Added olive oil is no heart panacea
If you’ve looked closely at the bottle of olive oil in your pantry, you might have noticed a health claim touting the heart health benefits of using olive oil.
Under what is termed a “qualified health claim,” the Food and Drug Administration allows bottles of olive oil to display the following statement: “Limited and not conclusive scientific evidence suggests that eating about 2 tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil.
To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product [Name of food] contains [x] grams of olive oil.”
Before you start adding olive oil to everything but your morning cup of java, read the fine print.
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Easily Retrieve Olives From Jars
North Vancouver giftware innovator Mum’s Creations has introduced a new Olive Dipper to its product line.
The metal utensil is coiled to act as a small sieve for removing olives from jars.
The dipper includes the signature design of a coiled handle topped with a glass bead.
The beaded finish comes in a wide assortment of shades and colors.
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Use olives for beauty leave sharks in the sea
“Dr. Susan Lark, a popular Internet physician, promotes squalane – an ingredient found in shark liver oil – for its ability to help skin “maintain its moisture and elasticity.” But squalane can be obtained from a much more abundant source: olives.
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Bumper crop for New Zealand olive oil producers
A 20% increase in olive oil production is likely to present a marketing challenge for the country’s olive growers.
Grower organisation Olives New Zealand says groves in Hawke’s Bay, Wairarapa, Kapiti, Nelson and Marlborough performed better than those in Canterbury and the Far North, mainly because of variable weather conditions.
Executive officer Alastair Bridge says production is steadily increasing as groves mature and trees produce more fruit.
He says about 230,000 litres of oil have been pressed this season, most of which will be sold in New Zealand where it will compete against cheaper oils from Europe.
Mr Bridge says one of the industry’s most successful marketing strategies is use of a red sticker to certify an extra virgin olive oil of very high quality.
Under the voluntary programme, producers send their oils to be rated by a panel headed by Olives New Zealand vice-president Margaret Edwards.
Ms Edwards estimates 75% of New Zealand oils on the market now carry the olive mark.
She says a big increase in the number of oils assessed this year shows the red olive mark has good grower support.
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Interview of V N Dalmia, President of the India Olive Association
Over the next four years olive oil consumption in India is expected to increase nine-fold to 42,000 tonne. Increasing awareness of health issues is the primary driver of this demand, as olive oil is seen as a healthier cooking medium.
Is olive oil becoming more acceptable in India?
Firstly, it should be noted that olive oil is not as expensive as perceived since it is used in 1/3rd the quantity of other oils. With increased international exposure, we Indians are becoming more aware of the benefits of olive oil as an edible oil. Historically, we knew it as a massage oil.
Our aim is to promote olive oil for Indian cooking and table olives as a healthy snack so that a larger segment of our population derives health benefits. Olive oil and table olives are highest in mono-unsaturated fat and antioxidants, which reduce cholesterol, heart disease and hypertension, prevent cancer and increase life expectancy.
Olives are high in Vitamin E. As per WHO, heart disease will be the single greatest killer in India by 2015. India already ranks No 1 in cardiac patients. Olive oil use is capable of radical improvements in the nation’s health.
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