Olive Oil Health Benefits – World’s Oldest Woman Drinks It Daily…Should You?
Olive Oil Health Benefits
World’s Oldest Woman Says Drinking Olive Oil Daily Is Her Ageless Secret!
News Is Finally Starting To Get Out About The Many Olive Oil Health Benefits, Including Powerful Anti-Aging That This “Superfood” Offers…
Among other things, olive oil contains a very powerful natural anti-inflammatory compound called oleocanthal which inhibits the activity of cyclooxygenase (COX). COX is found in virtually everyone suffering from an inflammatory condition. Since most diseases, health ailments and premature aging are believed to be caused by inflammation, when you reduce inflammation in the body you correspondingly reduce these conditions!
By Greg Montoya
Pain is a side effect of inflammation. The olive oil health benefits are numerous especially from oleocanthal contained in olive oil that works similarly to ibuprofen in reducing inflammation. As a result pain is reduced.
Oleocanthal could help reduce and even prevent inflammation, thus reducing or even eliminating pain without the potential side effects of prescription or over the counter drugs!
Most commonly used in the Mediterranean diet, the olive oil health benefits have been known for thousands of years and are just now starting to gain awareness in Western cultures.
It’s believed that extra virgin olive oil could be largely responsible for the low rates of cancer and heart disease in parts of Europe and Greece. Monounsaturated fats and powerful antioxidants (polyphenols) are believed to be the contributing factor for these low rates.
All of the internal olive oil health benefits provided by extra virgin olive oil can easily be realized by simply adding a small amount to your daily diet.
Extra Virgin Olive Oil Especially From Lebanon And Other Middle East Areas Is Loaded With A Powerhouse Punch of Boron… A VERY Important Health And Anti-Aging Mineral!
One of the additional major benefits of extra virgin olive oil from Middle Eastern Areas is its higher than normal content of boron. This higher level is caused by the unique boron dense soil primarily only found throughout the region where these trees are planted. Boron is a very important trace mineral that has largely been ignored by mainstream medicine. This is unfortunate, as it is extremely important and as a health supplement, could have amazing beneficial effects on the body.
Conditions That Could Potentially Be Improved Naturally with Boron Found In Olive Oil Are:
- Pre-Mature Aging
- Menopausal Symptoms
- Sex Hormone Imbalance
- Candida Albicans
- Lupus Erythematosis
Boron is a natural remedy for many of the “side effects” of aging and is an effective treatment for 95% or more in the relief of arthritis (provided the joints have not completely deteriorated). It works very well in alleviating arthritis symptoms, partly due to its crucial role of calcium integration into the cartilage and bone. This is important for all of us as we age, even if we do not have arthritis. Aging is partly associated with weakening of the bones as they become increasingly porous – adequate Boron can help prevent this side effect of aging!
Olive Oil Health Benefits When Used Topically
Applying extra virgin olive oil topically provides incredible moisturizing and humectant properties. Japanese studies indicate that the topical application of extra virgin olive oil has many anti-aging benefits for the skin. Ordinary olive oil, however, does very little from a health perspective.
For hundreds of years, Cretans and Europeans have used extra virgin olive oil as a skin moisturizer and anti-aging remedy. There is no need to spend money on overpriced olive oil skin care products. Simply apply a small amount of extra virgin olive oil directly to skin and watch it come alive!
Since most people spend their younger years baking in the sun, it makes a lot of sense to get the health and anti-aging benefits of extra virgin olive oil from both intake and topical application. Doing so could help slow down and even turn back the clock from all the visible damage caused by sun over exposure.
The Source Of Heart Attack And Stroke Protection In Extra Virgin Olive Oil Now Revealed!
According to an article in Science Daily (Apr. 1, 2009) — Scientists have finally pinned down the constituent of extra virgin olive oil that gives the greatest protection from heart attacks and strokes. In a study of the major antioxidants in extra virgin olive oil, Portuguese researchers showed that one, DHPEA-EDA, protects red blood cells from damage more than any other part of olive oil.
“These findings provide the scientific basis for the health benefits that have been seen in people who include extra virgin olive oil in their diet,” says lead researcher Fatima Paiva-Martins, who works at the University of Porto.
Heart disease is caused partly by reactive oxygen, including free radicals, acting on LDL or “bad” cholesterol and resulting in hardening of the arteries. Red blood cells are particularly susceptible to oxidative damage because they are the body’s oxygen carriers.
In the study, published in Molecular Nutrition & Food Research, Paiva-Martins and colleagues compared the effects of four related polyphenolic compounds on red blood cells subjected to oxidative stress by a known free radical generating chemical. DHPEA-EDA was the most effective and protected red blood cells even at low concentrations. The researchers say the study provides the first evidence that this compound is the major source of the health benefit associated with extra virgin olive oils, which contain increased levels of DHPEA-EDA compared to other oils. In extra virgin olive oils, DHPEA-EDA may make up as much as half the total antioxidant component of the oil.
Paiva-Martins says the findings could lead to the production of “functional” olive oils specifically designed to reduce the risk of heart disease, “Now that we have identified the importance of these compounds, producers can start to care more about the polyphenolic composition of their oils.”
The Olive Oil Health Benefits Are Incredible But Not All Olive Oils are Alike…
The Worlds Finest Olive Oil From The Middle East Are Now Available In The USA…
What Helps These Amazing Ageless Olive Trees In Lebanon Live To Over 2,000 Years Old? Powerful Natural Occurring Antioxidants!
Doctors and philosophers have exalted the profound health benefits of extra virgin olive oil from the Middle East that date as far back as the 7th century B.C., knowledge that only today has been “rediscovered” as modern nutritional science. What gave the ancient Greeks and Romans the vitality to build the most advanced civilizations in the world? Many attribute a lot of it to the unique concentrations of antioxidants, healthy fats and nutrients in this type of extra virgin olive oil.
Studies have connected extra virgin olive oil consumption with the following benefits:
- Reduced risk of heart disease
- Reduced blood pressure
- Growth inhibition in some cancers
- Reduced risk of diabetes
- Lessened severity of asthma and arthritis
- Lessened total body weight
- More youthful looking skin and hair
There are two main factors contributing to the health benefits of extra virgin olive oil, monounsaturated fats and polyphenol antioxidants.
Monounsaturated fats are an incredibly heart-healthy type of fatty acid common to seeds, nuts, avocados and of course, olives. While these fats have shown to have a large number of nutritional advantages, monounsaturates are most valuable for their ability to lower LDL cholesterol (the “bad cholesterol”) and possibly even raise HDL cholesterol (the “good cholesterol”) in adults. The most common dietary monounsaturate, oleic acid, composes 70-80% of the fatty acids in extra virgin olive oil.
Polyphenol antioxidants, also present in olive oil in abundant quantities, are a type of molecule shown to prevent dangerous oxidative reactions within the human body. Incomplete molecules in the body, called free radicals, have the ability to alter our body cells in ways that can cause cancer, cardiovascular impairment and a number of degenerative diseases. Polyphenol antioxidants are able to neutralize these free radicals without becoming dangerous themselves.
The important thing to remember is that not all olive oils are made alike!
As a general rule of thumb, the less processed an oil is, the more of its polyphenol antioxidants it will retain, and therefore the healthier it will be. Because most Extra Virgin Olive Oil from the Middle East are cold pressed and unfiltered, they contain the maximum possible concentration of both monounsaturated fats and polyphenol antioxidants.
Types of Olive Oils
While most Middle Eastern olive oils choose to preserve the robust, floral flavors and vital health benefits of the olive fruit by producing only the finest unfiltered extra virgin olive oil, this is not the only type of olive oil on the market. In fact, there are several, and you should familiarize yourself with the various classifications of oil to ensure that you buy only the very best.
The International Olive Oil Council (IOOC) recognizes and grades several qualities of olive oil based on taste, production method and acid content:
- Extra Virgin Olive Oil – the highest quality and overall healthiest, extra virgin olive oils have an acidity no greater than 0.8% and are from the first cold pressing
- Virgin Olive Oil – a cold pressed oil with an acidity no greater than 2%, typically from the second pressing
- Olive Oil – a blend of virgin olive oils and refined olive oils which have been chemically treated to mute flavors and acid content; may not be labeled as virgin
- Olive-Pomace Oil – an oil extracted by treating the plant matter that remains after crushing (pomace) to heat and chemicals; though edible, olive-pomace oil lacks the flavor and health benefits of better oils entirely
- Lampante Oil – this oil is used as an industrial fuel and is not fit for consumption
Pure olive oils are traditionally blended from virgin or extra virgin oils and refined oils and may or may not be of higher quality than regular olive oil. Be wary of Light or Extra Light olive oils as these terms are unregulated and typically refer to products that have been processed considerably. Also, understand that Light refers only to flavor, as all true olive oils possess 120 calories/tablespoon.
While the act of filtering olive oil is not regulated by the IOOC, it does have a profound effect on flavor. Unfiltered olive oils retain the fullest and most honest flavor of the fruits and soil that produced them while additionally retaining the highest possible number of healthy phenol and antioxidant compounds. For this reason, Middle Eastern Olive Oil manufacturers choose to produce unfiltered oils.
Middle Eastern Extra Virgin Olive Oil: A Tradition of Excellence That Dates Back To Biblical Times
The French call it terroir; loosely translated, “the taste of a place”. The way that fine wines owe much of their flavor, body and character to the particular patch of ground in which the grapes grew, so too can olive oils express the complex individuality and intangible essence of their home soils. This is what makes Lebanese extra virgin olive oils so special.
Lebanon‘s mountainous topography and diverse weather patterns have allowed local olive farmers to take advantage of countless distinct micro-climates, individual regions that may be no more than a single grove in size and yield an olive oil that is unlike any other in the world. The Phoenicians, an ancient seafaring people who inhabited what is now known as Lebanon as far back as 1550 B.C., understood the value of these disparate soils and pioneered processes that were respectful to them. Their legacy can be tasted to this day in the robust flavors of their Extra Virgin Olive Oils.
Along with a wealth of one-of-a-kind soils in which to grow, Lebanese oils makers stand apart for what they grow. Because Lebanon as a nation prefers fragrance, flavor and health over yield, and because very little of the national product is exported, farmers choose to grow predominantly ancient local varieties of olives. These millennia-old varieties are fickle, may produce wildly different yields from year to year and require the watchful eye and experienced training of true olive oil masters, but the reward is an oil that is pungent, harmonious and remarkably deep.
Lebanese extra virgin olive oils encompass a broad range of flavors and profiles, varying by region and time of harvest. Olives harvested while still green and fairly unripe complement their soft, vegetable taste with a peppery finish, while the pressing of mature black olives produces oils with a lingering sweetness. Other flavors found commonly in Lebanese extra virgin olive oils include green tomato, almond, apple, artichoke, herbs, green fruit and green beans.
Phoenicia‘s Oils: 2,000 Years of Distinctive Difference…
Imagine, Consuming Olive Oil Possibly From The Exact Trees That Jesus Consumed Olives From!
When the Romans conquered the Phoenician hills on the Eastern Mediterranean coast thousands of years ago, they left an indelible mark on the land by planting olive trees every place they stayed. Some in the exact land where Jesus walked!
The name, Phoenicia, pays tribute to the Romans who planted some of these ancient trees at the family orchard where Phoenicia harvests its olives today.
Making extra virgin olive oil by traditional means is expensive, time-consuming and quite labor-intensive, but to Phoenicia, the high quality of extra virgin olive oil produced from this method is well worth the patience, effort and cost. With the demand for extra virgin olive oil increasing rapidly, the objective of many companies is to manufacture large quantities of the oil quickly and cheaply, regardless of the resulting quality.
When you purchase a bottle of Extra Virgin Olive Oil from the Middle East in particular Lebanon, you know that extensive measures have been taken to create a gourmet extra virgin olive oil of unsurpassed quality!
Most Olive Oils imported from the Middle East are unfiltered and unrefined extra virgin olive oil. Superior attributes of the oil include:
- Extra virgin, decanted and cold pressed from ancient olive trees, some over 2,000 years old!
- Dry-farmed, pesticide-free and very low yield, producing every other year
- Hand harvested, then stone-crushed in the traditional manner
- Unfiltered and unrefined to maximize nutritional value
- Sustains higher cooking temperatures than regular olive oils
Making Olive Oil The Middle Eastern Way
Middle Eastern’s olive oil’s premium quality stems from the centuries-old process by which the oil is still made today. From start to finish, each step plays an important role in creating an outstanding and uniquely full-flavored final product.
“The Mainstream” Process
Many modern factories harvest olives quickly and at a low cost through the use of machines. Mechanizing the harvest speeds the process, but allows twigs, leaves and branches to be left in with the olives. The olives are then shipped in poorly ventilated containers, promoting the growth of mold and resulting in an inferior product. To extract the oil, hot water is used in a centrifugal system, removing most of the nutrients and undermining the benefits inherent to the oil.
Most Middle Eastern Processes
Most Middle Eastern companies around Lebanon hand pick their olives from the trees, some which date back 2,000 years. After picking, the olives are carefully packed in well-ventilated containers to preserve freshness. Before the milling or stone pressing, all twigs and leaves are removed, leaving only healthy olives to be crushed.
Next, the olives are ground into a paste using a large millstone. After resting under the stone for 30 to 40 minutes, the paste is spread onto fiber discs. These discs are stacked and placed into a hydraulic press to separate the oil from the other fruit contents. Hot water and other chemicals are not used in the separation process in order to preserve all nutrients.
After separation, the oil is left to decant in barrels for several months to let the product settle naturally before heading to your dinner table. The oil is not filtered and is “foggy”, indicating that the oil has retained its distinctive flavors and aromas in addition to rich antioxidants, vitamins, fatty acids and other nutritious elements.
In conclusion, when purchasing olive oil always choose cold-pressed, Extra Virgin unrefined. Again your best choice of olive oil comes from the Middle East in particular Lebanon. Their are other good olive oils out there from areas such as Spain and France but again, nothing compares to olive oil from the middle east. You can google and find oils from these areas.
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