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July 18, 2011
In Today's Issue
- 1 Quick Technique To Burn More Fat
- Adding This To Your Diet Might Cut Stroke Risk...
- Announcing: Doctor Approved Store Cupboard Remedies that Really Work...
1 Quick Technique To Burn More Fat
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Adding This To Your Diet Might Cut Stroke Risk...
Dear Reader,
A new study out of France's University of Bordeaux tells us that adding olive oil to the diet might just cut the risk of a potentially devastating stroke.
Older folks who used olive oil intensively, regularly cooking with it and using it as dressing for salads, were 41% less likely to suffer a stroke than those people who did not consume it with such relish.
The study lasted six full years, and though no one knows why the olive oil proved so helpful, the researchers believe that by replacing less healthy fats with the monounsaturated kind, we do our bodies good. Eating lots of saturated fats, meat and butter for example, have been tied to strokes.
The oleic acid or polyphenols in the oil itself could also be a factor. Experts know that polyphenols are antioxidants that are able to bring down inflammation in the vascular system.
Strokes often come to a vascular system that's in poor shape, and the American Heart Association points out these events are the third leading cause of death in the United States. A stroke comes from vascular bleeding, or a blockage of the flow of blood to the brain, whose cells require a constant flow of oxygen and glucose to function.
Earlier research in this area has confirmed the anti-inflammatory effect of olive oil. The most recent study appears in the online edition of the journal Neurology.
The study was led by Cecilia Samieri, a post doctoral member of the faculty in the department of nutritional epidemiology, and included 7,625 French subjects over 65 who routinely used extra virgin olive oil. The work controlled for stroke risk factors like alcohol use, smoking, high blood pressure and exercise.
After six years, 148 strokes happened, but those who used the most olive oil had a far lower risk, 41% lower, compared to those who didn't use any olive oil (23% of the study sample). The overall number for stroke rate was 1.5 for those who used olive oil, 2.6 for the rest.
Continues below...
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Adding This To Your Diet Might Cut Stroke Risk... Continued...
Curiously, a second sample from the study brought some different findings.
Oleic acid was measured, via blood sample, of 1,245 subjects. In this group,
27 strokes happened during the study, with a 73% lower risk of stroke in those
with high levels of oleic acid. What's strange is that this higher level is
linked to higher intake of butter and fat from goose or duck. Getting a handle
on the level of oleic acid in the body is an area that calls for further study.
Nutrition experts caution that olive oil is a high calorie fat, and shouldn't
be over-used in an effort to protect against any health issue, including stroke.
The research shows that a diet high in olive oil does do something in terms
of protection, but more work needs to be done in terms of just how much is
good, while still keeping to a low-fat diet.
According to Heather David, a dietician at Lenox Hill Hospital, the American
diet is hardly lacking in fats. Fat is essential for healthy skin and hair, and
the processing of some vitamins, so its not all bad. The trouble comes from the
type of fats, and just how much of them, we are taking in to our bodies.
To your good health,
Kirsten Whittaker
Daily Health Bulletin Editor
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Sources:
http://www.medicinenet.com/script/main/art.asp?articlekey=145823
MedicineNet info on stroke:
http://www.medicinenet.com/stroke/article.htm
American Heart Association info on stroke:
http://www.americanheart.org/presenter.jhtml?identifier=4755
Whole foods info on olive oil:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=132
June 15, 2011, Neurology, online:
http://www.neurology.org/content/early/2011/06/15
/WNL.0b013e318220abeb.abstract
Why our bodies need fat:
http://www.eatingdisordersonline.com/nutritional/fats.php
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