Olive Oil

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Cold Pressed Extra Virgin Olive Oil
Virgin means the oil was produced by the use of physical means without any chemical treatment.

One should only use Olive Oil or Coconut Oil. These are tonics in themselves. They bring health.

Health Benefits
Anti-inflammatory

Control Blood Sugar

Helps weight loss

Improves Immune System

Inhibit Cancer

Lessen Pain

Normalize Blood Pressure

Osteoporosis: helps bones take in minerals.

Promote Healthy Digestion, including Ulcers and Gastritis

Promote Healthy Heart

Rheumatoid Arthritis

Snoring: Gargle with Olive Oil just before bed.

Olive Oil with fresh squeezed grapefruit juice: helps flush out liver stones.

Best Olive Oil in America
http://www.consumersearch.com/olive-oil

If the link fails, then just go to consumersearch.com and search for olive oil.

Happily, the Trader Joe's Spanish and the Whole Foods brands are listed as one of the best.

Constituents
Olive oil is composed mainly of the mixed triglyceride esters of oleic acid and palmitic acid and of other fatty acids, along with traces of squalene (up to 0.7%) and sterols (about 0.2% phytosterol and tocosterols). The composition varies by cultivar, region, altitude, time of harvest, and extraction process.

Olive oil contains antioxidant properties that give extra-virgin unprocessed olive oil its bitter and pungent taste. The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health E. Tripoli, M. Giammanco, G. Tabacchi, D. Di Majo, S. Giammanco, and Maurizio La Guardia. Nutrition Research Reviews 18, 98–112 (2005) DOI: 10.1079/NRR200495]

Defining Olive Oil
In 2007, the New Yorker exposed fraud in the olive oil industry. "Between August and November of 1991, the Mazal II and another tanker, the Katerina T., delivered nearly ten thousand tons of Turkish hazelnut oil and Argentinean sunflower-seed oil to Riolio, all identified as Greek olive oil. Riolio’s owner, Domenico Ribatti, grew rich from the bogus oil," http://www.newyorker.com/reporting/2007/08/13/070813fa_fact_mueller

As a direct result, the American federal government and many individual states enacted and continue to enact legislation to curb and end the fraudulent mislabeling. ''In recent years,there has been a push for increased label regulation in the United States, with California and Connecticut the first to take action. New Jersey, New York, Rhode Island, Texas, and the United States Department of Agriculture (USDA) are also considering regulation. Many of the major olive oil producing and consuming countries are party to the International Olive Council’s (IOC) standards (Table 1). EVOO, the most desirable grade, is cold-processed to prevent degradation of aromatic compounds and has higher levels of healthy fats and antioxidants. Refined oil is made from processed substandard virgin oils. For olive-pomace oil, solvents are used to extract oil from pressed olive solids. '' Quoted from http://giannini.ucop.edu/media/are-update/files/articles/v12n3_2.pdf

In October 2011, Jerry Brown, governor of California signed into law that "tightens the definitions of various calibers of olive oil, such as "virgin" and "extra virgin," to conform with standards recently adopted by the Department of Agriculture. Supporters of the bill say overseas labeling enforcement has slipped to the point where the overwhelming majority of imported "extra virgin" olive oil on supermarket shelves is actually a lower-grade product." http://www.reuters.com/article/2011/10/08/us-oliveoil-california-idUSTRE7970A220111008

The FDA recently declared olive oil a healthy product to help fight heart disease. Per the LA Times of 11/02/2004, ‘Two tablespoons of olive oil daily may reduce the risk of coronary disease due to the monounsaturated fat it contains. Regular intake of olive oil also lowers blood cholesterol levels, stimulates metabolism, promotes digestion, lubricates mucous membranes, and serves as an effective antioxidant. A supplement that can be ingested first thing in the morning, extra virgin olive oil is an ideal substitute for other fats and considered one of the most nutritious foods available.’

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