Nature’s Remedies For Health & Wellness

The olive tree originated in Asia and cultivated in the Mediterranean countries for over 3,000 years where much of the olive crop is used to make olive oil. In this process, olives are pitted and ground to a thick pulp. The pulp is pressed to remove the juices, which are placed in a centrifuge to separate the water from the oil.

One tablespoon of olive oil contains 120 calories and 14 grams of fat, but the fat is mostly monounsaturated. Monounsaturated fat has a beneficial effect on blood cholesterol levels and is easily digested.

Greece, Italy and Spain consume an extensive amount of olive oil and as such these countries have a low incidence of cardiovascular diseases. The mild vegetable mucilage in olive oil protects the body’s digestive tract. Ancient civilizations used olive oil to help heal wounds. Today, it is considered a good remedy for skin problems and an effective moisturizer.

Choose the Highest Quality Olive Oil

Use only olive oil that is labeled “extra virgin.” This guarantees that the oil has been cold-pressed from freshly harvested olives and does not contain chemicals. Extra virgin olive oil supplies the best flavor and oil that is golden yellow in color is of higher quality than green.

olive-oil-356102_1280Therapeutic Effect

When taken internally, olive oil stimulates metabolism, promotes digestion and lubricates mucous membranes. It can also used externally to treat dry skin.

Components of Olive Oil

Olive Oil contains 77 percent monounsaturated fatty aids, 14 percent saturated fatty acids and 9 percent polyunsaturated fatty acids, plus vegetable mucilage and vitamin E.

Help for the digestive tract

Take 1 tablespoon of olive oil on an empty stomach to stimulate digestion and relieve upset stomach, flatulence and heartburn.

Olive oil for constipation

In the morning, take 1 teaspoon of olive oil mixed with lemon juice on an empty stomach. Or try an enema made from 5 oz. of olive oil in 20 oz. of boiling water, cooled to lukewarm.

The antioxidant benefit

The vitamin E in olive oil is an antioxidant. In addition, monounsaturated fatty acids are less easily damaged by oxygen than other types of fat. They are therefore less likely to produce free radicals which damage cell membranes and contribute to several diseases.

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