The "ole shot," a mix of extra virgin olive oil and lemon juice, has gained popularity, prompting a sharp rise in the number of people swallowing a spoonful of oil first thing in the morning. The trend is fueled by word of mouth that it eases bowel movements, slows blood sugar increases, and leaves the stomach feeling full. But consuming it on an empty stomach is not beneficial for everyone.
According to the medical community on Wednesday, family medicine specialist Lee Jin-bok cited olive oil as a food that can actually be harmful when eaten on an empty stomach.
The first issue Lee pointed to was the esophagus. He said that when concentrated fat enters an empty stomach, the lower esophageal sphincter loosens. When this happens, stomach acid flows back up, easily causing heartburn and nausea. For those who already have reflux esophagitis or gastritis, or who have a sensitive stomach, the habit of swallowing oil alone can aggravate symptoms, he explained.
The burden placed on the digestive organs was also identified as a problem. Lee believes that the gallbladder contracts violently in response to the sudden influx of oil, while the pancreas overexerts itself secreting bile and enzymes all at once, increasing the risk of developing inflammation.
Those with gallstones or a history of cholecystitis or pancreatitis are better off avoiding it. However, he drew a line, saying, "There is not enough evidence that olive oil causes pancreatitis in healthy people, but it is a clear risk factor for those with biliary or pancreatic diseases."
The list of those who should take caution does not end there. Those taking blood pressure medication or cholesterol-lowering drugs may experience changes in fat absorption that alter the effectiveness of the medication, so it is advisable to consult their doctor.
As a high-calorie food with about 120 kcal per tablespoon, increasing the amount can lead to weight gain. For those with a weak stomach, rather than swallowing a full spoonful from the start, it is safer to reduce it to about half a spoonful and adapt gradually by pairing it with water or food.
The way to make the most of olive oil's benefits lies not in consuming it alone but in eating it with food. When added to tomatoes, the absorption rate of lycopene, an antioxidant pigment, jumps up to 15 times. Adding it to meals is also a good method.
"Adding olive oil to your meals slows the absorption of carbohydrates, suppressing sharp spikes in blood sugar and aiding dieting," Lee said, suggesting one to two tablespoons per day as an appropriate amount.
