Antioxidant Foodstuffs – Free radicals cause plastic degradation, paint fading and artwork degradation. It can also cause age-related diseases and contribute to strokes, cancer and heart attacks. Yikes! Free radicals are molecules that have unmarried electrons, in an effort to find another electron that is highly reactive and damaging the surrounding molecules. Enemy of free radicals? Antioxidants! Antioxidants are molecules that can safely interact with free radicals, give away some of their electrons and neutralize free radicals. (An antioxidant that gives a free radicals a hug and helps it feel better.) Olives are a food rich in antioxidants, which means every time you eat you send an army of good men to your system to help these miserable free radicals out.
Low Calorie – One olive contains only 7 calories. They have “negative calories,” which means you burn more calories and digest the olives you get.
Good fats – despite the common misconception, olive is not fattening. They contain monounsaturated fats, the same good fats that you find in nuts and avocados. Monounsaturated fats in the diet increase the good cholesterol. In research studies, when diets increased monounsaturated fats (without being too high in total fats), participants experienced a decrease in their blood cholesterol, low-density cholesterol, and LDL: HDL. All this reduces the risk of heart disease. Good things!
Memory – olives contain polyphenols, which is a natural chemical that reduces oxidative stress in the brain. By eating a daily meal of healthy olives, you can help improve your memory. Remember that!
Beauty – Eating healthy olives helps keep skin smooth and healthy because it contains oleic acid. Eating olives = staying good looking.
Appetite Control – By eating some olives before a meal, you can shake off your appetite. This is because monounsaturated fatty acids present in healthy olives slow down digestion and stimulate the cholecystokinin hormone that sends messages of fullness and relief to the brain.
Pain Reduction – Olive oil contains olucantal, a substance with anti-inflammatory agents that can act as a natural ibuprofen.
Anti-cancer – the fact that olive is a food rich in antioxidants and has anti-inflammatory properties that make it a natural protection against cancer because chronic oxidative stress and chronic inflammation can be major factors in the development of cancer. If our cells overcome oxidative stress and chronic inflammation, the risk of cell cancer increases. By providing us with a rich supply of antioxidants and anti-inflammatory nutrients, olives can help us avoid this dangerous combination of chronic oxidative stress and chronic infections.
Vitamin E oil – a major source of vitamin E, which has the ability to neutralize free radicals in body fat. Especially when working with monounsaturated unsaturated fats found in olives, vitamin E can make cellular processes safer. If the cell’s DNA is damaged, it can mutate and become cancerous. Studies have shown that a diet supplemented with olive and olive oil leads to a lower risk of colon cancer, which represents a low risk such as following a diet rich in fish oil.
Fibers – olives are full of dietary fiber. The microbiotics and probiotics present in the diminishing fibrous foods we discuss in the reason why it is important to eat prebiotics and probiotics is necessary for intestinal health (which is easier than you think).
Words about sodium. no one is perfect. Olives are salty, containing about 60 mg of sodium per olive. By osmosis, you can reduce the salinity of your olives by replacing a portion of brine with plain water. If you have high blood pressure or are advised to reduce sodium intake, consume all salty foods responsibly.