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Two tablespoons of olive oil a day: said to help prevent stroke and heart attack

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Olive oil is healthy because of its secondary plant substances. The vegetable fat has been proven to protect against stroke – two tablespoons a day are enough.

Whether for the salad or as a delicious dip with bread – olive oil is not only popular, but also good for your health. For this, olive oil should meet four criteria. It is the secondary plant substances hydroxytyrosol and tyrosol that make it special, because they have an anti-inflammatory effect. Thanks to its monounsaturated and polyunsaturated fatty acids, olive oil can ward off free radicals and so-called toxins in the body. It also keeps the vessels elastic, prevents arteriosclerosis and therefore protects against a stroke. Just add olive oil to your diet more often, it’s worth it. Mediterranean food with olive oil has been shown to protect against stroke and heart attack, studies show.

Prevent stroke: protect two tablespoons of olive oil daily

Suffering from a stroke is tragic – especially because in many cases it could be avoided. How you can do a lot: reduce risk factors for a stroke and eat healthy foods that prevent hardening of the arteries. Olive oil is one of the most healthy foods. “Olive oil consists largely of monounsaturated fatty acids, primarily oleic acid. This is an omega-9 fatty acid that has a positive effect on cholesterol levels and heart health,” Ökotest quoted the ecotrophologist Dagmar von Cramm as saying. “Because it can lower the harmful LDL cholesterol – a blood fat that tends to clog the arteries,” the nutritionist continues.

Reduce the risk of stroke: the oleic acid in olive oil does the trick

Stroke and heart attack can be the result of “calcified” arteries, arteriosclerosis. “The oleic acid in olive oil can reduce the risk of this,” emphasizes Dagmar von Cramm to Ökotest. The German Society for Nutrition (DGE) recommends consuming around 15 grams of olive oil every day. For orientation: A tablespoon of oil corresponds to about ten grams.


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