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| The Olive Oil Benefits (The
Miracle Food) |
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Olive Oil has been the cornerstone
of the Mediterranean Diet since the
Bronze Age. Today the ancient
tradition has been validated by
modern medical research, which has
established it as a truly "Friendly
Fat". Olive Oil is proven to be
healthy, containing monounsaturated
fatty acids and other nutrients that
protect against cardiovascular
disease.
Olive Oil reduces the risk of breast
and colon cancer, promotes
gallbladder function and is being
used to treat arthritis, caused by
poor eating habits or low fat diets.
The fats in olive oil can be used by
the body to make energy and keep
arteries flexible. Olive Oil fats
also protect genetic material from
attacks by toxic chemicals.
Olive Oil also contains several
minor but important components: the
antioxidants beta-carotene and
tocopherols (vitamin E family), and
chlorophyll. Two table spoons of
Olive Oil supply approximately 3.2
mg of vitamin E. Baby skin benefits
greatly from its nourishing
properties.
Olive oil is rich with various
antioxidants (vitamin E, polyphenols,
just to name a few) which play a
positive, biological role in
eliminating free radicals, the
molecules involved in some chronic
diseases and ageing by extending
life expectancy, which has been
demonstrated in several
epidemiological studies.
Many ageing-related diseases are
influenced by diet, in particular
osteoporosis and deteriorated
cognitive function.
What is osteoporosis?: Osteoporosis
is a reduction in bone tissue mass
that increases the risk of
fractures. There are two types. Type
I occurs in middle-aged,
posy-menopausal women and typeII in
the elderly.
Olive Oil and osteoporosis: Olive
oil appears to have a favorable
effect on bone calcification. Bone
mineralization is proven to be
better the more olive oil is
consumed. It helps calcium
absorption, thereby playing an
important part during the period of
growth and in the prevention of
osteoporosis.
Olive oil and cognitive function:
Olive-oil-rich diets may prevent
memory loss in healthy elderly
people. Less possibility of
suffering age-related cognitive
decline has been observed in a study
conducted of people administered
diets containing a large amount of
monounsaturated fats, the case of
olive oil particularly. Exactly how
large quantities of these fact
prevent cognitive decline is not
known. However, this effect is
believed to occur because the
monounsaturated fatty acids may help
to maintain the structure of the
brain cell membranes, since the
demand for these acids appear to
grow during ageing. The same study
observed that the quantity of olive
oil consumed was inversely
proportional to age-related
cognitive decline and memory loss,
dementia and Alzheimer’s disease. |
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CULTURAL GOURMET FOODS FOR
YOUR FRAMESI MOODS... |
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