Consuming Extra Virgin Olive Oil Helps To Combat Degenerative Diseases

[Saguaro]

ScienceDaily (Jan. 21, 2008) — In the 1960s, Ancer Keys, a US expert on nutrition, studied the health benefits of the Mediterranean diet for the first time. Since then many studies on the benefits of olive oil have been conducted. According to several studies performed in Italy, Spain and Greece (the main olive-oil-producing countries), the incidence of diseases is lower in these countries than in Northern Europe.

The Environmental, Biochemical and Nutritional Analytical-Control Research Group, directed by Professors Alberto Fernández Gutiérrez and Antonio Segura Carretero, used the most advanced analytical techniques for a precise study on the antioxidant properties of olive oil, characterized by its polyphenolic composition and its potential to combat degenerative diseases.

The study was completed with the collaboration of the Institut of Nutrition and Food Technology of the Universidad de Granada and the Nutrition Team of the Hospital Virgen de las Nieves (Granada). Together with the Research Group, they have determined that consumption of olive oil rich in polyphenols (natural antioxidants) improves the lives of people suffering from oxidative stress, and is also highly beneficial for the prevention of cell aging and osteoporosis.

This research has stirred the interest of the Control Board of the Designation of Origin Sierra Segura. After analysing samples from 15 olive oil mills, researchers have demonstrated that olive oil is very rich in polyphenols. According to Professors Alberto Fernández and Antonio Segura, “as preventive substances, polyphenols help to combat any oxidative disease associated with the degenerative process.”

The Environmental, Biochemical and Nutritional Analytical-Control Research Group of the Universidad de Granada has carried out several related studies, such as the creation of a system aimed at guaranteeing the quality of bee honey and determining its geographical origin, or the polyphenolic characterization of food products such as honey, beer and propolis.

http://www.sciencedaily.com/releases/2008/01/080117101503.htm

[BartonX]

For the positive affects it is best to use this EVO strait on salads etc. When you heat it it loses many of the desired traits but is preferable to cook with. Where does Israel rank in Olive oil production?

[GreenEyedLady]

It's what I use and have used for years.

[Trueblue]

For the positive affects it is best to use this EVO strait on salads etc. When you heat it it loses many of the desired traits but is preferable to cook with. Where does Israel rank in Olive oil production?

Do you buy cold pressed? Because I hear that is much better. Also, for good health, I eat three tablespoons of freshly ground flax seeds several times a week.

[Ringo]

Anybody know what Olive Oil and Raw Oysters do for Guys???....huh huh huh???*BOING*

[GreenEyedLady]

Anybody know what Olive Oil and Raw Oysters do for Guys???....huh huh huh???*BOING*

Is that the Olive Oil that is the girlfriend of Popeye? :D

[nixon]

Do you buy cold pressed? Because I hear that is much better. Also, for good health, I eat three tablespoons of freshly ground flax seeds several times a week. True Blue is into health, have you heard of Udo Erasmus, author of Fats That Heal, Fats That Kill? He has an oil blend that I use. It works well for inflamation. It inflames the Neo-Cons!!! Nixon.

[BartonX]

Do you buy cold pressed? Because I hear that is much better. Also, for good health, I eat three tablespoons of freshly ground flax seeds several times a week.

Yes, that is all I use. As for flax seed consumption I rely on a cereal called "Uncle Sam" (It got that name because the health nut that came up with it looked like Uncle Sam) I just put a little over my favorite Kashi squares. Now that is some good cereal.

I like to fix steaks, fish and other meat where the fats and dropping from cooking it are caught below. For instance I have been fixing strip steaks by using this small roast pan I have and I put about 3/4 of an inch of water in the bottom and I stretch aluminum foil overthat and poke holes with a fork or steak knife.

So far it comes out perfect at either 350 or 400 when it cooks for an hour, that is just a touch beyond "Medium Well", at the same temperature for fifty minutes it is still a decent pink on the inside but cooked so that is a "Medium rare" or as rare as I ever go. The neat part is all of the fats from the meat drip to the bottom and it tastes really like a cross between a steak and a roast. If you didn't tell anyone they would think you made the best steaks they had ever eaten.

Last night I didn't know what the hell I wanted so I boiled some pasta, had some broccoli flourettes ready in a steamer bad, and I cooked the steak as prescribed for fifty minutes. I cooked some cream of mushroom soup, one big can and two more regular sized ones, I steamed the broccoli and added it to the mushroom soup then took the steak when it was done and cut it into 1/4 inch
I added the pasta and then the meat and stirred it together and salted it with sea salt.

Talk about good!!! Yummy...........but I have a lot of it left over.........but not for long I'll just microwave the rest as I finish it off. Nothing fried :)

[Wabash]

For the positive affects it is best to use this EVO strait on salads etc. When you heat it it loses many of the desired traits but is preferable to cook with. Where does Israel rank in Olive oil production?

That is correct, and I use bacon fat drippings for sauteed foods. My olive oil and balsamic vinegar are salad exclusives..

It's what I use and have used for years.
Me too.

Anybody know what Olive Oil and Raw Oysters do for Guys???....huh huh huh???*BOING*
Same thing Saw Palmetto does.....:hyper

[Trueblue]

Yes, that is all I use. As for flax seed consumption I rely on a cereal called "Uncle Sam" (It got that name because the health nut that came up with it looked like Uncle Sam) I just put a little over my favorite Kashi squares. Now that is some good cereal.

I like to fix steaks, fish and other meat where the fats and dropping from cooking it are caught below. For instance I have been fixing strip steaks by using this small roast pan I have and I put about 3/4 of an inch of water in the bottom and I stretch aluminum foil overthat and poke holes with a fork or steak knife.

So far it comes out perfect at either 350 or 400 when it cooks for an hour, that is just a touch beyond "Medium Well", at the same temperature for fifty minutes it is still a decent pink on the inside but cooked so that is a "Medium rare" or as rare as I ever go. The neat part is all of the fats from the meat drip to the bottom and it tastes really like a cross between a steak and a roast. If you didn't tell anyone they would think you made the best steaks they had ever eaten.

Last night I didn't know what the hell I wanted so I boiled some pasta, had some broccoli flourettes ready in a steamer bad, and I cooked the steak as prescribed for fifty minutes. I cooked some cream of mushroom soup, one big can and two more regular sized ones, I steamed the broccoli and added it to the mushroom soup then took the steak when it was done and cut it into 1/4 inch
I added the pasta and then the meat and stirred it together and salted it with sea salt.

Talk about good!!! Yummy...........but I have a lot of it left over.........but not for long I'll just microwave the rest as I finish it off. Nothing fried :)

That pasta dish sounds really good!

Here is what I have been working on-I take tenderized chicken breasts and put low fat cream cheese, spinach, and minced garlic in the center, roll them up and secure them with toothpicks, and bake them for about 20 minutes. I am changing the fillings and oven temps to see what works best.

[BartonX]

If you were using 350 or less, try 400 for the same amount of time. I have been using my microwave steamer for potaotes and a small roast pan to steam meats.(oven) Everything is so tender and tasty I can't believe it. Have you tried Emeril essence? It goes good with about everything but don't over do it.

[Trueblue]

No, I will give it a try. BAM!!!!

[BartonX]

That's the spirit, you go girl!!! :rofl