The type and quantity of Polyphenols in EVOO do matter. I have been following very closely the debate over the implementation of EU 432/2012 here in Greece. The time has arrived where we will be able to choose the type of EVOO not only on how it tastes but also on how it tests for individual phenolic compounds.

Is it a matter of taste? or a matter of test? Now we have both.

The ability to test EVOO for individual phenolic compounds has finally arrived. The EU is leading the world in regulating health claims for EVOO labeling. Unfortunately special interests and old world bureaucratic mentality is keeping this regulation from being implemented. My investigation has yielded some interesting facts, which by all reason should put the debate to rest.

http://www.oliveoiltimes.com/olive-oil-business/europe/eurolive-scientists-respond-evoo-labeling-debate/39446

Hellenic medicine and nutrition used only Goat milk products like yogurt and cheese. They did not drink cow milk, they believed it was barbaric. Why would they choose to use goat milk over cow milk to make cheese or yogurt?
Goats’ milk was found to help with the digestive and metabolic utilization of minerals such as iron, calcium, phosphorus and magnesium. Goat milk has more beneficial properties to health than cow milk. Among these properties it helps to prevent ferropenic anaemia (iron deficiency) and bone demineralisation – softening of the bones.

Link to article in sciencedaily.

Growing evidence is showing that calcium in milk does not protect against osteoporosis. For example in a 12-year Harvard study of 78,000 women, those who drank milk three times a day actually broke more bones than women who rarely drank milk. Similarly, a 1994 study in Sydney, Australia, showed that higher dairy product consumption was associated with increased fracture risk: those with the highest dairy consumption had double the risk of hip fracture compared to those with the lowest consumption.

Author Russell Eaton says: ‘Dairy milk does increase bone density, but this comes at a terrible price. The latest research is showing that far from protecting bones, milk actually increases the risk of osteoporosis by eroding bone-making cells. Also, people with osteoporosis have a much higher incidence of heart disease and cancer, and the evidence is pointing at milk as the common factor.

Link to article in news-medical.net

How did Hellenic medicine and nutrition figure this out 2,500 years before us?

Looks like we still have a lot to learn from the the ancient Hellenic culture and medicine.

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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 →

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 →