EVOO

Are you ready for another new secret weapon of mine? This product is far from new and it is something I’ve been using my whole life, but this past week I’ve completely upped my game and found a whole new world of benefits and deliciousness, too much to keep to myself! Dig into level-upped EVOOs with me…

You Are Fat

Yep, you. And me. And every living being. At the fundamental level, we are made of a lot of fat. Our brains are made of nearly 60% fat and every cell membrane is made of a phospholipid bilayer. Remember this from school?

This explanation from Ben Greenfield is compelling:

“Every living cell in your body has a membrane responsible for allowing compounds to move in and out of the cell so it can function properly. These membranes are primarily formed from the fats you consume. This means that how flexible and permeable these membranes are depends on the quantity and, more importantly, the quality of the fats you get from your diet.

If your diet is high in damaged fatty acids, like those found in corn, canola, safflower, or sunflower oil, or if your diet is high in trans fats, or if the fish oil you take is rancid and exposed to too much light and heat, or if your steak is a slab from a big ole corn-and-grains-fed cow, then those damaged fats get incorporated into the building blocks of your cell membranes—including those of your neurons.

Damaged, highly reactive fats are found in most brands of potato chips, french fries, fried packaged foods, and pretty much any other fatty food that has been (1) heated at too high a temperature for the fat to remain stable, or (2) exposed to too much pressure for the fat to retain its natural structure. A common example is olive oil that has been heated to above 400 degrees Fahrenheit and has been fried multiple times. Although a spicy, dense, flavonol-rich extra-virgin olive oil is great for you, olive oil that’s been exposed to high heat is not, and you may be eating damaged olive oil at high-end restaurants without even knowing it. You can also encounter olive oil that has been cut with canola oil to save money (as I discovered in my interview with Dr. Shanahan, this happens even at five-star Napa Valley restaurants!). Your cells take these damaged fats, incorporate them into the membrane that wraps around the cell, and voilà! You have quite literally become what you ate: crappy, damaged fatty acids.

[Bad fats] get incorporated into your cell membranes whether you exercise or not, and there is no immediate way to undo the damage.”

– Ben Greenfield, Boundless

You Are What You Eat

Are you ready to clean out your pantry and never eat anything with less than high quality fats? I sure was when I read that. I have always been sure to buy the better oils at Whole Foods and run far away from fried foods and snacky food junk, but this compelled me to up my game – for me and my family. There are a lot of hidden oils and fillers in packaged foods, and oils that may look nice and have the correct label, but they haven’t been treated right. This deserves attention!

My Diet and EVOOs

Right now my coach and I have built my diet up to over 2000 calories and climbing, with nearly half of those calories coming from fats. It is a diet I never would have thought to move into on my own but it is working like magic for me. Who knew? Well, he did apparently! With my new understanding of the importance of high quality fats, it is absolutely imperative to me that I consume fats of the highest quality. Can you imagine if I ate poor-quality fats with this much fat in my diet?

I decided to get fancy. It was time to up my game into the highest quality EVOOs.

Tap-n-Taste Olive Oil Company

A quick Google search led me to this Denver store, so the kids and I went. Beautiful, clean, with the walls lined with gorgeous vats of olive oils and balsamic vinegars, I knew I had come to the right place the moment I walked in. Mark introduced me to the layout, the process for sampling, gave me a pairings menu for the oils and vinegars, and left me to explore.

Never Have I Ever Tasted Such Incredible Flavors!

I felt like a whole new level of taste opened up to me, a new synergy of senses. I know that sounds ridiculous, but it is exactly what happened. This is the REAL DEAL!

WHY?

It’s all about QUALITY! I’m talking beyond the labels of Extra Virgin, Cold Pressed, Certified, etc. – the whole process start to finish, olive branch to consumption. This is the key!

UP Standard EVOO

Ultra Premium Extra Virgin Olive Oil. This is the highest standard for olive oils and all you will find at Tap-n-Taste. This matters! Remember the EVOOs mentioned in Ben Greenfield’s passage above? An olive oil might have been created properly but then handled incorrectly later on. UP Standard oils are created and handled correctly from start to finish.

Balsamic Vinegars

I can’t skip this part. The vinegars at Tap-n-Taste are out of this world. Forget tangy, watery “balsamic vinegars,” these are sweet and more like syrup. Absolutely STUNNING!

I bought 3 different EVOOs and two balsamic vinegars and am already planning my next trip.

EVOOs For You

Your turn. Go take stock of you oils. Are you ready to level up your EVOO game? If you’re a Denver local, GO to Tap-n-Taste. If not, call them and ask for guidance. Your tastebuds, brain, and every single cell in your body will thank you.

My Secret Weapon Stack

So far I’ve shared grounding, aminos, and now EVOOs. Yet another solution in a simple package. I’m recharging with electrons all night, every night, bathing my cells in aminos every morning, and nourishing my brain and cell membranes with the best fats all day long. This is an awesome recipe so far! Tomorrow I’ll share more.

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