a_good_one
Answer
I found this for you. Hope it helps, Cheers,
Fat composition in dietary oils compared
Olive oil is higher in monounsaturated fats than other dietary oils, making it more healthy than some. But as a fat, its use should be limited.
By John Russo Jr./Vicus.com
VICUS.COM (18 Oct. 2000) -- The Lyon Diet Heart Study showed that the so-called Mediterranean diet was associated with a lower risk of a second heart attack in people who had a previous myocardial infarction. Other cardiovascular conditions (unstable angina, stroke, heart failure, pulmonary or peripheral embolism) and even hospitalizations for cardiovascular disease were also reduced (de Lorgeril, et al., 1999).
A key component in the Mediterranean diet is olive oil, along with a high consumption of plant-based foods and a low consumption of red meat. According to a recent study (Trichopoulou, et al., 2000), olive oil is more beneficial against cancer than other forms of added lipids.
This study also estimates that up to 25% of the incidence of colorectal cancer (also see Stoneham, et al., 2000), approximately 15% of the incidence of breast cancer, and approximately 10% of the incidence of prostate, pancreas and endometrial cancer could be prevented if the populations of highly developed Western countries could shift to the traditional healthy Mediterranean diet.
The health benefits and characteristics of olive oil are the topic of this article.
The distinct taste and types of olive oil
One of the main reasons to cook with olive oil is to benefit from the flavor it adds. Cooking with olive oil is like cooking with wine. Never use a wine or olive oil that does not taste good to you. An inferior one will leave an aftertaste.
You'll understand the difference if you do a taste test and compare the "pure" to the "extra-virgin" olive oil.
There are many olive oils available. They all share the high level of monounsaturated fats, but differ in other ways. Table 1 provides a summary of the most common types of olive oil.
Olive oil vs. other cooking oils
Fats should contribute no more than 30% of the calories in a diet. The majority of calories from fat should come from monounsaturated fats, as they have been shown to lower LDL ("bad") cholesterol (Kris-Etherton, et al., 1999; Williams, et al., 1999; Aro, et al., 1998).
Polyunsaturated fats should be used in moderation. Saturated fats should be avoided. They come from animal meats, dairy products and tropical oils such as coconut and palm oil. As noted throughout the literature, consumption of saturated fats has been shown to raise LDL cholesterol.
Table 2 shows how olive oil compares with other cooking oils in the percentage of fat from monounsaturated, polyunsaturated and saturated fat.
Benefits and characteristics of extra virgin olive oil
Extra virgin olive oil is a unique dietary lipid, according to Visioli and Galli (2000), in the sense that it is not extracted from seeds by means of solvents. Rather, it is obtained from the whole fruit (drupe), by using the cold-press technique, which does not alter the chemical nature of the drupe or that of the resulting oil.
According to a study published in The Lancet in October 2000 (Owen, et al.), high consumption of extra-virgin olive oils, which are particularly rich in phenolic antioxidants (as well as squalene and oleic acid), should afford considerable protection against cancer (colon, breast, skin), coronary heart disease and aging by inhibiting oxidative stress. It is the unique profile of the phenolic fraction, along with high intakes of squalene and the monounsaturated fatty acid, oleic acid, which are believed to confer the extra-virgin oil's health-promoting properties.
Extra virgin olive oil is graded by acidity. Lower acidity is associated with a higher quality product because acidity affects the taste and the aroma of the oil. Extra virgin olive oils are permitted to have a maximum acidity of 1%, but the top-quality oils tend to have less than 0.5% acidity. Virgin oil, by comparison, can have up to 3% acidity.
Olive oil or pure olive oil, in contrast to extra virgin oil, is chemically treated, heated and filtered to reduce its acidity. Ugo Erasmus, in his book Fats That Heal, Fats That Kill: The Complete Guide to Fats, Oils, Cholesterol and Human Health, notes that this manufacturing process alters an oil's characteristics. In fact, heating during processing or in cooking destroys the beneficial compounds in most oils, including olive oil.
The color of extra virgin olive oil ranges from a pale yellow to bright green. Usually, the deeper the color, the more intense the flavor. It should taste sweet, with a little "edge" to it.
As an additional note, bottling olive oil in plastic can be detrimental to its quality. The oil can capture the chemicals from the plastic and air can seep in, causing rancidity. The ideal packaging for olive oil should be dark glass, which prevents exposure to light, a basic cause of quality deterioration. Olive oil should not be stored in the refrigerator.
John Russo Jr., PharmD, is senior vice president of medical communications at Vicus.com. He is a pharmacist and medical writer with more than 20 years of experience in medical education.
Reference:
Aro A, Pietinen P, et al. Effects of reduced-fat diets with different fatty acid compositions on serum lipoprotein lipids and apolipoproteins. Public Health Nutr. 1998 Jun;1(2):109-16.
de Lorgeril M, Salen P, et al. Mediterranean diet, traditional risk factors, and the rate of cardiovascular complications after myocardial infarction: final report of the Lyon Diet Heart Study. Circulation. 1999 Feb; 99(6):779-85.
Erasmus U. Fats That Heal, Fats That Kill: The Complete Guide to Fats, Oils, Cholesterol and Human Health. Burnaby, British Columbia, Canada: Alive Books; 1993.
Kris-Etherton PM, Pearson TA, et al. High-monounsaturated fatty acid diets lower both plasma cholesterol and triacylglycerol concentrations. Am J Clin Nutr. 1999 Dec; 70(6):1009-15.
Owen RW, Giacosa A, et al. Olive-oil consumption and health: the possible role of antioxidants. Lancet Oncol. 2000 Oct; (1):107â112.
Stoneham M, Goldacre M, et al. Olive oil, diet and colorectal cancer: an ecological study and a hypothesis. J Epidemiol Community Health. 2000 Oct; 54(10):756-760.
Trichopoulou A, Lagiou P, et al. Cancer and Mediterranean dietary traditions. Cancer Epidemiol Biomarkers Prev. 2000 Sep; 9(9):869-73.
Visioli F, Galli C. Olive oil: more than just oleic acid. Am J Clin Nutr. 2000 Sep; 72(3):853.
Williams CM, Francis-Knapper JA, et al. Cholesterol reduction using manufactured foods high in monounsaturated fatty acids: a randomized crossover study. Br J Nutr. 1999 Jun; 81(6):439-46.
Lack of Sleep, Head Aches, and stomach pains?
Djlgf
I keep getting random head aches every now and then and I woke up last night because my stomach was hurting and I haven't been getting much sleep lately. Relaxing music doesn't help.
Please Help! I need answers!
I am also 11
I am 11 and I also have a lack of breath when I run. I wheeze and cough.
Answer
What in the World Oil Pulling Is and Why You Should Do It
When I oil pull, my skin feels softer. My feet are as soft as they could possibly be. It is really remarkable. I have always had to do these treatments with scrubs and lotions and what-have-you just to have okay feetâbut even if I am not doing constant treatments, when Iâm oil pulling consistently, they are ridiculously soft. My blemishes disappear. My teeth are whiter.
All of the mucous we store in our bodies is removed and I breathe perfectly clearly. Even now when the pollen is everywhere, I have no sign of mucous in my nose or lungs, except in the morning when I spit it out after oil pulling. So what does it mean to pull oil and why do we do it?
WHAT KIND OF OILS?
Any oil will do EXCEPT: Canola (not fit for human consumption), Peanut (contains mold), Soy (contains estrogenic properties) or any oil that is dark.
Expeller Pressed and Cold Pressed are basically the same thing. Pressing the nut or seed without heat. This is also called Unrefined.
Organic if you can get it.
You can use refined oils. You can use olive oil (but it MAY stain your teeth). You can use Safflower Oil from the grocery store. It's FINE.
If you want the greatest benefits, try to use oils that have not been heated. You do absorb the health benefits of the oil.
There have been studies that say that nut and seed oils, even when cold pressed start to oxidize and go rancid immediately. There have been studies on bad radicals and oils. I don't have time but challenge the posters here to do some research on this and post for our edification.
Coconut Oil apparently is not subject to this intense oxidation. It can keep for years without any rancidity. It can be heated to a very high temperature without breaking down. Does anyone have any info on the superiority of coconut vs other oils?
So, there you go. The basics on oil.
Take a tablespoon (or less) of oil.
Gently swish all around your mouth and suck between your teeth.
This is not an olympic event, so don't hurt your jaw swishing! However if you decide to do power swishing, I've heard if firms up jowels....
The oil should thicken and then thin. This can happen anytime.
If it stays thick, do for 20 minutes.
This is not an exact science! Thick, thin, yellow, white. No matter. Just swish it around for as long as you can up to 20 minutes. Spit it out in 3, 5, 7, 10 whatever. Whatever works for you. It the daily content of your saliva that changes it from day to day. It will not always be the same, but do it everyday.
Rinse with warm Sea Salt water to really cleanse and add to the healthy protocol.
Wha La......not too complicated....easy breezy.
There it is in a nutshell. No reason to get too dramatic about it. It's an everyday thing, like brushing your teeth. Change your oil every once in a while. Don't know why this renews the therapy, but it does.
Oil Pulling Cures
Oil Pulling ("OP") is reported to cure: Mouth &, Gum Disease, Stiff Joints, Allergies, Asthma, High Blood Sugar, Constipation, Migraines, Bronchitis, Eczema, Heart, Kidney, Lung Diseases, Leukemia, Arthritis, Meningitis, Insomnia, Menopause (hormonal issues), Cancer, AIDS, Chronic Infections, Varicose Veins, High Blood Pressure, Diabetes, Polio, and Cracked Heels. And that's just to start!
Powered by Yahoo! Answers