Dr. Limor Goren: You know, in fact, I think it was a childhood passion that I left behind and I didn't pursue for many, many years. I grew up in Israel and I went to the Israeli army and after the army most people go to university and I always thought I would like to study biology, but for me, one thing led to the another, and suddenly I found myself in a whole different career in advertising.
And I pursue that and I never had time to go to college or to go to university. Then I moved to the US. I moved to New York when I was 23 and started different companies in New York in a totally different industry in interior design. But I guess in the back of my mind, I always wanted to do something with my passion, for science and especially biology, genetics, molecular biology.
I was always interested in the little things that power our life as we know it. And then when I was in my late thirties and opportunity arise and I was able to financially afford quitting my job and not working and dedicating myself to studies. And then. I went back to school and I got a PhD when I was about 20 years older than the rest of the PhD candidates.
But that was, that was a great experience. And I'm, I'm super happy. I did that.
Claudia von Boeselager: That's so exciting as well. And I love that that didn't deter you because I know some people are like, I'd love to go back and study, but like I'm older than everybody else. So the fact that you're just like, you know what, I'm just gonna do it and it's my passion.
So I'm very, very cool. And so can you talk about the work you were doing in cancer research? Particularly around polyphenols and what you discovered? Mm.
Dr. Limor Goren: Yeah. So very fast after I started my PhD, I knew I wanted to specialize in cancer and I started working in a cancer lab at hunter university.
The lab was specialized in cellular metabolism and actually we were working most of my projects revolved around dysregulation of a pathway called the mTOR pathway, which you probably know about that controls nutrient sensing in every cells in our body and often cancer take advantage of this pathway.
It gets irregulated and/or gets overactivated and that's how tumors grow often. So we were concentrating on that, but then and interesting molecule landed on our bench. from a collaborator in collaborator in Rutgers university. And that molecule is called oleocanthal and oleocanthal is one of those polyphenols that you probably heard about that comes from olive oil.
At the time this molecule was fairly newly discovered. It was only discovered five or six years before that and there is some early indication that it's a very strong anti-cancer molecule. It, it really kills cancer cells. Almost upon contact. It's very toxic to cancer cells and not very toxic to normal cells. So that was interesting. The mode of death, the, the mode of cellar death was also really interesting. It did look like a classic apoptosis. So normally when you work in a cancer field, you're always looking for those compounds and, and for molecules and, and ingredients that cause apoptosis in cells, because cancer is so good at evading apoptosis.
But this molecule, it didn't cause classic apoptosis to cell death had different characteristics to it. So that was really interesting. And, and I thought that held a key to the mechanism, to what it does and low and behold we found that this molecule causes a really interesting form of cell death that is pretty selective to cancer and that mechanism is called lysosomal membrane permeabilization but that's a mouthful I know.
Claudia von Boeselager: Yeah.
Can you define what, what what's happening there for people in, in late terms, if you sure.
Dr. Limor Goren: Yeah, absolutely. So every cell of our bodies little organelles inside of it, call lysosomes. Often they're referred to as their recycling centers of the cells and lysosomes get rid of toxins. So lysosomes are really interesting organelles in the cells because they have many functions in normal cells, but apparently cancer cells are very, very reliant on lysosomes, much more the normal cells. So they use lysosomes as their means to achieve nutrient sufficiency to get enough nutrients from other cells because often tumors, you know, they start very poorly vascularized.
They don't have blood vessels feeding them and they don't have other ways of getting nutrients. So the very Reliant on lysosomes to provide them nutrients that they require for growth, much more than normal cells. So using that logic, when you hurt lysosomes cancer cells might be more affected and more sensitive to that.
So that is one likely explanation. Why all your can is so potent against cancer cells and what he does kind of poke sales in a membrane of the license systems and make them nonfunctional. And also because those Liso often contain they, they sequester materials that are pretty toxic to the sales.
Once those are released into the seller environment that. Creates havoc and, and the cells normally don't survive. They just burst so this was our understanding of what's going on. Yeah.
Claudia von Boeselager: How exciting. Right. And so talk a little, can you talk a little bit more about what the use cases and, and where things are in developing you know, anti-cancer treatments around this.
Dr. Limor Goren: Mm-hmm, sure.
So that's always something that comes up when you discover something in basic research in the lab. In that field, you always think, all right, can I make this into a drug. But for me, I always thought, you know, we don't need to make this into a drug that already exists in nature, and we know from evidence from generations and generations that people around the Mediterranean basin, people who adhere to diets that consume a lot of olive oil are much more protected against many types of disease, including cancer and experience longer and healthier life both in terms of heart disease, cancer, and neurogeneration, which are the big three causes of, you know, immature death, I would say are the enemies of longevity. And I was always telling me that idea, like, should we try to make oleocanthal more potent? And there's definitely labs in the world that are working on that trying to tweak its chemical structure to make it more specific, more potent.
But for me, I, I'm much more attracted to the concept of food as medicine and, you know, and like all the big philosopher is always new and every, you know, every drug can be a poison or it can be a drug can be an official. It all has to do with the dose. So I started playing around with that and I started testing different olive oils and trying to see if olive oils themselves are could be toxic to cancer cells and not to normal cells.
And I found that they could be. And actually that was a really interesting story. How the discovery came along.
Claudia von Boeselager: Yeah, please share.
Dr. Limor Goren: Ah, so when we published the first study about oleocanthal were contacted by olive oil producers from Greece. That the olive oil they're making was tested and it was found to have the highest concentration of all you cancel, ever found in olive oil back then.
Claudia von Boeselager: Wow.
Dr. Limor Goren: In 2014 so that was exciting. And they offered to send us the olive oil. So they send us a bottle of the olive, a very fancy it's called the Governor. And, since I started actually selling the olive, cuz I believe in it so much. And I tasted it and it was nice and spicy and peppery.
And that is something I knew at that time, that is a sign of oleocanthal. So when you try different olives in a supermarket or in a specialty store, if ethanol gives you a sting in the back of your throat, that's the sign of oleocanthal. So I knew it has a lot of oleocanthal and they sent me the, the proof that he does, but I was wondering if I can treat cancer cells with olive oil. So I poured some of that Governor olive oil on on a plate of I think it was prostate cancer cells that I was working with at the time. And I went home and I came back in the morning. All the sales were dead.
Claudia von Boeselager: Wow.
Dr. Limor Goren: So I was thinking to myself, geez. All right. Is it every olive oil?
Like I go to the supermarket, I pick up a bottle of, you know, the most common $10 olive. Would that be the same? Went down to the supermarket. I picked up a bottle of a $10 olive oil. I poured it on the plate of the same prostate cancer sales. I went home. I came back in the morning and there were double as many sales in the plate.
Claudia von Boeselager: Oh, wow. Why do you think that was?
Dr. Limor Goren: Because that's what cancer does. Cancer doubles every day ever cancer grows. So basically the olive from the supermarket did nothing to the cancer cells while that fancy olive oil from Greece did something.
Claudia von Boeselager: Mm-hmm mm-hmm
Dr. Limor Goren: So I, I knew there was something in it.
And then I started sourcing many, many different olives from all over the world from many olive oil producing countries and started comparing their ability to kill cancer cells in a dish.
Claudia von Boeselager: Mm-hmm
Dr. Limor Goren: And what I found was that some olives are better and some olives are worse, but the common denominator and what showed really beautiful linear correlation was the higher, the oleocanthal concentration in the olive oil, the better it was of killing cancer cells. So that was very encouraging.
Claudia von Boeselager: And so, yeah. So what, what happened from there? So you have and I, I, you literally just poured olive oil on the cancer cells. You didn't do any extraction process or anything. It was just...
Dr. Limor Goren: I didn't extract it.
I made Sort of vinaigrette, I guess, because if you know, like images of how sales are grown in the lab, they're growing Petri dishes with it's like reddish liquid it's, it's basically a buffer a salt buffer. So I verily shipped that together with the olive oil in a century future. And And, and kind of made a vinaigrette so it would be, it would absorb better, better.
But yeah, I didn't extract it. Other other labs would extract phenols from the olive oil and test purified, but I was really wondering whether just like olive oil as we consume it, have any effect...
Claudia von Boeselager: Okay. So...
Dr. Limor Goren: ...whether that would be the explanation for this phenomena, that we know that people who consume more olive oil are healthier.
Claudia von Boeselager: Yes, exactly. And so what happened from there? You made this discovery and, and what was your next steps?
Dr. Limor Goren: Well um, publish it, you know, it was published in the scientific literature and then I finished my PhD. I graduated. That was my thesis project. And I just knew that I need to do something with it.
I, I didn't feel ready just to move on to a different research project and, and take a research job. And and I knew I wanted to bring this to the masses or educate consumers and advocate for that. I felt my life would be better served outside of the lab, but with the knowledge that I acquired. So then I started my company called Kyoord.
It's pronounced cured, but it's spelled- K Y . Yeah.
Claudia von Boeselager: So just for listening it's K Y O O R D. K Y O O R D cured, but the, the name is great. And then the interesting spelling as well. And we'll obviously link it in the show notes.
Dr. Limor Goren: So I started a company at the beginning as an Advocacy platform of educating people about the benefits of high phenolic, olive oil. Olive oil, with a lot of those polyphenols, like oleocanthal and the other members of the polyphenol family that are found only in olive oils and, and explaining how it works and explaining the importance of consuming, the better olives that contain that because every olive oil, if it's made right, has a potential to be so beneficial and contain high levels of polyphenols depending on the variety of the olive fruit or the olive tree, you would find different polyphenols, but every olive tree has the ability to produce excellent olive oil that is high in polyphenols.
Just some varieties produce more of certain polyphenols. And then I just got so many requests to people ask me which oil should I buy? Where can I buy it? It's not available. And then I just said, okay, well, I guess, you know, I'm going into business. I'm selling oil now. And I started importing that oil called the governor that I use in my research.
It's, it's made in very, very small quantities and batches. So. I knew that would not be enough. So then I started developing my own olive oil that were able to produce in slightly bigger quantities. It's still made in very small batches and it's still you know, have the highest levels of polyphenols and oleocanthal that we can get and it it's called Kyoord.
Claudia von Boeselager: Where can people find it? Is it available online or how can people find out where to get it?
Dr. Limor Goren: Yeah, it's available at kyoord.com- K Y O O R D .com. And the governor is also available on Amazon and by the way, for the, your UK listeners the governor is also available in the UK through a, a British distributor.
If you just look for the governor UK, you'll find it too. Yeah.
Claudia von Boeselager: Okay, great. Thank you. And so let's talk a little bit about the compounds that promote longevity and optimize wellbeing oleocanthal has.
Dr. Limor Goren: So my work centered mainly on cancer, but other labs around world study the same molecule and again, the other polyphenols in other context of health and disease.
Another big one is neurodegeneration. Oleocanthal have been shown to alleviate some symptoms of Alzheimer namely prevents aggregation of TA proteins...
Claudia von Boeselager: mm-hmm...
Dr. Limor Goren: ...and that was shown both in vitro and in vivo and animal models. The reason for that and probably another reason why it's so effective against cancer and also To maintain cardiovascular or health is because of its anti-inflammatory properties.
So it's an extremely anti-inflammatory molecule and basically you know, if you try to abstract the way our bodies work and life and death what makes us older and what eventually causes death is too much inflammation or too much oxidation and these two processes. Mm-hmm , they're the source of, you know, pretty much every disease I can think about inflammation or oxidation and Olive oil contains polyphenols of both classes, antioxidants, and anti-inflammatory oleocanthal is an anti-inflammatory and many, many other polyphenols such as hydroxytyrosol or oleoresin are antioxidant. So once you digest powerful antioxidants and anti-inflammatory compounds, you boost the natural ability of the body to find disease that are caused by inflammation or oxidation and voila. That's it?
Claudia von Boeselager: It's so exciting. Yeah. Is, is there a particular dose that people should take? Is there certain foods that should be mixed with for better absorption?
Dr. Limor Goren: I would say in most studies in clinical studies, they like to be olive oil isolated on empty stomach, just like any other compounds. I don't think it's necessarily because I haven't seen any study that compare that, but I think it's just like a standard that, you know, scientists and doctors always like, okay, take this in empty stomach.
It... doesn't hurt to take it in empty stomach, but most of the data that's available in the world about the correlation between high consumption and health doesn't exclude people who just take with food and with their diet. So I, I believe that consuming it in any form is fine. In Mediterranean countries traditional and traditional societies, a lot of people would start their day with a spoon full of oil.
So that idea of taking first thing in the morning at an empty stomach, probably have some justification. I think the bigger question that I get a lot is whether it loses properties when cooked. So to get the same benefits, if, if you use oil for baking or for sauteing or roasting vegetables.
And the answer is somewhat- Yes! Yeah. And that's it's because it's not an all or nothing sum. So once the oil is heated, it definitely degrades, but it's a very gradual process. So it depends which temperature and for how long. But the polyphenols don't just disappear or they don't break right away. The moment they contact heat, it's a gradual process. So if you start with olive oil, that has a lot of those nutrients, a lot of polyphenols. And, and use saute some vegetables with it or, or, or you roast something in the oven with it.
The level of polyphenol will gradually decline, but if you cook for, I dunno, 10 minutes or an hour you'll still have plenty. So it's in a level of, I would say you might lose 15%, 20%, 25%, but you would still. 70% or more of the polyphenols you started with. So that's why the higher initial concentration of polyphenols is, is more beneficial even if you cook with it.
Claudia von Boeselager: That's true as well. I mean, I, I typically recommend people to cook with like, you know, even scent odorless, coconut oil, and then mm-hmm, clean it off for meat and then just put the fresh olive oil on at the end.
Dr. Limor Goren: And that's, that's definitely another taste. Also the elephant in a room is that because it's actually very labor intensive and very... I would say almost wasteful it's to make the best olive oil. It doesn't give you high yields as lesser quality olive oil. It tends to be expensive, so those olive oils are more expensive. So if somebody's more budget conscious, that's a great idea. You know, if, if you afford to buy one bottle of, of the better olive oil, then you know, don't use it so much when you cook and just use it raw. So you get all the benefits and use something like coconut oil or avocado oil, maybe for cooking.
Claudia von Boeselager: Yeah. Can you just talk for people, explain the actual process of producing olive oil, cuz I think for a lot of people it's just...
Dr. Limor Goren: oh yeah, yeah, sure. That's super fun.
So by the way, when I say olive oil, I pretty much always mean Extra Virgin olive oil. There's a lot of non Extra Virgin olive oil in the world. Please nobody don't spend your money on that. It's not worth it at all. and it's not bad for cooking. Use a different oil from a different vegetable or fruit and not like refine olive.
It basically kills all the active ingredients in it. So when I say olive, I mean, Extra Virgin, olive oil and Extra Virgin olive oil must be cold pressed. You know, sometimes even us, we refer to ours as cold press, but every extra olive oil is cold press because if you add too much heat, it's not gonna be Extra Virgin anymore.
So you start with raw olives that are picked from the trees. And again, the best thing is to harvest very early in the season when the olives are still green. So when the is still green, they have the highest level of polyphenols. Then slowly as they mature and they become more purple and then eventually black.
The some of those polyphenols oxidized and you get less of them. Some very good tasty olive oils are made from very ripe black olives, and they can still be Extra Virgin, but they always have less polyphenols. The reason people do that is because they get more yield. So if you harvest early in the season in October, your, your, olive is green and hardened doesn't have a lot of oil in it. Mm-hmm if you allow it to mature in a tree for another three month, you'll make double as much olive oil, but the quality would not be the same. So you start with olive tree, you pick them. So it's so best to mill them in the same day before again, before they get bruised and the acidity level rises, but you bring it to the Millhouse, you wash the olives, you crush them into a paste with pits and everything that doesn't matter.
And then you let that mixture kind of brew, I would say. And it's a process called malaxation and malaxation is when the olive oil actually
Dr. Limor Goren: separates from the cells of the olives. So little olive little oil droplets separate from the cells. And and that's when those mature polyphenols are generated because for example, oleocanthal olives don't have oleocanthal in them only olive oil has oleocanthal, and the oleocanthal is created during the enzymatic reaction, during the malaxation process. Mm-hmm so that time in the tank...
Claudia von Boeselager: Eating the olives are not gonna give you the same oleocanthal content.
Dr. Limor Goren: Right!
Claudia von Boeselager: Mm-hmm
Dr. Limor Goren: No.
Claudia von Boeselager: Mm-hmm
Dr. Limor Goren: So during those magic, 15, 20, 25 minutes of lation, that's where a lot of enzymatic activity happens and that what determines both the taste and the quality of the olive oil. And then the next step is to separate the oil from the rest. And that's usually done using a centrifuge and the lighter olive oil goes to the top and then you decant it and you start getting this beautiful golden green juice right away. It's a process that takes probably about an hour , total, from olive to olive oil and it's been made like that for generations and generation.
There might be like better machinery and a little more sophisticated processes. But you follow it and you don't cut corners. You can get excellent quality olive oil.
Claudia von Boeselager: Yeah, and it, it's, it's beautiful. I mean, I've had the, the pleasure in, in Tuscany and then also in, in France of, of seeing it happen live.
But I think it's incredible, the amount of olives that are needed to even just make, you know, a leader of that maybe you can share with the audience, like what is the, the typical ratio?
Dr. Limor Goren: So again, from most producers and I'm talking only about Extra Virgin olive oil, but I would say runner to mill stuff you can get in the supermarket. It is about Six or seven kilos of olives will give you one kilo or one liter of olive oil. Wow. And then the more that ratio grows that better the quality. So for example, our, our oils, we use about 10 kilos of olives and then only get about one liter of olive oil because the olives are so unripe, they have less oil in them it's more concentrated.
Claudia von Boeselager: But to concentrate it more. Yeah. So I'm excited to try it as well. I'll have to, cause I love that peppery taste and I didn't realize that's the oleocanthal yeah. So that's actually the, the good part of it as well.
Dr. Limor Goren: Yeah. Actually "canth" in the name oleocanthal, "canth" in Latin means sting.
Claudia von Boeselager: Ah...
Dr. Limor Goren: So that's how they named olive all because it's this sting ingredient in the olive oil, the one that stings your throat.
Claudia von Boeselager: It's beautiful. I mean, it's, it's not easy to find as well, because I think everyone's used to just buying it in the supermarket, but the quality, I think it's yeah. So now we have a, a really good source with the Kyoord as well...
Dr. Limor Goren: mm-hmm...
Claudia von Boeselager: Which is exciting. What other ways we talked a bit about the brain function. But there's also, I understand studies that are showing that it can help make well around Alzheimer's right. And supporting Alzheimer's treatment. Can you talk a bit about that?
Dr. Limor Goren: Yeah, so these are some studies that were done in the us again, both on, in vitro and in vivo.
And they show that oleocanthal treatment actually increases the efficacy of one of the most common and available drugs that they give to patients of early onset Alzheimer, because Alzheimer right now, one of the problems, it cannot be diagnosed before symptoms start appearing. And there's really no cure, no management for that except taking a medication. And what they saw is that the brain function in the animals was improved. I don't remember the percentage, but something very significant with a combination of oleocanthal in that medicine, as well as oleocanthal alone. But. The way you work with clinical trials and, and trials in this country, you have to partner with a pharmaceutical to get a budget.
So, it would be hard to find a trial that shows, all right, you don't need any drug and just take oleocanthal or olive or olive oil.
Claudia von Boeselager: Olive oil as well. So are you familiar with the work of Dr. Dale Bredesen of Apollo health? Has the book, the end of Alzheimer's programme- Reversing cognitive decline at any age.
I literally just did an Instagram live on this topic as well because my mother suffers memory, and dementia and Dale, and I've actually had him on the podcast as well. He and his lab have discovered that there's 38 different underlying drivers that can cause dementia, memory loss. Alzheimer's so there's never gonna be one drug that will actually curate him.
Dr. Limor Goren: Right.
Claudia von Boeselager: But I think maybe I might connect you to afterwards as well, because he does actually have a protocol and there's clinical trials that have been done that. So from cognition measured on a mock score. And if it, even people who are dropped from a perfect 30 down to 18, they were able to get back to, to 30...
Dr. Limor Goren: mm-hmm...
Claudia von Boeselager: and reverse the, the cognitive decline by following the protocol as well, which is really, really exciting.
So there isn't just happening in this space because so many people are suffering and it's just horrendous.
Dr. Limor Goren: And it's going to get worse and worse.
Claudia von Boeselager: Well, unless the people realize what they can actually proactively do and oleocanthal is obviously one of the, the factors to that as well. Right?
Dr. Limor Goren: Yeah. I love your optimism.
Claudia von Boeselager: I, I mean, I think it's just the awareness and the more people that know, because I I've, I've had this conversation with Dale, then I think that if people realize, as you were saying, food is medicine and that's where it's, that's what you feed your body every day. And if you're aware of what's doing your body good. And what's actually poisoning your body and doing less of that one, obviously, you know, combined with some other factors and, and being on top of your tests and making sure that everything is aligned. And I think there's, you know, a huge potential for many people to thrive and live at their best state every day.
So that's my...
Dr. Limor Goren: I, I completely agree. I com and, and that's my spiel too.
Yeah. I, I agree with. Changes at our fingertips by the choices we make every day. Correct?
Claudia von Boeselager: Yeah, exactly. So I'm excited to, to discover more about oleocanthal as well. And plus I love it. It tastes delicious delicious olive oil.
So, Limor, I'd love to ask you some rapid fire questions, if I may. Thinking of the word successful, who's the first person who comes to mind and why?
Dr. Limor Goren: Ooh. Successful. I'm so not good at things like that.
Claudia von Boeselager: You wanna pass? It's okay. Don't worry. We can jump over.
Dr. Limor Goren: You know, for me, success ties very much to happiness.
Claudia von Boeselager: Mm-hmm...
Dr. Limor Goren: You know, because I mean, success, it's not monetary, it's not, you know, achievement of fame. It's really, whoever can live their life happily and, and joyfully and, and be fulfilled.
So this is my goal to be fulfilled and to know that I'm, I'm doing something that help other people. And that helps me sleep well at night.
Claudia von Boeselager: Yeah, no, I love that. That's beautiful. Limor do you have any particular morning routine to start your day as a success?
Dr. Limor Goren: Mm, absolutely. I start my morning with a spoon of high oleocanthal olive oil, either loose shot glass or a spoon, but yeah, that that's always in the morning and then I drink coffee.
Claudia von Boeselager: So I wonder was also also the coffee cuz you have that "Bulletproof coffee" idea. I mean that's MCT oil. It's a little bit different as well, but is there any correlation or is there any benefit of combining like the, the oil with the coffee? Has there been any studies around that?
Dr. Limor Goren: I'm not aware of any studies and I'm also not a hundred percent sure that you know, a dose of caffeine in the morning is really very good for all of our systems.
It's good for my happiness. Yeah. and as I said before, happiness equals success. So a cup of coffee in the morning is the right thing for me.
Claudia von Boeselager: Exactly. And I think in the morning, it's okay too. I, I try to avoid it after 2:00 PM in the afternoon, but yeah. Morning time is a good one. And in the last five years, what new belief, behaviour or habit has most improved your life?
Dr. Limor Goren: Trying to work less and enjoy life more. I made a huge change by starting my own company. I can work from anywhere in the world, just with my laptop. All the people that are helping me are freelancers that are located in different parts of the world. I pretty much try to automate everything as far as the fulfilment.
And I love writing. I love writing scientific articles. I love creating recipes and I can do it from everywhere. So that idea of freedom not being tied to a place is a huge one for me.
Claudia von Boeselager: Amazing. Especially coming from a lab to being able to mm-hmm .
Dr. Limor Goren: Yeah, exactly. Yeah.
Claudia von Boeselager: I, I'm a big fan of that myself, so yeah.
What are some of the bad recommendations you hear potentially even around olive oil and oleocanthal what are some things you would avoid?
Dr. Limor Goren: So the number one, the number one is do not cook with olive oil, "it's Carcinogenic" which is a complete myth. Actually, there have been studies that showed that all cooking with olive oil improves nutritional value of the food.
And it's, it's really the opposite of carcinogenic. So that's a weird myth that I love. ,I'd love more and more people to know that it's a myth, a myth as well.
Claudia von Boeselager: What has been your most exciting purchase in the last six months?
Dr. Limor Goren: Oh, I got a new surfboard. it's really, really funny. Yeah. I big surfboard. I get a new surfboard about every six months but I always love my new, new surfboards.
Claudia von Boeselager: Where did you learn to surf?
Dr. Limor Goren: I learn to surf where I live in Montauk. We have great waves here, you know, for east coast. I, but I, I travel a lot for surf. I love, a long board, I always have long boards. I always buy longer and longer boards. I think as I age, it's easier. What about but got this really nice glider that I'm very excited about.
Claudia von Boeselager: Oh, wow. Like an airplane glider?
Dr. Limor Goren: No, no, no. It's, it's in a surf world it's called a glider because it lights on water.
Claudia von Boeselager: Okay. I thought, you know, like the plane, like a small purchase that we just did there.
Dr. Limor Goren: Yeah.
Claudia von Boeselager: Really exciting. If you had to give advice to a college student or an 18 year old sort of starting out in the real world, what advice would you give and what advice would, should they ignore?
Dr. Limor Goren: Well that might be controversial, but it depends on the type of person you are. I don't think college is the most important thing. I think going other into the world and experimenting and, and interning and, and trying different ways of acquiring knowledge and skills. I find those to be way more powerful for some people, you know, college is the right choice.
I'm not saying that it's not. But if in doubt, I think getting real world experience try to offer a company that you would love to work and send them, you know, an email and tell them you'll work for free for a couple of month just to learn. Yeah. I think that's much more valuable and, and try a lot of different things.
Don't don't decide that, oh, this is what I am, and this is what I need, and this is what I like. It's never gonna materialize so linearly. So try a lot of different things and find your passion.
Claudia von Boeselager: That's great advice. And I mean, I love your story as well about doing so many different things. And you know, ending up doing something really exciting as well.
So I think it's, you know there's Joseph Campbell's hero's journey. It's like follow your bliss, like follow what makes you happy and happy in that moment as well, which is beautiful. Limor if people are interested in following you and what you're up to, where can they find your social media websites?
Where would you send them?
Dr. Limor Goren: Absolutely. Both social media and our own website. They're both "kyoord" - K Y O O R D. We post science news any different type of like nutrition, tidbits, and a lot of recipes.
Claudia von Boeselager: Excellent. So we'll, we'll link those in the show notes for, for people listening as well. Limor do you have any final ask or recommendation or any parting thoughts for my audience?
Dr. Limor Goren: Food is medicine. Watch what you eat?
Claudia von Boeselager: Just a quick question. What are your top five food choices? Olive oil, high quality extra virgin co press olive oil, of course. What else would you recommend?
Dr. Limor Goren: Leafy greens mm-hmm enjoy, embrace them. Anything from parsley to kale and spinach and everything in between blueberries mm-hmm nuts.
Actually most studies that, use olive oil often also study effects of nuts. And it's also very high, almost as high as olive oil, not quite, but things like almonds, pistachios, walnuts. Of course, if you're not allergic to that. So I would say this would be in lentils. Lentils are a great source of protein as well as healthy carbs.
Mm-hmm so that would be my five overall leafy greens, blueberry, nuts, and lentils. Got it. That sounds like a salad.
Claudia von Boeselager: It sounds perfect. Sounds delicious as well. thank you so much for coming on today. It's been such a pleasure.
Dr. Limor Goren: Same same here. Thank you.