Although the olive tree originated in
Asia, it has been cultivated for over
3,000 years in Mediterranean countries, where much of the olive crop is
used to make olive oil. In this process, olives are pitted and ground
to a thick pulp. The pulp is then processed to remove the juices, which
are placed in a centrifuge to separate the water from the oil.
Nutritionally, olive oil contains 120 calories and 14 grams of fat per
tablespoon; however, the fat is mostly monounsaturated, which has a
beneficial effect on blood cholesterol levels and is easily digested.
In countries where olive oil plays an important role in diets, such as
Greece,
Italy and
Spain, there is a
low incidence of cardiovascular diseases. The mild vegetable mucilage
in olive oil also protects the body’s digestive tract. Ancient
civilizations used olive oil, to help heal wounds. Today olive oil is
prized as a moisturizer and skin remedy.
Olive oil
can be purchased in a number of different varieties. Extra-virgin, the
cold-pressed result of the first pressing of olives is valued for its
intense flavor and low acidity. This oil can range in colour from a
clear pale yellow to golden-green to bright green; generally, the
deeper colours have the most intense flavour.
Taken
internally, olive oil stimulates metabolism, promotes digestion and
lubricates mucous membranes. It can also be applied externally to treat
dry skin.
Olive oil
contains 77% monounsaturated fatty acids, 14% saturated fatty acids and
9% polyunsaturated fatty acids, plus vegetable mucilage and vitamin E.
Take 1
tbsp of olive oil on empty stomach to stimulate digestion and relieve
upset stomach, flatulence and heartburn.
In the
morning, take 1 tsp of olive oil mixed with lemon juice on empty
stomach. Or try an enema made from 5 oz of olive oil in 20 oz of
boiling water, cooled to lukewarm.
The
vitamin E in olive oil is an antioxidant. In addition, monounsaturated
fatty acids are less easily damaged by oxygen than other types of fat.
They are therefore less likely to produce free radicals, which damage
cell membranes and contribute to several diseases.
To help
build strong fingernails and soften cuticles, soak your nails each
night in a mixture of 3 parts lukewarm olive oil to 1 part
freshly-squeezed lemon juice. Put on cloth gloves and let the oil
penetrate overnight. Your nails will gradually become more resistant to
breaking and chipping.
Olive oil
is used for cardiovascular diseases, high blood cholesterol, earaches,
constipation, stomach upset, dry skin and stretch marks.
To lower blood cholesterol levels:
The monounsaturated fatty acids in olive oil help lower LDL (bad)
cholesterol levels without affecting HDL (good) cholesterol or
triglyceride levels. To lower your cholesterol, at least 15% of your
daily calories should come from monounsaturated fatty acids. Whenever
possible, use olive oil in place of butter or other vegetable oils in
cooking, in preparing dressings for salads or vegetables and in making
sandwiches.
To treat ear complaints: To
clear stop-up ears; put a few drops of lukewarm olive oil in the
affected ear. Lie for 5 minutes on the opposite side, then turn over,
so that the olive oil can flow out again. Caution: do not put any liquid in your ear if you think you may have a perforated eardrum.
For minor earaches, soak a cotton pad in olive oil; then add 5 drops of
lavender oil. Place it loosely in your outer ear until the pain abates.
To prevent hair loss:
Massage your scalp with olive oil every evening for eight days. Let the
treatment work overnight; wash out in the morning.
To moisturize skin: Apply daily to dry spots or stretch marks.
Note: While every care is taken to provide medically
accurate and up to date information in this web site, it is to be noted
that this advice is not intended to replace the advice of your
physician. Before undertaking the advice contained in this web site,
you should consult a medical professional.
Other pages on Diet: Sugar Control Chives Food Psychology Honey Introduction Additives Aids diet Tea
