SOURCES: Beauchamp, G. Nature, Sept. 1, 2005; vol 437: pp 45-46. News release, Monell Chemical Senses Center. WebMD Medical News
Fresh, Extra Virgin Olive Oil Contains Anti-Inflammatory Ingredient
Aug. 31, 2005 - A daily dose of olive oil may act as a natural pain reliever, according to a new study that shows the Mediterranean staple contains an anti-inflammatory ingredient.
Researchers say they've discovered a previously unknown ingredient in freshly pressed, extra virgin olive oils that acts as a natural anti-inflammatory, much like nonsteroidal anti-inflammatory drugs (NSAIDs) such as aspirin or ibuprofen.
They say the soothing effects of the enzyme, which they named oleocanthal, may be responsible for some of the health benefits associated with the Mediterranean diet, such as a reduced risk of stroke, heart disease, breast cancer, lung cancer, and some forms of dementia, all of which have been linked to inflammation.
"Now that we know of oleocanthal's anti-inflammatory properties, it seems plausible that oleocanthal plays a causal role in the health benefits associated with diets where olive oil is the principal source of fat," says researcher Paul Breslin, PhD, of the Monell Chemical Senses
Center, in a news release.
Olive Oil: Nature's Anti-Inflammatory?
Researchers say they began researching the potential anti-inflammatory properties of olive oil after observing that fresh extra-virgin olive oil irritates the back of the throat in the same way that NSAIDs do.
After isolating the throat-irritating enzyme, they found that it also inhibited the inflammatory activity of Cox-1 and Cox-2 like the anti-inflammatory drugs. Inhibiting these reactions impedes the production of the chemical messengers that cause the pain and swelling of arthritis inflammation.
The results, published in the Sept. 1 issue of Nature, show that a 50 gram (1.75 ounce) daily dose of olive oil is equivalent to about 10% of the ibuprofen dose recommended for adult pain relief.
That dose is relatively low and won't relieve a headache, but researchers say low doses of other anti-inflammatory agents, like aspirin, have been shown to provide substantial health benefits when taken consistently over time.
Researchers say the finding is significant because chronic inflammation is increasingly thought to play a role in a variety of diseases, from heart disease to cancer.
This article is publish here :
http://whatscookingamerica.net/OliveOil.htm
Wednesday, 31 October 2007
Olive Oil May Have Pain-Relieving Properties
Low-Stress Olive Oil Tasting
Low-Stress Olive Oil Tasting, by Paul Armas Lepisto, Director, The Olive University.
Impersonal - This is the (negative) taste characteristic of olive oil which has always struck me as the most bizarre. It simply means an oil which has neither character nor personality, common in manipulated oil (oil which has undergone some sort of chemical and/or heat treatment which neutralizes flaws such as rancidness, the opposite of ‘cold-pressed’). In societies that grew up with mass-produced seed oils, such as sunflower or corn, impersonal oil is essentially the liquid oil they would come into contact with. If flavorful fats were required, then one turned to butter or lard.
The point being, you probably have a pretty good idea what impersonal oil is which gives us a good basis to build upon. Think of tofu. A neutral product which simply lends texture (and provides protein) for any number of flavorful recipes. Manipulated olive oil is similar and, the ugly fact remains, the majority of olive oil.
The good news is that it is very easy to identify a premium olive oil. When you smell it, you will have an overwhelming olive fruit aroma (with any number of other olfactory highlights which the low-stress guide will not stress you out about. You can further enhance these smells by putting some oil in a small container and warming it with your hands. Next, roll your tongue a bit and suck in a small amount of oil drawing in a good volume of air at the same time. The back-center portion of your tongue will now look for bitterness (determined by ripeness and variety of olive), a positive characteristic even if it sounds anything but. Finally, the oil goes down into your throat where you judge its pungency. If it’s particularly sharp, you might cough, but the peppery bite is proof of fresh oil with healthy olives well-processed.
All these sensations will diminish with time, so, for example, if an oil is too ‘peppery’ for you now, wait a month (even, or especially, with an unopened bottle) and it may very well have mellowed. Of course, nothing excites the olive grower more than the first oil with its strong scent and aggressive bite and a piece of bread toasted over the fire drenched in this fluid accompanied by a steak dressed with the same oil.
I have not mentioned oil color because that can be deceiving, however, one charm of fresh central Italian (Tuscany/Umbria) olive oil is its rich green color (imparted, in part, by the king of Italian olives, the Frantoio. An Umbrian might disagree considering the Moraiolo superior, but a Greek fellow might as easily argue for the Kalamata, the French gentleman, the Picholine, etc., etc.). But, nothing beats the Frantoio for a rich green color.
Oops, I just slipped into high stress olive tasting. Ignore the last three sentences. Simply look for rich, fruity smells, a bitter sensation in the middle of your mouth and a ‘peppery’ bite in the back of your throat. And, since your access to fresh super premium oil is restricted at best, even hints of those characteristics should be viewed as a gift from above despite the fact that you may very well have been sold refined, manipulated oil with a slight dose of healthy Tuscan thrown in for flavor (For example, what grocery store sells anything other than ‘extra-virgin’ even though ‘extra-virgin’ is the minority of olive oil produced. Even the next grade down, ‘virgin’, is rarely offered for sale).
But the question remains, are you using olive oil because you’ve heard that it reduces the ‘bad’ (LDL) cholesterol and does no harm to the ‘good’ (HDL), or will you pour it onto your bean soup or pasta as a condiment? For the average Italian, who uses fifteen liters of olive oil a year (in the U.S. it is 0.6 liters), it is a crucial culinary ingredient, which is one reason Italy uses more oil than it produces (and the prime oil regions of Tuscany/Umbria only produce approx. five percent of the total Italian production). Now, consider this thought for a moment; which oil would you guess they export? I would be leaning towards manipulated Tunisian. Oops, another goof. Don’t stress about labeling. Fruity, bitterness, peppery bite. And remember, if a pound of good Tuscan olives has a wholesale price of 50 cents and you need at least ten pounds for a liter of oil, tack on processing, bottling, wholesale profit, retail profit and you have to wonder what exactly is going into your Sam’s Club mega bottles of extra-virgin. Impersonal indeed.
Check out The Olive University web site for interesting and informative insight on Olives, Olive Oil, The Health Properties of Olive Oil, and also Balsamic Vinegar.
Article Source :
http://whatscookingamerica.net/OliveOil.htm
Buying and Storing Olive Oil
Buying oil in small sizes, or splitting larger bottles with friends, is a practical way to buy expensive oils. Oil purchased in bulk should always be poured into smaller containers, preferably in a can or a dark-colored bottle.
Remember - Olives are fruit; olive oil is a fruit juice. Air, heat, and light will cause olive oil to turn rancid (rancid is the flavor which is imparted in an oil after it has undergone the process of oxidation. Since prolonged contact with oxygen is the rot cause of oxidation, rancidity is a common defect, so it should be stored in a cool place in an airtight container). If your oil has a buttery taste, then it's probably rancid.
The ideal temperature for storing olive oil is 57°F or 14 degrees C, although a normal room temperature of 70ºF works very well if the olive oil is stored in a dark area where the temperature remains fairly constant. A kitchen cabinet located away from the stove and away from direct sunlight will work quite well. If you have a wine cellar, store your olive oils there and keep a small amount in your kitchen. Do not put olive oil in a container without a tight cap.
Refrigeration does not harm most grades of olive oil, but it is not recommended for expensive extra virgin varieties because condensation may develop in the bottle, affecting the flavor. When chilled, or in cold weather, the oil may turn cloudy and even solidify. Such oil will clear again as it warms, so cloudiness should not be taken as an indication that the oil is part its prime. Be sure bottles are tightly sealed. Refrigeration will extend the life of olive oil without harming the oil. Doing so will cause it to congeal and turn cloudy, but should not affect flavor. If refrigerated, olive oil will return to its original, liquid state when warmed to room temperature again.
Tinted glass, porcelain, or stainless steel are the best materials for containers; oil should never be stored in plastic or in reactive metals. Stay away from plastic containers as the oil can absorb PVCs.
Article Source
http://whatscookingamerica.net/OliveOil.htm
Mediterranean Diet Cuisine
The traditional diets from the people living in the 1960's in countries like Greece, and Southern Italy have been studied extensively over the past several years.
This is due to the notably low incidence of chronic diseases and high life-expectancy rates attributed to these populations who ate traditional Mediterranean diet foods.The traditional Mediterranean diet delivers as much as 40% of total daily calories from fat, yet the associated incidence of cardiovascular diseases is significantly decreased.As a monosaturated fatty acid, olive oil does not have the same cholesterol-raising effect of saturated fats. Olive oil is also a good source of antioxidants. Eating fish a few times per week benefits the Mediterranean people by increasing the amount of "Omega-3 fatty acids" - something that the rest of the developed societies don't get enough of.
Eating red meat sparingly seems to also increase health.There is a general consensus among health professionals that the Mediterranean Diet is healthier than the North European and American diet because more grains, such as spaghetti, fruits, vegetables, legumes, nuts, and olive oil are consumed.
Article source
http://www.mediterraneandiet.gr/
The Mediterranean lifestyle
The Mediterranean lifestyle is about finding the perfect balance between work and leisure, food and friends. It's about enjoying life to the full - through fresh, wholesome foods, enjoyed with family and friends, and experiencing the pleasures of an active life.
Above all, it’s easy! Just a few simple adjustments to your daily habits will bring you many of the benefits of a Mediterranean lifestyle. Try eating three different vegetables every day, or go for a walk with an old friend. Remember to enjoy yourself.
Diet
The Mediterranean diet includes an abundance of fresh fruits and vegetables, grains, a moderate intake of meat and fish, and olive oil. Italian cuisine is an outstanding example of the principles of this diet, with great-tasting simple dishes made with fresh ingredients, plenty of vegetables and wholesome, delicious olive oil.
Balance
The Mediterranean lifestyle is about taking the time to relax and enjoy the company of the people you care about. Sharing meals with friends and family, pausing to taste and smell and enjoy, rather than simply refuel, is one of the most valued foundations of traditional Mediterranean culture. Cultivating this balance in life has long enabled Italians to enjoy a rich quality of life.
Activity
One of the secrets to happiness and longevity is activity. Engage with your world and the people in it. Walk, cycle, garden, tour your city or play with a game with your children. Exercise results in an immediate sense of physical and emotional well-being; sharing the experience with family or friends further leads to a feeling of belonging. Whatever you choose, do it with gusto – a taste for life.
Article Source :
http://www.bertolli.com/ca-en/mediterraneanlifestyle.aspx
Tuesday, 30 October 2007
Olive oil: What are the health benefits?
When cooking with fats, olive oil is a healthy choice. Olive oil contains monounsaturated fat, which can lower your risk of heart disease by reducing the total and low-density lipoprotein (LDL, or "bad") cholesterol levels in your blood.
In contrast, saturated and trans fats — such as butter, tropical oils and hydrogenated margarines — increase your risk of heart disease by increasing your total and LDL cholesterol levels.
According to the Food and Drug Administration (FDA), consuming about 2 tablespoons (23 grams) of olive oil a day may reduce your risk of heart disease. You can get the most benefit by substituting olive oil for saturated fats rather than just adding more olive oil to your diet.
All types of olive oil provide monounsaturated fat, but "extra-virgin" or "virgin" olive oils are the least processed forms. As a result, they contain the highest levels of polyphenols, a powerful antioxidant.
About the Author
Mayo Clinic dietitian Katherine Zeratsky, R.D., L.D.,
http://www.mayoclinic.com/health/food-and-nutrition/AN01037
Can Olive Oil Prevent Cancer?
Olive oil has been used for centuries! From medicinal purposed to the use in salads, olive oil is a staple in many diets. While it's fantastic in food, is olive oil healthy for us?Some studies say yes, that olive oil has many health benefits. Studies have shown that olive oil may help prevent breast cancer, ovarian cancer,colon cancer , and may even fight heart disease.
Olive oil is high in antioxidants, chemicals that fight cancer. It also contains, oleic acid, a fatty acid that is believed to suppress a gene responsible for over 25% of breast cancers. Researchers believe that olive oil may be a contributing source to Mediterranean women's low rate of breast and ovarian cancer.
However, it is important to remember that Mediterranean diets are also rich in fresh fruits, vegetables, and fish.
About the Author
Lisa Fayed is a freelance medical writer, cancer educator and patient advocate. Lisa is currently working to improve cervical cancer screening programs in underdeveloped countries. She is also working on two books, one that focuses on breast cancer survivors and the other is guide for women living with HPV.
http://cancer.about.com/od/cancerprevention/a/oliveoil.htm
About.com is accredited by the Health On the Net Foundation, which promotes reliable and trusted online health information.
The Benefits of Extra Virgin Olive Oil
Extra virgin olive oil, known for its strong taste and flavor, is produced from the first pressing of the olives and has no more than 0.8 percent acidity. Regular olive oil is a blend of virgin and refined olive oil and can have up to 1 percent acidity. The flavor and taste of regular olive oil is not as strong as that of extra virgin olive oil.
All olive oil contains monounsaturated fats that help lower total and low density lipoprotein (LDL) cholesterol levels in our blood. In fact, the FDA has stated that there is limited evidence to support consumption of two tablespoons a day of monounsaturated fat to help reduce the risk of heart disease.
So when you add fat to your meals, replace saturated fats, found mainly in animal products, with sources of monounsaturated fat, like nut, canola, and olive oils.
Like regular olive oil, extra virgin olive oil contains monounsaturated fats. Because extra virgin olive oil is less processed, however, it contains more of the antioxidant polyphenols, said to help reduce the risks of cancer and heart disease.
About the Author:
Cheryl Koch, M.S., R.D.
http://health.yahoo.com/experts/weightkoch/17461/the-benefits-of-extra-virgin-olive-oil/
Olive Oil and Disease
Olive oil and heart disease
Studies have shown that people who consumed 25 milliliters (mL) - about 2 tablespoons - of virgin olive oil daily for 1 week showed less oxidation of LDL cholesterol and higher levels of antioxidant compounds, particularly phenols, in the blood.
But while all types of olive oil are sources of monounsaturated fat, EXTRA VIRGIN olive oil, from the first pressing of the olives, contains higher levels of antioxidants, particularly vitamin E and phenols, because it is less processed.
Olive oil is clearly one of the good oils, one of the healing fats. Most people do quite well with it since it does not upset the critical omega 6 to omega 3 ratio and most of the fatty acids in olive oil are actually an omega-9 oil which is monounsaturated.
Olive oil and colon cancer
Spanish researchers suggest that including olive oil in your diet may also offer benefits in terms of colon cancer prevention. Their study results showed that rats fed diet supplemented with olive oil had a lower risk of colon cancer than those fed safflower oil-supplemented diets. In fact, the rats that received olive oil had colon cancer rates almost as low as those fed fish oil, which several studies have already linked to a reduction in colon cancer risk.
Article Source:
http://www.healingdaily.com/detoxification-diet/olive-oil.htm
Olive Oil Versus Canola Oil
Do not fall into the hype which is put out by traditional medicine regarding the promotion of canola oil (rapeseed) as superior due to its concentration of monounsaturated fatty acids. Olive oil is far superior and has been around for thousands of years. Canola oil is a relatively recent development and the original crops were unfit for human consumption due to their high content of a dangerous fatty acid called euric acid.
If the taste of olive oil is a problem, or if you are frying or sautéing food, then you should consider coconut oil. Many nutritionally misinformed people would consider this unwise due to coconut oil's nearly exclusive content of saturated fat. However, this is just not the case. Because it has mostly saturated fat, it is much less dangerous to heat. The heat will not tend to cause the oil to transition into dangerous trans fatty acids.
© 2002 by Marc Leduc
Article Source:
http://www.healingdaily.com/detoxification-diet/olive-oil.htm
The Mediterranean diet
In the 1960s, it was found that the people of Greece (Crete) consumed a great deal of salt and fat (but also a lot of plant foods). They were living longer than the Japanese, who were also eating a lot of salt but whose diet was low in fat and lower in plant foods. The people of Crete lived longer because they had lower rates of stroke, stomach cancer, heart disease and other cancers. Researchers also noticed that people living in countries around the Mediterranean had a lower incidence of heart disease, despite their high intake of mono-unsaturated fats, such as olive oil. This led to investigations into what is known as ‘the Mediterranean diet’ , of which olive oil is a major part.
Recent studies into the health benefits of olive oil have found that it can lower the risk of coronary heart disease by reducing blood cholesterol levels. According to one study, a person’s risk of fatal heart attack is halved in just two to four years once they switch to ‘the Mediterranean diet’, which includes using olive oil as the main dietary fat, increasing vegetable intake, and limiting meat and dairy foods. Research has also found that olive oil may influence body fat distribution, with less fat stored around the stomach.
Researchers compared the weight loss results from one group of people, following ‘the Mediterranean diet’, to another group who were sticking to low fat and high carbohydrate diets. They found that those following the Mediterranean diet shed excess pounds from both the upper and lower body, but the other group mainly lost fat from the lower body. People who store their body fat around the waist and abdomen (‘apple shaped’) have a higher risk of heart disease than those people who carry their weight at the hips and thighs (‘pear shaped’).
Article Source:
http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/hl_foodnutrition?OpenDocument
Olive Oil and Arteriosclerosis and Cholesterol
Arteriosclerosis is one of the most widespread diseases in industrialized countries in which it is the leading cause of death. Together with genetic predisposition, there are other risk factors that cause the lesion to appear or become aggravated: smoking, arterial hypertension and hypercholesterolemia. Additional contributing factors are age, sex (male), diabetes, gout, a high triglyceride level, oral contraceptives and physical inactivity.
Cholesterol belongs to the sterol group and is a lipid that is abundant in animal tissue, insoluble in water and soluble in organic solvents. It forms part of cell membranes and in many cases constitutes a stable complex with phospholipids. In the body, cholesterol serves as the basis for the synthesis of other steroids involved in important processes such as the formation of bile acids that emulsify dietary fats so that they can be absorbed by the intestinal epithelium, or in the regulation of vitamin D.
The incidence of arteriosclerosis is closely linked to dietary habits. A diet rich in animal fats tends to raise plas-ma cholesterol. On the other hand, vegetable oils rich in polyunsaturated acids have an anti-atherogenic, protective action against cholesterol, and lower cholesterol levels.As previously mentioned not all plasma cholesterol is atherogenic. The cholesterol transported by the low-density lipoproteins (LDL-cholesterol) is particularly so, whereas the cholesterol carried by the high-density lipoproteins (HDL-cholesterol) appears to have a protective effect since their function is to eliminate free cholesterol in the cells and to esterify and carry it to the liver where it is emptied with the bile.
Any treatment of hypercholesterolemia must begin by lowering saturated fat intake. The suppression of these fats produces a reduction in plasma cholesterol double that obtained through the addition of an equal amount of polyunsaturated-rich lipids (Keys, Grande Covian et al.). If the substitution is with olive oil, which is rich in monounsaturates, the total cholesterol level is approximately equal to that obtained through the reduction of saturated fat intake. The positive effect of monounsaturated fats is not limited to a similar substitution effect as for polyunsaturated fats. It also increases HDL cholesterol and helps protect against coronary mortality.
A comparative study of deaths from coronary disease in 10,000 men has indicated that at the same plasma cholesterol levels, the risk of developing this type of disease was approximately the same in American and Finnish men, while it was much lower in Mediterranean men who consumed a high percentage of olive oil among other fats.When eaten in excess, polyunsaturate-rich vegetable oils peroxidize easily and for that reason can become atherogenic. This is a possible cause of endothelial lesions and platelet hyperaggregation.A fitting conclusion to this chapter is to point out that the most important step in the prevention of arteriosclerosis is to lower animal fats - visible and invisible - and to replace them by monounsaturated-rich olive oil, which also contains a balanced amount of polyunsaturated adequately protected by anti-oxidants like alpha-tocopherol or polyphenols. This dietary approach, which has been confirmed by experimental and epidemiological research, will permit rational disease prevention and satisfactory control of plasma cholesterol, without the risk of undesirable side effects.
Article Source:
http://www.oliveoil.com/health.html
Olive Oil and Frying
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The food cooks quickly and the loss of nutritional value is lesser than with other cooking methods. Less fat is consumed than with other cooking methods, as the oil is not absorbed by the food.
Fats are subjected to auto-oxidative phenomena that are accelerated as temperatures rise. These phenomena are heightened by the degree of un-saturation of the fat and the presence of pro-oxidant substances, while they are checked by antioxidants. Some of the products of deterioration formed are volatile and easily eliminated; others (polymers) are poorly absorbed and some of those that remain can be toxic and can affect different organs and detract from the nutritive value of the food.
Animal fats, which have a low degree of un-saturation, do not contain antioxidants and soon undergo auto-oxidation. Seed oils are highly unsaturated and oxidize rapidly. On the contrary, olive oil is very stable because of its intermediate degree of un-saturation and the anti-oxidants if contains. Besides being affected by the type of fat, deterioration is related to the temperature reached, heating time, type of food involved, and the presence of catalysts.The stability of olive oil at high frying temperatures, has proven that food digestibility is not modified by frying in olive oil, not even when the same oil was used 10 times over to fry meat and sardines. This research would appear to indicate that olive oil is the oil best suited to frying owing to its higher resistance to oxidative deterioration.
Article Source:
http://www.oliveoil.com/health.html
The Benefits of Olive Oil for All Ages
Olive oil in infancy
Fat intake is important to both the new-born baby and the weaned infant; even more important is the appropriate intake of essential fatty acids. Breast-fed babies receive 4 - 5% of their calories in the form of polyunsaturated acids, while babies fed on cow's milk receive substantially less. Low linoleic acid intake can delay growth and produce skin, hepatic and metabolic disorders. Seed oils, which are rich in polyunsaturates, are not recommended in large quantities for children because it is not advisable to lower their cholesterol level and because these oils promote peroxidative phenomena, especially in youngsters with low vitamin E reserves. Hence, it is important to strike a balance between the dietary supply of linoleic and linolenic acids because too much of the former can cause disorders of the nervous system. In his comparison of the effects of olive oil, sunflower oil and saturated fats on growing rats, Galli detected modifications in the structural lipids of the brain and liver among the groups treated with saturated fats and sunflower oil. There were none, however, in the group treated with olive oil. Olive oil provides a relatively low amount of essential fatty acids but has a balanced linoleic:linolenic ratio similar to that found in breast milk.
Olive oil and old age
From the very outset, food provides human beings with the energy necessary for the renewal and continuation of life. Each cell inherits a program that dictates its biological activity and that can be repeated an unlimited number of times. Successive repetition, however, produces errors that are corrected at first, but which over time become consolidated and give rise to incorrect information to which other errors are added.
A diet rich in polyunsaturated fatty acids can lead to peroxidative phenomena, which expose cells to this production of errors. On the other hand, the presence of antioxidant substances, such as vitamin E, provides a defense mechanism. Mice fed on olive oil have a longer life expectancy than those fed on sunflower and corn oil. This is explained by the better ratio between vitamin E and polyunsaturated fatty acids in olive oil. When applied to man, this research makes for caution in the indiscriminate use of polyunsaturated-rich oils and leads to a preference for olive oil over other dietary fats because of its balanced content of linoleic acid, linolenic acid and anti-oxidant substances.
In a study on skin changes over time, Pinkey reported that people on a diet consisting of more than 10% polyunsaturates showed signs of aging. 60% of the cases had skin lesions removed that were suspected of being malignant.Bone calcification is another problem common in the elderly. Olive oil seems to have a positive effect, which appears to be dose-dependent, because the more olive oil ingested the better the bone mineralization obtained. The explanation might lie in the large amount of oleates in the structural lipids of bones. According to French researchers, olive oil would appear to be necessary during growth and later in adulthood to avoid calcium loss.Old age brings with it reduced digestive capacity and poor absorption of nutrients, especially of vitamins and mineral salts. Olive oil has the best characteristics as regards digestibility and absorption and has a mild laxative effect. Whether consumed cooked, fried, or better yet raw, in order to make the most of its vitamin and anti-oxidant content, olive oil helps make food more appetizing and aids digestion.
Article Source:
http://www.oliveoil.com/health.html
Olive oil and the Digestive System
Olive oil is the oil that is best tolerated by the stomach due to its high oleic acid content. The tone of the sphincter which separates the stomach and esophagus and which impedes the reflux of gastric juices is less affected by olive oil. Butter is the least tolerated fat, while sunflower oil has intermediate effects. Gastric emptying time is affected in the same way by these three types of fat.
Since ancient times olive oil has been described as having a beneficial effect on hyperchlorohydric gastritis and gastroduodenaal ulcers, which is attributed to its protective function. When animal fats were replaced by olive oil in the diets of patients suffering from ulcers the result was a reduction of lesions in 33% of the cases and cicatrlzatlon in 55% (Taits). However, prescribing olive oil does not eliminate the need for drugs therapy.
Two tablespoons of olive oil taken in the morning on an empty stomach appear to have a positive effect on chronic constipation. Olive oil has a very positive effect on atony of the gallbladder in that It has a more acute, gentle and prolonged action than prescribed drugs and other foods that have similar effects It inhibits hepatobiliary secretion during gallbladder emptying time and is therefore a pure cholagogue and can be used as a medicinal food. This effect has been known since ancient times and has been confirmed recently in numerous studies.
Cholelithiasis (gallstones) is a wide spread illness. It is related to the metabolism of fats and is found to a greater extent in more economically developed countries. Overall excess dietary intake, particularly of saturated fats and cholesterol, leads to increased biliary excretion of cholesterol and a reduction in bile acids and lecithin. It appears that high plasma cholesterol levels increase the risk of lithiasis because they simultaneously raise the fraction of cholesterol transported by the low-density lipoproteins (LDL) that inhibit the hepatic synthesis of cholesterol. It is also true, however, that the cholesterol transported by the high-density lipoproteins (HDL) is more easily metabolized into bile acids than it is excreted with bile, When a patient with a high cholesterol level undergoes treatment, plasma cholesterol has to be lowered by increasing its elimination via the biliary tract. For that reason, the majority of experts agree that foods rich in saturated and polyunsaturated fats play a possible role in the formation of calculi, while monounsaturated-rich olive oil would not appear to play such a role. Olive oil can be said to have a protective effect against the formation of gallstones, due to the way in which it activates bile flow and increases HDL, as well as to its balanced saturates: polyunsaturated ratio and its high content of monounsaturated. Messini and Cairella have demonstrated that there is a lower incidence of biliary calculi in areas of Italy where olive oil consumption is higher.
Article Source: http://www.oliveoil.com/health.html
The Health Benefits of Olive Oil
Dr Michael Goldacre and a team of researchers at the Institute of Health Sciences compared cancer rates, diets and olive oil consumption in 28 countries including European countries, the United States, Brazil, Colombia, Canada and China. Countries with a diet high in meat and low in vegetables had the highest rates of the disease and olive oil was associated with a decreased risk.
The researchers suspect olive oil protects against bowel cancer by influencing the metabolism of the gut. They think it cuts the amount of a substance called deoxycyclic acid and regulates the enzyme diamine oxidase which may be linked to cell division in the bowel.
About the Author
Constantine Alexander, A Certified Olive Oil Consultant
http://www.eatonline.net/english/education/olive_oil/olive_oil_main.htm
Grades of Olive Oil
Extra Virgin Olive Oil
Olives are hand-picked, cleaned with pure water, then crunched and malaxated and finaly cold pressed. Extra virgin olive oil is derived from the first cold pressing of olives without refining. The oil is extracted from the olives by mechanical means (pressure) which do not modify it's basic properties. This results in a completely natural product which maintains the taste plus chemical and biological characteristics of the olive. It is characterized by an acidity level of less than one percent. It is considered the finest and fruitiest olive oil and is therefore also the most expensive. It can range from pale champagne to greenish-gold to bright green in color. In general, the deeper the color, the more intense the olive oil flavor. Nearly 75 percent of Greek olive oil is of this much sought after premium extra virgin grade. This compares to 50 percent of Italy's production and 30 percent of Spain's. The ideal climate of the country contributes most favorably to Greek olive oil's overall superiority. Greek olive oil is richer, with fruitier flavor, intense aroma and distinctive bright green color. Extra virgin olive oil's naturally intense taste is especially complimentary when drizzled over seafood just off the grill, to dress salads, the finishing of sauces and anywhere that richly flavored olive oil will enhance the finished dish.
Virgin Olive Oil
Also derived from the first pressing without refining, virgin olive oil has an acidity level between one and two percent. Although its flavor varies in intensity, virgin olive oil is milder than extra virgin olive oil.Olive Oil:Olive oil has an acidity level of no more than 1.5 percent. It is obtained by blending refined oil with 1-15% extra virgin olive oil (the percentage & quality varies). Olive oil from Greece is superior to other olive oils because it contains a portion of good quality extra virgin olive oil. Much lighter in taste and color, olive oil is used for frying or for flavoring certain dishes requiring a more subtle taste than with the richness of extra virgin olive oil.
Pure Olive Oil
Pure olive oil has an acidity level of no more than 1.5 percent. Pure olive oil is a blend of refined olive oil and Pomace oil possibly with a small quantity of extra virgin or virgin olive oil
Refined Olive Oil
All virgin Olive oil, extracted by cold pressing, which does not conform to the COI (International Oleical Council) standards, is refined to correct the taste and lower the acidity level to 0,3%. This oil is again an industrial product, it has very low nutritional value and lacks all antioxidants and other ingredients that the true 100% extra virgin olive oil has.
"Light & Extra Light" Olive Oil
The olive oil that you see on the supermarket self advertised as "light" or as "Extra Light" olive oil contains the exact same number of calories as regular olive oil and is a mixture of refined olive oils that are derived from the lowest quality olive oils available through chemical processing. These oils are so bad that cannot be consumed by humans without refining. These types of oils also contain significant portions of other lower cost oils such as Canola and Hazelnut oil which have virtually no flavor of their own. They may contain some extra virgin or virgin olive oil (1% maximum). The term "light" or "extra light" refers to the lighter color, fragrance, and flavor obtained by an extremely fine filtration and refining process and not to the amount of calories that the oil contains. We recommend to our customers to stay away from these products because they are industrial products of very low quality.
Article source : http://www.elikioliveoil.com/grofoloil.html
Olive Oil Nutritional Information
The olive contains about 15-20% in olive oil, 30-60% in water and the remaining is fiber, sugars, and proteins. The pulp contains 96-98% of the oil, while the seed contains only 2-4% of the oil. The average fatty acid composition of olive oil is 78-83% in mono-unsaturated oleic acid, 6-9% in essential polyunsaturated linoleic acid, 8-15% in saturated palmitic acid and 1.5-3% in stearic acid. Olive oil also contains 19 mg of Vitamin E per 100 gr. of oil. The natural presence of Vitamin E which plays the role of nutrient and natural anti-oxidant, the important presence of monounsaturated fats and the right bearing of the essential polyunsaturated ones, make olive oil a product to be preferred and chosen. Olive oil is not a significant source of dietary fiber, sugar, Vitamin A & C, Calcium and Iron. Olive oil does not contain sodium.
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A few historical facts about this amazing oil:
Olives have been found in Egyptian tombs dating from 2000 B.C.
Olive trees were used in Ancient Greek and Roman civilizations.
Olive oil was used to anoint the early kings of the Greeks and Jews.
The Greeks anointed winning Olympic athletes with olive oil.
Fourteen hundreds years ago, The Prophet of Islam, Muhammad SAW, advised his followers to apply olive oil to their bodies.
Franciscan monks brought the olive tree ( and grape) with them to California.
Olive Oil: What Counts as a Serving?
Use up to two tablespoon of extra-virgin olive oil each day if desired. One tablespoon contains almost 14 grams of fat or about 120 calories. During weight loss, try not to exceed two teaspoons (about, 5 grams of fat and 8 calories). If you’re physically active, you can add one additional teaspoon of oil to your daily diet for every hour of aerobic exercise you do.
What Type of Olive Oil is Healthiest?
All type of Olive oil contains monounsaturated fat, but only extra-virgin olive oil from the first pressing of the olives contains higher levels of antioxidants, vitamin E, and phenolic compound, because it is the least processed of all grades of olive oil. That is why extra-virgin olive oil considered to be the healthiest olive oil
- Some olive oils are “single-estate oils.” That is oil from a single variety of olive. Others,
- Extra-virgin: considered the healthiest, most aromatic and least processed.
- Virgin: comes from the second pressing and may contain as much as 4 percent acid.
- Pure: undergoes filtering and refining made by adding a little extra-virgin olive oil to refined olive oil.
- Extra-light: undergoes considerable processing and is more of a marketing concept and
The unique and delicate flavor of olive oil comes from a number of volatile components. Various off- flavor in olive oil are formed by oxidation-contact with oxygen. Since olive oil is mostly monounsaturated, it’s less susceptible to oxidation. This is also why olive oil is more heat-stable than other oils and why it can be re-used more often in cooking than other seed oils.
It is strongly suggest storing olive oil in a dark glass container. Research has shown that olive oil stored in clear or opaque bottles exposed to light can develop unacceptable limits of peroxide in three weeks. Olive oil stored in a cool dark environment can last 120-190 days without significant oxidation.
Never store olive oil near a stove, but rather store it in a cool, dark cupboard, pouring only a small amount into dispenser for daily use. You may also store olive oil in a refrigerator or freezer without harm; this will actually extend its shelf life.
About the Author
Robert Haas, MS, Author of Eat To Win For The 21st Century
Article source : Fitness Rx, Dec, 2006
The Olive Oil History
The Olive Oil history began when the Olive tree sprung for the first time in the greater Mediterranean Basin.The first cultivation of the olive tree worldwide took place in Greece, and more specific in Crete.This happened about 3500 BC in the Early Minoan times.In this period the olive tree was in a wilder form in comparison to the tree we know today. After 2000 BC the cultivation of the olive tree in Crete was very intense and systematic playing the most important role on the island's economy.
From Crete started the first export of the olive oil not only in mainland Greece but in Northern Africa and Asia Minor as well. The olive oil became synonyms of the Greek nutrition through centuries. The Mycenaean civilization (c.1600-1150 BC) followed the Minoan in mainland Greece. The olive oil production was very important in the economy of this society. The olive tree was a symbol in ancient Greece and the olive oil was used not only for its valuable nutritional quality but also for medical purposes. Between the 7th and 3rd centuries BC ancient philosophers, physicians and historians undertook its botanical classifications and referred to the curative properties of olive oil. This knowledge is being "rediscovered" today as modern scientists’ research and find news why the Mediterranean diet is so healthy.
The symbolic meaning of the olive tree as well as the exceptional value of the olive oil is visible in overall sectors of the ancient Greece's life. When the first Olympic Games took place in Olympia in 776 BC an olive-tree branch was the award to the winners symbolizing the armistice of any hostility and the peace.
This symbolic award was given to winners until the end of the ancient Olympic Games. However, not only an olive-tree branch was the award in games but the product itself. The winners of the athletic games delivered as an award olive oil putted in amphorae known as the "Panathenaic Amphorae".The amphorae itself, constituted the quality of the already certified product; this is the very first example of product certification in world history. The quantities of the delivered olive oil to the winners were huge.
During Byzantine times things did not change. The production of the olive oil in Greek territories was significant because of the vast size of the Empire. Large part of the total production was the work of the monks due to the big areas possessed by the monasteries. When Turks conquered Greece the production of olive oil was not affected. The product itself kept alive inter alias the traditional way of life of the Greek nation and was even used for religious purposes.
From this time until today, Greece became the world's most important exporter of qualitative olive oil. The love and high esteem of the Greek olive-grower for the olive tree is passed on from generation to generation and from family to family.
Article source: http://www.mediterraneandiet.gr/oliveoilhistory.html
