Polyphenols olive oil

It seems that there isn't specific information available from the Huberman Lab on polyphenols in olive oil. If you have any other questions or need information on a different topic, feel free to ask!

It appears that there is no specific discussion on the health benefits of polyphenols in the Huberman Lab podcasts. If you have any other questions or need details on a different subject, please let me know!

Olive oil, particularly when used in moderation, is highlighted by Andrew Huberman as a beneficial addition to the diet. It doesn't strictly fall into the "seed oil" category but is considered a healthy choice due to its primarily monounsaturated fat content. He mentions using olive oil and butter in moderation, pointing out the general health consensus on the benefits of olive oil, especially in dietary contexts where balanced fat intake is relevant 1.

Furthermore, Chris Palmer also supports the use of olive oil, listing it alongside avocados and nuts as healthy sources of fats. These are typically endorsed even by authoritative bodies like the American Heart Association for their beneficial effects on health 2.

These endorsements suggest that incorporating olive oil into one's diet can contribute positively to overall health, provided it is used wisely and in balanced amounts.

Optimal fasting glucose levels in the blood are considered to be less than 100 mg/dL. This level is widely recognized as a marker for good metabolic health. Dr. Casey Means, in discussion with Andrew Huberman, emphasized that maintaining fasting glucose levels below this threshold is associated with being metabolically healthy, alongside other factors like triglyceride levels, HDL cholesterol, hemoglobin A1c, and more 1.