|
Olive Oil Fights Toxins That Make You Sick |
|
|
|
|
Written by Superhuman
|
|
Wednesday, 16 January 2008 |
|
Olive oil reduces inflammation and fights destructive chemicals in the body that promote disease. It may be one of the reasons
that the Mediterranean diet— high in olive oil, pasta, fruits, vegetables, nuts, lean meats and red wine— promotes a longer life and reduces the risk of heart disease and cancer. Olive oil contains a compound called oleocanthal that mimics the action of ibuprofen, the pain reliever in Advil. Long-term consumption of oleocanthal in olive oil may decrease blood vessel inflammation, promote blood vessel health, prevent blood platelets from clumping together (which can block arteries), reduce the risk of some types of cancer and lower levels of proteins that accumulate during the development of Alzheimer’s disease. Olive oil lowers LDL (the bad cholesterol) and contains phenols that fight chemicals called free radicals that are linked to aging, immune system breakdown, heart disease and cancer. It may be one reason why people living in Mediterranean countries have low rates of heart disease and live so long. Olive oil consumption in the United States has doubled since 1992, with more than 62 million gallons sold last year. Olive oil brands use terms such as “virgin,” “pure” or “extra pure,” which are confusing to the average consumer. Most of these terms are hype. According to taste tests conducted by Consumer Reports, some of the cheapest brands of olive oil are the best. Goya Olive Oil costs 24 cents per ounce, yet tasted nearly as good as more expensive designer brands that cost more than $1.20 per ounce made by McEvoy Ranch and B.R. Cohn. The Kirkland brand (Costco) at 12 cents per ounce also received good ratings. Buy olive oil by price for cooking, but choose by taste for salads. (The New York Times, June 6, 2007)
|
