The olive tree has been around for 6, 000 years. The inhabitants of the Promised Land lived mostly in valleys and plains, where water and rich soil supported farming. Olive groves were extremely valuable assets. Olive oil is a fruit oil obtained from the olive (Olea europaea; family Oleaceae along with lilacs, jasmine and ash trees), a traditional tree crop of the Mediterranean Basin. The wild olive tree originated in Asia Minor, today the country of Turkey. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps.
Over 750 million olive trees are cultivated worldwide, 95% of which are in the Mediterranean region. Most of global production comes from Southern Europe, North Africa and Middle East. The most traditional way of making olive oil is by grinding olives. Green olives produce bitter oil, and overripe olives produce rancid oil, so care is taken to make sure the olives are perfectly ripened. First the olives are ground into paste using large millstones. The olive paste generally stays under the stones for 30-40 minutes. The oil collected during this part of the process is called virgin oil. After grinding, the olive paste is spread on fibre disks, which are stacked on top of each other, then placed into the press. Pressure is then applied onto the disk to further separate the oil from the paste. This second step produces a lower grade of oil.
PRESSURE ULCER GRADING
Homer called it "liquid gold." In ancient Greece, athletes ritually rubbed it all over their body. Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power. In New Testament times the sick and dying were anointed with oil for healing. In biblical times, nearly every village had an olive grove and olive press, and ancient presses can still be found. Some of the trees now in the Garden of Gethsemane are thought to have been alive in Jesus' time. Ancient surgeons used olive leaves for plasters and liniments to treat wounds. The oil protected hair and skin from wind and sun, and shepherds used it to heal the bruised heads of their animals. Olive oil is also used to treat burns, colds, sore throats, dermatitis, rheaumatism, and other conditions. It can also soften skin and prevent heart disease.
Evidence from epidemiological studies suggests that a higher proportion of monounsaturated fats in the diet is linked with a reduction in the risk of coronary heart disease. This is significant because olive oil is considerably rich in monounsaturated fats, most notably oleic acid. Evidence suggests that it is olive oil's phenolic content, rather than its fatty acid profile, that is responsible for at least some of its cardioprotective benefits. It was discovered that after the subjects had consumed olive oil high in polyphenol antioxidants, they exhibited increased arterial elasticity, while after the consumption of olive oil containing fewer polyphenols, they displayed no significant change in arterial elasticity. It is theorized 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 diseases in regions where olive oil and olives are consumed on a daily basis.
Olive oil is a great foundation for most most food recipes. Olive oil, particularly the unrefined grades, gives a pronounced flavour to foods, and is used either where the flavour is desired, or in countries where olive oil is the most common cooking oil. The Mediterranean diet has received much attention and study lately. One of the main explanations is thought to be the large amount of olive oil used in the Mediterranean diet. Unlike the high amount of animal fats typical to the American diet, olive oil lowers cholesterol levels in the blood. It is also known to lower blood sugar levels and blood pressure. Research indicates olive oil prevents peptic ulcers and is effective in treatment of peptic ulcer disease, and may be a factor in preventing cancer. In addition, the consumption of red wine is considered a possible factor, as it contains flavonoids with powerful antioxidant properties.
The principal aspects of this diet include high olive oil consumption, high consumption of legumes, high consumption of unrefined cereals, high consumption of fruits, high consumption of vegetables, moderate consumption of dairy products (mostly as cheese and yogurt), moderate to high consumption of fish, low consumption of meat and meat products, and moderate wine consumption. Strict adherence to this diet has proven to bring about significant weight loss in obese people.
How can one go wrong with olive oil? I suggest you purchase a big quart tin at a specialty supermarket and begin to incorporate olive oil in each and every meal. Be sure to take advantage of the other aspects of olive oil as well. My wife uses it to keep her lips moist and I use it on my occasional winter dry skin. Remember, your olive oil use follows the patterns set by our ancestors long ago.
Out of Sight Olive Oil PRESSURE ULCER GRADING
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