Olive oil has been in human use for as long as four thousand years.
Spain, Italy, and Greece are the major producers of olive oil today, and all three countries grow olive varietals that contain high levels of bioactive polyphenols. These include oleic acid, oleuropein, hydroxytyrosol, tyrosol, and oleocanthal. These compounds have anti- angiogenic, anti-inflammatory, antioxidant and unique anticancer properties.
A study conducted by the Instituto di Ricerche Farmacologiche Mario Negri and the University of Milan examined twenty-seven thousand subjects in Italy for their consumption of extra virgin olive oil, butter, margarine, and seed oils.
Their consumption was analyzed for links to different type of cancer.
They found that three to four tablespoons per day of olive oil was associated with a reduced risk of esophageal cancer by 70%, laryngeal cancer by 60%, oral and pharyngeal cancer by 60%, ovarian cancer by 32%, colorectal cancer by 17%, and breast cancer by 11%.
I am thrilled! It is the ONLY oil I use each and every day for every meal. Also on salads and green beans. I bet your physician has told you to never use olive oil ---- well, guess he was wrong, again!
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