|Posted by Pam Nori on June 15, 2014 at 8:35 AM|
The question is "What is in ?" What is in, in alternative medicine today? I would say it is Lysine and Vitamin C, Krill oil and Tumeric. These are the new “buzz words” that I see and hear. As new scientific research and provings are conducted and published on certain nutrients, the focus changes. I recall that the emphasis was on Vitamin E during the 1970’s, Brewer’s Yeast during the 1980’s, Siberian Ginseng during the 1990’s, and Vitamin D and Probiotics during the last 10 years.
There is one nutrient which needs to remain as a constant “buzz word.” It is Extra Virgin Olive Oil. This nutrient is an amazing food substance which helps to correct so many health problems and prevent others from occurring.
Sophie Loren appeared in the news. She accepted the David di Donatello Award for her acting in June of 2014. She is 79 years old and her skin is beautiful. The Italian actress has had a Mediterranean diet which includes 2 tablespoons of olive oil daily and she walks on a regular basis for exercise. She also rubs a small amount of the oil into her skin to keep it moisturized and adds a few capfuls of it into her bath water.
My grandmother immigrated to Canada from Italy and at the age of 82, her skin was flawless. She did not have any wrinkles. People always commented on her radiant skin. Her diet was of course a Mediterranean one with plenty of olive oil and she moisturized her skin with an olive oil cream that she bought at Stedman’s for $3.00. Olive oil has polyphenol which is an antioxidant. This has proven to help reduce wrinkles.
In Italy and Spain, the life expectancy is 82 years old; in Canada it is 80 years old and in the United States it is 78 years old. Perhaps there is a lot to be said about the Mediterranean diet with its emphasis on olive oil.
Extra virgin olive oil is not only good for our complexion. It is very good for aiding many health conditions and for preventing others. The list is quite long.
The best type of olive oil is extra virgin olive oil because it is extracted using only pressure which is known as cold pressing whereas other olive oils have been refined or diluted. Olive oil has very high levels of antioxidants. 100 grams of olive oil has 73% monounsaturated fat which is largely oleic acid, 9% omega 6, .76% omega 3, 72% of the RDA for vitamin E and 75% of the RDA for vitamin K. See http://authoritynutrition.com/extra-virgin-olive-oil/
Studies conducted on the benefits of olive oil have shown that it is good for the following health problems: heart disease including stroke, chronic inflammation, cholesterol problems, cancer, diabetes, insulin resistance, pancreatitis, ulcerative colitis, alzeimer’s, memory problems, arthritis, osteoporosis, candida albicans, heart burn and other inflammatory diseases.
It has been found to reduce inflamation, to prevent blood clots, lower blood pressure, improve the lining of blood vessels, reduce oxidative damage which is caused by free radicals, and help clear beta-amyloid plaques from the brain( which are associated with alzeimer's).
Since olive oil contains a high level of monounsaturated fatty acids, it can be used in cooking at high levels of heat and be fairly safe. In studies, it was found to be resistant to oxidative damage from cooking. Another wonderful benefit is that olive oil is primarily a non-genetically modified food.
Don’t be surprised if you decide to add 1 -2 tablespoons of extra virgin olive oil to your diet and some of your health problems are helped and others are prevented from occurring. Extra virgin olive oil is one nutrient which needs to remain as a constant “buzz word” in the alternative medical field.