Health Benefits of Olive
Oil
—by Jean Fisher
Why do the What's For Dinner? recipes use olive oil
almost exclusively? Well there are several reasons. Substituting
olive oil, a monounsaturated fat, for saturated fats or polyunsaturated
fats can:
- Reduce blood pressure
- Inhibit the growth of some cancers
- Benefit people at risk for or with diabetes
- Lessen the severity of asthma and arthritis
- Actually help your body maintain a lower weight
Healthy Heart Benefits
Atherosclerosis, also called hardening of the arteries, occurs
when particles of LDL cholesterol stick to the walls of the
arteries. Eventually these particles build up and form plaque.
This plaque narrows the blood vessels and increases the work
load of the heart in an effort to get oxygenated blood to
the entire body. The result can be a heart attack or stroke.
Olive oil is rich in monounsaturated fat and antioxidants
like chlorophyll, carotenoids and vitamin E. Scientists have
identified a compound in olive oil called oleuropein which
prevents the LDL cholesterol from oxidizing. It is the oxidized
cholesterol that sticks to the walls of the arteries and forms
plaque. Replacing other fats in your diet with olive oil can
significantly lower blood pressure and reduce the risk of
heart attack.
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Watch videos that highlight the health benefits of cooking with olive oil
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Cancer
Inhibitor
A study published in the January 2005 issue of Annals of
Oncology has identified oleic acid, a monounsaturated fatty
acid found in olive oil, as having the ability to reduce the
affect of an oncogene (a gene that will turn a host cell into
a cancer cell). This particular oncogene is associated with
the rapid growth of breast cancer tumors. The conclusion of
the researchers was that oleic acid when combined with drug
therapy encouraged the self-destruction of aggressive,
treatment-resistant cancer cells thus destroying the cancer.
Olive oil has been positively indicated in studies on prostate
and endometrial cancers as well.
Unlike other fats, which are associated with a higher risk
of colon cancer, olive oil helps protect the cells of the
colon from carcinogens. A study published in the November 2003
issue of Food Chemistry Toxicology suggests that the
antioxidants in olive oil reduce the amount of carcinogens
formed when meat is cooked.
Blood Sugar
Controller
Diabetics or those at risk for diabetes are advised to
combine a low-fat, high-carbohydrate diet with olive oil.
Studies show this combination is superior at controlling blood
sugar levels compared to a diet that consists entirely of
low-fat meals. Adding olive oil is also linked to lower
triglyceride levels. Many diabetics live with high
triglyceride levels which put them at risk for heart disease.
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