1- Hello, can we get to know you briefly?
I am Dietitian İremnur Kubanlı, born in 1997 in Aydın; After graduating from primary and secondary school with first place, I completed my undergraduate education at Ortaklar Anatolian Teacher High School and then graduated from Ankara Gazi University with honors in 2019. After working as a manager dietitian and clinical dietitian, I have been actively working in Vitabalance Aydın, which is my own consultancy office and co-founder since February 2022. I write a health column in one of Aydın’s largest local newspapers and administer medical nutrition therapy to patients in the field of nephrology in a private dialysis center. At the same time, I am a dietitian at Haus Centrifuge Technologies. Therefore, I can say that I am a member of the Haus family, Haus is very precious to me…
2- To lose weight in a healthy way, many clients come to you and get support from you. How do you create a roadmap fort hem in this process?
While it may seem difficult for clients to lose weight, this is actually a series of practices and protocols for us dietitians. After making detailed body composition and anthropometric measurements of all my clients who come to lose weight and taking their clinical tests and dietary anamnesis, we create a diet list according to their lifestyle and food preferences. In addition to this, adjusting adequate calories and macronutrients in the right proportions, fluid consumption and exercise program frequencies are other issues that we pay attention to. But losing weight alone is not enough; the rates of changes in the body such as fat-muscle-fluid etc. in weight loss, removal of toxins caused by fat tissue loss, protection of connective tissue and collagen structure, reduction of underlying chronic diseases or risks that may occur; and most importantly, supporting the immune system are the topics that I care about the most. Of course, the diet process can sometimes be long and sometimes short depending on the weight to be lost, and I support my clients in this process. I even occasionally give some self-developed tests for goal motivations.
3- You know, we produce olive oil machines; and we produce olive oil to do the R&D of the machines. Which olive oil do you think should be consumed? What should be the properties of these oils?
First of all, as a dietitian, I closely follow your R&D studies for the quality and production of olive oil, which we call omega 9 oils, which is the main source of fat in our diets and the pioneer of the Mediterranean diet, which is essential for the body. Basically, there are 4 types of olive oil and these are extra virgin, first natural, riviera and pomace oil. However, many nutritional and health studies have been carried out on high polyphenol olive oils, which are obtained by early harvest and cold pressing methods, untouched by air contactless squeezing machines that have been developed recently. As the Mediterranean coast countries, we should know the value of the best quality olive oils that we can reach with technology and scientific measurements in the modern world, and we must ensure that this “golden liquid” reaches every table by producing a harvest that can appeal to the purchasing power of each individual. As a dietitian, I consume olive oil with high polyphenols in my own life, but when we look at the general population, we see that natural extra virgin olive oil is used. Before you buy olive oil, you should taste it and evaluate the taste, flavor and burning sensation it will leave in your throat. Then you should look at whether there are quality standard certificates, its origin, type, acidity levels and if it has been measured, the polyphenol values. The polyphenol levels of natural extra virgin olive oil, which are generally used by the public, vary between 150-250 mg/L, but it is now possible to reach polyphenols above 450. Of course, we should not miss this point, oleocanthal is the most abundant polyphenol in olive oil and is a compound that gives olive oil a burning effect. The acidity level of extra virgin olive oil, which is the highest category of olive oil, should not exceed 0.8 per 100 grams, preferably 0.4 or below. However, as the polyphenol increases, its acidity should be reduced and its protection should be ensured. In addition, olives should be squeezed within 4 hours to increase the polyphenol content. Memecik olive is the first Turkish olive registered by the EU with its high polyphenol level and unique intense fruity aroma. On this occasion, let us emphasize that we should never forget to pay attention to the type of olive oil we will buy.
4- What kind of problems do your clients -to whom you recommend olive oil with high polyphenols- have?
As a nutrition and diet specialist, I give olive oil with high polyphenols, which I often write in my diets and even recommend to healthy individuals, to patients who want to lose weight, to oncological patients; I also use it in patients with multiple drug and food allergies, gluten intolerance, leaky gut syndrome, celiac, chronic constipation and IBS, spastic colon and diverticulum and immunodeficiency. I use olive oil with high polyphenols in the programs of clients coming for detox and in anti-aging nutrition, in moderation and by adjusting the time. I also recommend healthy individuals to drink half a coffee cup (25 ml) of olive oil every day.
5- You have a column in the newspaper where you give very good tips about the role of olive oil in cancer treatment; Could you share some of the tricks from your article with us?
Of course, as I explained in my column, we add olive oil with high polyphenols to the diet of many oncological patients, as it does not cause side effects in their chemotherapy. Thus, we help to increase the success rates in treatment. It is the best feeling you can experience in the profession to see that we get positive results from my clients, whose diets I add olive oil to, at the same time, in my own counseling office. Especially in recent studies, the similarity between the active ingredient “Tamoxifen”, which is a breast cancer drug, and olive oil with high polyphenols, will break new ground in medicine and give hope to patients. In addition, we should do more research on olive oil, which I see as one of the effective weapons we can use in the fight against cancer, which has increased by 80% due to environmental factors that have changed in the last 10 years, and we should definitely include it in the treatment of every patient. As a dietitian, I would like to thank you very much for producing medicinal fruit juice and progressing in the light of science, and wish everyone a healthy and fit life…
