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Olive Oil Protocol

“In the early 1960s the Corsican people had a diet composed of 47% fat but since most of the fat was healthy fat, most of it Olive Oil, the Corsicans were healthy and mostly slim.”

“In a major study when Subjects ate 41% of their calories as fat most of it olive oil their LDL dropped more than when they ate 20% of their calories as fat. HDL rose on the olive oil and dropped on the low fat diet.” Jean Carper

“From many surveys on the isle of Crete, I have the impression that centenarians are common among farmers, whose breakfast if often only a wine glass of Olive Oil. In a fifteen year period only 38 out of 10,000 Cretans died of heart disease compared with 773 Americans.”  Doctor Ancel Keys Epidemiologist, Note think McDonalds will start serving olive oil for breakfast?

“The type of fat is more important than the amount of fat. There are centuries of epidemiological evidence about the benefits of olive oil.” Walter Willett Ph. D. Harvard Professor of Epidemiology and Nutrition

“In a landmark study one group of healthy volunteers got 40% of their calories as the monounsaturated fat Olive oil a day. The other group ate regular safflower oil low in monounsaturates. The LDL of the monounsaturated fat olive oil eaters was only about half as likely to become oxidized and thus able to clog arteries.” Doctor Steinberg University of California

“The amount of monounsaturated fat in three table spoons of olive oil a day could lower HBP about 9/6.” Stanford Research

“People who consume higher amounts of vegetable oils (corn oil, soybean oil, safflower oil, etc.) lose their vision 3.8 times faster, and have twice the risk of macular degeneration.” Doctor Paul Beaumont

“Since saturated fats (from animal foods and the tropical oils) and monounsaturated oils (from olive oil and cold-pressed nut oils) are more chemically stable, they are much less susceptible to oxidation and rancidity than their polyunsaturated cousins, which are mostly found in vegetable oils. As a general rule, then, although the body does require a small amount of naturally occurring polyunsaturated oils in the diet each day, it's best not to consume too much of them as they are more prone to free radical attack in the body. As Linus Pauling, PhD noted: "A diet high in unsaturated fatty acids, especially the polyunsaturated ones, can destroy the body's supply of vitamin E and cause muscular lesions, brain lesions, and degeneration of blood vessels.” Care must be taken not to include a large amount of polyunsaturated oil in the diet” Stephen Byrnes

“Since 1974, the increase of polyunsaturated fats has been blamed for the alarming increase in malignant melanoma (skin cancer) in Australia. ⁽¹²⁾ We are all told that the sun causes it. Are Australians going out in the sun any more now than they were fifty years ago? They are certainly eating more polyunsaturated oils: in Australia in 1995 I saw that even the cream on milk was removed and replaced with vegetable oil. Victims of the disease have been found to have polyunsaturated oils in their skin cells. Polyunsaturated oils are oxidized readily by ultra-violet radiation from the sun and form harmful 'free radicals'. These are known to damage the cell's DNA and this can lead to the deregulation we call cancer. Saturated fats are stable. They do not oxidize and form free radicals.”  Polyunsaturated Oils Increase Cancer Risk

"Research also indicates that the combination of omega 3 EFA with olive oil polyphenols offers benefits beyond those provided by either alone. Hence dietary supplementation of such an oil mixture may be valuable in the prevention of atherosclerotic vascular disease."  Life Extension

"Specific polyphenolic compounds found in olive oil act synergistically to produce numerous favorable effects from reduced heart disease and cancer risk to prevention of bone loss and diabetes."   Life Extension

"46% of the deaths among middle-aged American men were due to heart disease the number in Crete was 4%, more than ten times lower."   Seven Countries Study, Note the people of Crete are heavy eaters of olives and olive oil.

Use Extra Virgin Olive Oil

"Pure" olive oil is actually refined oil that is created through chemical processing. One method of refining olive oil involves the use of a strong sodium hydroxide solution to "wash" the oil; other methods involve steam distillation of the oil. All refinement methods expose the oil to heats of at least 140-160˚F (60-71˚C). Light and other refined olive oils are nutritionally inferior to extra virgin and virgin olive oils because of this more extensive processing.”   WHF

Extra Virgin Olive Oil is one of the few good oils you can find in most supermarkets (See Supermarket Oils Protocol). You always want to get the Extra Virgin Olive Oil because it is the cold first pressing of the olives. Heat in processing is the CHIEF problem destroying our vegetable oils.

Olive Oil has been proven since the ancient Greeks to be a very healthy addition to any diet. It is now recognized as THE key healthful component of the Mediterranean Diet. Olive oil will increase your HDL (See HDL Protocol) levels while lowering your LDL levels. Olive Oil seems to actively protect your arteries research shows it helps lower insulin and blood sugar levels. Olive Oil is even more beneficial when the Olive Oil REPLACES dangerous highly processed supermarket oils  in your diet. 

Olive Oil a Monounsaturated Fat Good for Your Arteries

"This study shows that intake of a virgin-olive-oil-based breakfast, which is rich in phenol compounds, is able to repress in vivo expression of several pro-inflammatory genes, thereby switching activity of peripheral blood mononuclear cells to a less deleterious inflammatory profile,”    Olive Oil’s Anti-Inflammatory Benefits Linked to Gene Expression

"Olive oil is one of the most healing substances you can put in your body especially if you have rheumatoid or osteoarthritis, thanks to its powerful inflammation fighting compounds. Rates of OA and RA are significantly lower in Mediterranean countries, and many researchers believe olive oil is the reason. It is also one of nature’s best sources of oleuropein and hydroxytyrosol, two antioxidants that significantly reduce other inflammatory chemicals in the body. Research shows that 50 milliliters of olive oil (about 3 ½ Tbs.) produces the same pain-relieving effect in your joints as a 200-mg tablet of ibuprofen.”   Doctor Steven Sinatra MD

“People who ate the most cooked veggies and olive oil reduced their risk for RA by a most impressive 75%. And using olive oil on veggies and salads actually boosts the antioxidant strength of those vegetables”   British Journal of Nutrition

  "Olive oil is a monounsaturated fat that lowers your oxidized LDL. Monounsaturated fat has polyphenol Antioxidant  and other properties including vitamin E that help both LDL and your arteries. Monounsaturated fat often improves your blood profile resulting in less cardiovascular disease. Although olive oil is high in calories it tends to improve your cholesterol profile and dramatically protect your arteries. To keep your calorie level the same drop inferior fat or carbs from your diet."

Olive Oil and Omega 3 EFA are a Potent Combination

"Research also indicates that the combination of omega 3 EFA with olive oil polyphenols offers benefits beyond those provided by either alone. Hence dietary supplementation of such an oil mixture may be valuable in the prevention of atherosclerotic vascular disease."  Life Extension

Olive oil together with omega 3 EFA provide a powerful combination for your cardiovascular system.  We should be aware of the (extreme danger of most other processed vegetable oils found in the supermarket.) Using olive oil in place of these dangerous oils will give your health a powerful boost. IMO olive oil should be utilized by everyone as the go to kitchen oil.

Good Fast Food

"Olive oil supplies vitamin E and a cornucopia of antioxidants while both the olive oil and raw vinegar provide a wide spectrum of enzymes right at the start of your meal where they belong."   Sally Fallon

Corsican farmers often had a breakfast of six or so ounces of Olive Oil. Yum! Now that’s fast food. Incidentally around 1960 or so Corsicans had a diet composed of 47% fat (See Fat Protocol) but since most of the fat was healthy fat, much of it Olive Oil, the Corsicans were healthy and mostly thin.

Olive Oil should Replace Carbs

"Olive has withstood the test of time. It is the safest vegetable oil you can use, but don't overdo. The longer chain fatty acids found in olive oil are more likely to contribute to the buildup of body fat than the short and medium chain fatty acids found in butter and coconut oil."   Sally Fallon

IMO make Olive Oil one of your chief fats. Always make sure to get your Omega EFAs (See Omega EFA Protocol) and some good saturated fats BEFORE loading up on the olive oil. I use Olive Oil freely and often. Most days I find some use for this super nutritious fat. I use Olive Oil as a base for my salad dressings and as a general purpose food oil. I often drink an ounce or two of Olive Oil an hour before a hard workout and take it on winter hikes to nip on as an energy source.

Protect ALL Oil

Light heat and air are the top enemies of oil. Keep olive oil in a dark glass bottle in a cool and dark place, tightly sealed. Oxygen promotes rancidity. Olive oil is like other oils and can easily go rancid when exposed to air, light or high temperatures. Properly stored Olive Oil will keep outside your refrigerator for over one year.

More on Olive Oil

http://www.healingdaily.com/detoxification-diet/olive-oil.htm

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=132

http://www.oliveoilsource.com/olivechemistry.htm

This site was last updated on: 16 May 2012 09:51 AM

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