Busting Myths about Olive Oil with Dr Joanna McMillan

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Should we be avoiding cooking with olive oil because of its’ low smoke point? How can you tell if an oil has gone rancid?


In this episode Dietician, Nutrition Scientist, and olive oil aficionado Dr Joanna McMillan busts the various myths around olive oil, along with the benefits of incorporating it into your diet, the differences between extra virgin and other olive oils, and her guidelines on finding a good quality one and how to store it properly.


Find today's transcript and show notes here: https://www.fxmedicine.com.au/podcast...


COVERED IN THIS EPISODE
[00:58] Welcoming Dr Joanna McMillan
[01:58] Joanna’s background
[03:11] The true Mediterranean diet and Blue Zones
[06:07] Extra-virgin olive oil and olive oil are not the same
[09:31] Rancidity and olive oil freshness
[12:23] Beneficial pytochemicals are created during the cold press process
[15:01] Food should taste good
[17:31] Biophenols in olive oil
[21:44] Benefits of olive oil
[24:23] Can you cook with olive oil?
[27:36] Finding a quality olive oil and proper storage
[37:29] Thanking Joanna and final remarks


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