Today I am on a mission to empower us, to shift how we think and operate, to create something amazing in our life, something for ourselves and anyone around us that we care for. Something so easy to do and to share.

I want to encourage change in the way we think about food, nutrition and culinary pleasures. Read my lips; I would love to change the way we question and understand key concepts on taste food, nutrition and culinary pleasures.

We have been eating certain foods and their ingredients since we where born, we where given them before we where even capable of questioning them, it was done with care, often believing it was the best thing for us.

Just like political believes, a local sport team or other osmotic believes that end up shaping our social belonging, these foods shape our metabolism, they develop into habits, and then shape us better than we shape them!

If we decide to start asking questions about food, will we let flavour formulate our question? We should add other criteria, flavour can be counterproductive.

The concept of flavour, describes the work of our gustatory system a very sophisticated piece of kit that is responsible for the perception of taste.

Our gustatory system evolved to help us survive, it delivers distinct stimuli that we associate to ingredients, as an example sweetness helped to identify energy-rich foods, while bitterness warned our ancestors of poisons.

Our aversion to bitterness is an evolutionary response designed to alert and protect us from ingesting plants that contain poisonous phytochemicals.

During their co-evolution with animals, many plants took advantage of this response for their own self-protection. Simply put, by producing bitter-tasting compounds, plants reduce their chances of being eaten.  So what is an off-putting taste for many of us is actually a clever, co-evolutionary survival strategy for plants.

This smart adaptation by plants has not been followed by a similar advance in our brain’s instinctive response to bitterness. we have to create a conscious response, switch off ancestral automatic override…

So-called “primitive peoples” showed a surprisingly sophisticated understanding of how their bodies interact with plant chemicals, and the use of unpalatable plants in their food denotes a way superior approach to nutrition that the one of so-called “evolved peoples”.

Above we have answered the question, why do very few people eat Broccoli Rabe even if it is very good for you?

Without an empiric adaptation, instinctive responses to basic tastes brings either caution or craving according to our evolutionary path, that in turn are not the best nutritional outcomes for our body in today’s world.

Longevity and fertility are rapidly regressing due to the horrendous eating habits that we have developed, maybe evolutionary patterns will create successful societies with nutritional habits centred around bitter foods, avoidance of refined carbohydrates and saturated fats, while  “primitive tribes” that feed on processed foods, sugars and salt will work their way to extinction.

It is absolute lunacy that our food systems, mainly agriculture, are still trying to cope with growing food demand by intensifying practices that where developed thousands of years ago, when the knowledge and understanding we now have remains marginalized.

It is instead criminal how food processing and distribution companies, including wholesalers and restaurants, hinge on the craving for saturated fats, salt and sugar to consciously poison generation after generation of human beings.

So here is my amazing something: lets use our freedom to think more  creatively about the dietary choices we make, both as individuals and as a species.

We can adapt and improve habits and traditions, integrate powerful nutritional knowledge in our food choices. It is easy, it should not involve believe systems challenges, and the optionality embedded in exercising this choice is simply AMAZING loaded with positive health and sociocultural consequences!

If we allow ourselves to exercise this option, if we choose to question, we will immediately shed many eating habits that are not our best allies.

Scientifically Validated Health Claims:

• Heart Health: Numerous studies have shown that the monounsaturated fats in olive oil, specifically oleic acid, contribute to maintaining healthy cholesterol levels and supporting cardiovascular well-being.
• Anti-Inflammatory Properties: The polyphenols in our olive oil act as natural anti-inflammatories, playing a pivotal role in reducing inflammation and supporting your body’s defence mechanisms.
• Rich in Antioxidants: Olive oil is abundant in antioxidants, such as Vitamin E and polyphenols, which help neutralize free radicals and contribute to overall health and vitality.

for info write to: info@oleaprilis.com