Full shownotes, transcript, resources and free CEU here: https://soundbitesrd.com/306

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This podcast episode discusses the nutritional differences between extra virgin olive oil (EVOO) and other grades of olive oil and how those differences impact health outcomes. Listeners will learn how olives are harvested, how EVOO is made, and what the science says about EVOO and the Mediterranean Diet. Questions such as what to look for on the label, if smoke point is something to consider when cooking and how much to consume per day are answered. Whether you're looking to debunk common myths, understand the latest research, or get practical tips for recommending healthy fats, this episode delivers evidence-based insights and real-world tips that will transform your approach to dietary oils.

Tune in to this episode to learn about:

• The important differences between extra virgin and other olive oil
• Specific polyphenols (or "biophenols") unique to EVOO
• what to look for when choosing the highest quality EVOO
• the research on the Mediterranean Diet and EVOO
• chronic disease risk factors that may be improved with olive oil
• the new DGA recommendations related to olive oil and other fats
• if smoke point is something to worry about or not
• how to store olive oil to maximize health attributes
• the minimum daily amount of olive oil recommended to realize health benefits and how long it takes to see results
• practical and delicious ways to incorporate EVOO into your daily diet
• resources for health professionals and the public

Click here to earn 1.0 FREE CEU for listening to this podcast episode.
Extra Virgin Olive Oil: Why EVOO is Best & How to Use It - Dr. Mary Flynn & Leandro Ravetti awards 1.0 CPEUs in accordance with the Commission on Dietetic Registration's CPEU Prior Approval Program.