What other ‘medicine’ tastes so good?

For centuries, civilizations around the world have enjoyed olive oil as a central element of their nutrition. Today it is the centrepiece of the Mediterranean diet, where good health and longevity is celebrated throughout the generations.


Can something that tastes this good really also be one of the healthiest foods on the planet? The answer is emphatically yes…


Evidence is steadily mounting as to the role of the powerful bioactive compounds in high quality extra virgin olive oil. 


As well as a very healthy source of monounsaturated fats (which help to lower bad cholesterol levels in the blood) and omega 3 fatty acids, (known for their role in brain and heart health), high quality extra virgin olive oil is packed with health giving polyphenols. It is now well established that these polyphenols play a key role in health, particularly their antimicrobial, antioxidant and anti-inflammatory properties. 


These anti-inflammatory properties protect the body from oxidative stress. Long term oxidative stress causes damage to cells, tissues, proteins and DNA in our bodies, eventually leading to chronic conditions such as cardiovascular disease, diabetes, some cancers and neuro-degenerative diseases such as Alzheimers.


In a series of future blog articles we will be publishing the latest research on the very significant health benefits of extra virgin olive oil, making the case for why this gift from nature should be at the centre of nutrition for a healthy lifestyle.