Prestige Extra Virgin Olive Oil

Our olive oil

The organic, extra virgin, early harvest olive oil Prestige Ultra Premium EVOO comes from olives of the Koroneiki variety, grown in our olive groves in Achaia. The olives are harvested in mid October, when they are still green and unripe. They are processed in our privately-owned olive mill, on the day they are harvested using cold pressing. In this way quality, nutrients and the rich aromatic profile of our olive oil is guaranteed. 

prestige

Polyphenols & Benefits to health

In accordance with European Regulation 432/2012 (L 136/25/05/2012), olive oil may bear the indication “Health Claim”, if it has a high content of polyphenols, i.e. at least 250mg of polyphenols per 1 Kg of olive oil. Phenols like oleocanthal and oleacein, found only in olive oil, have significant biological activity and have been associated with anti-inflammatory and anti-oxidant action, as well as with protective action for the heart and nervous system.


It has been proven that the daily consumption of 20g Olive oil with Health Claim provides at least 5mg of hydroxytyrosol and derivatives, helping protect blood lipids from oxidation stress.

Aromatic Profile & Food Pairing

A fully balanced olive oil of the Koroneiki variety. On the nose, “green” aromas of freshly cut grass, olive leaves and banana. A lovely harmony of the fruity, the bitter and the spicy. In the mouth, predominant notes of tomato leaves, almonds and green pepper, adding a pleasant freshness.

The early harvest Prestige Ultra Premium EVOO is best consumed raw, sprinkled on literally any dish.

It makes exquisite pairings with: Bruschetta, citrus fruits, yoghurt, bitter greens, Madagascar vanilla ice cream, legumes, green salads, spicy tomato recipes and BBQ beef. It is also ideal for cooking, frying or sautéing.

Contact PRESTIGE EXTRA VIRGIN OLIVE OIL:

NIOELIA OLIVE OIL

nioelia olive oil

Life Essence 

NIOÉLIA is an extra virgin olive oil (EVOO) of Koroneiki variety, rich in phenols. Its name comes from the merging of the words “NIO” and “ÉLIA”. “NIO”, in the local dialect of Zakynthos where we come from, means each year’s new olive oil, while “ÉLIA” refers to the ancient, blessed tree which offers us its wonderful juice, the olive oil. The “NIO oil” is an expression that accompanies us from our childhood.

When we saw our parents and grandparents, at the beginning of October, prepare for the new olive oil season by making wooden rods and ladders, preparing at the same time the sacks, the sieves, the nets and the oilcloths. Back then, we were eager to taste the “NIO” together with freshly baked bread as it flowed from the separator in the olive mill. To feel that characteristic bitterness in the throat, where we now know that it is due to the high concentration of phenols. So we invite you to get to know NIOÉLIA, a hand-picked superior quality olive oil, produced for over a century with a lot of love and passion for you.

Family Tradition

We follow the same principles of our ancestors and share the same passion for our work. Our family’s olive groves are located in our village, Agia Marina. We grew up daydreaming under the olive trees and the olive groves used to be our playground. For us, NIOÉLIA is not simply a product but an expression of our craftsmanship .

olive oil

Hand picked

We protect our product, by following our family’s traditional guidelines, and pick olives with our hands. The reason why is simple. NIOÉLIA is the olive oil which has nourished our family, our friends and our beloved ones. Now, the time has come to offer it to you.

Early Harvest

NIOÉLIA Premium Early Harvest is produced from raw olives. This contributes to its high phenolic profile. Moreover, notably low acidity and flawless organoleptic results describe our entire production. All relevant documentation and certifications, if needed can be provided upon request.

NIOÉLIA, a Greek premium extra virgin olive oil.

Our premium product is a high phenolic extra virgin olive oil (EVOO) of early harvest. When the fruit (i.e. the olive) is still green and has its normal shape, the olive fruit is picked manually in order to provide protection against micro – “injuries” which can significantly affect quality. Daily oiling, under cold extraction, is another key factor that contributes to its superior quality. Thus, we produce a polyphenolic, notably low acidity olive oil (<0.3%), which holds the characterization of therapeutic (Health Claim E.U. 432/2012), preventing various diseases such as osteoarthritis, many types of cancer, increased cholesterol levels etc.

This particular olive oil, of Koroneiki single variety (100%), is collected on the eastern slopes of Mount “Vrachiona”, which remain sunny throughout the day, at 220 m altitude in the area of Agia Marina, Zakynthos. Its color is intensely bright green due to the fact that unripe olives have a high content of chlorophyll. The taste is fruity and intensely bitter with an orange aroma (something that characterizes many Zakynthian olive oils due to the simultaneous flowering of oranges).

OLIVE OIL

Why High Phenolic Olive Oil? Why is it good for you?

When it comes to phenols, NIOÉLIA belongs to the Silver Category (>500 mg/Kg of phenolic compounds) of High Phenolic Olive Oils. This type of olive oil is recommended to be consumed in a short period of time (max 1 year). Once the bottle is opened, it is crucial to take good care of it in order to preserve the phenols. More precisely, light, oxygen and heat are enemies of any olive oil. So keep in mind to store it in a dark and cool place and close the bottle well after use. This way you will prolong its quality, acidity and phenolic content.  All the previous are the main reasons for our white colored 250ml and 500ml bottles.

The categories,  (bronze, silver and gold) are based on the specifications and requirements of the World Olive Center for Health . An officially recognized and affiliated organization with the National and Kapodistrian University of Athens in Greece.

HEALTH CLAIM

According to the EU Health Claim Labeling Regulation (432/2012), the claim may be used only for olive oil which contains at least 5mg of hydroxytyrosol and its derivatives. The beneficial effect for the consumers is obtained with a daily intake of 20gr of olive oil (~ 1.5 tbs). This daily intake of high phenolic olive oil contributes to the protection of blood lipids from oxidative stress.

Top universities around the world such as UC Davis and Harvard University, among others, embraced this idea and have actively supported it by conducting research over the last decade. Essentially, High Phenolic Olive Oil has been found to help:

· lower blood pressure

· protect the arteries from damage

· lower bad cholesterol

· reduce the risk for type II diabetes

· prevent many types of cancer

· prevent strokes

· fight premature aging

· decrease the risk for depression and dementia

· slow the progression of Alzheimer’s up to 40%

· reduce inflammations in the body

Contact NIOELIA:

Oilove

Oilove® is a family-owned business formed by individuals who have been successful in their professional careers but meantime because of their obsession with high quality nutrition intake and influences from family background in agriculture, they started up Oilove® as an entrepreneurial effort.

Out of our own need to produce premium quality nutritious products and the passion to share them with others, we dedicate care and love to bring to our customers the best quality possible in various local varieties of Greek extra virgin olive oils (EVOO) using strict organic farming methods prescribed by the European Union guidelines.

At Oilove® we produce, package, and distribute internationally, premium quality extra virgin olive oils from our fields in two regions of Greece, Arcadia and Fokida, and we have been officially certified for all the activities in production and distribution of organic products. We also design and produce custom products at the request of our customers depending on the target market and cost requirements.

                                   

 

Our Organic EVOOs

We produce two (2) types of certified Organic Extra Virgin Olive Oil (EVOO) in our own fields across Greece differentiated by region of cultivation and olive crop variety. We are using the cold extraction method in order to maintain the beneficial properties of olives.

The first Organic EVOO is produced in Arcadia, Peloponnese area (Origin Astros) while the 2nd one is produced in Fokida area (Origin Tolofon) in Central Greece. Following production (typically at end of October each year), the olive oils are safely kept under ideal storage conditions (temperature, humidity) in inox steel tanks, protected for oxidization, in our manufacturing plant which also adheres to the high quality standards required for storage and packaging of organic products.

                                         

 

Origin Astros

The “Origin Astros” EVOO is made from a blend of up to three (3) varieties of olives, (Megaritiki, Manaki and Koroneiki) grown in plain and semi mountainous areas of Voria Kynouria of Arcadia. giving a sensation of smoothness and great aroma. The oil colour is yellowish-golden and has a medium fruity and pungent taste.

In its limited edition, the “Origin Astros” EVOO contains a special blend that is of increased fruity and bitter intensity.

                                              

 

Origin Tolofon

The “Origin Tolofon” EVOO is made of a blend of 2 varieties of olives, (Patrini, Koroneiki) grown in the slopes of Tolofon, Fokida Greece. Our olive grove consists of several thousand trees on a gradual rising slope of a low-elevation mountainous
area and most of the trees are newly-planted, producing a high quality thin oil with a unique amber color. The taste is medium fruity and pungent and mildly bitter.

In its limited edition, the “Origin Tolofon” EVOO contains a special blend that is of increased bitter intensity.

          

Contact OILOVE:

How to improve your memory and keep your mind sharp[:]

 

It is never too late to sharpen your mind. Discover how to improve your memory and keep your brain fully functioning.

Wondering how to improve your memory? If you can not remember where you put your keys or you have a memory gap trying to remember a name, let us reassure you that it happens to all people.

As we age, our memory decreases. Genes play a role, but our lifestyle choices are just as important. Research shows that regular exercise, a healthy diet, maintaining a healthy blood sugar level, lowering cholesterol, lowering blood pressure and avoiding smoking can all shield the mind.

In addition to healthy lifestyle choices, strengthening the brain through cognitive exercises is also vital to keeping your mind sharp and preventing memory loss.

Memory is considered to be the highest executive function of the brain. To maintain a good memory, the brain must be in good health. It should also be noted that many aspects of a person’s health and well-being affect brain function and memory.

The 6 ways to sharpen memory

Adopt a healthy diet: A very important aspect of health and brain function is nutrition. The MIND diet which is a mixture between the Mediterranean diet and the DASH diet can help prevent Alzheimer’s. A study, published in Alzheimer’s & Dementia, found that the MIND diet reduced the risk of Alzheimer’s by 53%.

Meditation: Our brain is always under overstimulation under normal conditions, so it is important to give it a chance to relax. Meditation can also help the brain function, as it helps relieve stress, slows down the aging process of the brain and supports its processing functions. A study published in the Annals of the New York Academy of Sciences found that a variety of meditation techniques may be able to compensate for age-related cognitive decline.

Drink plenty of water: Dehydration is bad for your short-term memory, mood, attention and mental performance. Water is an essential nutrient and makes up almost two thirds of the body. It is essential for all aspects of bodily functions, including temperature regulation and oxygen distribution.

An analysis of 33 studies, published in Medicine & Science in Sports & Exercise, found that dehydration corresponded to a 2% reduction in body mass, which was associated with a significant deterioration in cognitive performance.

 


Get moving: Your physical health is closely aligned with your mental health. Exercise enhances the development of new neuroplastic neural connections. It also increases the levels of neurotrophic growth factors derived from the brain (BDNF), a substance that is particularly important for the development and organization of new brain connections in the elderly.

Get enough sleep: Experts believe that taking the recommended seven to eight hours of sleep each night is vital to good brain health. New research, published in the journal Current Biology, shows that intermittent rapid eye movement (REM) sleep can affect the area of ​​the brain that is responsible for processing memories at night.

Tips to sleep well:
-Maintain a sleep routine.
-Avoid using your cell phone or computer in bed or at least an hour before bedtime.
-Exercise during the day.
-Avoid caffeinated beverages, alcohol and heavy meals before bed.
-Try reading a book or listening to soothing music before going to bed.
-Improve your gut microbiome: Ways to keep your gut bacteria healthy and balanced include frequent consumption of prebiotics and high-fiber foods and vegetables and fruits. Finally, limit processed, refined carbohydrates and foods that contain sugar.

 

 

How memory exercises work
Brain exercises are important for preventing memory loss and keeping your mind alert.

There are various exercises that can stimulate and help maintain brain function. Sharpen your memory with crosswords, Sudoku, puzzles, memory games, card games, phone memos or video games.

Also, according to a study published in Frontiers in Psychology, learning a second language improves brain function at any age.

When medical help is needed
If you are worried about memory loss, make an appointment to talk to your doctor. There are several causes besides Alzheimer’s that can cause memory problems, including medications and vitamin B-12 deficiency.

According to the Mayo Clinic, memory loss is one of the first or most recognizable signs of dementia.

 

The main symptoms of memory loss for the patient are when he:

-Repeats the same questions
-Forgets discussions, appointments and events
-It is also lost in familiar places
-He is constantly losing his things
-He finds it difficult to express what he is thinking
-Forgets faces and objects
-It is difficult to make decisions
-Forgets his personal care (to wash etc)
-He has mood swings
-Apathy
-Wandering
-Change in sleep habits (“makes night day”)
-Irritability, outbursts of anger, lifting of suspensions
-Illusions (feeling that someone wants to steal him)[:]

This Hospital has a Wine Cellar[:]

 

There is a public university hospital where a wine cellar has been set up for some patients. The reason why this was done is hidden in the importance of some small pleasures in life, even in the most difficult moments.
Clermont-Ferrand University Hospital is a public institution somewhere between central and southern France, built between the renowned wine regions of Bordeaux, Sancerre and the Loire Valley. What is famous for is the palliative care unit, which hosts dying patients, and the pioneering leader Dr. Virginie Guastella.

Dr. Guastella put a wine bar in the unit, not the kind of wine bar we most know. Its sole purpose is to give pleasure to patients who are at the end of their lives or who are suffering a lot.

A cellar with wine inside the hospital
Dr. Guastella joined the hospital staff as a palliative care physician in 2003 and quickly learned that there is so much more to offer patients besides painkillers: care, time, a nice chat, and some small pleasures. “In palliative care, there is always something to do. “” I’m sorry, but nothing is happening “does not apply,” she said. “Why should all the good things stop because you are being treated?” he wonders.

In 2013, Dr. Guastella met Catherine Le Grand-Sébille, an anthropologist at the University of Lille School of Medicine, who studied the relationship between people and wine, even at the end of life. To date, she has conducted 200 interviews with physicians, health care professionals, non-medical caregivers, families, and patients about maintaining sensory pleasure. What they had told her was enough to convince Dr. Guastella, now head of the palliative care unit, asks the director for a small wine cellar inside the hospital.

Her goal, of course, was not to addict patients who were in the final stages, nor to make them drink too much. He wanted, as he said, to give them a sense of dignity and regularity in the latter.

Desires and preferences are related to life
François’s wife, a man who died at the age of 73 from kidney cancer, will never forget the moment she brought a glass of red wine with her meal at the hospital, as she wished. “His eyes lit up. “At that time, my husband was not sick,” she said.

Researchers in the field of neuroscience had by then made important discoveries regarding the functions of the brain that regulate our desires and preferences. Our desires (the “I want”) relate to the needs of our survival, namely food, drink (water) and sleep. Our preferences (“I like them”) relate to all those special ways in which we satisfy our above needs: our favorite foods and drinks, even the pillow we prefer.

Simply put, what neuroscientists call desires (“I want”) are actually our needs. But what they call preferences (“I like”) are what make us happy.

Pleasure in life has two types, according to philosophy: bliss and hedonism. Happiness refers to the meaning of life, to why it is worth living. Hedonism has to do with all those little pleasures, the wine, the sweet, the beautiful smells, that through the senses make our life bearable. These are the “likes” that satisfy our “wants”.

[:]

Yanni’s Olive Grove

YANNI’S OLIVE GROVE is a family company located at the Halkidiki peninsula in Northern Greece.

Our olivetrees are located in the village of NeaPotidaia, and the process facility in Nea Tenedos.

                                

The founder is Yannis Prodromou, who cultivates olives from indigenous Halkidiki olive varieties and produces Early Harvest Extra Virgin olive oil & table olives from trees grown exclusively on his own waterfront estate.

Cultivation process:
– The cultivation process is vertically integrated.
– The fully controlled process can offer assured traceability from the field to the finished product.
– The cultivation of our 10.000 olive trees is under the care of the Krinos Olive Center of the AMERICAN FARM SCHOOL.
– A unique high-tech agricultural system is being applied, called “gaiasense” which provides on-line data to the company about all the needs of the olive trees, so the highest quality can be achieved.

                                                  

Standardization process:
– The company follow the exact rules of European International Olive Council.
– All Yanni’s EVOOS are being filtered before storing.
– They are stored in stainless steel tanks and in conditions of zero oxygen and controlled temperature (14-16 C).
– They are bottled with nitrogen gas.
– They are stored at low temperature.

                                                            

Environment
– Maximum environmental protection is achieved through with natural fertilizers and water economy through controlled irrigation systems.
– All packaging materials are environmentally friendly, certified by UK association called OPRL.

                                                     

Awards:
– From 2016 till today “The Standard of Excellence Health & Nutrition” Award.
– More than 50 awards from the greatest international quality competitions.
– The products were honored with the “TOP EVOOS OF THE YEAR” and the company with “TOP 100 SOCIETIES OF THE YEAR” by the “World ranking EVOOS”.

                                     olive grove

Awards

Contact YANNI'S OLIVE GROVE:

elawon

E-LA-WON

Keeping the tradition alive through generations.

 

Our olive oil is the outcome of many decades of experience and it is produced with respect to the consumer and the environment. Its original taste, from koroneiki variety, is essential in everyday nutritional needs as its uncompromising quality matches the demands of healthy cooking and gastronomic creations at once. Everyday use of extra virgin olive oil becomes a certified shield for human body.

Greece is our motherland

My memories come from the blue color of the Aegean sea and sky. This is my paradise on the edge of Mediterranean and it is painted with the silver color of the olive tree, a symbol of peace and civilization, as old as human history. A gift from the gods to the people since the times of Athena and Poseidon, rooted in our past for thousands of years.

In this blessed Peloponnesian land, near ancient Mycenae, we produce the extra virgin olive oil E-La-Won, from koroneiki variety, in our private olive groves. Our traditional recipe is combined with today’s technology in order to create an extra virgin olive oil “opos palia” (as in the good old times).

                                                                  Ioannis Kampouris

Tradition since 1858The quality of our products is the heritage of our grandfathers. A five generation tradition still guides us to respect nature’s gifts and combine them with the benefits of technology.

Lasting memories are made around the table with family and friends.

Farming

 

Rich soil, natural drainage, calm winters, sunshine, enough airing in a pollution free environment. Everything is done as tradition requires and as today’s experts suggest.

With the guidance of the Institute of Agricultural Sciences of Greece and advices from Prof. Ricardo Gucci (University of Pisa) and V. Frantzolas (Olive oil Taster and Quality Consultant, M. Sc. Food Policy).

Harvesting

The harvest begins at fall when the olives are green, just before they turn purple. It is the time when all the aromas, the flavors and the nutrients are in their peak. The olives are hand picked one by one in order to get full protection and transferred immediately to the oil press in plastic boxes for the oil extraction.

Extraction

The extra virginity of our olive oil is obtained by cold extraction when the olives are squeezed, crust and spunned in the centrifugation in just 30 minutes time thus keeping their flavors and maintaining their polyphenols and very low acidity.

The supreme quality of E-La-Won olive oil is secured by preserving the excellent condition of the fruit from the picking to final extraction of the juice. All the procedures are conformed to the suggestions of pioneer Prof. L. Sevrili (Perugia University).

Standardization

 

Our extra virgin olive oil is kept in stainless tanks with the infusion of nitrogen to avoid oxidation and unwanted enzymes. Its attributes are the same as at the moment of its extraction.

Our standardized procedures compile with the ISO 22000 – 2005 specifications protecting the quality of the product up to the moment it is served on your table.

The bottle itself is simple and elegant in dark green color to protect the content from sunlight and heat.

100+ AWARDS OF E-LA-WON

Contact E-LA-WON

How can Nutrition affect our Mental Health?[:]

Food insecurity (FI) affects almost 795 million people worldwide. Although a complex phenomenon involving factors such as food availability, affordability, utilization, and even social norms that determine acceptable ways of obtaining food, FI can affect human health beyond its effects on diet. A new study published in the American Journal of Preventive Medicine found that FI was associated with poorer mental health and specific psychosocial stressors in areas of the World Wide Web (149 countries), regardless of individuals’ socioeconomic status.

 

<a href=”https://www.amazon.com/Foods-Thought-Understanding-Impact-Lifestyle/dp/1736371703?crid=JRKKSLY4CO5H&keywords=mental+health+diet&qid=1651007166&sprefix=mental+health+diet%2Caps%2C201&sr=8-1&linkCode=li3&tag=aloades2606-20&linkId=94fc37291ee3e1cebfcf596a7612d264&language=en_US&ref_=as_li_ss_il&#8221; target=”_blank”><img border=”0″ src=”//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=1736371703&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=aloades2606-20&language=en_US” ></a><img src=”https://ir-na.amazon-adsystem.com/e/ir?t=aloades2606-20&language=en_US&l=li3&o=1&a=1736371703&#8243; width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />

 

Nearly one in three people (29.2%) worldwide certainly experience a common mental disorder during their lifetime, such as depression, anxiety and physical symptom disorders.

FI can contribute significantly to common mental disorders, through many different mechanisms, first creating uncertainty about the ability to maintain a healthy diet, or to obtain adequate nutrition in the future. In addition, it can cause a stress response that can contribute to stress, but also depression, while finally obtaining healthy foods in socially unacceptable ways (eating junk) can cause feelings of alienation, weakness, shame and guilt associated with depression. FI can also widen socio-economic disparities between households and communities that could increase cultural sensitivities and affect overall mental well-being.

Professor Andrew D. Jones, of the Department of Nutrition Sciences, University of Michigan School of Public Health, Ann Arbor, MI, USA, conducted this research using data from the Gallup World Poll 2014 (GWP). The GWP is a series of national representative surveys for people aged 15 and over that use probabilistic sampling to cover both urban and rural areas. FI data was available for 147,826 people in 11 regions of the world that included 149 countries. The extent of FI ranged from 18.3% in East Asia to 76.1% in sub-Saharan Africa.

<a href=”https://www.amazon.com/Nutrition-Essentials-Mental-Health-Connection/dp/B08DKF1GFN?keywords=food+for+mental+health&pd_rd_r=c053e4e0-3228-4f5a-8703-afe56436aed6&pd_rd_w=10A1I&pd_rd_wg=pAFnX&pf_rd_p=baee3516-e45b-42ba-859e-de5632f9c487&pf_rd_r=XGNZ8DN635ZZAEVGH2EY&qid=1651007318&sr=8-4&linkCode=li3&tag=aloades2606-20&linkId=bb366c2bffff35f04818be3a8522f856&language=en_US&ref_=as_li_ss_il&#8221; target=”_blank”><img border=”0″ src=”//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B08DKF1GFN&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=aloades2606-20&language=en_US” ></a><img src=”https://ir-na.amazon-adsystem.com/e/ir?t=aloades2606-20&language=en_US&l=li3&o=1&a=B08DKF1GFN&#8221; width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />

 

The mental health status was then determined based on the Negative Experience Index (NEI) and the Positive Experience Index (PEI) with two five-question surveys addressing issues such as pain, sadness, pleasure, feelings of respect, and other factors. Data on mental health indicators were available for 152,696 people. The PEI was higher in Latin America and the Caribbean (79.4) and lower in Russia and the Caucasus (59.2), while the NEI was lower in Central Asia (17.4) and higher in the Middle East and of North Africa (34.9).

Dr. Jones found that FI was associated with poorer mental health by comparing NEI with FI for multiple age groups. A reverse result was found for PEI versus FI data. It also recognizes the possibility that the direction of the correlation between FI and mental health is the opposite, that poor mental health could lead to FI. However, this is the first study to conduct a global analysis of this connection and it has come to raise awareness and concern. Mr. Jones explained that the development of robust monitoring systems and the enhancement of both FI and mental health measurements are important in order to better understand their relationship in different environments that can help inform interventions and of course have the ability to deal effectively with the effects of FI on mental health.

<a href=”https://www.amazon.com/Eat-Beat-Depression-Anxiety-Nourish/dp/006303171X?pd_rd_w=SlY91&pf_rd_p=6b3eefea-7b16-43e9-bc45-2e332cbf99da&pf_rd_r=52ZYZGXCHHQ8E5AABYYF&pd_rd_r=606b3838-dc11-40c9-95d8-516d9d130130&pd_rd_wg=gyqyu&pd_rd_i=006303171X&psc=1&linkCode=li2&tag=aloades2606-20&linkId=ced7d98f105783788903e2e8ac4d30e2&language=en_US&ref_=as_li_ss_il&#8221; target=”_blank”><img border=”0″ src=”//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=006303171X&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=aloades2606-20&language=en_US” ></a><img src=”https://ir-na.amazon-adsystem.com/e/ir?t=aloades2606-20&language=en_US&l=li2&o=1&a=006303171X&#8221; width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />[:]

Good vs Bad Fats: How their Consumption Affects Heart Health[:]

The word “fat” has had a negative connotation and meaning for many years in our speech, but the reality is different. Our body needs healthy fats to function properly. For example, fats are needed to build cell membrane, nerves and to ensure that many vitamins, including A, D, E and K are functioning optimally.

But there are different types of fats – some are good for us and some are not. Scientific research on health risks and benefits is constantly evolving and increasing. Current data and guidelines show that we need to include healthy and fatty foods in our diet and avoid unhealthy ones.

Types of fats

Dietary fats are divided into three categories:

Unsaturated fats: These are good fats that we need to consume as much as we can as part of a diet that focuses on heart health. Here we find two types of unsaturated fats: monounsaturated and polyunsaturated. Pecans, hazelnuts, almonds, sesame seeds, pumpkin seeds, olive oil, peanut oil are foods with high concentrations of monounsaturated fats.

Fish, flaxseed, corn, soybean and sunflower seed oil contain polyunsaturated fats. Omega 3 fatty acids – found in some types of fish, such as salmon and herring, but also in plant products, such as nuts – are a type of polyunsaturated fat that is thought to be particularly good for our hearts.

– Saturated fats: Meat is a primary source of saturated fats, with the highest percentages being found in beef, pork and whole milk. Moderate levels are found in eggs and poultry. Some vegetable oils, such as palm oil, also contain a lot of saturated fat.

Saturated fats are essential for our body – but only in small amounts. The instructions of the experts are to make up 10% of the calories we receive during the day, preferably from lean chicken and other lean products.

– Trans fats: These are the fats we crave the most, but we should not consume. Most unsaturated fats are liquid at room temperature. To make them solid, industries add extra hydrogen and thus create trans fats. The highest levels of these fats are found in animal products, margarine and baked goods.

The effects of unhealthy fats on the heart

Trans fats are the worst kind of fats for the heart, blood vessels and overall health. Consumption of trans fats:

– Increases levels of bad LDL cholesterol and decreases levels of good HDL

– Increases the risk of heart disease and stroke

– Contributes to insulin resistance and is associated with a higher risk of type 2 diabetes.

In 2015, the US Food and Drug Administration (FDA) banned the use of partially hydrogenated oils (PHOs), the main source of artificial trans fats. This policy has almost led to the elimination of artificial trans fats in the US food supply by 2018.

But trans fats do not disappear completely from food, as they occur naturally in small quantities in meat and dairy products, as well as in some edible oils.
Eating a meal high in saturated fat – say, a big potato salad with eggs and mayonnaise – can raise your total cholesterol and change your balance by raising your LDL or bad cholesterol.

This in turn can narrow the blood vessels and cause the arteries to become blocked. Saturated fats also cause an increase in triglycerides. High triglyceride levels increase the risk of high blood pressure, diabetes and heart problems.

The effects of saturated fats on the body have been a source of controversy in recent years, with some studies questioning how harmful saturated fats are. For example, a meta-analysis published in the American Journal of Nutrition concluded: “There is insufficient evidence from epidemiological studies to conclude that saturated fat is associated with an increased risk of STDs, coronary heart disease or CVD ( cardiovascular disease) ».

A study published in 2014 in the Annals of Internal Medicine found that diets high in saturated fat did not increase the risk of heart disease.

But this controversial conclusion has been criticized, and American dietary guidelines still recommend limiting the amount of saturated fat consumed daily to no more than 10% of our daily calories. The American Heart Association goes even further and suggests that saturated fat should not be more than 5 to 6 percent of our daily calories.

The general guideline is that limiting saturated fats and replacing them with good fats, especially polyunsaturated fats, is what improves cholesterol and reduces the risk of heart disease. There will always be studies on both sides of an argument, however, the current body of research shows that saturated fats are not good for human health.[:]

Water is the Key to Super Health[:]

Water is just as essential as oxygen for our health. Many people do not drink as much as they need, thus affecting many indicators of their health. What is the amount we should consume daily.

The human body is made up of almost 60% water, with its percentage in the brain reaching 85% and in the blood 90%. However many people do not drink as much as they need.

The exact amount that each person needs depends on many factors, such as:

-The level of physical activity (eg trainees have high water needs)
-Work (manual and / or outdoor need more water)
-Ambient temperature (when it gets hot, we need more)
-Health status (eg patients with fever and those with diarrhea or vomiting need more, those with certain diseases less)
-The period of life (eg in pregnancy and breastfeeding the needs are increased)

The recommendations of experts

The European Food Safety Authority (EFSA) recommends 2 liters of fluid per day for the average woman and 2.5 liters for the average man. Especially in summer, however, we need at least 1 liter of liquid more every day to withstand the heat.

According to studies in our country, from the fluids contained in our daily diet:

-20-25% come from solid foods
-50% comes from drinking water
-25-30% comes from other beverages (eg coffee, tea, soft drinks, juices, etc.).
-The potential benefits of adequate water consumption are many and varied. These include the following:

Moisturizes the joints

The cartilage that coats the joints and forms the intervertebral discs is 80% water. Prolonged dehydration can reduce the ability to absorb vibrations in the joints of the limbs and spine. The consequence can be pain.

Regulates body temperature

Sweating and subsequent evaporation of sweat is one of the main thermoregulatory mechanisms of the body. Without adequate water intake, the body can not properly regulate its internal temperature.

Participates in digestion

The intestines need plenty of water to function properly. Dehydration can lead to digestive problems, dehydration and a particularly acidic environment in the stomach. This increases the risk of heartburn and gastric ulcer.

It is essential for nutrition

Many vitamins and minerals are water soluble. Therefore they must be dissolved in water so that the body can then absorb them and meet its needs.

Facilitates weight loss

Drinking two glasses of water before each meal can limit the amount of food we eat. This is because water stimulates the feeling of hunger satiety. It also stimulates the metabolic rate a bit, so it somewhat increases the burning.

Prevents intoxication and its side effects

Alcohol has diuretic properties and overconsumption leads to dehydration. Dehydration in turn contributes to the side effects of intoxication, such as:

-Fatigue
-Headache
-Dry mouth

If one drinks a glass of water alternately with a drink, one will consume less alcohol. This way she can avoid drunkenness and its consequences.

Keeps the kidneys healthy

The kidneys regulate the amount of fluid in the body. Dehydration may increase the risk of nephrolithiasis (kidney stones). On the contrary, good hydration may have a protective effect.

Studies have shown that it mainly reduces the risk of recurrence in people who already have kidney stones. This is probably due to the fact that water increases the volume of fluid passing through the kidneys. Thus, the concentrations of the metallic elements they contain are reduced.

Improves performance in the gym

Studies have shown that dehydration reduces performance in physical activities that last more than 30 minutes. Dehydration develops when a person loses only 2% of their body water. But practitioners can lose 6-10% through sweating. That’s why they have to drink a lot of water before, during and after training or competition.

Protects the brain

Studies have shown that even mild dehydration (loss of 1-3% of water from the body) can affect important brain functions. In one study, for example, a loss of just 1.4% of body water caused women to:

-Disorder of mental mood and the ability to concentrate
-Increased frequency of headaches

Respectively in men, the loss of 1.6% may have, according to another study, as a consequence:

-Reduced working memory
-Increased fatigue and stress

Many other studies in children, adults and the elderly have shown that even mild dehydration can:

-To disturb the mental mood
-To reduce memory
-Suppress brain performance

Prolonged dehydration can eventually lead to problems with thinking and reasoning.[:]