Ep. 274: Breaking Up With Olive Oil with Dr. Monica Aggarwal
PLANTSTRONG Podcast
Rip Esselstyn
4.8 • 2.3K Ratings
🗓️ 7 November 2024
⏱️ 55 minutes
🧾️ Download transcript
Summary
Rip welcomes Dr. Monica Aggarwal back to the podcast for an in-depth breakdown and discussion of her recent study on the impact of oil consumption within a whole food plant-based diet, particularly focusing on extra virgin olive oil (EVOO).
Published in the Journal of the American Heart Association, the study titled, Recipe for Heart Health: A Randomized Crossover Trial on Cardiometabolic Effects of Extra Virgin Olive Oil Within a Whole‐Food Plant‐Based Vegan Diet , revealed that individuals adhering to an oil-free whole food plant-based diet experienced greater improvements in cardiovascular markers than those incorporating extra virgin olive oil.
This intriguing finding challenges the long-held belief that olive oil, often touted for its health benefits, is a necessary component of a heart-healthy diet. This research not only highlights the efficacy of a plant-based lifestyle, but also raises important questions regarding the actual health benefits of olive oil amidst the growing trend of plant-forward eating.
As PLANTSTRONG listeners know, Rip passionately advocates for an oil-free approach, emphasizing the potential drawbacks of consuming extra virgin olive oil, which he describes as calorie-dense and highly processed.
Dr. Aggarwal also shares:
- The study design and breakdown of participants
- Her motivation for pursuing the study
- Key findings on heart health improvements with oil-free, plant-based eating
- Surprising insights into the limitations of EVOO in promoting cardiovascular health
- The advantages of whole plant foods over concentrated oils
- How social connections enhance dietary adherence and health outcomes
Rip and Dr. Aggarwal also discuss the need for more nutrition-focused education in healthcare, promoting a shift toward heart-healthy, whole foods.
For the PLANTSTRONG community, this study brings compelling evidence that supports our commitment to oil-free, whole food, plant-based nutrition.
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Transcript
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| 0:00.0 | I'm Ray Besselston, and you're listening to the Plan Strong podcast. |
| 0:04.0 | A recent study published in the Journal of the American Heart Association shows a win for oil-free |
| 0:11.9 | plant-strong living, and that, my, Plansstrong, cousins, is a big kale to the yeah from us. |
| 0:20.7 | What exactly is the study and what did it show? We're going to talk |
| 0:24.6 | to one of the authors, Dr. Monica Agrawal, and get all the details right after this message from |
| 0:31.0 | Plansstrong. |
| 0:37.1 | Planned Strong family. I have some insider information for you. We are preparing to announce our |
| 0:43.4 | 2025 retreats very soon. But as a sneak peek for you, our podcast listeners, I am thrilled to announce |
| 0:52.9 | our spring retreat will take place in the beautiful |
| 0:56.5 | Red Rock Mountains of Sedona, Arizona, from April 6th to the 11th, and our fall retreat |
| 1:03.2 | will take place outside of Asheville, North Carolina, in majestic Black Mountain from November 9th |
| 1:10.5 | to the 14th. If you want to learn more, go to |
| 1:13.7 | planstrong.com and then click on Sedona or Black Mountain from our main menu selection. And if you |
| 1:21.0 | want to join, I would encourage you to take advantage of our early bird pricing just for podcast |
| 1:27.3 | listeners. |
| 1:28.7 | Hey, I'm going to let it fly here. |
| 1:31.2 | The term plant-based has lost its way. |
| 1:34.4 | These days, you can slap that label on just about anything, even ultra-processed junk like Oreos, or get this. |
| 1:43.6 | The other day, I saw plant-based Reese's peanut butter |
| 1:47.6 | cups. That is not what we're about at Plant Strong. Our products are made from real, whole |
| 1:54.8 | plants, nothing refined, no oils, and we keep the salt in check. We believe that you can have great tasting, convenient food |
| 2:03.7 | without having to sacrifice your health. |
... |
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