgin olive oil, and three tablespoons appears to offer enough DMB to counter the inflammatory effects of steak. Dr. Michael Roizen, the chief wellness officer at the Cleveland Clinic and coauthor of Age-Proof says that the origins of the olive oil matter. He says “You don’t want most extra-virgin olive oil from Italy because it doesn’t have much DMB in it.” Instead, opt for oil from Turkey, Spain, Greece, or California. Other DMB-rich foods include balsamic vinegar, watermelon, and red wine.

A rigorous study of the Mediterranean diet asked people in Spain who were at high risk for heart attacks and strokes to consume more than four tablespoons of olive oil each day, and it found that they had a 30 percent lower risk of having a heart attack or stroke or of dying of cardiovascular disease than participants on a low-fat diet. recently put 10 popular brands to the test: to make sure they weren’t cut with cheaper oil. (According to the USDA, true extra-virgin varieties must have a lower level of free fatty acid content than regular olive oil and “excellent flavor and odor.”) Even though all the bottles passed chemical standard tests, a few missed the mark in sensory analysis. The good news is that three oils stood out for their taste, polyphenol levels, and price:

If none of these brands are available to you, look for certification like NAOOA or COOC on the label for trusted oils tested regularly for purity, quality, and nutrients.

Olive oil is loaded with polyphenol and antioxidants.

In addition to healthy fats, whole grain foods which include all three parts of the grain (the bran, the endosperm, and the germ) are heart-protective. They offer fiber, while helps lower cholesterol, and B vitamins and magnesium, which are both necessary for cardiovascular health.  I would suggest Enkorn flour that Young Living offers. 

To purchase Einkorn from Young Living go to:

To learn more about this fascinating wheat go to

Small amounts of alcohol  (Red wine) (one to two servings a day for men, and up to one a day for women) may also help the heart by decreasing the risk of arterial inflammation.

UPDATED: There is an Olive Oil spray made by Crisco that has possible toxins in it that The Food Babe talks about. Check it out here:


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May your days be filled with good health, good friends, good food, and most of all; much love,


Dexter D Black

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