Why you should start pouring more of this liquid gold straight into your food!
Reduces the risk of cancer
Oleocanthal, the phytonutrient in olive oil, mimics the effect of ibuprofen in reducing inflammation, which can decrease the risk of breast cancer and its recurrence.
Olive oil lowers the levels of total blood cholesterol, LDL-cholesterol, and triglycerides. At the same time, it does not alter the levels of HDL-cholesterol (and may even raise them), which plays a protective role and prevents the formation of fatty patches, thus stimulating the elimination of the low-density lipoproteins.
Lowers blood pressure
Regular consumption of olive oil can help decrease both systolic and diastolic blood pressure.
Lowers risk of arthritis
Although the reasons are still not fully clear, recent studies have proved that people with diets containing high levels of olive oil are less likely to develop rheumatoid arthritis.
Improves bone calcification
A high consumption of olive oil has been shown to improve bone calcification. It helps calcium absorption and so plays an important role in aiding sufferers and in preventing the onset of osteoporosis.
Helps prevent Alzheimer’s
Olive oil reduces brain inflammation and activates the autophagy process, whereby intracellular debris and toxins are removed. Such debris and toxins are firm markers of Alzheimer’s disease. A reduction in autophagy, researchers claim, is suspected to be the beginning of Alzheimer’s disease.
Tip- it’s best to add olive oil onto salads or vegetables, however it’s also great when baking, roasting or frying!