• How Fortunes Are Made

    October 8, 2013 Hench 0

    Do you perhaps need a change of oil? Olive oil slashes risk of both heart attack and stroke. Several studies have been published. One of the studies links olive oil consumption with a decreased risk of dying over a 13-year period. Instead of heating the olive oil to deep-fry foods, drizzle the cold-pressed extra virgin olive oil on your foods. But choose your olive oil wisely because in one study, 60 Percent Of Extra Virgin Olive Oil Fails Taste woodworking machinery Test.

    And the most recent study published in the September 2012 issue of Life extension magazine notes that another study reports that olive oil slashes the risk of heart attack. Also last year a study reported that olive oil consumption also reduces the risk of stroke. Check out the MedPage Today article, Olive Oil Protects Against Stroke – ABC News. Also see, Olive oil decreases the risk of heart attack | Health Science. See the Natural News article on reducing stroke risk via nutrition and lifestyle changes.

    You can also read recent studies on olive oil’s health benefits. For example, check out the articles, Study links greater olive oil consumption with decreased risk of dying over 13 year period – Life Extension magazine. In that study, one fourth of the participants had a 26% lower risk of dying from any cause and a 44% lower risk of dying from heart disease compared to those who did not eat olive oil.

    Consuming copious amounts of olive oil may dramatically reduce stroke risk for older adults, according to a population-based study. Check out the Natural News article on lifestyle and stroke risk.

    In a June 2011 study, heavy use of extra virgin olive oil in cooking and dressings was associated with a 41% lower stroke incidence compared with never using olive oil, Cécilia Samieri of the Université Bordeaux in France and colleagues found. The top one-third on intake by serum measures had a 73 percent lower stroke risk than those in the bottom third among older adults living in three cities in France.

    Most olive oil enthusiasts sprinkle it on cold on the salads and other foods without heating the olive oil. See the article on the Med Page Today site.. Also see the news report of the study on olive oil associated with lower risk of stroke, Olive oil lovers show lower stroke risk | Reuters. And check out the article, Olive oil linked to huge decline in stroke risk – HealthPop.

    Because these results controlled for other dietary and stroke risk factors, olive oil may be considered “a major protective component” of the Mediterranean diet for stroke, the group suggested in the Aug. 2 issue of the journal Neurology. You have to take into consideration that the study looked at what types of foods the olive oil was drizzled onto such as salads and fruits or fish and grains or cereals.

    There’s the phenomenon of the indirect benefits by increasing the taste of the other foods that may have health-promoting potential. If you look at the stroke belt of the USA, where fried seafood is eaten along with other deep-fried foods, it’s rare that extra virgin olive oil is used. And whatever oil is used, it’s heated to high temperatures in that part of the USA. It is typically defined as an 11-state region consisting of Alabama, Arkansas, Georgia, Indiana, Kentucky, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, and Virginia. You can research the type of cooking oil used in those states that’s most popular. It’s most likely not a lot of extra virgin unheated cold processed olive oil used there.

    Also see the Life Extension magazine articles, Proven Methods to Reduce Fasting and Postprandial Glucose Levels – Life Extension and Study links greater olive oil consumption with decreased risk of dying over 13 year period – Life Extension Update. Olive oil contains monounsaturated fatty acids, vitamin E and phenolic compounds, all of which may play a role in the protection against chronic diseases including cardiovascular disease. And check out these articles on health benefits related to dietary oils. Groundbreaking Study Reveals New Mechanism Behind Fish Oil’s Health Benefits – Life Extension. Check out, Blood Clot Prevention – References: Online References For Health Concerns.

    Visioli, F., Caruso, D., Grande, S., et al. Virgin Olive Oil Study (VOLOS): vasoprotective potential of extra virgin olive oil in mildly dyslipidemic patients. European Journal of Nutrition, 2005;44:121-127.

    Rahman K, Lowe GM. Garlic and cardiovascular disease: a critical review. J Nutr. 2006;136(3 Suppl):736S-740S.

    Murray J. Adams, Kiran D. K. Ahuja, Dominic P. Geraghty . Effect of capsaicin and dihydrocapsaicin on in vitro blood coagulation and platelet aggregation (Citations: 1). Thromb. Res. 2009;124(6):721-723.

    Ahuja KD, Ball MJ. Effects of daily ingestion of chilli on serum lipoprotein oxidation in adult men and women. [PDF] Pharmacology and Management of the Vitamin K Antagonists. Chest. 2008;133:160S-98S.

    Aviram M, Dornfeld L, Rosenblat M, et al. Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL, and platelet aggregation: studies in humans and in atherosclerotic apolipoprotein E-deficient mice. Am J Clin Nutr. 2000;71(5):1062-1076.

    Aviram M, Dornfeld L. Pomegranate juice consumption inhibits serum angiotensin converting enzyme activity and reduces systolic blood pressure. Atherosclerosis 2001 Sep.;158(1):195-198.

    Aviram M, Rosenblat M, Gaitini D, et al. Pomegranate juice consumption for 3 years by patients with carotid food machinery artery stenosis reduces common carotid intima-media thickness, blood pressure, and LDL oxidation. Clinical Nutrition 2004 Jun.;23(3):423-433.

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