Olive Oil's Health Benefits : New Report Questions

Most of us who watch the food channels are aware of the army of hawk kitchen EVOO - extra virgin olive oil, that is. Wherever you turn is recommended to be added to almost everything we eat to reap the health benefits of this oil numero uno. But I hate to burst the bubble: the new reports that are emerging is not so great after all.

The most remarkable recent discovery of olive oil, Dr. Robert Vogel of the University of Maryland reported in the Journal of the American College of Cardiology olive oil was found to reduce blood flow in the arteries of 31 percent after consumption. This is significant in relation to blood clots and heart attacks and angina. It suggests that people are aware of any relationship between the consumption of olive oil and an attack of angina. In addition, we found that olive oil "cause significant damage" to the endothelial cells lining the arteries. This damage causes inflammation leading to atherosclerosis.

Dr. Dean Ornish reported these findings in an article written for Reader's Digest, and now recommends canola oil as the best alternative in the kitchen, as it contains much higher levels of omega-3 fatty acids, while oil Olive has almost none. Past studies have suggested that olive oil lowers cholesterol when replacing oils high in saturated fat. Dr. Ornish notes that there is olive oil better for you is that olive oil is better than the high saturated fat intake of oils. That's because they do not raise cholesterol as much.

The Pritikin Longevity Center agrees that olive oil is "unhealthy for the heart," many other plant foods are healthier for the heart than olive oil. Dr. Vogel also reveals in his book, The Pritikin Edge, "that olive oil inhibits the release of nitric oxide in the body, but canola oil. Nitric oxide is the body's natural nitroglycerin, the expansion of blood vessels and reduce inflammation. Lack of nitric oxide also correlates with the lack of penile erection.

On another note, the laboratory tests conducted at the University of California at Davis, in conjunction with Australia's sensory panel of 20 extra virgin olive oils sold at retail stores in California found some surprising results. Sixty-nine percent of imported olive oils and 10 percent of California olive oil has not passed the standards of California, Australia and Germany for "extra virgin." Some were musty, rusty or poor quality in general. One happened with great success was the Costco Kirkland brand organic. Some that are not Mazola, Pompeii and Bertolli. So even though they want the best, there is no guarantee.

Since then I have started to shun the use of olive oil as it did before. I would add to soups and sauces, I did not. I used to cook the eggs with a tablespoon of olive oil, I did not. I used to use in my salad dressing, which now use canola oil.

The new information is constantly appearing on the food we eat, and it seems unlikely that a food we think is a healthy day is garbage the next. Moreover, some foods, like eggs, once thought were bad for us, may have some health benefits. We conclude that there is nothing written in stone.

We just have to think again about what humans ate long before he began processing food, can food, and before the creation of additives and preservatives. After all, olive oil is processed food so to speak, like fruit juice has been extracted from the whole fruit, but often contains added ingredients that make it unhealthy. We have to think about it. And so tomorrow is another day to test a new healthy food call. What next?

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