Which Oil Is Best For Cooking? Can you Cook With Olive Oil? Amazing Benefits of Olive Oil With TJ Robinson: KKP 90

Which Oil Is Best For Cooking? Can you Cook With Olive Oil? Amazing Benefits of Olive Oil With TJ Robinson: KKP 90

Today I have here with me, T.J. Robinson, aka "The Olive Oil Hunter ®," is one of the world's most respected authorities on all matters olive oil. Known for his “platinum palate,” he is one of the few Americans invited to serve as a judge in prestigious Italian olive oil tasting competitions. These days he is dedicated to importing rare fresh-pressed olive oil, the most flavorful and healthiest extra virgin olive oil on the planet, until now virtually impossible to obtain year-round in the U.S. All his oils are independently lab tested and certified for 100% purity. T.J. serves as a personal “olive oil sommelier,” traveling the world, following the sun, seeking out only the best-tasting oils and acquiring them for his Club members right during the olive harvest, as the olive presses are running, when the oils are miraculously flavorful —like no other olive oil you can find in the U.S. In this episode, T.J. opens the show describing the difference between his olive oil and mass-produced oils. The highest quality olives should still be green, whereas bulk producers will use overripe olives because of the high oil content. Then, T.J. explains the process he goes through to harvest olives and how much work goes behind creating his blends. Stay tuned to hear T.J. talk about the myths behind cooking with oils and what to look for when tasting olive oils. $39 bottle of Fresh Pressed Olive Oil for $1: http://bit.ly/2uKoXsf [00:30] About T.J. Robinson J. joined a harvest party with a Sicilian family in Italy. The moment T.J. tasted fresh olive oil, it changed his whole life. Fresh olive oil could change the world, people’s diet, and their health. [04:30] The Difference Between T.J.’s Olive Oil and Mass-Produced Olive Oil Bulk oil is made up of oils from different countries. When you look at the label, it may have five or six different countries on it. There is very little care with these oils. Some bulk oils can sit in vats for years and years before ever making it to your pantry. J. works with small family farmers who do not have access to the United States market. It is a highly curated collection, following a seasonal harvest. After trying hundreds of oils, T.J. makes test batches and eventually sends the oils out to his club members. The health qualities cannot be compared between T.J.’s olive oil and bulk olive oils. [08:20] About the Olive Harvest There are over five hundred different olive varieties in Italy. After playing with the varieties, T.J. creates blends. The ripeness of the olives will alter the flavor profile. As the fruit goes from green to black, more oil is created inside the fruit. If the farmer is producing oil for bulk oil, they will leave it on the tree for an extra few months. During this time, it goes from 10% oil to 30% oil. The health-promoting qualities of olive oil are the greatest when it’s super green and not as ripe. Harvesting the fruit when it’s green is not as cost-effective as harvesting it when it’s overripe. Bulk producers harvest when it’s overripe because it produces more oil. [17:30] Staying Satiated Olive oil is one of the best fats for staying satiated. Ben will take a shot of olive oil as a crutch when fasting. J.’s olive tastes so good that you can drink it out of a shot glass. The media is finally picking up on the good fats in olive oil. They realize the younger olive oils are better. [21:00] The Myth About Cooking With Olive Oil Myth: you shouldn’t cook with olive oil. The antioxidants in fresh oil protect it from oxidizing, whether it’s in the body or the frying pan. J. heats his pan first, at the very last minute, T.J. will add his oil. Do not let the oil sit and burn. [26:40] Taste-Testing Olive Oils Professional taste-testers drink olive oil out of white cups. The color is an indicator of quality. Quality olive oils will have a green tint. Then, swirl the oil and put the cup in the palm of your hand to warm the oil. The first evaluation of the oil will be on the nose. When it is extra-virgin, the oil goes through a professional tasting panel and a chemistry panel. Take a whiff of the oil. You should notice that it smells like being in a vegetable garden. After you have smelled the oil, it is time to place a teaspoon of oil on your palette and chew the oil. T.J. tries to draw a little air in when he tastes. During this, you are looking for bitterness and spiciness. You should feel a tingle in your throat. [35:20] Uses for Olive Oil Ben takes a shot of olive oil to stay satisfied. He also uses it for eggs, salad dressings, and sautéing vegetables J. likes to use it as a finishing oil. It would be best if you used it as a sauce and can use it to roast vegetables. Fresh olive oil has incredible benefits for the gut microbiome. AND MUCH MORE! Resources from this episode: J.’s Deal for Keto Kamp Listeners Follow T.J. Robinson Facebook Instagram Twitter Read The Ketogenic Mediterranean Diet: Optimal Health and Weight Loss Watch Healthiest Keto Cooking Oil (And The Most Dangerous!) Join the Keto Kamp Academy WatchKeto Kamp on YouTube Disclaimer: This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast including Ben Azadi disclaim responsibility from any possible adverse effects from the use of information contained herein. Opinions of guests are their own, and this podcast does not accept responsibility of statements made by guests. This podcast does not make any representations or warranties about guests qualifications or credibility. Individuals on this podcast may have a direct or non-direct interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.

Episoder(1129)

Dry Fasting for Cancer, 4 Supplements to Stop Taking, The Dangers of Silver Fillings – Dr. Daniel Pompa: KKP 001

Dry Fasting for Cancer, 4 Supplements to Stop Taking, The Dangers of Silver Fillings – Dr. Daniel Pompa: KKP 001

This first episode is very special to me as I am joined by my coach, mentor and friend, Doctor Daniel Pompa. Not only is Dr. Pompa my coach and mentor; he is the world leader in cellular detox. Having battled and emerged victorious over a debilitating battle with chronic fatigue syndrome, Dr. Dan Pompa, PSc.D, has embraced his God-given mission to assist others who face similar challenges. Dr. Pompa earned his Doctor of Chiropractic degree at Life University’s College of Chiropractic in Marietta, Georgia in 1995 where he graduated second in a class of 150. His journey back to health continued to lead him to a voracious passion to research and learning beyond what is often readily understood. Dr. Pompa has established his coaching and teaching on a firm and proven conviction that the crisis of modern-day allopathic medicine is the sad result of physicians chasing symptoms with medication rather than addressing the root cause of disease. In this episode, Dr. Dan Pompa shares his personal story of mercury poisoning and how he converted his pain to purpose. Listen and learn all about Dr. Dan’s expertise which includes fasting, autophagy, diet and more! This episode is jam-packed with information so you definitely don’t want to miss this one!  We cover many facets of the fasting and toxicity that are contributing to disease, and Dr. Pompa gives it to us straight: There's 3 big stressors contributing to disease in our society. You cannot get well until you address this.  Antibiotics are killing more people than they are helping. The 3 supplements he has all of his new patients stop taking immediately. With a bonus 4th supplement.  The amazing tumor shrinking benefits of fasting, and details on dry fasting vs water fasting. Listen in on this informative discussion about why so many people don't feel good even though their blood work looks "normal". Enjoy the show!   [0:33] Growing up ‘Pompa’: A Different American Household While Dr. Pompa did have vaccine shots, he never had any antibiotics. His bricklayer and home doctor father always doctor him - bandaging him up, sterilizing his wounds and stitching his wounds. Dr. Pompa’s father was in the military during World War II and during that time, they doctor themselves. For Dr. Pompa, there is a time and place for antibiotics. One of those instances is when his son, Simon, got bone infection.    [3:33] The problem with taking too much antibiotics Antibiotics wipes out microbiomes which is 70-80% of your immune system and it creates immune problems later.  After World War II, we all though antibiotic is our savior but we’ve learned a lot this past few decades. Antibiotics created more disease than the number of lives it saved.  People get slapped with antibiotics when they have pneumonia or sinus infections. Antibiotics cannot fight viral infections. Because of this, a lot of superbugs and resistant bacteria that are now killing people.    [5:21] Dr. Dan’s journey to becoming a health practitioner Dr. Dan loves the book Doctor Dan, the Bandage Man Being a pre-dental college student and a wrestler: His interest was always health Cutting weight/calories didn’t make sense to him  Reading fitness magazines and muscle and fitness: How to keep your muscle and be as lean as possible Cutting calories don’t work. You lose strength. In Ocean City Maryland, Dr. Pompa ran a marketing sales crew and they all ended up on the Pompa Diet    [10:30] Life as Dr. Pompa knows it came into a screeching haul As a chiropractor and a cyclist, Dr. Pompa was in a great shape until he got sick. From fatigue and anxiety, he had insomnia, panic attacks and he got allergic to everything he was eating. He can’t even watch a movie.  He became irritable, angry, or simply someone he didn’t know. In 2005, he started getting his life back. He and his wife grew their family. They adopted two kids who lost their parents tragically and they had another son.   [14:42] Dr. Dan Pompa continues his personal story of mercury poisoning Searching the internet and reading literature, he came up with him having Mad Hatter Disease. However, blood test results came back negative.  A very bright endocrinologist advised him to do another test, one that is based on tissues not blood, and found out he has mercury poisoning. Chronic mercury poisoning from Amalgam Fillings: from Pain to Purpose Silver fillings in amalgam fillings contain 50% mercury The golf crown creates an electrical current with the silver fillings and made the mercury flow out of the fillings Studies have shown that the number of silver fillings you have in your mouth is proportional to the number of mercury they find in your brain on autopsies. Mercury accumulates in the brain through time, particularly in hypothalamus pituitary which controls your thyroid and your adrenals.  Dr. Pompa had to get the mercury out of his brain safely and correctly to ultimately get his life back   [20:44] Detox downstream analogy The analogy:  If you’re downstream trying to fix the river and get fish to repopulate the stream of the river, while upstream, they’re still dumping mercury or lead into the river, you’re never ever going to get the fish to take population again.  All of those detoxes are too far downstream to what the real problem is. Metals, mold and hidden infections are the top three big ones that people miss upstream.  Detox at the cellular level is the ultimate solution.   [23:56] Why are dentists still doing root canals and still put silver fillings in people’s mouths? There was a documentary called Root Cause featuring opinions from doctors and dentists from around the world on the health effects of the root canal procedure. The American Dental Association (ADA) urged Netflix, Amazon and other companies to remove Root Cause, which they believed is a documentary spreading misinformation.  A hundred percent (100%) of root canals is infected yet dentists are still doing them because it is the cash cow of dentistry. There’s a growing group of dentists called Biological Dentists who are not doing root canals anymore. A good place to find a safe dentist is at IAOMT: The International Academy of Oral Medicine and Toxicology These dentists know how to take fillings out correctly. If you had them out, the mercury vapor turns into inorganic mercury in your brain where it is locked for life, unless you do the right detox.   [27:42] The 180 Degree Solution Watch what the media says and do the opposite.    [28:20] Fasting and Autophagy: A Powerful Combination Fasting Beyond Fasting, Dr. Pompa’s new book. Available for pre-order at beyondfastingbook.com He started learning about fasting in the 90s. A client of Dr. Pompa fasted for 26.5 days and her tumor’s size declined significantly  Autophagy The body’s process of recycling its own damaged tissue into usable energy during times when food is not present. Fasting and ketosis shrink tumors via autophagy Fasting and Autophagy Partial fasting involves eating 500-1000 calories, keeping protein under a certain amount, and gives autophagy. Dry fasting gives 3x autophagy.  A 24-hour hard dry fast is equal to 3 days water fasting in terms of autophagy    [39:24] A peek on Beyond Fasting, Dr. Pompa’s new book Diet variation is one of the quickest ways to lose weight. When we vary our diet, the hormonal shifts for adaptation re-establish and trigger the body’s ability to burn fat for energy. Healthy bodies thrive when forced to adapt both physically and mentally. The key is to get your cells hear the hormones better. Toxins block hormone receptors.  The key is in the variation.   [43:36] The problem with staying in Ketosis for too long Staying in any diet for too long literally creates problems with your microbiome because you are not forcing adaptation.   [45:20] Three supplements that people are usually on and have to immediately take off Probiotic People stay on the same probiotic all the time. Taking one probiotic that has 7 bacteria in it, you end up too many of those. Multi-vitamin Multi-vitamins are typically in inactive forms and can create more stress on the liver Vitamin D Most people taking vitamin D doesn’t have balance of the other fat-soluble (Vitamin A, E, and K) which leads to functional deficiencies.    AND MUCH MORE!   Resources from this episode:  Visit Dr. Pompa’s Website Cellular Healing TV: The Podcast of Dr. Daniel Pompa The Cellular Healing Diet by Dr. Pompa 188: Is Fish Oil Dangerous? 197: The Truth About Fish Oil Part 2 Pre-order Beyond Fasting, Dr. Pompa’s new book at beyondfastingbook.com Some relevant articles by Dr. Pompa: Fasting and Autophagy: A Powerful 1-2 Punch Testimonies in Water Fasting Diet Variation Strategies, The Quickest Ways To Lose Weight The Ketogenic Diet: An Answer for More than Weight-Loss Resistance Doctor Dan, the Bandage Man by Helen Gaspard Root Cause IAOMT: The International Academy of Oral Medicine and Toxicology 2016 Nobel Prize Winner: Yoshinori Ohsumi for his discoveries of mechanisms for autophagy Cancer as a Metabolic Disease by Thomas Seyfried   This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast including Ben Azadi disclaim responsibility from any possible adverse effects from the use of information contained herein. Opinions of guests are their own, and this podcast does not accept responsibility of statements made by guests. This podcast does not make any representations or warranties about guests qualifications or credibility. Individuals on this podcast may have a direct or non-direct interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.

29 Jun 201958min

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