I’ve featured several posts recently about using coconut oil and turmeric to help prevent or even off-set Alzheimer’s and dementia. And now it looks like we can add another all-natural self-help aid to the list….good ole olive oil!
NaturalNews) The number of people suffering from Alzheimer’s dementia worldwide currently totals 30 million, with new cases expected to triple by the year 2050. What has changed over the past 50 years to account for such an epidemic rise in this once extremely rare disease, now being diagnosed more increasingly in younger individuals under the age of 40? The most obvious answer is found with an examination of the fast-paced, processed diet eaten by a growing number of people that replaces natural monounsaturated fats with hydrogenated trans-fats that compete for placement in cell walls.
Extra virgin olive oil (EVOO), the essential fat used as a base fat in the healthy Mediterranean diet has been associated with cardiovascular and brain health in prior research studies, yet the actual functional mechanisms have been largely misunderstood. A team of researchers from the University of Louisiana, College of Pharmacy report the results of their work in the journal, ACS Chemical Neuroscience to explain how consumption of EVOO helps reduce the risk of Alzheimer’s disease (AD).
Extra virgin olive oil boosts production of enzymes that break amyloid brain tangles
Researchers studied the effect of one active component of olive oil that helps shuttle the abnormal AD proteins out of the brain. Prior work has concluded that the health benefits of olive oil are attributable to the high concentration of monounsaturated fats, but the research team found that the actual protective agent might be a substance called oleocanthal, which helps to protect nerve cells from the kind of damage that occurs in AD.
Lead research author, Dr. Amal Kaddoumi and his team constructed a study using a mouse model to determine whether oleocanthal helps decrease the accumulation of beta-amyloid in the brain. Scientists tested the effects of oleocanthal in the brains and cultured brain cells of laboratory mice and found a consistent pattern in which the compound boosted production of two proteins and key enzymes believed to be critical in removing amyloid-beta from the brain.
The authors concluded “Extra-virgin olive oil-derived oleocanthal associated with the consumption of Mediterranean diet has the potential to reduce the risk of AD or related neurodegenerative dementias.” Nutrition scientists are now one step closer to understanding the health-promoting benefits of olive oil as this research confirms how small dietary lifestyle modifications help to prevent chronic illness. It is important to note that this study used *cold-pressed EVOO, and not ‘light’ olive oil that has been refined to reduce the critical polyphenols that characterize the oil. Incorporate one to two tablespoons of EVOO daily to halt Alzheimer’s disease progression it its tracks.
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About the author:
John Phillip is a Certified Nutritional Consultant and Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of ‘Your Healthy Weight Loss Plan’, a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. Visit My Optimal Health Resource to continue reading the latest health news updates, and to download your Free 48 page copy of ‘Your Healthy Weight Loss Plan’.
* I highly recommend always using organic extra virgin olive oil whenever possible. You can find it at any health food store and most regular supermarkets. However, I always buy mine on-line because it’s much less expensive that way. One of my favorite discount places to shop is iHerb.com (use code CJG192 if you are a new customer and spend more than $40 and you will get $10 off and free shipping, plus can choose something from their free samples and take advantage of their wonderful trial offer section). Vitacost.com is another favorite; if you shop at Vitacost be sure to sign up for a free acct. at eBates.com, if you don’t already have one. That way you can use the eBates portal to shop at Vitacost and earn cash back on your purchases. Plus, if you are new to Vitacost and spend a certain amount (I believe it’s $25), you will get a $10 coupon to use and eBates offers something, as well (I got a $10 gift card the first time I shopped through eBates and spent $25). How does it get any better than that?!)
And here’s a tasty way to get a little more olive oil into your diet. I like the sauce/marinade so much that I triple the recipe, plus omit the water and add more oil, and use it on a variety of things.
1 large head of cauliflower,
1 tablespoon olive oil (I use more)
2 teaspoons Tamari soy sauce ( I use coconut liquid aminos instead)
2 teaspoons water
1 tablespoon of agave nectar
1 green onion, minced
1 teaspoon grated ginger
2 teaspoons toasted sesame seeds
1. Preheat your oven to 400 degrees Farenheit. Slice the head of cauliflower lengthwise into 3/4 inch slices.
2. Brush the cauliflower with olive oil on both sides and lay out each slice on a large baking pan.
3. Roast the cauliflower slices for 30 minutes, or until the tops are browned.
4. In a small bowl, whisk the soy sauce, agave, onion, ginger, water, and sesame seeds and pour over the cauliflower steaks and viola!
And another option is making zesty gazpacho, which I love!
Cool and Zesty Gazpacho
This recipe is ideal for those summer months and only takes about 10 minutes to make, plus is vegan, if you omit the creme fraiche.
1 large cucumber
2 red bell peppers
4 medium tomatoes
1 small red onion
2 garlic cloves
1/4 cup apple cider vinegar
1/4 cup olive oil
1/2 tablespoon crystal salt
1 tsp freshly ground black pepper
2 tbsp cilantro
1/4 cup scallion
1. Place all ingredients (except for the olive oil and scallions) into a blender or food processor and blend together on a medium setting until the contents are slightly chunkier than a puree.
2. Mix in the olive oil using a spoon.
3. Add spring water to the mixture until you’ve reached the desired consistency.
4. Pour gazpacho into bowls and garnish the top with scallions. I also like to add a dollop of creme fraiche.
And be sure to read my other Self-help Health posts related to preventing or reversing Alzheimer’s and dementia:
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