Why do you use olive oil? Well there are a few reasons. Replace the olive oil, unsaturated fats single, saturated fat or unsaturated fats may be:
• Reduces blood pressure
• Inhibit the growth of some cancers
• Benefit people at risk for or with diabetes
• Reduce the severity of asthma and arthritis
• Actually help your body maintain a lower weight
HEALTHY HEART BENEFITS
Atherosclerosis, also called hardening of the arteries, occurs when particles of LDL cholesterol stick to artery walls. Eventually these particles build and plaque. This plaque narrows the blood vessels and increase the workload of the heart in an effort to get oxygenated blood throughout the body. The result can be a heart attack or stroke.
Olive oil is rich in unsaturated fat and antioxidants like chlorophyll single, carotenoids and vitamin E. Scientists have identified a compound in olive oil called oleuropein which prevents the LDL cholesterol from oxidation. It is oxidized cholesterol that sticks to artery walls and form plaque. Replacing other fats in your diet with olive oil can significantly reduce blood pressure and reduce the risk of heart attack.
Cancer Inhibitor
A study published in the January 2005 edition of the Annals of Oncology has identified oleat acid, unsaturated fatty acid found in olive oil only, have the ability to reduce the influence of oncogenes (genes that will be host to the changes in cells in cancer cells). This particular oncogene is associated with rapid tumor growth of breast cancer. The conclusion the researchers is that oleat acid when combined with drug therapy to promote the destruction of self-aggressive, treatment-resistant cancer cells to destroy cancer. Olive oil has been positively indicated in studies on prostate and endometrial cancer as well.
Unlike other fats, is associated with higher risk of contact with colon cancer, olive oil helps protect colon cells from carcinogens. A study published in the November 2003 edition of Food Chemical Toxicology showed that the antioxidants in olive oil reduce the amount of carcinogens formed when meat is cooked.
BLOOD SUGAR CONTROLLER
Patients with diabetes or at risk for diabetes is recommended to combine low-fat, high carb foods with olive oil. Studies show this combination of superior control, blood sugar levels compared to the whole diet consists of low-fat foods. Adding olive oil is also associated with lower triglyceride levels. Many diabetics live with high levels of triglycerides that put them at risk of heart disease.
Anti-inflammatory properties
The body uses the healthy fats of olive oil to produce natural anti-inflammatory agents. This anti-inflammatory agents may help reduce the severity of both arthritis and asthma. Uninflammed cell membranes more fluid and better able to move healthy nutrients into the cell and move waste products out. A lower incidence of osteoporosis and dementia is found in areas where people take large amounts of olive oil.
A FAT THAT HELPS YOU FAT LOSS
Sounds impossible, right? A study conducted at eight over weight men published in the September 2003 edition of the British Journal of Nutrition produces results that showed a significant loss of body weight and fat mass can be achieved without increasing physical activity and making only one change in eating habits: the substitution of oil olive oil for saturated fats. Eight men are divided into two groups and for four weeks ate similar foods with the exception that the first group ate more saturated than unsaturated fats. The second group takes the same amount of calories as the first group, but most of the fat unsaturated fat only (olive oil). At the end of four weeks, the men from the second group is lighter and has a lower index of body fat than men taking saturated fat.
IMPORTANT INFORMATION ON BUYING AND STORING OLIVE OIL
• Reduces blood pressure
• Inhibit the growth of some cancers
• Benefit people at risk for or with diabetes
• Reduce the severity of asthma and arthritis
• Actually help your body maintain a lower weight
HEALTHY HEART BENEFITS
Atherosclerosis, also called hardening of the arteries, occurs when particles of LDL cholesterol stick to artery walls. Eventually these particles build and plaque. This plaque narrows the blood vessels and increase the workload of the heart in an effort to get oxygenated blood throughout the body. The result can be a heart attack or stroke.
Olive oil is rich in unsaturated fat and antioxidants like chlorophyll single, carotenoids and vitamin E. Scientists have identified a compound in olive oil called oleuropein which prevents the LDL cholesterol from oxidation. It is oxidized cholesterol that sticks to artery walls and form plaque. Replacing other fats in your diet with olive oil can significantly reduce blood pressure and reduce the risk of heart attack.
Cancer Inhibitor
A study published in the January 2005 edition of the Annals of Oncology has identified oleat acid, unsaturated fatty acid found in olive oil only, have the ability to reduce the influence of oncogenes (genes that will be host to the changes in cells in cancer cells). This particular oncogene is associated with rapid tumor growth of breast cancer. The conclusion the researchers is that oleat acid when combined with drug therapy to promote the destruction of self-aggressive, treatment-resistant cancer cells to destroy cancer. Olive oil has been positively indicated in studies on prostate and endometrial cancer as well.
Unlike other fats, is associated with higher risk of contact with colon cancer, olive oil helps protect colon cells from carcinogens. A study published in the November 2003 edition of Food Chemical Toxicology showed that the antioxidants in olive oil reduce the amount of carcinogens formed when meat is cooked.
BLOOD SUGAR CONTROLLER
Patients with diabetes or at risk for diabetes is recommended to combine low-fat, high carb foods with olive oil. Studies show this combination of superior control, blood sugar levels compared to the whole diet consists of low-fat foods. Adding olive oil is also associated with lower triglyceride levels. Many diabetics live with high levels of triglycerides that put them at risk of heart disease.
Anti-inflammatory properties
The body uses the healthy fats of olive oil to produce natural anti-inflammatory agents. This anti-inflammatory agents may help reduce the severity of both arthritis and asthma. Uninflammed cell membranes more fluid and better able to move healthy nutrients into the cell and move waste products out. A lower incidence of osteoporosis and dementia is found in areas where people take large amounts of olive oil.
A FAT THAT HELPS YOU FAT LOSS
Sounds impossible, right? A study conducted at eight over weight men published in the September 2003 edition of the British Journal of Nutrition produces results that showed a significant loss of body weight and fat mass can be achieved without increasing physical activity and making only one change in eating habits: the substitution of oil olive oil for saturated fats. Eight men are divided into two groups and for four weeks ate similar foods with the exception that the first group ate more saturated than unsaturated fats. The second group takes the same amount of calories as the first group, but most of the fat unsaturated fat only (olive oil). At the end of four weeks, the men from the second group is lighter and has a lower index of body fat than men taking saturated fat.
IMPORTANT INFORMATION ON BUYING AND STORING OLIVE OIL
Display of light and heat can turn olive oil rancid. This destroys the healthy antioxidant properties, oil. Search olive oil sold in dark colored bottles. Also, look carefully at the display in the grocery store. Is there a close bright lights or windows in the sides? If so, you will want to check several different stores. I save my favorite stores on the shelves of olive oil closest to the floor and away from fluorescent lights.
When you return, find a dark cool cupboard for storage. One suggestion is to pour some oil from its original container into smaller containers. Original container can be stored in a refrigerator for maximum protection. (Oil will become cloudy and more solid in the fridge.) Small containers you choose for a weekly supply of olive oil should be cloudy and have a shut-penyegelan. Display conditioning other enemies of the fragile antioxidants.
Confused about the different values of olive oil? Extra-virgin olive oil produced from the first pressing of the olives. It has a sense of light and contains the richest array of antioxidants. Subsequent pressing of virgin olive oil well. Refined means that the chemicals used to extract the oil instead of pressing. Avoid distilled olive oil. Pure olive oil is a mixture of olive oil and virgin distillates. I do not recommend the best pure class. If you see the words cold pressed on a bottle of olive oil that means heat is not used during oil drilling. Remember, heat destroys antioxidants, so cold pressed is a good thing.
One last thought about this. If you switch to expensive olive oil from other oils, you may be surprised when you first see the price difference. I am a serious cheap hunter. I always buy generic and look for the mass discount if possible. But even the most determined Pincher sen to understand that there is only a few things that need extra money. Olive oil is one of them.
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