Olive Oil Helpful for Inflammation, Diabetes &, Vascular Disease

[Guest guest]

http://www.florainc.com/flora/home/usa/healthinformation/encyclopedias/OliveOil.asp

 

Olive Oil Helpful for Inflammation, Diabetes & , Vascular DiseaseOlive Oil- Olea europea L. [Fam. Oleaceae]Organic olive oil, extra-virgin cold-pressed- Antinflammatory- Blood Sugar Balancing- Blood Thinning- Bone and Joint Problems- Essential Fatty Acid (EFA) Deficiency- Lowering LDL Cholesterol- Vascular Disease- WrinklesOverview:The cultivated olive, Olea europea L. [Fam. Oleaceae], is widespreadin Eurasia and is one of about 20 species in the genus Olea. Fresh,ripe olives contain about 20 percent oil.Olive oil is most noted for it's heart-smart value as an importantcomponent of the Mediterranean diet that prevents vascular disease.Being very rich in 'oleic' acid, a monounsaturated 'omega-9' fattyacid, olive oil is resistant to the 'formation' of "trans-fatty" acidsand other "free-radical" compounds that cause inflammation and celldamage.Olive oil also lowers high blood pressure.A Stanford Medical School study of seventy-six middle-aged men foundthat taking the equivalent of three tablespoons of olive oil dailylowered systolic pressure about nine points and diastolic pressureabout six points. A study done at the University of Kentucky foundthat a mere two-thirds of a tablespoon of olive oil daily could doalmost as well.Note:Because eating oxidized fat triggers the "release" of insulin andthe "buildup" of glucose in the blood, it is recommended that peopleuse olive oil as the main dietary oil (or other oils rich inmonosaturated fats like avocado, almond and other nut oils).Consuming oils rich in omega-6 fatty acids, like corn, sunflower andsafflower oils, can cause the blood to be *infused* with "freeradical" peroxides.If the body doesn't have enough "antioxidants" to mop them up, theradicals shut down an "enzyme" that metabolizes sugar and thenglucose levels build up in the blood and this stimulates insulinsecretion.High blood sugar and blood insulin damages the "vascular" system.In a clinical trial with humans, cold-pressed olive oil preventedthese effects,whereas sunflower oil, rich in linoleic acid, did not.Active Ingredients:Olive oil contains (per 100g): Vitamin E (ATE), 12.4mg; Tocopherol(alpha), 11.9mg; Lipids: Fatty acids, total monounsaturated 73.7g;16:1=0.8g; oleic acid or 18:1=72.5g; 20:1=0.3g; Fatty acids, totalpolyunsaturated=8.4g; linoleic acid or 18:2=7.9g; linolenic acid or18:3=0.6g; Phytosterols 221mg/100g.(National Agriculture Library's USDA Nutrient Database for StandardReference at http://www.nal.usda.gov).Suggested Amount:Olive oil: Take a half to three tablespoons of olive oil per day oras needed based on nutrient requirements. Olive oil, rich in omega-9fatty acids but lacking in the important omega-3 EFAs, should betaken as part of a balanced diet.Drug Interactions:Olive oil can effectively coat the stomach and therefore may reducethe absorption of other medications.Thus, olive oil should be taken separately from other supplementsand/or medications.Side Effects:Olive oil, taken as a part of a well balanced diet, does not causeany side effects. Because olive oil is rich in omega-9 fatty acidsbut contains almost no omega-3 EFAs, it should be taken as part of abalanced diet.References:Duke, J. 1997: The Green Pharmacy, The Ultimate Compendium ofNatural Remedies from the World's Foremost Authority on Healing andHerbs. pp. 32-33; 274; 557. Rodale Press.Carper J. 1995. Stop Aging Now. (Chapter entitled: Beware the FatThat Makes You Old; plus other information on olive oil). HarperCollins Publishing, Inc., New York, NY, p. 207-218; 284; 312.Carper, J. 1993. Food Your Miracle Medicine.HarperCollinsPublishers, 10East 53rd Street, New York, New York 10022-5299. Pp. 1-528.Erasmus, U. 1993: Fats that Heal, Fats that Kill. Published by AliveBooks, Burnaby, B.C., Canada. pp. 1-456.