Mediterranean Diets

[Guest guest]

Mediterranean Diets JoAnn Guest Sep 08, 2002 16:09 PDT

 

 

 

 

 

 

 

You may have already heard of the so-called " Mediterranean Diet. " It

has

been given wide publicity in the last four or five years as an

important

key to reducing the incidence of heart disease.

 

Certainly, recent research now seems to have provided pretty

substantial

evidence that the kind of diet consumed by the people who live in

the

countries around the eastern end of the Mediterranean, which

includes

high levels of Extra-Virgin olive oil, seems to offer substantial

protection against heart attacks and strokes.

 

A study largely underwritten by the

*American Heart Foundation*

 

found that on the Mediterranean island of *Crete*, the mortality

rate due to cardiovascular illnesses was the

*lowest*

in the world.

 

They compared the figure-and the diets-with those of Finland

and the

United States, which have the *highest* rates of death from heart

attacks.

 

The difference was in the TYPES

of fat in the diets.

 

In countries with the highest rate of cardiovascular diseases,

diets were heavy in *saturated* fats,

which increased cholesterol levels.

 

 

Monounsaturated fatty acids

have the good (HDL) cholesterol,

and Extra-Virgin olive oil contains 56 to 83 percent

" oleic " acids.

 

The trouble-making saturated fatty acids

are found in animal fats,

such as butter, lard

and hydrogenated/partially hydrogenated vegetable oils.

 

Extra-Virgin Olive oil is the richest

in monounsaturated fats,

which " lowers " (LDL) " bad "

blood cholesterol,

followed by Avocado oil

which also is rich in " oleic " acids.

 

A recent study found that LDL (bad) cholesterol

levels were reduced by some seven percent by substituting

Extra-Virgin olive oil for margarine-

more if the

oil was used to replace butter.

 

 

 

Four or five tablespoons of olive oil daily dramatically improve the

blood profiles of heart attack patients.

 

And two-thirds of a tablespoon daily lowered blood pressure.

 

The health aspects of olive oil are not limited to its positive

effect in the battle against heart disease.

 

The evidence is strong that it also retards cancer growth.

 

 

 

For example, olive oil seems to:

strengthen cell membranes,

which makes them more stable

and better able to resist the invasion

of the " free radicals " that roam around

through the body causing so

much damage.

 

Lately, free radicals have become major suspects

as a leading cause of cancer.

 

 

Olive oil is rich in vitamin E,

one of the best antioxidants

available.

 

Experts believe that those antioxidants help human cells fight off

cancer.

 

In doing so, they fortify the cells and,

thus, slow down deterioration that accompanies the aging process

since the cells are healthier and live longer.

 

 

Incredibly, there's plenty of evidence to indicate that a diet rich

in

Extra-Virgin olive oil contributes to longevity.

 

Extra-Virgin Olive oil has been shown to

reduce the normal wear and tear of aging on the tissues and organs

of the body

and the brain.

 

 

 

Olive oil has been shown to reduce gastric acidity.

It protects

against ulcers and aids the passage of food through the intestines,

thus helping to prevent constipation.

 

It stimulates bile secretion and provokes contraction of the

gallbladder, reducing the risk of gallstones.

 

 

 

TIP: It may cost a little more, but extra virgin olive oil contains

more of those natural ingredients credited with fighting heart

disease.

A scientist advises that the *purer* the oil, the more you'll be

helping your heart.

 

 

 

IMPORTANT NEWS:

 

Since olive oil works wonders at blocking the tendency of blood to

clot,

 

improving good HDL cholesterol levels and reducing the dangerous

buildup

of bad cholesterol in arteries, some experts now strongly recommend

Extra-Virgin olive oil as an excellent way to cut the risk of heart

attacks and

strokes.

 

Physicians in Spain give heart surgery patients four to five

tablespoons

of E.V. olive oil per day as part of their recovery process.

 

Within six

month

patients in one study showed so much improvement that they were

deemed

less susceptible to future heart attacks and strokes than patients

who had not had the oil.

 

The University of Texas Health Science Center in Dallas

also reported

that the monounsaturated fats in olive oil dramatically lowered and

favorably altered blood cholesterol.

 

In tests on middle-aged people,

olive oil reduced all blood

cholesterol by 13 percent and the dangerous LDL cholesterol by an

amazing---

and possible life saving -21 percent.

 

University of Kentucky researchers determined that as little as

two-thirds of a tablespoon a day-reduced

blood pressure by five

systolic points and four diastolic points.

 

 

 

Food values in 1 tablespoon of Extra-Virgin olive oil:

 

Vitamin E---3-30 mg

Monounsaturated fatty acids (oleic)---56-83%

Polyunsaturated unfatty acids (linoleic)---3.5-20%

Polyunsaturated fatty acids (linolenic)---0-1.5%

Saturated fatty acids---8-23.5%

 

 

 

Fats, as any nutritionist will tell you, come in several groups.

They are

saturated fats

(found in meat, butter, cheese, milk, refined sugar and chocolate),

which raise blood cholesterol levels;

monounsaturated fats

(from olives and avocadoes),

which lower cholesterol.

 

 

 

 

JoAnn Guest

angelpri-

Friendsforhea-

http://www.geocities.com/mrsjoguest/GoodCholesterol.html

http://www.geocities.com/mrsjoguest/Botanicals.html

 

 

 

" Health is not a Medical Issue "

 

 

The complete " Whole Body " Health line consists of the " AIM GARDEN TRIO "

Ask About Health Professional Support Series: AIM Barleygreen

 

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/AIM.html

 

 

 

 

 

The New Search - Faster. Easier. Bingo.