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“The Mediterranean diet” and olive oil

More and more scientists lately praise the beneficial results of olive oil consumption on human health, something which leads the Americans as well as most Europeans to embrace the traditional “Mediterranean Diet”, as well as the notion that olive oil is the “good fat”. Olive oil was ranked by mistake in the same category as its polyunsaturated “brothers”. Polyunsaturated fats remain a better choice than animal fat, but they are less efficient than olive oil in reducing the levels of LDL, in the blood i.e. the “bad” cholesterol and maintaining the levels HDL, i.e. the “good” cholesterol.
Moreover, many scientists believe that the consumption of olive oil contributes to the reduction of cardiovascular diseases, a privilege enjoyed by the peoples of the Mediterranean.

Mediterranean cooking is undoubtedly tasteful. But according to the findings of research conducted for more than 30 years by the epidemiologist Ancel Keys, this diet is also extremely healthy. His famous study of th “7 countries ” proves it. Keys and his colleagues studied the diet and health of about 13.000 men in seven countries. The highest rates of heart disease were in Finland, where 40% of the calories in men’s diets came from fat. The difference was in the fat. The Finns ate meat and diary products. While the Cretans enjoyed olive oil.

In January 1995 the results of a major research conducted by a scientific team of Harvard University were published in the Scientific Journal of the “American National Institute Against Cancer”. According to this research, the women consuming olive oil more than once a day have 25% less possibilities of presenting breast cancer than those who consume it less often.


 
 

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