Why Olives are Dangerous – Commentary by a Fitness Trainer

According to fitness trainer Natalia Kushnir, she emphasized that people mostly only have access to canned olives. And there are big questions about them.

There is a noticeable difference between natural and canned olives, which can have a significant impact on the human body.

“Olives are rich in various vitamins and fatty acids that are responsible for the normal functioning of the entire body and protect it. Olives contain almost all the vitamins and minerals necessary for humans: sodium, calcium, potassium, magnesium, iron, phosphorus, copper, zinc, selenium,” she said.

Kushnir emphasized that mostly only canned olives are available, which are harmful due to additives. The residues of unwashed caustic soda and iron gluconate make the fruit an allergen. There is a lot of salt in the brine, so olives should not be eaten by those who suffer from cystitis, gastritis with high acidity, and children under three years of age.

“Olives have the ability to drive away bile, so they will be harmful during an exacerbation of cholelithiasis, cholecystitis, pancreatitis, and kidney stones,” Kushnir summarized.

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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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