Hippocrates highly recommended Olive Oil as treatment for ulcers, cholera, and muscle pain as early as 400 B.C. As a result, it has been known for millenniums that Olive Oil has a variety of beneficial properties.
Recent studies display that the oil, used as a preventative food supplement, offers protection from stomach ailments, with a cleansing effect on the digestive system, and cardiovascular diseases by reducing the level of low density lipoprotein (LDL) while leaving high density lipoprotein (HDL) untouched.
In addition, Olive Oilbreaks down plaque preventing hardening of the arteries. Jean Carper, author of The Food Pharmacy, agrees, saying that Olive Oil protects arteries from plaque. Furthermore, Olive Oil is also know to reduce blood pressure, and regulates blood sugar.
Moreover, Olive Oil is packed with anti-oxidants and polyphenols such as other colorful fruits and vegetables. So the list of diseases research tells us may be positively affected by substituting other fats with olive oil.
A handful of people take a tablespoon of Olive Oildaily to assuage stomach ailments. The bi-products of aging may also be favorably ameliorated with celebrities praising its use on the skin and for hair care.
The peppery after-taste at the back of the throat is Hydroxytyrosol, a photochemical that is discovered only in Olive Oil. Barry Spears in The Anti Inflammation Zone tells us that this thins the blood much as small doses of aspirin would, helping to prevent heart attacks.
All things considered Olive Oil, as the ancients knew, is an incredible food and good to use as a medicinal and nutritional substitute for most other fats and oils.