Video Summary
Protocol: three tablespoons of high‑polyphenol extra virgin olive oil per day, spaced between meals, for 10 days.
By day 3 Azadi reported reduced cravings, higher energy and ~2.5 lb weight drop; by day 7 he observed ~4 lb loss.
High‑polyphenol olive oil (oleocanthal) has anti‑inflammatory effects similar to ibuprofen without the typical side effects.
Benefits seen include reduced inflammation, smaller waist/visceral fat markers, improved satiety and better sleep metrics.
Initial adaptation can cause bloating or mild digestive discomfort as bile release and microbiome adjust; consult a clinician if you have medical issues.
He drank three tablespoons of high‑polyphenol extra virgin olive oil per day, spaced between meals, for 10 consecutive days (about 30 tbsp total). He recommends starting at 1 tbsp/day and building to 3.
High‑polyphenol extra virgin olive oil contains oleocanthal, which inhibits inflammatory pathways similar to ibuprofen. Studies cited (e.g., PREDIMED and more recent trials) link regular EVOO intake to reduced waist circumference, improved insulin signaling, and lower inflammatory markers.
During the first 48 hours he reported mild bloating, heavier digestion and slightly lower energy as bile release and the microbiome adapted. These were transient; persistent issues should prompt medical advice.
He noticed significant changes by day 3 (reduced cravings, increased energy and ~2.5 lb loss) and around day 7 had lost about 4 lb. He notes some early weight may be water/inflammation loss rather than pure fat.
Quality indicators include early‑harvest, cold‑pressed, single‑origin oil with a peppery throat bite (the oleocanthal sting). If the oil tastes smooth with no bite it may be low in polyphenols or oxidized.
"Most people are using olive oil completely wrong, and if you're doing it the way that I used to, you're not getting any of the benefits."
Ben Azadi shares his journey of consuming 30 tablespoons of olive oil over 10 days, leading to significant changes in his body composition and cravings.
He highlights that many view olive oil merely as a cooking condiment, failing to recognize its medicinal properties, especially in high polyphenol extra virgin olive oil.
Azadi references a 2005 study indicating that oleocanthal in high-quality olive oil interacts with the same body enzymes as ibuprofen, promoting anti-inflammatory effects without the side effects associated with traditional pain relief medications.
"Eating fat makes you fat" is a common misconception, but research proves the opposite.
The PREDIMED study analyzed over 7,400 participants and concluded that those consuming a Mediterranean diet with added olive oil lost more weight and had reduced waist circumference compared to a low-fat control group.
A more recent study showed that regular consumers of extra virgin olive oil had lower waist measurements, emphasizing the importance of dietary fat in achieving a healthy body composition.
This research encouraged Azadi to treat olive oil as a tool for health rather than just a topping.
"When you suddenly add 30 plus grams of fat to your body that you weren't planning on, there’s an adaptation."
In his first two days of the experiment, Azadi experienced some bloating and felt different energy levels as his body adjusted to increased fat intake.
He learned that the gallbladder needs to release bile to break down fats, which can lead to initial discomfort as the body adapts to this new routine.
Determined to continue, he maintained his schedule of three tablespoons daily and increased his water intake while resting adequately.
"My body was naturally releasing some fat in just 2 days, and that’s without changing anything else."
On day three, Azadi felt a notable increase in energy, significantly reduced cravings, and discovered he had lost 2.5 pounds.
Although some of this weight loss may have been water weight, he acknowledged the role of reduced inflammation from olive oil in improving fat-burning efficiency.
By the end of Day 3, he noticed a positive shift at a hormonal level, resulting in lower blood sugar spikes and decreased appetite, which he found to be transformative.
"By day five, my usual portion size just looked like too much food."
As Azadi continued his experiment, he realized that his appetite had diminished, impacting how much he needed to eat without actively trying to reduce his portions.
He connected his improved joint health during workouts on Day 5 to the effects of the olive oil, indicating a decrease in the discomfort typically felt during physical activities.
Despite initial challenges, he embraced the process, discovering that changing his relationship with food and olive oil made a substantial difference in his overall metabolic health.
"Oleocanthal inhibits inflammatory pathways similarly to ibuprofen, but without damaging your stomach lining."
Oleocanthal, a compound found in extra virgin olive oil, has been shown to inhibit inflammatory pathways just like ibuprofen, without the side effects.
A study conducted in 2020 with 23 participants suffering from metabolic syndrome demonstrated significant reductions in inflammatory markers such as IL-6 and TNF alpha over a two-month period of consuming high-oleocanthal olive oil.
Participants experienced decreases in waist circumference, improved visceral fat ratios, and better fatty liver indexes, indicating a reduction in inflammation and its negative effects.
"I felt less inflamed and noticed physical improvements in my skin and energy levels."
After six days of integrating olive oil into his diet, the speaker experienced a noticeable decrease in inflammation and improvements in his overall appearance, such as skin complexion and morning stiffness.
Weighing himself on day seven, he found that he had lost approximately 4 pounds, suggesting that his body was shedding inflammatory fat rather than excess weight.
"I was not in a calorie deficit or tracking macros; I was not dieting."
Throughout this experiment, the speaker did not restrict calories or monitor macronutrients. Instead, he focused on the beneficial effects of olive oil in promoting satiety between meals.
The consumption of high-quality fats from olive oil eased inflammation and reduced water retention in his body, contributing to a state of health and wellness.
"Days eight, nine, and ten were just part of my routine with no dramatic changes."
By the later days of the experiment, the daily intake of three tablespoons of olive oil became a routine without much thought.
The speaker noted a consistent increase in energy levels, even after consuming high-carb meals, with no afternoon energy crashes.
"As inflammation decreases, so does cortisol, leading to improved sleep quality."
The speaker observed enhancements in sleep quality, as tracked by his Aura ring, including better deep sleep and reduced nighttime awakenings.
While there may not be concrete studies linking olive oil consumption directly to sleep improvement, the hypothesis suggests that reduced inflammation can lower cortisol levels, resulting in better sleep quality.
"After the experiment, my appetite remained lower than baseline for a few days."
Post-experiment, the speaker noticed a sustained decrease in appetite for several days, indicating a real physiological change rather than a placebo effect.
This suggests a hormonal shift that took place during the olive oil protocol and continued even after its conclusion.
"Space out your doses to ensure optimum digestion and satiety hormone signaling."
The speaker cautions against consuming olive oil immediately after a large meal, as it can disrupt digestion and lead to discomfort.
It is advised to consume olive oil in smaller doses spaced throughout the day—ideally on an empty stomach or between meals—to maximize its beneficial effects.
"Most samples of imported extra virgin olive oil fail international standards."
A 2010 study revealed that many popular brands of extra virgin olive oil sold in California supermarkets do not meet quality standards, with some being diluted, rancid, or oxidized.
Consumers should therefore be cautious and look for high-quality, fresh-pressed olive oil with high polyphenol content to reap health benefits.
"The oleocanthal in high-polyphenol olive oil can reduce the risk of type 2 diabetes by up to 51%."
Research indicates that the oleocanthal found in high-polyphenol extra virgin olive oil has a significant impact on reducing the risk of developing type 2 diabetes.
This naturally occurring compound could potentially replace expensive medications for many people with diabetes.
"Extra virgin olive oil may increase diet-induced thermogenesis, boosting calorie burn."
Extra virgin olive oil has the potential to enhance thermogenesis, leading to an increased calorie expenditure during digestion compared to other diets.
Coupled with its appetite-suppressing properties and improved insulin sensitivity, olive oil may contribute to effective weight management and metabolic health.
"Start with one tablespoon a day and gradually increase to three—make sure to use quality oil."
For those looking to incorporate olive oil into their diet, it is recommended to start with one tablespoon on an empty stomach and increase to two tablespoons after a week.
The final goal can be to reach a daily intake of three tablespoons, ensuring the olive oil is high-quality and rich in polyphenols to ensure the desired effects.
"Most of the olive oil people are using isn't doing anything for them."
Many individuals struggle with stubborn belly fat and cravings despite following what they believe is a proper nutritional protocol. One major reason for this could be the quality of olive oil they are consuming. If the olive oil is oxidized, low in polyphenols, or mixed with cheaper oils like vegetable oils, it won't deliver the desired health benefits and can even hinder progress.
Ben highlights that it is critical to use the right type of olive oil for any health protocol, as the effectiveness can be dramatically impacted by the quality of oil consumed.
To ensure he was using a good quality olive oil, Ben switched from traditional grocery store brands to the Fresh Pressed Olive Oil Club, which he has trusted since 2018.
"It's early harvest, first harvest pressed, which means it's higher in oleocanthals and polyphenols."
The olive oil Ben uses is made from early harvest olives, which makes it rich in oleocanthals and polyphenols, beneficial compounds that can help lower inflammation and stabilize blood sugar levels.
He emphasizes that the oil is cold-pressed and single-origin, ensuring that it is pure and unadulterated, which isn’t the case with many store brands.
Consuming high-quality olive oil may help reduce cravings and promote overall better health outcomes.
"Grab your olive oil and take a shot of it."
Ben advises viewers to test their olive oil's quality by tasting it directly from the bottle. A quality olive oil should create a peppery burn when swallowed; if it goes down smoothly, it could be a sign that the oil lacks potency and may not provide the desired health results.
The tingle and burn from a good olive oil indicates high levels of oleocanthals and other beneficial compounds.
"When you buy two bottles of this amazing fresh pressed olive oil, you get a third bottle completely free."
For viewers interested in improving their health with olive oil, there is a special promotion where purchasing two bottles guarantees a third bottle at no additional cost.
The offer is time-sensitive as the Olive Oil Club only produces a limited amount of the product, prompting viewers to act quickly to enhance their health with a reputable source of olive oil.
"If you have a medical condition, if you're on medication, take this to your doctor before you change anything."
Ben emphasizes the importance of personal health screening before starting any new dietary protocols. He insists that while he shares his experimentation and findings, the information should not be considered medical advice.
Even though he initially viewed olive oil as merely an ingredient for salads or cooking, he discovered valuable health benefits through conscious consumption over just a ten-day period.
Viewers are encouraged to share their experiences if they decide to participate in the experiment, fostering a sense of community and accountability.
