For a Healthy Life, Think Mediterranean Food !
EXTRA VIRGIN OLIVE OIL
Pharmacological Activity : Olive Oil is rich in oleic acid, a mono saturated fatty acid, and phytochemicals oleurpein and hydrooxylorosol, potent anti oxidants. Olive Oil can lower Blood Levels of an undesirable form of cholesterol, LDL, while raising the level of HDL, the desirable kind of cholesterol and help keep LDL cholesterol from being converted to a toxic or oxidized form, thus protecting Arteries from the fatty plague. Olive Oil can also reduce Blood pressure and help regulate Blood Sugars. Oleuropein and hydrooxylorosol in Olive Oil help fight Cancers, especially Breast cancer.
In a study recently published by the American Medical Association, researchers in Italy found that Mediterranean-style diets helped patients reduce the risk of Heart Disease and Diabetes. These Diseases affect one in four American adults.
OLIVES
Key benefits of olives :
Olives delay the effects if ageing and also protect against Rheumatoid Arthritis. Olives are also linked to a Reduced breast cancer risk.
Olives have a high salt content, therefore people with high blood pressure should not eat too many.
NUTS
Pistachios Pistachios are rich in potassium (helps regulate the body's fluid balance), phosphorus (helps build bones and teeth) and magnesium (important element in the conversion of the body's energy), and are also a good source of vitamin B6 (aids protein metabolism and absorption) and thiamine (enhances energy and promotes normal appetite). These nuts also have a relatively low calorie value when compared to other nuts and are cholesterol free, high in fibre and low in saturated fat. These nuts are also a very good source of protein. Like most other nuts, pistachios can also cut heart disease risk. The high monounsaturated fat content may actually lower cholesterol levels in the blood. Pistachios also contain antioxidants in the form of phytochemicals. These plant nutrients have been associated with a decreased risk for developing chronic diseases, like cancer. Hazelnuts
Hazelnuts are rich in vit
amin E (helps form red blood cells, muscles and other tissues) and are a useful source of thiamine (enhances energy and promotes normal appetite) and vitamin B6 (aids protein metabolism and absorption).
These nuts are also relatively good sources of protein (essential for growth and repair of the body's cells), dietary fibre (helps the movement of the digestive tract), iron (essential for red blood cell function and enzyme activity), calcium (helps build bones and teeth) and potassium (helps regulate the body's fluid balance). Although hazelnuts are relatively high in fat, they contain no cholesterol. Like other varieties of nuts, hazelnuts also contain significant amounts of phytochemicals. These compounds have antioxidant properties that protect the body against several types of cancer.
Cashew nuts
Cashew nuts are significant sources of iron (essential for red blood cell function and enzyme activity), magnesium (promotes energy release and bone growth), phosphorus (builds bones and teeth), zinc (essential to digestion and metabolism) and selenium (has important antioxidant properties, thus protecting the body from cancer).
These nuts are also good sources of protein.
In comparison to other tree nuts, cashew nuts have a lower fat content. They are also, like all other tree nuts, cholesterol free.
Cashew nuts also contain significant amounts of phytochemicals with antioxidant properties that protects the body from cancer and heart disease.
WINE
In moderation, a glass or two can help your heart, prevent cancer and more
Thanks to its alcohol content and non-alcoholic p
hytochemicals (natural occurring plant compounds), wine has been shown to reduce the risk of heart disease, certain cancers and slow the progression of neurological degenerative disorders like Alzheimer’s and Parkinson’s Disease.
HONEY
HONEY, a most assimilable carbohydrate compound, is a singularly acceptable, practical and most effective aliment to generate heat, create and replace energy, and furthermore, to fo
rm certain tissues. Honey, besides, supplies the organism with substances for the formation of enzymes and other biological ferments to promote oxidation. It has distinct germicidal properties and in this respect greatly differs from milk which is an exceptionally good breeding-ground for bacteria. Honey is a most valuable food, which today is not sufficiently appreciated. Its frequent if not daily use is vitally important.
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