Some Information on Olive Oil for Diabetics

[Guest guest]

Some Information on Olive Oil for Diabetics JoAnn Guest Jun 17, 2003 17:22

PDT

Olive Oil

 

Scientific Name:

Olea europea L. [Fam. Oleaceae]

 

Forms:

Organic olive oil, extra-virgin cold-pressed

 

Traditional Usages:

 

- Antinflammatory

- Blood Sugar Balancing

- Blood Thinning

- Bone and Joint Problems

- Essential Fatty Acid (EFA) Deficiency

- Lowering LDL Cholesterol

- Vascular Disease

- Wrinkles

 

Overview:

The cultivated olive, Olea europea L. [Fam. Oleaceae], is widespread

in 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 important

component of the Mediterranean diet that prevents vascular disease.

 

Being very rich in oleic acid, a monounsaturated 'omega-9' fatty

acid, olive oil is resistant

to the formation of " trans-fatty " acids and other " free-radical "

compounds that cause inflammation and cell damage.

 

Olive oil also lowers high blood pressure.

 

A Stanford Medical School study of seventy-six middle-aged men found

that taking the equivalent of three tablespoons of olive oil daily

lowered systolic pressure about nine points and diastolic pressure

about six points. A study done at the University of Kentucky found

that a mere two-thirds of a tablespoon of olive oil daily could do

almost as well.

 

Note:

Because eating *oxidized* fat triggers the " release " of insulin and

the " buildup " of glucose in the blood, it is recommended that people

use olive oil as the main dietary oil (or other oils rich in

monosaturated fats like avocado, almonds and other nuts).

 

Consuming oils rich in omega-6 fatty acids, like corn, sunflower and

safflower oils, can cause the blood to be *infused* with " free

radical " peroxides.

 

If the body doesn't have enough " antioxidants " to

mop them up, the

radicals shut down an " enzyme " that metabolizes sugar and then

glucose levels build up in the blood and this stimulates insulin

secretion.

 

High blood sugar and blood insulin damages the " vascular " system.

 

In a clinical trial with humans, cold-pressed olive oil prevented

these 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 saturated, 13.5g;

16:0=11.0g; 18:0=2.2g; Fatty acids, total monounsaturated 73.7g;

16:1=0.8g; oleic acid or 18:1=72.5g; 20:1=0.3g; Fatty acids, total

polyunsaturated=8.4g; linoleic acid or 18:2=7.9g; linolenic acid or

18:3=0.6g; Phytosterols 221mg/100g.

 

(National Agriculture Library's USDA Nutrient Database for Standard

Reference at http://www.nal.usda.gov).

 

 

 

Suggested Amount:

Olive oil: Take a half to three tablespoons of olive oil per day or

as needed based on nutrient requirements. Olive oil, rich in omega-9

fatty acids but lacking in the important omega-3 EFAs, should be

taken as part of a balanced diet.

 

 

 

Drug Interactions:

 

Olive oil can effectively coat the stomach and therefore may reduce

the absorption of other medications.

Thus, olive oil should be taken

separately from other supplements and/or medications.

 

 

Side Effects:

 

Olive oil, taken as a part of a well balanced diet, does not cause

any side effects. Because olive oil is rich in omega-9 fatty acids

but contains almost no omega-3 EFAs, it should be taken as part of a

balanced diet.

 

 

 

References:

Duke, J. 1997: The Green Pharmacy, The Ultimate Compendium of

Natural Remedies from the World's Foremost Authority on Healing and

Herbs. pp. 32-33; 274; 557. Rodale Press.

 

Carper J. 1995. Stop Aging Now. (Chapter entitled: Beware the Fat

That Makes You Old; plus other information on olive oil). Harper

Collins Publishing, Inc., New York, NY, p. 207-218; 284; 312.

 

Carper, J. 1993. Food Your Miracle Medicine.

HarperCollinsPublishers, 10

East 53rd Street, New York, New York 10022-5299. Pp. 1-528.

 

Erasmus, U. 1993: Fats that Heal, Fats that Kill. Published by Alive

Books, Burnaby, B.C., Canada. pp. 1-456.

 

Madigan C, Ryan M, Owens D, Collins P, Tomkin GH. 2000. Dietary

unsaturated fatty acids in type 2 diabetes: higher levels of

postprandial lipoprotein on a linoleic acid-rich sunflower oil diet

compared with an oleic acid-rich olive oil diet. Diabetes Care. 2000

Oct; 23(10): 1472-7.

 

 

 

http://www.florainc.com/flora/home/usa/healthinformation/encyclopedia

s/OliveOil.asp

 

 

 

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

 

 

 

 

 

SBC DSL - Now only $29.95 per month!