Starbucks made headlines this week for its latest creation: coffee infused with a spoonful of olive oil.
, a physician, medical researcher and author who advocates for daily olive oil consumption, considers this new line a win-win.
And for those who don't love their coffee black, but want to skip the creamer, Gundry thinks oil could help give a"creamy texture to the coffee.""I love coffee and I love olive oil but this combo does not sound like a tasty one," saysShe says consumers may also want to consider that oil is a calorie-dense ingredient, containing about 120 calories per tablespoon.
"I'm a little worried about ramping up production, but we'll see what happens in the future," he says.from previous years, where people added a knob or two of unsalted butter to their black coffee."It's similar in that it's a high amount of fat to be adding to a beverage, but it's different because of the type of fat — before it was saturated fat, where as olive oil is mostly monounsaturated fat," Ligos explains.
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