Instead of cooking with it on the stove, nutritionist Amy Shapiro, founder of Real Nutrition NYC, suggests adding olive oil to cooked food, or as part of a salad dressing. Extra-virgin olive oil has a relatively low smoke point, which means that when you cook with it, you run the risk of creating carcinogenic compounds.
Often overlooked (almonds and pistachios tend to steal the spotlight), these legumes are a powerful folate source, which is essential for brain development (and may even prevent cognitive decline), and is part of the reason Shapiro loves them. A perfect food for vegetarians and vegans, who can sometimes struggle to find folate sources, peanuts are also high in the antioxidant vitamin E.
Sign up here for our daily Thrillist email, and get your fix of the best in food/drink/fun.
Erin Kelly is a writer, runner, and triathlete living in New York City whose grandma has been schooling her on the importance of dates for YEARS. You can follow her on Twitter at @erinkellysays.