Olive Oil the Miracle food

Dr. Magiatis has developed new testing methods to directly measure oleocanthal and oleacein levels – two key health promoting compounds found in extra virgin olive oil.
UPDATE: Since the publication of this article additional testing has shown the most consistently high levels of Oleocanthal and Oleacein have been discovered in samples originating from Throuba olives pressed in select mills on the island of Thasos.

The study was based on only 250 samples, but they were able to identify some key factors Continue reading Olive Oil the Miracle food

Oleocanthal Reduces Risk of Alzheimers

The more we examine EVOO the more benefits we find

Study after study is confirming the high nutritional value of EVOO. The best EVOO is the one that is made from unripened olives. This EVOO is the one that was revered by the Ancient Hellenic doctors and cooks for its  medicinal value.

Buy the best quality EVOO directly from the source

I have arranged for limited quantities of Extreme EVOO to be put aside that is made from extremely unripened olives from a number of small but exceptional olive growers. This EVOO is properly maintained in a neutral atmosphere (without oxygen and light and tested to ensure the highest level of freshness. Bottled only on demand when you order.

Unripened olives produce less EVOO per kilo of olives and this is the EVOO that is considered medicinal. This EVOO is recommended for direct consumption by the tablespoon, in salads or for dipping, or drizzled on your favorite foods. The taste is considered bitter and pungent with a very distinct peppery finish. For those who do not like the peppery effect on the throat it can be nullified by adding an equal amount of your favorite red wine. The Ancient Hellenic cooks revered EVOO for its medicinal properties and always combined it with wine.

This EVOO cannot be mass produced so place your order now in order to ensure availability.

 http://hellenic-certified.com/contact-me/

“Olive-Oil-Derived Oleocanthal Enhances β-Amyloid Clearance as a Potential Neuroprotective Mechanism against Alzheimer’s Disease: In Vitro and in Vivo Studies”
ACS Chemical Neuroscience
http://pubs.acs.org/doi/abs/10.1021/cn400024q
The mystery of exactly how consumption of extra virgin olive oil helps reduce the risk of Alzheimer’s disease (AD) may lie in one component of olive oil that helps shuttle the abnormal AD proteins out of the brain, scientists are reporting in a new study. It appears in the journal ACS Chemical Neuroscience.
Amal Kaddoumi and colleagues note that AD affects about 30 million people worldwide, but the prevalence is lower in Mediterranean countries. Scientists once attributed it to Continue reading Oleocanthal Reduces Risk of Alzheimers