The World’s Healthiest Foods has new information about the health benefits of extra virgin olive oil. These include anti-inflammatory properties and how olive oil can help your heart. In fact, the World’s Healthiest Foods only recommends extra virgin olive oil as a cooking oil in its recipes.
Olive oil comes from processing olives that grow on the Olea europea tree. These are found in countries bordering the Mediterranean Sea, as well as:
- Africa
- New Zealand
- Australia
- United States
Olive oil has been used for thousands of years in a variety of uses. Today the United States imports most of its olive oil from either Spain or Italy.
As mentioned above, extra virgin olive oil has properties that help with fighting inflammation. Additionally, extra virgin olive oil also lowers levels of oxidative stress in the body. The World’s Healthiest Foods says that as little as one tablespoon daily can make a big difference in reducing inflammation. They recommend two tablespoons daily to get the full benefit of the oil.
Another health benefit of extra virgin olive oil is when it comes to heart health. Besides lowering inflammation, daily consumption of olive oil helps to reduce the risk the formation of blood clots. Clotting can cause a stroke or heart attack. Consuming olive oil also helps to lower your total cholesterol level and the “bad” cholesterol, or LDL.
If you struggle with controlling your blood sugar levels, then consider adding olive oil to your diet. This is especially true if you have trouble with high sugar levels, as studies have shown that consuming olive oil lowers these levels between one-two hours after eating.
Interestingly, extra virgin olive oil has a benefit for those who are at risk of breaking a bone. In one study participants who consumed four and a half tablespoons of olive oil each day reported having over half the bone fractures as those who consumed three tablespoons daily.
Want to learn more about the health benefits of olive oil? You can read the full article here: Olive Oil, Extra Virgin.
