A study recently published in JAMA Network Open suggests that an eating pattern that incorporates olive oil may support brain health. After analyses of...
Article courtesy of Dr. Joel Kahn, MD, who is a Clinical Professor of Medicine at Wayne State University School of Medicine, one of the world's top cardiologists, a best-selling author, lecturer, and a leading expert in plant-based nutrition and holistic care.
Article courtesy of Dr. Joel Kahn, MD, who is a Clinical Professor of Medicine at Wayne State University School of Medicine, one of the world's top cardiologists, a best-selling author, lecturer, and a leading expert in plant-based nutrition and holistic care.
New research has found that a natural by-product of olive oil production could potentially have antioxidant benefits and support exercise. The full open-access study has been published in the journal Nutrients.u00a0
The study, led by nutrition researchers at Anglia Ruskin University (ARU) and published in the journal Nutrients, is the first to examine the benefits of natural olive fruit water for recreationally active people.
Article courtesy of Dr. Joel Kahn, MD, who is a Clinical Professor of Medicine at Wayne State University School of Medicine, one of the world's top cardiologists, a best-selling author, lecturer, and a leading expert in plant-based nutrition and holistic care.
Article courtesy of Dr. Joel Kahn, MD, who is a Clinical Professor of Medicine at Wayne State University School of Medicine, one of the world's top cardiologists, best-selling author, lecturer, and a leading expert in plant-based nutrition and holistic care.
Consuming more than 7 grams (>1/2 tablespoon) of olive oil per day may be associated with a lower risk of cardiovascular disease mortality, cancer mortality, neurodegenerative disease mortality, and respiratory disease mortality, according to a study published Jan. 10 in the Journal of the American College of Cardiology. The study found that replacing about 10 grams/day of margarine, butter, mayonnaise, and dairy fat with the equivalent amount of olive oil is associated with a lower risk of mortality as well.
According to findings from a study published in the Journal of the American College of Cardiology substituting olive oil for butter, margarine, mayonnaise, or dairy fat can help to lower the risk of coronary heart disease and total cardiovascular disease.u00a0
