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Olive oil anti-inflammatory natural benefits have been written about by various researchers and anti-aging experts. Its demulcent (soothing) properties not only are healing to the skin and lining of the digestive tract, but have anti-inflammatory benefits for the whole body.
Inflammation accelerates as we age. This corrosive process breaks down ALL body tissues, not just our skin!
The endothelium (lining of the blood vessels), ligaments and joints, organs, endocrine glands including ovaries and prostate, brain and nervous system all can be harmed by the effects of inflammation.
The good news is - choosing the right foods and condiments to include as dietary staples helps us prevent inflammatory processes in ALL body tissues. By protecting our cells, we will maintain peak vitality throughout our life.
Top quality olive oil is one of those foods!
The compound that bestows olive oil anti-inflammatory benefits is called oleocanthal.
What gives it anti-inflammatory potential..?
Oleocanthal has similar properties to ibuprofen and other NSAIDs. It is a non-elective cyclooxygenase (COX) inhibitor.
Researchers believe that the low incidence of heart disease (which is largely triggered by inflammation) in Mediterranean peoples is due to generous consumption of high-quality olive oil.
Olive oil anti-inflammatory benefits can only be obtained by using the finest product!
There are VAST differences between brands. Some give you NO protection because the active compounds credited with anti-inflammatory activity have been totally destroyed in processing.
Can you tell which oils contain powerful polyphenols shown to reduce inflammation?
The bad news is...
You can't tell by reading labels!
Because the words 'first cold-pressed, extra virgin olive oil' are only as good as the integrity of the people behind those words!
Sensing olive oil anti-inflammatory benefits IS possible...
...IF you are quite tuned to the subtle responses of your body.
You MAY be able to discern improvement in how you feel from including a generous amount of a high-quality oil. You also may have a highly developed sense of taste and be able to 'feel' the life energy (or lack thereof) in different olive oils.
Sadly, many olive oil producers 'cheat' by adding over-processed inferior grade olive oil from 2nd, 3rd or even fourth pressing, to varying amounts of first pressed.
This is NOT revealed on the label of many olive oils in fancy bottles with exotic language like 'estate-grown in Tuscany,' 'first cold-pressed from Arbequina olives,' 'certified organic extra virgin,' etc.
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