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Heart DiseaseOlive Oil -Not Simply for Popeye
by:
Dr. John Rumberger
Archeological records indicate that man has cultivated the olive tree for just about 6,000 years; having been especially popular in the Islet of Island (which as you recall, likewise appeared in the Seven Countries Study to be the site of the lowest incidence of heart disease). All oils that we use for ingestion and cookery contain "fat" and olive oil is no exception. However, it is mostly monounsaturated fat as opposed to saturated fat or modify
fat. It can be used as a flavoring for cookery or in dish
dressings or as a healthy substitute for butter or margarine. Some large population studies have confirmed that diets with higher amounts of fat of the monounsaturated type reduce total sterol
and LDL ["bad"] sterol
levels to the same degree as low fat, high-carbohydrate diets [such as the AHA Step I and II diets]. The additional benefit of olive oil is, as part of a Mediterranean type diet, is that it likewise has a favorable effect on lowering blood triglycerides [also a factor in heart disease] and maintaining HDL ["good" cholesterol].
In a publicized
study, individuals were at random allotted to one of three diets: a diet enriched with olive oil, an AHA Step II diet, or an average American control diet. The olive oil and Step II diets down
total sterol
and LDL sterol
to the same degree. However, glyceride levels fell 13% in patients on the olive oil diet and augmented 11% in the Step II diet. HDL sterol
levels were unchanged in the olive oil diet but attenuated 4% in the Step II diet. Remember we want to support the HDL up as high as possible to reduce heart disease.
Based upon the above information, the authors of the study calculable
that the overall risk of vessel sickness was down
by 25% by the olive oil diet and only 12% by the Step II diet. Please note that the sterol
lowering "statin" type drugs lower risk for a heart attack by just about 35%, which is not too more better than the "olive oil" diet alone. In subjects with elevated cholesterols who would-be benefit from use of medicament type medications, additional vessel benefit would-be then be found by likewise following a diet with olive oil as a substitute for dish
dressing, as a substitute for butter or margarine, and for cooking.
Olive oil apparently has else beneficial effects such as lowering blood pressure, inhibiting the oxidisation of LDL sterol
[the last step before it gets put into your arteries], providing anti-inflammatory effects, and up hypoglycaemic agent sensitivity.
The US Food and Drug Administration (FDA) has recently given manufactures of olive oil and several olive oil-containing food the green light to carry a statement just about their potential heart benefits. The claim indicates evidence suggesting that just about 2 tablespoons of olive oil per day may reduce the risk of a heart attack. However, to bring home the bacon this result, the olive oil should replace a similar figure of saturated fat and should not increase the total daily calories.
The strong taste of extra-virgin olive oil is partially because of the presence of a large figure of "flavonoids", which account for its inhibitor
properties that then reduce LDL oxidation. Else foods rich in flavonoids include berries, apples, onions, tea, and red wine (all of which have likewise been shown to be of benefit in reducing overall heart risk).
Disclaimer: If you are under 18, pregnant, nursing or have health problems, consult your dr. before starting any weight loss plan. The information here is not intended as a substitute for medical advice. Please consult your dr. before beginning any course of treatment.
Dr. John Rumberger is the Author of The WAY Diet, The complete life-style plan to live longer, reduce stress, and lose weight the healthy way. To purchase The Way Diet just go to http://www.amazon.com/exec/obidos/redirect?path=ASIN/0974993387&
link_code=as2&camp=1789
&tag=icobweb-20&creative=9325 or go to Empty Canoe Business enterprise http://www.emptycanoe.com and order your copy of The Way.
Simply just about the author:
I have dedicated my life to poring over the heart and the blood that pumps throughout the human body. I have spent more of the last thirty years doing research and defrayment valuable time with patients, trying to better understand the heart.
My experience in the field is extensive, and includes achieving my degree
in 1976 (Bio-Engineering/ Fluid Dynamics/ Applied Mathematics) from The Ohio State University Columbus, Ohio, with a thesis on, A Non-Linear Model of Coronary Artery Blood Flow.
I then continuing
my education into my true love, medicine, once
in 1978 I became a M.D. graduating from the School of Medicine at the University of Miami, Florida.
I became an Specialist and then a Cardiologist. Since then, I have pioneered how the medical field views the process of blood flow through the heart. From my appointment as academician at the Salad dressing
Clinic in Minnesota, to Medical Director at the HealthWISE Eudaimonia Diagnostic Center in Ohio I have treated patients with heart problems. Although each patient is unique, the heart in each of us works the same way.
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