February is Heart Month! This is a great time to take stock of our diets and lifestyles to improve our heart health. Our favorite way, of course, is to find new ways to incorporate more olive oil into our diets.
As part of an overall positive lifestyle including choosing healthy foods and exercise, olive oil offers benefits to help us age more gracefully. Our bodies actually need fat for heart, brain and neurologic health, but it is important to understand the different kinds of fat and that monounsaturated fats, MUFAs, are the optimal choice.
Olive oil is basically the freshly pressed juice of an olive tree. The olive oil extraction process will result in pulp and olive particles being present in the oil. Most commercial olive oil is filtered to remove the sediment. But is unfiltered olive oil better?
In 2004 the Food and Drug Administration approved a health claim petition submitted by the North American Olive Oil Association. The FDA confirmed the relationship between the consumption of olive oil and reduced risk of coronary heart disease.
It is common knowledge that extra virgin olive oil reduces the risk of heart disease. But did you know that non-virgin olive oil is also heart healthy?
Cardiovascular diseases are the number one cause of death in the USA and the NAOOA is proud to participate in the fight against heart disease and stroke.
Coconut oil is enjoying its moment of fame. Blog posts on the internet tout it as a magical cure-all but is coconut oil heart healthy?
Some of olive oil’s most unique benefits compared to commonly-used cooking oils are the antioxidant and anti-inflammatory effects provided from Vitamins E and A and the phenols found in olive oils. Phenols are natural antioxidants that benefit the immune system, capture free radicals, and prevent oxidation and the formation of peroxides. They are also known to have anti-inflammatory power which helps prevent chronic inflammation that can lead to cardiovascular disease, diabetes and cancer.
A recent study funded by the butter industry gave further confirmation that butter increases both total cholesterol and LDL cholesterol (the "bad" cholesterol), especially when compared with olive oil as an alternative.