Olive Wellness Podcast

For three years now, the Olive Wellness Institute has proudly helped promote and disseminate the growing body of health-related evidence for olive products. This podcast is a part of that initiative – where listeners can hear first-hand from a range of international health and nutritional experts discussing the health benefits of extra virgin olive oil, olive leaf extract and other products of the olive tree. For this last episode of Season 1, Sarah Gray, General Manager of the Olive Wellness Institute, reflects on the past 3 years since the Institute’s foundation. Olive Wellness Institute https://olivewellnessinstitute.org/See omnystudio.com/listener for privacy information.

The environment around you can have a big impact on your health. Where you eat and what’s happening around you, can affect your mood – and that can affect how much or what you put into your mouth. This episode we hear from Emma Stirling, an Advanced Accredited Practising Dietitian and culinary nutrition professional who is involved in setting up Australia’s first courses in culinary nutrition at ACU. As a passionate promoter of the role of nutritionists and dieticians, she believes cooking skills and understanding dietary patterns will unlock future career opportunities. Olive Wellness Institute https://olivewellnessinstitute.org/See omnystudio.com/listener for privacy information.

With so many different types of oils to prepare and cook food, how do you choose the healthiest? To help decide, the Olive Wellness Institute has developed an easy-to-use oil comparison tool. Jacqui Plozza – Nutrition, Strategy and Education Manager at Olive Wellness Institute – explains the new comparison tool which can be found on the OWI website. Olive Wellness Institute (and access to the oil comparison tool)https://olivewellnessinstitute.org/See omnystudio.com/listener for privacy information.

Does the Mediterranean diet affect the inflammation and adiposity of those with coronary heart disease? That's the issue Accredited Practising Dietitian, Dr Hannah Mayer investigated in her PhD, from which she was awarded the 2018 Dieticians Association of Australia New Researcher Award. Today, Hannah leads a project focused on implementing the Mediterranean diet into routine care for people with chronic disease at the Princess Alexandra Hospital in Brisbane. Hannah is also Lecturer in the Bond University Master of Nutrition and Dietetic Practice and is passionate about teaching Dietetics students research skills. Olive Wellness Institute https://olivewellnessinstitute.org/See omnystudio.com/listener for privacy information.

Can you tell a bad olive oil from a good one? Like any food, there's a certain pungency to the aroma of "off" olive oil and that of course affects the way it tastes and its nutritional benefits. Claudia Guillaume has extensive experience in sensory evaluation of olive oil and olive products. Originally from Argentina, Claudia Guillaume came to Australia in 2006 to head up Modern Olives Laboratory. Major players in the olive industry turn to the team at Modern Olives for help in project development, technical advice, applied research and of course olive- and olive-oil testing. Olive Wellness Institutehttps://olivewellnessinstitute.org/ Modern Oliveshttps://www.modernolives.com.au/See omnystudio.com/listener for privacy information.

Not only is it healthy, but fresh extra virgin olive oil (EVOO) can enhance the taste and aroma of many different kinds of dishes – from salads to cooked meat and vegetables, or as a substitute to butter on toast. Professor Russell Keast has researched oleocanthal – a natural compound found in EVOO – responsible for the burning sensation at the back of the throat when you swallow it. Oleocanthal has been found to have anti-inflammatory and antioxidant properties which can help alleviate heart disease and Alzheimer's disease. Russell gives his insights about the taste of extra virgin olive oil and how it fits into our diet. Olive Wellness Institutehttps://olivewellnessinstitute.org/See omnystudio.com/listener for privacy information.

As olives, extra virgin olive oil and other products of the olive tree become more prominent in people's diets, how sustainable are they and what effect do they have on the land? To answer that we turn to world-renowned researcher in the olive industry, Leandro Ravetti. Graduating as an Agricultural Engineer in Argentina, Leandro worked for the National Institute of Agricultural Technology in olive production research. In 2001, Leandro moved to Australia where he is a highly respected adviser to the owners of the largest olive groves and olive processing plants in the country. Olive Wellness Institute https://olivewellnessinstitute.org/See omnystudio.com/listener for privacy information.

The world is reeling from a coronavirus pandemic. Not a day goes by without an increase in the numbers of people diagnosed with COVID-19, which is overwhelming health services and threatening the frail and elderly. From his home in Cambridge, England, physician Dr Simon Poole is in the midst of strict measures enforced by the British government. Author of The Olive Oil Diet, Simon says now is a particularly important time to look after oneself, by eating well, staying fit and maintaining mental health. See omnystudio.com/listener for privacy information.

Not all cooking oils are equal. The standout is extra virgin olive oil with health benefits that override most other oils including the lesser quality "plain" olive oil. Nutrition scientist and dietician, Dr Joanna McMillan, sets straight some of the stickiest urban myths about what you can do with extra virgin olive oil.See omnystudio.com/listener for privacy information.

Born on the island of Cyprus, Dr Tassos Kyrikiades fondly remembers meal times spent with family sitting around the table, eating locally grown foods, prepared with generous splashes of olive oil. That's a world away from his current home in New York where he's established the Yale Olive Institute. Dr Kyrikiades explores the health benefits and exciting tastes of extra virgin olive oil and a plant-based diet.See omnystudio.com/listener for privacy information.

We all know we should eat more vegetables – it's a message that's been drummed into all of us since primary school. But what does that actually mean? How much should we eat? How do we cook them? Should we cook them? What oils should we use? "Culinary nutrition" is an increasingly popular field of study that helps bring dietary recommendations to life – and allows people to know exactly what they should do with their food to make it fun and interesting. Accredited practicing dietitian, Jacqui Plozza, shares her interest in the health benefits of Extra Virgin Olive Oil and the Mediterranean diet.See omnystudio.com/listener for privacy information.

A healthy body and mind is achieved from a range of factors including what you eat, the quality of your sleep, your environment and the exercise you take. This holistic approach to healthy living is the rationale behind lifestyle medicine, a discipline which is championed by Shivaun Conn, Vice President of the Australasian Society of Lifestyle Medicine. She discusses lifestyle medicine in detail and how extra virgin olive oil and how a Mediterranean diet are key ingredients to good health. For more information about Shivaun visit: http://www.discoveryhealthcoaching.com/about/  and for the Australasian Society of Lifestyle medicine visit: http://www.lifestylemedicine.org.au See omnystudio.com/listener for privacy information.

Naturopath Ian Breakspear wanted to know whether there was any difference between various Olive Leaf Extracts (OLEs) prescribed by practitioners with over-the-counter products. Sponsored by the Olive Wellness Institute, Ian conducted research into 10 Australia OLEs (5 practitioner-only and 5 over-the-counter) for their phytochemical profiles. This episode Ian discusses the results showing considerable variation between OLEs.See omnystudio.com/listener for privacy information.