OLIVES - OLIVE OIL

OLIVES - OLIVE OIL

The olive was certainly one of the most valuable and versatile tress of biblical times. It is mentioned frequently throughout the Bible.

Probably the most famous reference to olive oil and its healing powers is in the parable of the Good Samaritan, in which the Samaritan cares for a beaten and robbed traveler, treating his wounds with oil and wine.

Olive oil is a high-energy food and one of the most digestible of all fats.

The ancients of biblical times found ways to incorporate it in many of these meals.

 It was also used as a fuel, as part of religious ceremonies, as a cosmetic and to offer to guests as a sign of welcome.

 In addition to its healing properties as a food, olive oil mixed with wine was used to soften and soothe bruises and wounds.

The “anointing with oil” that was a sacred tradition among biblical people was probably done with olive oil.

One ancient piece of folk wisdom tells us that “olive oil makes all your aches and pains go away.”

For hundreds of years the benefits of olive oil nutritionally, cosmetically and medicinally have been recognized by the people of the Mediterranean which includes the Holy Land.

It was used to maintain the suppleness of skin and muscle, to heal abrasions and to soothe the burning and drying effects of the sun and wind.

Pliny and Hippocrates, the noted physicians of ancient Greece prescribed medicines containing olive oil and olive leaves as cures for such disorders as inflammation of the gums, insomnia, nausea and boils. Many of these old remedies have passed into tradition and become a part of folklore. But research today confirms that they are just as valid today as they were hundreds of years ago.

A study largely underwritten by the American Heart Foundation found that on the Mediterranean island of Crete, the mortality rate due to cardiovascular illnesses was the lowest in the world. They compared the figure and the diets with those of Finland and the United States. Those countries have the highest death rates from heart attacks.

The difference was in the types of fat in the diets. In countries with the highest rate of cardiovascular diseases, diets were heavy in saturated fats, which increased cholesterol levels. The saturated fatty acids are found in animal fats, such as butter and lard.

Monounsaturated fatty acids do not have cholesterol. Olive oil contains 56-83 percent of these acids, also called oleic acids.

Olive oil is rich in monounsaturated fats, which may lower blood cholesterol. A recent study found that LDL (bad) cholesterol levels can be reduced by some 7%

by substituting olive oil for margarine. Eating four or five tablespoons of olive oil daily dramatically improves the blood profiles of heart attack patients. And 2/3 of a tablespoon daily lowered blood pressure in men.

If you’re trying to reduce the amount of fat in your diet to avoid the risk of heart attack, think of olive oil as an ideal replacement. Anything you can sauté’ in butter, you can sauté’ in olive oil. Not only will you be helping your heart, but you’ll also be pleasing your taste buds.

The healthy aspects of olive oil are not limited to its positive effect in the battle against heart disease. The evidence is strong that it also retards cancer growth.

For example, olive oil seems to strengthen cell membranes, which makes them more stable and better able to resist the invasion of the “free radicals” that roam around through the body causing so much damage. Lately, free radicals have become major suspects as a leading cause of cancer.

Olive oil is rich in vitamin E, a great antioxidant. Experts believe that those antioxidants help human cells fight off cancer. In doing so, they fortify the cells and thus, slow down deterioration that accompanies the aging process since the cells are healthier and live longer.

Olive oil has been shown to reduce the normal wear and tear of aging on the tissues and organs of the body and the brain. And there may be more to the connection between olives and longevity because olive trees themselves have been known to survive for 3,000 years or longer!

Olive oil has been shown to reduce gastric acidity. It protects against ulcers and aids the passage of food through the intestines, thus helping to prevent constipation. It stimulates bile secretion and provokes contraction of the gallbladder, reducing the risk of gallstones.

Since olive oil contains vitamin E and oleic acid, it aids normal bone growth and is most suitable for both expectant and nursing mothers because it encourages development of the infant’s nervous system before and after birth.

Since olive oil works wonders at blocking the tendency of blood to clot, improving good HDL cholesterol levels and reducing the dangerous buildup of bad cholesterol in arteries, some experts now strongly recommend olive oil as an excellent way to cut the risk of heart attacks and strokes.

Physicians in Spain give heart surgery patients 4-5 tablespoons of olive oil per day as part of their recovery process. Within sic months, patients in one study showed so much improvement that they were deemed less susceptible to future heart attacks and strokes than patients who had not had the oil.

The University of Texas Health Science Center in Dallas also reported that the monounsaturated fats in olive oil dramatically lowered and favorable altered blood cholesterol.

 In tests on middle-aged people, olive oil reduced all blood cholesterol by 13% and the dangerous LDL cholesterol by an amazing 21% !

University of Kentucky researchers found that as little as 2/3 of a tablespoon a day reduced blood pressure in men by 5 systolic points and four diastolic points.

Caution: Olive oil has a slight laxative effect. So add it to your diet gradually.

Tip: The more pure the Olive oil, the better. Spend a little extra and get Virgin Olive Oil.