Olive Oil Reduces Cancer Risk

Next time you reach for a bottle of olive oil be assured that you're adding more than just delicious flavor, texture and aroma to your meal. Olive oil should be one of the first food items you consider when it comes to cancer prevention. Consuming olive oil can reduce the risk of cancer (especially breast and colon) and coronary heart disease. It can regulate blood sugar and provides protection for the stomach, with particularly beneficial effects on gastritis and ulcers. Each bottle contains
abundant antioxidants (including oleuropein and hydrooxylorosol), concentrated healthy fats (monounsaturated) and powerful cancer preventing polyphenols

A common mistake is to avoid olive oil because of its presumed fat content. It’s true that one teaspoon of olive oil contains 14 grams of fat and about 120 calories, but more importantly it provides a type of fat that is monounsaturated - mostly in the form of oleic acid.

Studies have shown that simply replacing saturated fats with olive oil can improve HDL (good cholesterol) and decrease LDL (bad cholesterol). Of course, the quantity you consume is also important since excess calories lead to increased weight which can increase cancer risk. However, a little goes a long way and consuming small amounts daily over a lifetime produces substantial health benefits -- from preventing cancer to increasing longevity and curtailing the aging process.

A staple of the Mediterranean diet, olive oil is produced by pressing or crushing olives. Depending on how much they are processed or how many times they are pressed, the antioxidant and nutrient profile changes and produces different types of olive oil. The first cold press of the olive produces “Extra Virgin” olive oil. It is extracted from the olive without any heat or chemicals and is considered to be the best form of olive oil to consume. It is closest to the natural state of the olive, and it contains the most concentrated source of cancer preventing phytochemicals.

For optimal cancer prevention potential, drizzle extra virgin olive oil on fresh salads and on salmon or meats after they have been cooked since the cooking process destroys some of the protective compounds.

Use virgin olive oil (from the second pressing) for cooking and saut