olive oil and the heart?
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Olive oil is regarded as a healthful dietary oil because of its high content of monounsaturated fat (mainly Oleic acid) and polyphenols.\n\nA health study in 2005 compared the effects of different sorts of olive oil on arterial elasticity. Probands were given a serving of 60 grams of white bread and 40 milliliters of olive oil each morning for two consecutive days. The study was conducted in two stages. During the first stage, the probands received polyphenol-rich oil ("extra virgin" oil contains the highest amount of polyphenols), during the second, they received oil with only one fifth the phenolic content. The elasticity of the arterial walls of each proband was measured using a pressure sleeve and a Doppler laser. It was discovered that after the probands had consumed olive oil high in polyphenols, they exhibited increased arterial elasticity, while after the consumption of olive oil containing less polyphenols, they exhibited no significant change in arterial elasticity. It is supposed that, in the long term, increased elasticity of arterial walls reduces vascular stress and consequentially the risk of two common causes of death - heart attacks and stroke. This could, at least in part, explain the lower incidence of both ailments in regions where olive oil and olives are consumed on a daily basis.
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Don't know, but can't be worth it - you'll end up with elevated cholesterol and clogged arteries.  Coconut oil is saturated fat, among the worst.
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Fish Oil \n\n\nClaims, Benefits: Prevents heart disease, alleviates auto-immune disorders, plus many other claims. \n\nBottom Line: Fish oil contains heart-healthy omega-3 fatty acids. Many studies find some beneficial effect, especially against heart attacks. But supplements can have adverse effects. We recommend fish, but not fish oil capsules, except for those with heart disease or auto-immune disorders. \n\nFull article, Wellness Letter, November 2003: \n\nShould You Take Fish Oil Pills? \n\nNearly every month there’s another study showing the health benefits of fish, and some of these studies have used fish-oil supplements. The Wellness Letter has never been big on these supplements. They contain the heart-healthy omega-3 fatty acids, but not the other good things in fish, and they are not without risk. Our opinion about these supplements has changed somewhat, however, because of ongoing research and new advice from the American Heart Association (AHA). \n\nHere’s who should consider taking fish-oil supplements: \n\nPeople who already have coronary artery disease, notably those who have had a heart attack. There is solid evidence that omega-3s can help protect them. Thus, last year the AHA started recommending 1 gram a day of omega-3s, preferably from fish, for these people, with their doctors’ approval. That’s the amount in a serving of fatty fish, such as 3 ounces of salmon. But most people don’t eat fish every day, and many choose less-fatty fish (it takes 12 ounces of canned tuna or 7 ounces of flounder to supply 1 gram of omega-3s). Moreover, since fish may contain mercury, we advise limiting fish intake to 12 ounces a week, on average. So to get enough omega-3s without going overboard on fish, people with heart disease should consider taking fish-oil supplements on days when they don’t eat fish. \n\nThose with high triglycerides. These fats in the blood increase the risk of heart disease. It’s well known that omega-3s help lower triglycerides. The AHA recommends 2 to 4 grams a day from supplements for people with high triglycerides, but only under the care of a physician. \n\nThose with rheumatoid arthritis, psoriasis, or other auto-immune disorders. Omega-3s may help relieve the inflammatory symptoms of such auto-immune diseases by suppressing the immune response. Thus, they can help reduce the joint pain and swelling of rheumatoid arthritis. The Arthritis Foundation says the supplements are worth trying. Clinical studies suggest about 3 grams of omega-3s a day. \n\nWhat about people with coronary risk factors, such as diabetes or high blood pressure, but no apparent heart disease? We suggest that they get their omega-3s from two or three weekly servings of fatty fish. There have been no clinical studies to see if fish-oil supplements will help them. \n\nNot for everyone \n\nIf fish oil is so great, why shouldn’t everyone take supplements? \n\n• The decreased ability of the blood to clot, which helps prevent heart attacks, has a negative side, notably an increased risk of hemorrhagic stroke. People with bleeding disorders, those taking anticoagulants, and those with uncontrolled hypertension should not take fish oil supplements.\n\n• Large doses of fish oil may suppress the immune system. Thus, supplements may be risky for those with weakened immune systems. What’s a "large dose"? One definition is 3 grams or more a day, but no one really knows what the cutoff point is.\n\n• Large doses can increase glucose levels in people with diabetes.\n\n• Large doses can cause nausea, diarrhea, belching, and a bad taste in the mouth. \n\n• The supplements may contain contaminants and may not contain the labeled dose. A recent test by Consumer Reports of top-selling supplements was reassuring on both counts, even for the least expensive brands, but that doesn’t mean that the next batches will be okay—or that other brands on the market are. Last year a test by ConsumerLab.com found no de
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Extra virgin olive oil and olive oil alike both have a very good source of monosaturate and polysaturate fats that you body needs. Maybe the site below can help you out. It is not olive oil but the results would be the same.
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AN OCCASSIONAL DRINK CAN BE GOOD FOR YOUR HEART AS WELL AS YOUR COLESTEROL.
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I just heard the other day that castor oil isn't good for you. I don't know for sure but you might want to check it out first.
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my dad passed away when he was 42 from heart attack...\nso i share the same concern with you\n-first try to control the diet by reducing fat in it encourage  fruit and vegitble intake \n-by the age of 20 let them do lipid profile test to see the amount of fat in their bodies\n-avoid hypertension(don't add extra salt for their food)\n-avoid smoking\n-avoid alcohol \n-avoid obesity\n-do exercise \nwhat i want to tell you here is that for ischemic heart disease there are unmodified risk factors and modified risk factors \nunmodified it means that you can not change it as ;age,male gender,family history,race\nand the modified risk factors which i told you above how to beat\nwish you luck
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I will give you the exact reply.Nope,the grape juice is great to be taken not as you suggest in the evening,but in the mornings.And it really does mirracles.But it is not rich in anto-oxidants too much and as per them the foods,bevearages,where there are really pleanty of them are peppers,carrots,blackberry!!,strwaerries,etc.The scientific researches are shown that a glass of good red wine is a fine option,because is full of anti-oxidants and other substances,which are in immediate connection in anti-aging process,hindering the oxidation on the blood cells,etc.My pal,take into account that in some countries,like Italy and France doctors adviced and administered a to heart suffereing and other patients a glass of red wine.So CHEERS!
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Here is a copy of an article on Coconut Oil - as per being from Kerala - india - no idea.\n_______________________________________________\nCooking with Coconut Oil!\n\nAnytime you cook a food you run the risk of creating heat-induced damage.  What if you could cook you food in an oil that not only resisted heat damage, but helped you loose weight, prevent heart disease, and lower cholesterol?  Would you choose this oil?\n\nIf you said yes, then you'll want to get some coconut oil today.  Of all the available oils, coconut oil th the oil of chice for cooking becaus it is nearly a completely saturated fat, which means it is much less susceptible to damage when it is heated.\n\nAlthough mainstream media portrays olive oil as the healthiest oil, this title does not extend to cooking.  Olive oil is primarily a monosaturated fat.  This means that it has one double bond in its fatty acid structure.  Although a monounsaturated fat is inherently more stable than a polyunsaturated fat, the over abundance of oleic acid in olive oil creates an imbalance on the cellular level, which has been associated to an increased risk of breast cancer and heart disease.  Olive oil is a healthy fat to include in your diet in a non-heated from, however.\n\nPolyunsaturated oils, which include vegetable oils like corn, soy, safflower, and conola, are the worst oils to cook with because of the trans-fatty acids introduces during the hydrogenation process, which results in increased dangers of chroinic diseases such as breast cancer and heart disease.\n\nCoconut oil contains the most satureated fat of all edible oils.  Don't be sacared away by the negative view of "saturated fat" portrayed by the meida.  Many studies have shown that a low-fat diet is not the answer for preventing heart disease, and some scientist are calling for new dietary guidelines that reflect this discovery.  \n\nSo anytime you need an oil to cook with, coconut oil can automatically be used in place of butter, margarine, olive oil or any other type of oil in all types of recipes.  However, coconut oil can vary widely in terms of the types of cocunuts used, the manufacturing processes used to make the oil, and more, and all of these factors play a major role in the effectiveness of the oil.\n\nMost commercial conconut oils are refined, bleached and deodorized (RBD) and contain chemicals used in processing.  As a general rule it is advised to find a virgin cocnut oil that is organic and not highly processed or refined.  Tropical Traditions in the United States fits this profile, as do many of those from rural regions of the Philippines.\n\nI urge you to try virgin coconut oil for all of your cooking oil needs and experience the health benefits and great taste for yourself.
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There is a company I've ordered from that talks a lot about this and has many skin care products with olive oil:\n\nwww.DHCcare.com
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Mineral oil SHOULD NOT be used if you have a colostomy or an ileostomy, think you have appendicitis, ulcerative colitis, diverticulitis, dysphagia or hiatal hernia.\n\nMineral oil may impair absorption of fat-soluble vitamins, oral contraceptives, and coumarin.
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I have tried drink a tablespoon of olive oil everyday before bed time for a couple of weeks and it worked pretty well. I have had no recurrence's since. You can also try this site here:
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Moreover, the two good fats (monounsaturated and polyunsaturated) were decreased in the intervention group. These two good fats actually help to prevent heart disease and heart attacks. They were decreased because this was designed as a study about cancer, not about heart disease and heart attacks. In fact, in any study about the effect of fat on heart disease and heart attacks, these two good fats should be increased - or at least not decreased. Decreasing the good fats would tend to cancel the beneficial results of decreasing the bad fats.\n\n\n\nTrans fats are artificial fats made when hydrogen gas reacts with oil. They can be found in cookies, crackers, icing, potato chips, margarine and microwave popcorn.\n\nWhy are They Bad for You?\n\nTrans fats pose a higher risk of heart disease than saturated fats, which were once believed to be the worst kind of fats. While it is true that saturated fats -- found in butter, cheese and beef, for example -- raise total cholesterol levels, trans fats go a step further. Trans fats not only raise total cholesterol levels, they also deplete good cholesterol (HDL), which helps protect against heart disease.\n\nWhat Harm do They do to the Body?\n\nThe stiffer and harder fats are, the more they clog up your arteries. Trans fats do the same thing in our bodies that bacon grease does to kitchen sinks. Over time, they can "clog the pipes" that feed the heart and brain, which can lead to heart attack or stroke risk.\nhttp://www.umm.edu/features/transfats.html
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Olive Oil is made up of 80% of monounsaturated acid fats that resist to oxidation more than the polyunsaturated and contribute in keeping high the level of HDL ( the "good" cholesterol) and low the level of LDL (the "bad" cholesterol). \n\nOnly a very small part of olive oil, from 4 to 12 percent, is made up of polyunsaturated acids, whose oxidation can harden the walls of the arteries. \n\nThere are two other essential elements: E vitamin and the poliphenols. Acting in synergy these elements can reduce the risk of some forms of tumors.
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they say garlic, leek and onions also olive oil. no animal fats butter etc. buy food doctor book. you can get garlic in capsule form or eat fresh parsley(fresh is always better). walk everywhere if you dont exercise. DEFINATELY NO TAKEAWAYS OR PASTRY. its your life. ps, Dont smoke.
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Yes , eating mutton or lamb will cause heart diseases. it is true
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Nuts, olives and avocados are the plant foods with the highest fat content.\n\nThey're very nutritious but if you're trying to lose weight, you may want to exclude them from your diet until you are at your goal weight.