Cooking olive oil does not degrade it per se. You lose some of the phenols, but otherwise, the other health-promoting effects of the oleic acid remain intact. Extra Virgin Olive Oil contains approximately 70% oleic acid, and oleic acid can reduce the underlying inflammation resulting from excessive dietary intakes of linoleic, arachidonic, and palmitic acid. Heating olive oil while cooking does not damage the oleic acid molecule nor lower the amount contained within the oil. Nemechek Gold COOC certified oil can be purchased here at a 10% discount.

The vast majority of olive oil certifications are more of a pledge by the manufacturer and some have a taste (sensory) certification. As a scientist, I need more assurance than this. I recommend consuming olive oils that are certified by the California Olive Oil Council (COOC). COOC-certification is the only approval within the U.S. that includes mandatory chemical analysis of the oil by third-party laboratories and their standards are among the strictest worldwide. Nemechek Gold COOC certified oil can be purchased here at a 10% discount.

Not generally. If any food triggers repeated burping, the primary cause is that the stomach is not emptying foods correctly, or there is still substantial bacterial overgrowth within the small intestine.

A worsening of behaviors when administering the fish oil or olive oil to your child indicates their “leaky gut” is not fully healed. If treating with inulin or rifaximin, stop the offending oil and wait an additional 2 weeks to let the leaky gut heal. If the same reaction occurs after starting the oil, I’ll recommend changing the inulin dose to monthly rifaximin or monthly rifaximin to continuous rifaximin. n

I believe this is because the bacteria overgrowing the small intestine in older children is not producing as much propionic acid as when there is bacterial overgrowth in younger children.