In the early 60s, in the US, the fast food industry is blooming and small snack-bars are opened at every step, offering tasty hamburgers, fried potatoes… The whole nation is “crazy about” the new trend in the food industry. During this time, no one takes notice of the consequences nutrition has on health, and the health image of Americans has become worse. The psychologist Keys* notes that “seemingly healthy people are falling like dead in the streets of the United States”, the reason being the fatal consequences of cardiovascular disease (CVD). The mortality rate in the United States was exceptionally high.
Keys gathered a team of scientists from various areas in order to find the cause of that “epidemic”. He linked scientists from seven countries: the USA, Japan, Finland, the Netherlands, Italy, Greece, and Yugoslavia with the goal to compare the eating habits and generally the lifestyle of these countries. As a result, a study was carried out called the Seven Countries Study that is a pioneer in the CVD Prevention Research.
By developing chemistry and by understanding the chemical processes in the human body, a new science is born – nutritionism. Thanks to nutritionism, we know today how nutrition affects our health. One of these studies was the Seven Countries Study (link to text), which proved that the Mediterranean diet helps prevent cardiovascular diseases.
Each of the Mediterranean countries differs according to some specificity in the traditional diet, but the link of all types of Mediterranean food is olive oil – as the main fat used. Looking at scientific observations from the first half of the 20th century about the Mediterranean nutrition, it is stated that “all food has been floating in olive oil” (Mediterranean Feast, Clifford A. Wright). However, the rate of cardiovascular diseases, like elevated cholesterol, heart attacks, raised blood pressure, etc. was quite low.
It has been proven that extra virgin olive oil is active in the prevention of cardiovascular diseases (link to previous article). With the growing popularity of olive oil, it has become increasingly popular to write about its health benefits. However, in the bulk of various data, it is difficult to find what to believe. That is why we bring here the most significant and scientifically proven effects of extra virgin olive oil on human health.
Due to its unique chemical composition, olive oil does not cease to be in the centre of numerous researches. New findings are regularly published and confirm old claims about the benefits of extra virgin olive oil to human health. Therefore, this oil is rightly also called gold, and for whatever reason you consume olive oil, this valuable food will surely enhance your diet.
I have written about the many benefits of extra virgin olive oil (link to previous articles), but I would like to point out the often neglected benefits of extra virgin olive oil, for example, slowing down aging in many ways. On the shelves of pharmacies, but also in other stores we can find a variety of preparations and compounds that guarantee longevity, but you do not have to look any longer for all that you can find also in extra virgin olive oil.
One of the more common illnesses occurring due to aging is osteoporosis or bone weakness due to lack of nutrients (primarily minerals and vitamins). Extra virgin olive oil generally stimulates the absorption of nutrients, and thus calcium that helps with osteoporosis problems.