Microdosing

Micro-dosing HP-EVOO

Why do we need to micro-dose High Phenolic Extra Virgin olive Oil (HP-EVOO) 

First of all it’s not for everyone. Micro-dosing is only recommended for those individuals who have seen a positive effect on their illness or condition after consuming HP-EVOO. 

In fact, I am one of these individuals. I was diagnosed with metastatic prostate cancer in August 2018. Until I decided which therapy to accept and which diagnosis was correct I had to wear a catheter with a bag strapped to my leg to collect the urine. It was extremely uncomfortable and irritating. But once I consumed an olive oil very high in phenolic compounds, all the irritation and discomfort disappeared. I travelled the world getting diagnosed in different countries to be sure the diagnosis was correct. Canada, Greece and Cyprus all agreed. This was my experience after consuming HP-EVOO. I was then disappointed to see it did not last. 

Olive oil phenolic compounds have a 2.5 hour half life. This means it takes about 5-6 hours for the phenolic compounds to be removed from my system. So what happens when the time is up? This is when I decided to follow the math and consume the phenolic compounds in such a way that there was a specific amount in my system. In my case since I was diagnosed with metastatic prostate cancer I needed at least 30mg in my blood at all times. 

Here is what I discovered about the life of phenolic compounds in olive oil:

1. The phenolic compounds in olive oil were responsible for the positive result not the oil itself.

2. The concentration of phenolic compounds in olive oil are not consistent. The variety, the time of harvest, the climatic conditions, the olive mill settings, the storage temperature, the quality of bottle, or can, or bag-in-the-box, all contribute to preserving the phenolic concentrations. 

3. In addition the concentration of phenolic compounds is affected by oxygen, light, heat, and time. 

      Oxygen: Every time you open the container of olive oil fresh oxygen enters the container. It 

      begins to oxidize the olive oil which reduces the concentration of phenolic compounds. 

      Light: Can enter through the container if it is not designed to reduce the penetration of light 

      into the olive oil itself. Usually it’s dark green glass, or painted to totally reduce the light 

      effect, or a metal container or bag in the box using high end PET material designed to

      eliminate any leaching. Ordinary plastic containers should be avoided at all 

      costs. They do not protect against oxygen or light but they also leach harmful

      chemicals in to the olive oil itself.

      Heat: Olive oil phenolic compounds can degrade quickly and disappear (oxidize) or change

      through the process of hydrolysis) when exposed to temperatures above 15°C. 

      The ideal temperature for every day use of olive oil is 15°C. 

      This is the temperature that is cool enough to reduce the loss of phenolic compounds but 

      not too cool as to cause the olive oil to harden. 

      Time: Everything degrades with time. Nothing lasts forever. The key metrics to protect 

      against time are the above 3 items: Oxygen, Light, and Heat. Time is a key ingredient in

      every aspect of olive oil production and quality control. It is the over arching element that 

      most needs our attention. Time it takes for the olive to be transported once they are

      harvested to the olive mill, time it takes to crush and churn the olive paste in the malakter

      stage, and the overall time it takes to produce the olive oil affects the quality 

Why the need for micro-dosing?

First of all micro-dosing is not for everyone. 

I discovered it in my attempts to maximize the benefit of mono-phenols or active biophenols (they have been inaccurately described as polyphenols*) 

I discovered micro-dosing of HP EVOO in August 2018. I was suddenly and unexpectedly diagnosed with metastatic prostate cancer. This is the worst and most aggressive type of prostate cancer there is. I had no symptoms until 1-2 months before I stopped being able to urinate. It arrived at the worst time in my life. You can read the details of my personal journey into the world of prostate cancer. It has been 6 years since the diagnosis and happy to report I am still alive and active. 

Polyphenols – Fact is the scientists who wrote the health claim that verified the immediate and measurable health benefits of olive oil are derived from the mono-phenols it contains whose scientific name is secoiridoids. Here is a brief explanation as to why they were mislabelled as polyphenols.

It all started with the “Red wine diet” study and then the famous book that caused the popularity of red wine to soar.

Within a year, the consumption of red wine in the United States had increased by 40% and some wine sellers began promoting their products as “health food”.

“It has been suggested that France’s high red wine consumption is a primary factor in the trend. This hypothesis was expounded in a 60 Minutes broadcast in 1991.^[10] The program spurred a large increase in North American demand for red wines from around the world. It is believed that one of the components of red wine potentially related to this effect is resveratrol;^[11] however, the authors of a 2003 study concluded that the amount of resveratrol absorbed by drinkers of red wine is small enough that it is unlikely to explain the paradox.^[12]”

https://en.wikipedia.org/wiki/French_paradox 

So when the epidemiologists sat down to write the health claim they chose to deliberately mislabel the secoiridoids as polyphenols. Since the general public was already aware of the health benefits of polyphenols from red wine they decided to use the same terminology for the phenolic compounds in olive oil. Huge mistake on their part. They had no idea how difficult it would be to overturn that initial description. 

Although controversy on the benefit of red wine as a health food is still being debated, the validity of the EU Labelling health claim for “polyphenols” in contributing to the reduction of bad cholesterol has some very solid science behind it. The minimum required consumption of mono-phenols is 5 mg a day in 20grams of olive oil. The EUROLIVE clinical trials confirmed the reduction of bad cholesterol within 3 weeks. They also confirmed the positive effect on cholesterol reduction was dose dependent, stemming from blood lipid oxidation has been confirmed and the health benefits greatly expanded in clinical trials and studies for the last 12 years. 

The most recent research on the enhanced health effect of microdosing. 

https://www.mdpi.com/2072-6643/17/15/2543#B2-nutrients-17-02543

DISCLAIMER: If you are on medication or under medical care you must inform your health professional that you are adding high phenolic EVOO to your daily diet.

https://www.drugs.com/article/drug-half-life.html