Olive Oil, the Healthy Choice
Olive oil is an everyday ingredient in the traditional vegetarian-rich
Mediterranean diet. Olive oil contains 75-82 percent of the
nonessential monounsaturated fatty acid called oleic acid, a member of
the omega-9 family. Nutritionally, it has 14 grams of fat and 124
calories per tablespoon. Olive oil is easily absorbed and metabolized
by the body. The enzyme action of triolein, chlorophyll and pheophytin
aid the digestion of food and the promotion of overall health.
Do not confuse the peppery taste of extra-virgin olive oil with
rancidity. Cold-pressed olive oil that is not manipulated or modified
in any way will have a characteristic stinging, spicy or pepper-like
sensation at the back of the throat. Do not be alarmed, the oil is not
rancid! What you are tasting are the beneficial anti-inflammatory
phytochemicals oleocanthal and hydroxytyrosol present in olive oil.
This is what true olive oil like ours will taste like. The stronger the
taste, the fresher and purer the olive oil. This is why we recommend
buying single source olive oil that is guaranteed by protected
designation of origin (PDO). By comparison, “light
tasting” olive oils are processed and blended to provide a light
taste but they are not lighter in calories.
Reference:
The Anti-Inflammation Zone, Doctor Barry Sears; Publisher: Harper
Collins 2005
Heart healthy
Medical communities and nutrition experts tell us that "Olive oil
boosts the good HDL blood cholesterol and lowers the harmful LDL
cholesterol that forms plaque in arterial walls, therefore decreasing
the risk of heart attack. The accumulation of free radicals, resulting
from oxidation in the body, causes serious problems on human health.
Free radicals destroy cell membranes and DNA, accelerate the aging
process, and promote the formation of cancer. Olive oil contains
tocopherol vitamin E, A, D, and K, polyphenols, oleuropein, squalene,
betasitosterol and tyrosol: all important antioxidants, cancer
–protective, blood-sugar stabilizing and atherosclerosis
preventing compounds."
Bone Healthy
"The monounsaturated fatty acid in olive oil offers an entire spectrum
of benefits to bone health: it is transported into the cell plasma
membrane, helping to maintain the structural integrity of neuronal
membranes and bone-building cell membranes; acts as a regulator in the
cell plasma membrane to ensure that EPA and DHA rich omega-3 fish oil
fats penetrate the cell membrane to keep the lipid bi-layer supple,
fluid, and stabilized to allow bone-building nutrients to enter bone
cells; helps intestinal absorption of bone-building micro-nutrients;
and contains antioxidants, in particular the four most powerful polyphenols - tyrosol, hydroxytyrosol, verbascoside, and oleuropein
(which are found only in cold-pressed, extra virgin olive oil and give
olive oil its slightly bitter taste). Hydroxytyrosol prevents the
oxidation (the equivalent of rusting) of keratin protein, the main
protein scaffolding in your bones, and protects EPA and “bone
smart” DHA fats from peroxidation degradation."
Reference:
The Bone Building Solution,
by Sam Graci, Dr.
Carolyn DeMarco & Dr. Leticia Rao; ch. 10, p. 284; Publisher: John
Wiley & Sons Canada, Ltd
Skin Care
After washing, do not completely dry your skin. Gently rub a few drops
of oil into your skin. The water moisture aids absorption. Olive oil
contains vitamin E and squalene, two phytochemicals that nourish and
moisturize skin tissue. Vitamin E is also antiseptic and ideal for sore
muscles, cuts and abrasions.
Reference:
The Composition of
olive and its nutritional and health Effect, Apostolos K. Kiritsakis,
Professor, School of Food Technology and Nutrition, Technological
Educational Institution of Thessaloniki, Sindos, Thessaloniki, Greece.
DISCLAIMER: The
following opinions and information are not intended
to be a substitute for professional medical prevention, diagnosis, or
treatment. Consult your health care
provider
for advice on what is safe and effective for your unique health.
