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Olive Oil Protocol

http://kimalexisclaire.files.wordpress.com/2013/05/cancer-fighting-foods.jpg

   

“In the early 1960s the Corsican people had a diet composed of 47% fat but since most of the fat was healthy fat, most of it Olive Oil, the Corsicans were healthy and mostly slim.”

“In a major study when Subjects ate 41% of their calories as fat most of it olive oil their LDL dropped more than when they ate 20% of their calories as fat. HDL rose on the olive oil and dropped on the low fat diet.” Jean Carper

“From many surveys on the isle of Crete, I have the impression that centenarians are common among farmers, whose breakfast if often only a wine glass of Olive Oil. In a fifteen year period only 38 out of 10,000 Cretans died of heart disease compared with 773 Americans.”  Doctor Ancel Keys Epidemiologist, Note think McDonalds will start serving olive oil for breakfast?

“The type of fat is more important than the amount of fat. There are centuries of epidemiological evidence about the benefits of olive oil.” Walter Willett Ph. D. Harvard Professor of Epidemiology and Nutrition

“In a landmark study one group of healthy volunteers got 40% of their calories as the monounsaturated fat Olive oil a day. The other group ate regular safflower oil low in monounsaturates. The LDL of the monounsaturated fat olive oil eaters was only about half as likely to become oxidized and thus able to clog arteries.” Doctor Steinberg University of California

“The amount of monounsaturated fat in three table spoons of olive oil a day could lower HBP about 9/6.” Stanford Research

“People who consume higher amounts of vegetable oils (corn oil, soybean oil, safflower oil, etc.) lose their vision 3.8 times faster, and have twice the risk of macular degeneration.” Doctor Paul Beaumont

“Since saturated fats (from animal foods and the tropical oils) and monounsaturated oils (from olive oil and cold-pressed nut oils) are more chemically stable, they are much less susceptible to oxidation and rancidity than their polyunsaturated cousins, which are mostly found in vegetable oils. As a general rule, then, although the body does require a small amount of naturally occurring polyunsaturated oils in the diet each day, it's best not to consume too much of them as they are more prone to free radical attack in the body. As Linus Pauling, PhD noted: "A diet high in unsaturated fatty acids, especially the polyunsaturated ones, can destroy the body's supply of vitamin E and cause muscular lesions, brain lesions, and degeneration of blood vessels.” Care must be taken not to include a large amount of polyunsaturated oil in the diet” Stephen Byrnes

“Since 1974, the increase of polyunsaturated fats has been blamed for the alarming increase in malignant melanoma (skin cancer) in Australia. (12) We are all told that the sun causes it. Are Australians going out in the sun any more now than they were fifty years ago? They are certainly eating more polyunsaturated oils: in Australia in 1995 I saw that even the cream on milk was removed and replaced with vegetable oil. Victims of the disease have been found to have polyunsaturated oils in their skin cells. Polyunsaturated oils are oxidized readily by ultra-violet radiation from the sun and form harmful 'free radicals'. These are known to damage the cell's DNA and this can lead to the deregulation we call cancer. Saturated fats are stable. They do not oxidize and form free radicals.”  Polyunsaturated Oils Increase Cancer Risk

"Research also indicates that the combination of omega 3 EFA with olive oil polyphenols offers benefits beyond those provided by either alone. Hence dietary supplementation of such an oil mixture may be valuable in the prevention of atherosclerotic vascular disease."  Life Extension

"Specific polyphenolic compounds found in olive oil act synergistically to produce numerous favorable effects from reduced heart disease and cancer risk to prevention of bone loss and diabetes."   Life Extension

"46% of the deaths among middle-aged American men were due to heart disease the number in Crete was 4%, more than ten times lower."   Seven Countries Study, Note the people of Crete are heavy eaters of olives and olive oil.

"Although long recognized as a beneficial component of the Mediterranean diet, new evidence shows olive oil is a major driver, by itself, in reducing cardiovascular disease risk factors, including poor lipid profiles, hypertension, and endothelial dysfunction.  ... In studies, benefits of olive oil intake are significantly greater at the upper end of intake, which is typically 2 tablespoons per day. That amount is doable if you make a concerted effort to replace cooking oils, dressings, and spreads with ones based on olive oil."   Olive Oil Offers Unique Cardiovascular Protection  

  

Use UNFILTERED Extra Virgin Olive Oil if Possible

"Pure" olive oil is actually refined oil that is created through chemical processing. One method of refining olive oil involves the use of a strong sodium hydroxide solution to "wash" the oil; other methods involve steam distillation of the oil. All refinement methods expose the oil to heats of at least 140-160˚F (60-71˚C). Light and other refined olive oils are nutritionally inferior to extra virgin and virgin olive oils because of this more extensive processing.”   WHF

"Most of the Extra Virgin Olive Oil sold in this country has been decanted, centrifuged and filtered before it is bottled. These steps make a murky oil into a clear one. ... Clarifying olive oil filters out HALF of its bionutrients. ... Another advantage of unfiltered olive oil is it retains its nutritional value and low acidify for three months longer than the filtered."    Jo Robinson

Extra Virgin Olive Oil is one of the few good oils you can find in most supermarkets (See Supermarket Oils Protocol). You always want to get the Extra Virgin Olive Oil because it is the cold first pressing of the olives. Heat in processing is the CHIEF problem destroying our vegetable oils.  However most Extra Virgin Olive Oil has been filtered. So IMO get UNFILITERED if you can.

Olive Oil has been proven since the ancient Greeks to be a very healthy addition to any diet. It is now recognized as THE key healthful component of the Mediterranean Diet. Olive oil will increase your HDL (See HDL Protocol) levels while lowering your LDL levels. Olive Oil seems to actively protect your arteries research shows it helps lower insulin and blood sugar levels. Olive Oil is even more beneficial when the Olive Oil REPLACES dangerous highly processed supermarket oils  in your diet. 

   

Olive Oil a Super Fat Soluble Nutrient Absorber

"Olive Oil according to a 2012 Purdue  University study does the best job of making those [fat soluble] compounds more bioavailable. It takes almost seven times of soybean oil, by contrast, to get the same results. ... look for UNFILTERED extra virgin olive oil."   Jo Robinson  Eating On The Wild Side

This is blockbuster information IMO. What it tells me is to get a little olive oil into every meal that you can. Just a table spoon should help and more should be better. All those fat soluble nutrients may be wasted otherwise.

  

Polyphenols and Olive Oil

"An explosion of research strongly suggests that many of olive oil’s benefits are attributable to its polyphenols, which are compounds naturally occurring that inhibit oxidation and extend shelf-life. The presence of disease-fighting polyphenols in olive oil appears to explain why other monounsaturated-rich oils don’t come close to matching olive oil’s health benefits.19 Hydroxytyrosol is one of the polyphenols found in the highest amounts in olive oil—and it has been demonstrated to provide key cardiovascular benefits.20,21 This polyphenol and others that are abundant in extra virgin olive oil—including tyrosol and verbascoside—neutralize free radicals, lower blood pressure, and slow atherosclerosis.21 Over 30 different polyphenols (also called phenolics) are found in extra virgin olive oil, including lignans and the secoiridoids known as oleuropein and oleocanthal.21,22 "   Olive Oil   Life Extension

"High-polyphenol olive oil was also shown to make HDL particles bigger, enhancing their ability to remove cholesterol from arterial plaque.28 A group of researchers found that 2 tablespoons of high-polyphenol olive oil daily for four months substantially improved endothelial function in adults with atherosclerosis.37 Endothelial dysfunction interferes with arteries’ ability to maintain healthy blood flow and normal blood pressure.38 In another human study, scientists determined that a higher polyphenol intake over one year, as a result of increased extra virgin olive oil consumption, decreased blood pressure in participating adults aged 55 to 80. Higher polyphenol intake, confirmed by increased urine polyphenol excretion, was linked directly to increases in plasma nitric oxide, which signals blood vessels to relax and thus lower blood pressure.39 "   Olive Oil   Life Extension

"Polyphenols are naturally occurring compounds found largely in fruits, vegetables, tea, wine, and cocoa. They are secondary metabolites of plants, generally defending them against ultraviolet radiation or aggression by pathogens. More than 8,000 polyphenolic compounds have been identified in various plant species.42 The polyphenolic content of foods is greatly affected by environmental factors such as soil type, sun exposure, and rainfall. The degree of ripeness considerably affects the concentrations and proportions of polyphenols. A critical factor affecting polyphenol content of any food is storage time and type, which affects polyphenol oxidation. Exposure to light, heat, or air can destroy polyphenols.43 "   Olive Oil   Life Extension

"Olive oil is a rich source of monounsaturated fatty acids, along with various phenolic compounds such as oleocanthal, oleuropein, hydroxytyrosol, and tyrosol.4 These substances are believed to modulate nearly 100 human genes5 and in turn, cell signaling6 and age-associated processes.4 Olive oil has built a strong reputation for defending against cardiovascular disease, diabetes, cancer, rheumatoid arthritis, and other diseases. But newly released studies demonstrate that by incorporating olive oil into your daily diet, you may also protect against other age-related diseases such as Alzheimer’s, osteoporosis, skin aging—even premature death.4-11 "   Olive Oil: Powerful Protection Against Aging And Mortality

So the secret of Olive Oil may be its high polyphenols content. WOW.

    

Olive Polyphenols Regulate Blood Lipids

"A flurry of studies reveals differences between higher-polyphenol and lower-polyphenol olive oils for a variety of cardiovascular markers. Olive oils richer in polyphenols were found to produce:"    Life Extension

  • Reduced LDL,25
  • Improved LDL density,25
  • Increased HDL,26,27
  • Improved HDL function,28
  • Reduced LDL oxidation,26,29 and
  • Improved postprandial hemostatic (blood flow-inhibiting) profile to a less thrombogenic (clot-promoting) state.30,31

      

Olive Oil a Monounsaturated Fat Good for Your Arteries

"This study shows that intake of a virgin-olive-oil-based breakfast, which is rich in phenol compounds, is able to repress in vivo expression of several pro-inflammatory genes, thereby switching activity of peripheral blood mononuclear cells to a less deleterious inflammatory profile,”    Olive Oil’s Anti-Inflammatory Benefits Linked to Gene Expression

"Olive oil is one of the most healing substances you can put in your body especially if you have rheumatoid or osteoarthritis, thanks to its powerful inflammation fighting compounds. Rates of OA and RA are significantly lower in Mediterranean countries, and many researchers believe olive oil is the reason. It is also one of nature’s best sources of oleuropein and hydroxytyrosol, two antioxidants that significantly reduce other inflammatory chemicals in the body. Research shows that 50 milliliters of olive oil (about 3 ½ Tbs.) produces the same pain-relieving effect in your joints as a 200-mg tablet of ibuprofen.”   Doctor Steven Sinatra MD

“People who ate the most cooked veggies and olive oil reduced their risk for RA by a most impressive 75%. And using olive oil on veggies and salads actually boosts the antioxidant strength of those vegetables”   British Journal of Nutrition

  "Olive oil is a monounsaturated fat that lowers your oxidized LDL. Monounsaturated fat has polyphenol Antioxidant  and other properties including vitamin E that help both LDL and your arteries. Monounsaturated fat often improves your blood profile resulting in less cardiovascular disease. Although olive oil is high in calories it tends to improve your cholesterol profile and dramatically protect your arteries. To keep your calorie level the same drop inferior fat or carbs from your diet."

"When LDL is oxidized, it can easily enter the walls of the arteries, causing damage to the thin, interior lining of arteries called the endothelium and promoting inflammation, which are the early steps in atherosclerosis.13 The same Eurolive Study demonstrated that the polyphenols in olive oil increase beneficial HDL cholesterol. ... The greater the polyphenol content, the greater its ability to increase HDL cholesterol levels.12 ... HDL’s job is to remove bad cholesterol from white blood cells called macrophages so that it can be eliminated from the body through bile, thus lowering overall cholesterol. "  Olive Oil Offers Unique Cardiovascular Protection  

Folks there is absolutely no question try to use this super fat everyday; your heart will thank you.    

             

Hypertension and Olive Oil

"Hypertension (high blood pressure) is a major risk factor for coronary heart disease, congestive heart failure, and stroke.24 The most exciting news about olive oil’s effect on blood pressure isn’t simply that it helps reduce hypertension (which it does)—it’s that it does it so well that it could help eliminate the need for blood pressure drugs in some people. In 2000, the first long-term study examined the effects of consuming a diet high in extra virgin olive oil might have on blood pressure and found that it could significantly decrease hypertension medication requirements.24"   Olive Oil Offers Unique Cardiovascular Protection  

"Although long recognized as a beneficial component of the Mediterranean diet, new evidence shows olive oil is a major driver, by itself, in reducing cardiovascular disease risk factors, including poor lipid profiles, hypertension, and endothelial dysfunction.  ... In studies, benefits of olive oil intake are significantly greater at the upper end of intake, which is typically 2 tablespoons per day. That amount is doable if you make a concerted effort to replace cooking oils, dressings, and spreads with ones based on olive oil."   Olive Oil Offers Unique Cardiovascular Protection  

"In an exciting new discovery, scientists have uncovered two natural extracts that have similar mechanisms to some of the most effective drug therapies for hypertension. Olive leaf extract has been shown to function as an ACE inhibitor and celery seed extract has potent calcium channel blocking properties.6,7 Clinical studies have demonstrated that both extracts are able to safely lower blood pressure.8,9 These specialized extracts offer a natural approach to blood pressure management."   Natural Extracts Lower Blood Pressure

"Dr. Houston has had great success in getting his patients off blood pressure drugs with his program of diet, exercise, weight reduction, and supplements. After six months of his treatment protocol, 62% of his high blood pressure patients were able to stop taking drugs.20 According to Dr. Houston, the average American is consuming about 10 times the minimum requirement for sodium, and is consuming two times as much sodium as potassium. Consuming five times more potassium than sodium is recommended. For blood pressure reduction, Dr. Houston also recommends omega-3 fatty acids (especially DHA), a monounsaturated fat (such as olive oil), vitamin C, vitamin D, lycopene, pycnogenol, coenzyme Q10, and 500 to 1,000 mg per day of magnesium.20 "   HBP Treatment

Looks like Olive Oil and Olive Leaf Extract can do some serious good for your HBP problems

       

Olive Oil and Omega 3 EFA are a Potent Combination

"Research also indicates that the combination of omega 3 EFA with olive oil polyphenols offers benefits beyond those provided by either alone. Hence dietary supplementation of such an oil mixture may be valuable in the prevention of atherosclerotic vascular disease."  Life Extension

Olive oil together with omega 3 EFA provide a powerful combination for your cardiovascular system.  We should be aware of the (extreme danger of most other processed vegetable oils found in the supermarket.) Using olive oil in place of these dangerous oils will give your health a powerful boost. IMO olive oil should be utilized by everyone as the go to kitchen oil.

   

Good Fast Food

"Olive oil supplies vitamin E and a cornucopia of antioxidants while both the olive oil and raw vinegar provide a wide spectrum of enzymes right at the start of your meal where they belong."   Sally Fallon

Corsican farmers often had a breakfast of six or so ounces of Olive Oil. Yum! Now that’s fast food. Incidentally around 1960 or so Corsicans had a diet composed of 47% fat (See Fat Protocol) but since most of the fat was healthy fat, much of it Olive Oil, the Corsicans were healthy and mostly thin.

   

Olive Oil should Replace Carbs

"Olive has withstood the test of time. It is the safest vegetable oil you can use, but don't overdo. The longer chain fatty acids found in olive oil are more likely to contribute to the buildup of body fat than the short and medium chain fatty acids found in butter and coconut oil."   Sally Fallon

“When I question 100 year olds on what they eat Olive Oil always comes up usually right after chocolate.”   6,000 Year Old Longevity Secret in Olive Oil

IMO make Olive Oil one of your chief fats. Always make sure to get your Omega EFAs (See Omega EFA Protocol) and some good saturated fats BEFORE loading up on the olive oil. I use Olive Oil freely and often. Most days I find some use for this super nutritious fat. I use Olive Oil as a base for my salad dressings and as a general purpose food oil. I often drink an ounce or two of Olive Oil an hour before a hard workout and take it on winter hikes to nip on as an energy source.

    

Protect ALL Oil

Light heat and air are the top enemies of oil. Keep olive oil in a dark glass bottle in a cool and dark place, tightly sealed. Oxygen promotes rancidity. Olive oil is like other oils and can easily go rancid when exposed to air, light or high temperatures. Properly stored Olive Oil will keep outside your refrigerator for over one year.

      
Other researchers have found that olive oil protects us against environmental pollution and can also lower blood pressure:
 

  

More on Olive Oil

http://www.healingdaily.com/detoxification-diet/olive-oil.htm

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=132

http://www.oliveoilsource.com/olivechemistry.htm

 

 

 

 

 

This site was last updated on: 10 February 2017 09:32 AM

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