OLIVE OIL HEALTH BENEFITS AND NUTRITION The health benefits of olive oil are unrivaled, and research reveals more benefits nearly every day. In fact, we are only just beginning to understand the countless ways olive oil can improve our health, and our lives. Olive oil is the cornerstone of the Mediterranean diet — an essential nutritional mainstay for the world’s longest-living cultures. Many of the health-promoting effects of the Mediterranean diet have been attributed to olive oil consumption. Replacing butter and other less healthy fats with olive oil has been shown to aid in the prevention of a myriad of diseases and counter effects of aging. One prominent cardiologist recommends at least two tablespoons of extra virgin olive oil each day to enjoy the many ways olive oil can be beneficial to your health and well being. Olive oil benefits are so extensive that it is considered a functional food with components that contribute to its overall therapeutic qualities including a reduction of risk factors of coronary heart disease, the prevention of cancers, and alterations of immune and inflammatory responses. Some Diseases Olive Oil Has Been Found to Be Effective Against SOME DISEASES OLIVE OIL HAS BEEN FOUND TO BE EFFECTIVE AGAINST CANCER The phytonutrient in olive oil, oleocanthal, mimics the effect of ibuprofen in reducing inflammation, which can decrease the risk of breast cancer and its recurrence. Squalene and lignans are among the other olive oil components being studied for their possible effects on cancer. HEART DISEASE Olive oil lowers the levels of total blood cholesterol, LDL-cholesterol and triglycerides. At the same time it does not alter the levels of HDL-cholesterol (and may even raise them), which plays a protective role and prevents the formation of fatty patches, thus stimulating the elimination of the low-density lipoproteins. OXIDATIVE STRESS Olive oil is rich in antioxidants, especially vitamin E, long thought to minimize cancer risk. Among plant oils, olive oil is the highest in monounsaturated fat, which doesn’t oxidize in the body, and it’s low in polyunsaturated fat, the kind that does oxidize. BLOOD PRESSURE Recent studies indicate that regular consumption of olive oil can help decrease both systolic and diastolic blood pressure. DIABETES It has been demonstrated that a diet that is rich in olive oil, low in saturated fats, moderately rich in carbohydrates and soluble fiber from fruit, vegetables, pulses and grains is the most effective approach for diabetics. It helps lower “bad” low-density lipoproteins while improving blood sugar control and enhances insulin sensitivity. OBESITY Although high in calories, olive oil has shown to help reduce levels of obesity. RHEUMATOID ARTHRITIS Although the reasons are still not fully clear, recent studies have proved that people with diets containing high levels of olive oil are less likely to develop rheumatiod arthritis. OSTEOPOROSIS A high consumption of olive oil appears to improve bone mineralization and calcification. It helps calcium absorption and so plays an important role in aiding sufferers and in preventing the onset of Osteoporosis. OLIVE OIL DIET REDUCES RISK OF TYPE 2 DIABETES Traditionally a low-fat diet has been prescribed to prevent various diseases such as heart disease and diabetes. While studies have shown that high fat diets may increase the risk of certain diseases such as cancer and diabetes, it appears that it is the type of fat that counts rather than the amount of fat. We now know that a diet rich in monounsaturated fats such as the ones found in olive oil, nuts and seeds actually protects from many of these chronic diseases. A study published in the scientific journal Diabetes Care showed that a Mediterranean style diet rich in olive oil reduced the risk of type II diabetes by almost 50 percent compared to a low fat diet. Type II diabetes is the most common and preventable form of diabetes. Read more… OLIVE OIL MIGHT HELP PREVENT STROKES Older individuals who consume olive oil daily may be able to protect themselves from a stroke, according to a new study from France published in the online issue of Neurology. Researchers gathered information from the medical records of 7,625 individuals over the age of 65 from three cities in France: Bordeaux, Dijon and Montpellier. None of the participants had a history of stroke. They then categorized the individuals into three groups based on their olive oil consumption. The researchers noted that the participants used mostly extra virgin olive oil, as that is what is usually available in France. After 5 years there were 148 strokes. The results showed that the “intensive” users of olive oil, those that used for both cooking and dressings had a 41 percent lower risk of stroke compared to those that did not use olive oil at all. These results were noted even after considering weight, diet, physical activity and other risk factors. Read more…
Posted on: Sun, 28 Dec 2014 16:12:30 +0000
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