The Amazing Benefits of Olive Oil (Be Aware of Fake Olive Oil).
There are amazing benefits of olive oil. It is considered a superfood source. It is rich in healthy monounsaturated fats. The key fatty acid in olive oil is oleic acid. This fatty acid has been found to be responsible for lowering inflammation.
Research also suggests that oleic acid can reduce levels of important inflammatory markers like high sensitivity C-reactive protein (hs-CRP) and Interleukin-6.
Reduced Stroke Events Associated with Consumption of Olive Oil
Thirty-two cohort studies (42 reports) including 841,211 subjects found that olive oil was the only source of monounsaturated fat associated with a reduced risk of stroke.
Olive oil intake has also been shown to lower blood pressure. In one study, olive oil reduced the need for blood pressure medication by 48%.
The study found that a single dose of high polyphenol olive oil increased endothelial function (cells lining the interior of blood vessels), decreased bad” LDL cholesterol from oxidation and moderated blood glucose.
Several studies have found that olive oil, combined with a Mediterranean diet, can reduce the risk of type 2 diabetes and improve insulin sensitivity.
Olive Oil and Helicobacter pylori
A study in humans suggested that 30 grams of extra virgin olive oil, taken daily, can eliminate Helicobacter pylori infection in 10–40% of people in as little as two weeks.
The results of lab studies showed olive oil’s phenolic compounds were effective against eight strains of H. pylori, including three that are resistant to some antibiotics.
Choose Your Olive Oil Wisely
Turns out many companies that make extra virgin olive oil dilute their product with cheaper, lower-grade oils like canola, safflower, or sunflower oils.
Brands that passed the University of California test were: Bariani, California Olive Oil, Kirkland Organic, Lucero, Lucini, McEvoy Ranch Organic, and Olea Estates Ottavio. Look for the approval California Olive Oil Council (COOC Certified Extra Virgin).
If in doubt you can test for fake olive oils yourself. Simply refrigerate the oil. It should become more solid as it gets colder. If your oil doesn’t become thick and cloudy in the refrigerator you know it’s probably fake or lower grade oil.
In addition, you can look for the seal denoting approval by the California Olive Oil Council, labeled as “COOC Certified Extra Virgin”.
Seals of approval from the Italian Olive Grower’ Association, the Extra Virgin Alliance (EVA), and UNAPROL also signal a good pure product.
My advice: stick with high-quality brands that passed the University of California test that have earned a seal of approval from one of the organizations I just mentioned.
The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Grisanti and his functional medicine community. Dr. Grisanti encourages you to make your own health care decisions based upon your research and in partnership with a qualified healthcare professional. Visit www.FunctionalMedicineUniversity.com for more information on our training in functional medicine. Look for practitioners who have successfully completed the Functional Medicine University’s Certification Program (CFMP) www.functionalmedicinedoctors.com. This content may be copied in full, with copyright, contact, creation, and information intact, without specific permission, when used only in a not-for-profit format. If any other use is desired, permission in writing from Dr. Grisanti is required