Paul Saladino· MD
Because if you do a shot of your olive oil at home and it tastes funny or you don't get that burning sensation in the back of your throat for 10 to 15 seconds, it may not have a ton of polyphenols.
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The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
Because if you do a shot of your olive oil at home and it tastes funny or you don't get that burning sensation in the back of your throat for 10 to 15 seconds, it may not have a ton of polyphenols.
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Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.
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And so if I do an olive oil, a sip of olive oil, and it doesn't just like really light up my throat, like whatever. It's garbage.
Ooliaanthol, hydroxyrosol, floruropene, these have been associated with health benefits in humans. Whether it's anti-inflammation, gut flora benefits.
The burn will last from 10 to 15 seconds. The more burn, the more polyphenols.