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            the Olive Oil  

Virgin olive oil contains multiple bioactive and antioxidant components such as polyphenols, phytosterols and vitamin E. Whereas common olive oil, which is a mixture refined oil with some virgin oil (to enhance the flavor) has fewer antioxidant and anti-inflammatory compounds.

The Right Olive Oil ‘Dosage’ for Those at High Risk of Cardio Diseases

 50 grams, or 3.5 tablespoons, is the best dose for a person at high risk of cardiovascular disease with incidence of the disease reduced by 10 percent for every two teaspoons, according to herstudy, which was published on May 13 in the journal BMC Medicine.

People in this high-risk category could be those with Type 2 diabetes or with combined issues such high blood pressure, high cholesterol, smoking as well as those who are overweight or obese or have a family history of premature cardiovascular disease. However, everyone could benefit from a health-giving daily dose of olive oil which can easily be a part of any diet.

Guasch-Ferre also reinforced that high-quality extra virgin olive oil is far more likely to help with the prevention of heart attacks and stroke than refined olive oils., more, by oliveoilcom

add olive oil to the salad to lower blood pressure

One of the main characteristics of the Mediterranean diet is the frequency of vegetable-rich meals and salads cooked in plenty of olive oil. And while we know that the addition of olive oil to vegetables can increase the absorption of vitamins and antioxidants, it appears that this powerful combination has another significant health effect: it may protect from high blood pressure.


A new study published in the journal PNAS, suggests that an eating pattern that combines unsaturated fats (such as olive oil) with specific vegetables rich in in nitrite and nitrates can protect from hypertension. Nitrite rich vegetables are mainly green leafy types such as spinach, wild greens, and root vegetables. These vegetables are consumed on a daily basis within a Mediterranean diet and always with olive oil. Researchers found that when these two foods are combined you have the formation of nitro fatty acids.

The researchers concluded that the common combination of unsaturated fatty acids such as olive oil with these vegetables contributes to the protective action of the Mediterranean diet.

In another study published in the journal PLOS ONE, researchers were able to demonstrate by using mass spectrometry, that extra virgin olive oil as well as fresh olives are also a source of nitro fatty acids on their own, thus potentially contributing even more to the antihypertensive effect, by the National Academy of Sciences

Thoracic coverage on Pollution

Exposure to air pollution is known to have a negative effect on health. Particular matter, a mixture of small particles and liquid droplets that includes acids, organic chemicals, metals, and soil or dust particles is associated with heart and lung diseases.

A new study presented at the 2014 American Thoracic Society International Conference has shown that olive oil supplementation may counteract some of the negative cardiovascular effects of pollution.

Dr. Haiyan Tong, a research biologist with the Environmental Protection Agency and the study’s author, explained that exposure to airborne particulate matter can lead to endothelial dysfunction. The endothelial is made up of a group of cells that line the interior of blood vessels. When these cells are not functioning properly, it may lead to hardening of the arteries and is a risk factor for other cardiovascular events. The researchers wanted to examine if olive oil and fish oil would reduce this effect of pollution as they appeared to improve endothelial function in other studies.

Olive Oil Beneficial for Elderly, the extra virgin o.o.

Just two years on Mediterranean diet in mid-life could protect your bones in old age
  • People eating more olive oil had higher levels of the hormone osteocalcin in their blood – ta marker linked to better bone strength
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Spanish researchers evaluated the effect of adding olive oil to the diets of healthy elderly. The results showed that extra virgin olive oil reduced total cholesterol, but also increased HDL levels also known as the good cholesterol.

  • The study, published in the Archives of Gerontology and Geriatrics included 62 participants aged 65-96 years. They were divided into two groups; the control group maintained their current diet, while the olive group consumed EVOO as the only added fat and a daily dose of 50 ml, which corresponds to about three tablespoons.

After six weeks the researchers found a significant reduction of total cholesterol, but also an increase in the HDL (the “good” cholesterol). In addition, the olive group had a higher plasma Total Antioxidant Capacity compared to the control group.

From the tree to the plate.... in NY!

Culinary and olive oil enthusiasts are signing up for an upcoming online course from the International Olive Oil School (IOOS) titled Introduction to Tasting and Pairing Olive Oils. The class will be taught live and online by Eataly’s olive oil expert Nicholas Coleman and resident chef at La Scuola di Eataly Alicia Walter on Friday, May 30, 2014 at 10:00 AM (EDT).

Nicholas Coleman

In this dynamic 150-minute course, Coleman and Walter will lead participants through the basics of olive oil tasting, quality assessment methods and food pairing techniques. Regardless of where they are in the world, participants will be provided with samples of award-winning extra virgin olive oils and course materials in advance of the program. During the session, Coleman will lead a discussion on the reasons for the oils’ unique tastes and participants will learn how to analyze various organoleptic qualities. Coleman will also guide participants through the mechanics of olive oil tasting and quality assessment protocols