Hippocrates and other doctors of the ancient world used olive oil in treating their patients. Modern scientific research has now proved its beneficial properties. Scientists discovered that the low percentage of deaths from heart disease among the inhabitants of rural areas in Crete was due to the high level of consumption of olive oil, in contrast to other countries whose residents consume seed oils and animal fats.

Research has shown that the olive oil, because of the monounsaturated oleic acid it contains, controls the cholesterol in the blood by improving the level of the lipoprotein HDL, and as a result the metabolism of cholesterol, which is a major factor in heart disease.

In addition, the physical properties of olive oil make it the most suitable edible oil, easily absorbed by the body, with beneficial effects on the stomach.

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