Normal fruits and vegetables in Thailand are full of chemical pesticides!
56% of fruit and vegetables in Thailand, have chemical pesticide residues above the maximum allowable limit!!!
This % become worse (70,2%) in modern trade outlets as Tesco Lotus, Makro and Big C!
The Q Mark is not a safe guarantee, because unsafe for 61,5% Fruit and vegetables in fresh markets are unsafe for 54.2% of the test. Fruit and vegetables which have the Organic Thailand or other certified organic labels, are unsafe for 21%.
In Japan and the European Union, excessive chemical residues are only found in 4% of samples (in Thailand 56%).

“Pesticides are intended to kill unwanted organisms” but not only the agricultural results, pesticides also affect wildlife and human health, some can be lethal. More than 1,000 pesticides are widely used in agriculture in order to increase yield, improve quality and extend the storage life of crops.”
This is the report
Thai PAN has published the results of their second round of testing on chemical pesticide residues for 2016
Thai PAN has published the results of their second round of testing on chemical pesticide residues for 2016. It found that just over half the samples of fruit and vegetables tested contained chemical pesticide residues. Fruit and vegetable from supermarkets and labelled with the Q Mark were most frequently found to have problems. Once again, oranges, Chinese broccoli (kana) led the pack as the most frequently unsafe. As many as 20% of all samples tested were found to be contaminated with chemical pesticide residues that have already been banned and are not permitted in Thailand.

Today, the Thai Pesticide Alert Network (Thai PAN), led by its Coordinator Prokchol Ousap, held a press conference to release the results of the second round of testing on chemical pesticide residues in fruit and vegetables for 2016. Random samples of 16 commonly consumed fruit and vegetables were collected on 23-29 August 2016. This included red chilli peppers, holy basil (kaprao), long beans, Chinese kale (kana’), morning glory (pak bung), Chinese cabbage (prakadkhawpli), cabbage, cucumber, Thai aubergines (makueapro’), and tomatoes. The 6 fruits tested were oranges (Nam Pueng variety), papaya, watermelon, cantaloupe, guavas, and dragon fruit. A total of 158 samples of fruit and veg were obtained from various sources. Own brand and unlabelled produce were collected from three modern supermarkets, Big C, Makro, and Tesco Lotus, and from three wholesale freshmarkets, Taladt Thai, Taladt Pathom Mongkol in Nakorn Pathom province, and Talat Sri Mueang in Ratchaburi province.

In addition, samples of fruit and vegetables labelled as “safe” and “organic” were collected from major stores and supermarkets such as Gourmet Market, TOPS, Home Fresh Mart, Max Value, Villa market, Lemon Farm, Golden Place, and Foodland. The samples were analysed in a laboratory certified with the ISO/IEC 17025:2005 standard, and tested for over 450 different chemicals for chemical pesticide residues using a multi-residue pesticide screen (MRPS). Overall, it was found that, of the 158 samples of fruit and vegetables, 56% had residues above the maximum allowable limit (MRL).

Ms Prokchol revealed that the source from which fruit and veg samples were most frequently found to have excessive residues were the modern trade outlets. As many as 70.2% of the samples from these three sources had pesticide residues above the maximum limit. From Tesco Lotus, 12/16 samples were unsafe, while Makro was next with 11/16, and Big C with 10/15 samples. As for the fresh markets, a total of 54.2% of samples had pesticide residues at levels above the maximum limit. The results for Taladt Thai were 10/16; Taladt Patom Mongkol 9/16; and Talad Sri Mueang 7/16. Prokchol noted “Talad Sri Mueang has initiated an interesting project, promoting the production of safe produce by farmers, dedicating one building to the sale of these products. The results clearly show that this was the source where the fewest contaminated products were found.”

The vegetables which were most frequently found to have excessive pesticide residues included Chinese kale with 10/11 samples, other results included red chillies 9/12, long beans and holy basil 8/12, morning glory 7/12, Thai aubergines 6/11, cucumber 5/11, tomatoes 3/11. Meanwhile, cabbage and Chinese cabbage were the least frequently contaminated, with 2/11 and 2/12 samples, respectively, found to have residues above the MRL. These results were consistent with the results of Thai PAN’s previous monitoring of residues over many years. As for the fruits, those most often found to have excessive chemical pesticide residues were Nam Pueng variety oranges for which all samples (8/8) were found to be contaminated. Results for the other fruits were dragon fruit 7/8; guavas 6/7; papaya and watermelon 3/6, and 3/7 respectively; and cantaloupe 1/7.

The test results revealed that vegetables which carried labels certified by the Ministry of Agriculture and Cooperatives were also frequently contaminated. In particular, the Q Mark was found to have excessive pesticide residues in 16/26 samples or 61.5% of samples. This is a higher frequency than the results of the testing carried out in March this year when 57% of Q-marked samples were found to be contaminated. Fruit and vegetables labelled “safe”, but without any associated certificates, were found to have residues above MRL in 5/10 samples.

Fruit and vegetables which have the Organic Thailand brand, certified by the National Bureau of Agricultural Commodity and Food Standards, were found to have excessive pesticide residues in 2/10 samples. Other certified organic labels returned similar results, ie 2/9 samples. Produce which was labelled as “organic” and sold in different modern trade stores, but which do not refer to any certification scheme, were found to have excessive pesticide residues in 4/8 samples. (Pura Notes: because of these failures “Organic Thailand” Certification has in the meantime been discontinued, controls were deemed below par, and too easy to obtain. The government is aparently working on a new standard)

“One thing we need to realise is that chemical pesticides classified as type 4 hazardous materials –which are no longer allowed to be used in Thailand, that is Dicrotophos, Endosulfan, Methamidophos, and Monocrotophos – as well as type 3 hazardous materials which have not been authorised for use by the Department of Agriculture, that is Carbofuran and Methomyl, were found in 29/158 samples of fruit and vegetables, or 18.4%.“

Kingkorn Narintarakul Na Ayudthaya, of the Food For Change campaign, which works on food issues together with Thai PAN, called on the government to raise the issue of chemical pesticides safety as a national agenda. She noted that in Japan and the European Union, excessive chemical residues are only found in 3-5% of samples. She also called on the relevant government agencies to reform, as a matter of urgency, the food standards certification system of the National Bureau of Agricultural Commodity and Food Standards. She said they should stop trying to promote organic agriculture standards, because it is not possible to show that produce labelled with government certification marks are any safer than other general produce on the market. (“Organic Thailand certification”)

Concerning the finding of prohibited chemicals in fruit and vegetables, Ms Kingkorn said “it is the responsibility of Suwit Chaikiattiyos, as the new Director General of the Department of Agriculture, to sort this out. He should cooperate with the Consumer Protection Police Division, using the evidence provided by Thai PAN to trace back and arrest those possessing or selling the above chemicals, who should be punished without delay”.

“Consumer groups should keep a close eye on the actions of the different government agencies involved and should be ready to collaborate with Thai PAN to use legal measures and consumer campaigns to reform our food and agriculture system to be safer in the future” said Ms Kingkorn.tag

The hype around intermittent fasting has quickly overwhelmed the health field as both a research interest and weight loss fad. Yet, the idea of fasting is far from a new idea. Fasting has an old and unique history. Cultures all over the world have fasted for different reasons. From religious, spiritual, and cultural rituals to expressions of protest and medical research, abstaining from the consumption of food has deep and varied roots. While there may be countless ways and reasons to fast, the most recent focuses on the benefits of the body.

Recent studies reveal new data regarding the short and long-term benefits of fasting. Intermittent fasting, in conjunction with a balanced plant-based diet, has been proven to streamline and enhance the body’s functions, from increased energy to managing healthy weight to mental clarity. With that said, there is a right and wrong way to fast. It’s incredibly important to educate yourself on the what, why, and how of fasting, as well as to speak with a nutritionist or doctor before attempting it.
The Terminology of Intermittent Fasting

Fasting is the “willing abstinence or reduction from some or all food, drink, or both for a period of time.” There are different categories of fasting depending on the reason for abstaining from food and/or liquids. Absolute or dry fasts refer to abstaining from all food and liquids, while water fasts allow only water and no food. Intermittent fasting allows for more flexibility by abstaining from food and liquid (besides water) for a designated period of time.

Intermittent fasting is when you rotate between periods of time that you eat and periods of time where you don’t. The most popular type of intermittent fasting is called the 16/8 where “you’re technically fasting for 16 hours every day, and restricting your eating to an eight-hour eating window.” Yet, intermittent fasting doesn’t have to be this drastic. Many people opt for a 13-hour eating window instead.

While this may seem challenging, the process is simplified by your body’s natural circadian rhythm.

Circadian rhythm, also known as the sleep-wake cycle, refers to “a 24-hour internal clock that is running in the background of your brain and cycles between sleepiness and alertness at regular intervals.” The internal clock is controlled by your hypothalamus and influenced by environmental factors such as sunlight and night. The circadian rhythm of your body is essentially a built-in shut off switch for at least six to eight hours every 24-hour period.
Benefits of Intermittent Fasting

The benefits of fasting are only achieved when fasting is performed in a healthy and safe way. There is a plethora of misinformation being circulated around the internet and by word-of-mouth. One of the most important aspects to remember is that intermittent fasting doesn’t replace healthy eating and regular exercise habits. Fasting doesn’t equal a free ticket to gluttony.

With that said, when intermittent fasting is done correctly, the benefits are worth the work.
Healthy Weight Management

Weight loss is a billion dollar empire. From diet regimes to home-delivered meals to cookbooks, everyone is looking for the fastest and easiest way to drop unwanted pounds. The popularity surrounding intermittent fasting is largely due to its success in achieving fast and sustainable weight management.

With that said, there are a few factors that influence healthy weight management via intermittent fasting.

The first of these is psychological. Intermittent fasting teaches control over your hunger signals. When fasting, you refrain from eating, yet the desire to eat is still prevalent. Abstaining from food encourages mindfulness regarding the signals in your gut, what they really mean, and an opportunity to break bad eating habits.

The second is biological and relies on the relationship between fasting and insulin.

Insulin is a hormone that is created by the pancreas and provides cells with energy. Among other important jobs, insulin “allows the cells in the muscles, fat, and liver to absorb glucose” from the blood, which then turns into energy, is converted into fat, or breaks down proteins. Recent studies suggest that intermittent fasting results in lower insulin levels. With lower insulin levels comes the ability for the body to burn more fat instead of sugar and therefore helps combat obesity, aids in obtaining a healthy weight, and supports weight maintenance.
Aging with Agility

While there is still much to learn about the connection between intermittent fasting and longevity, there have been some remarkable discoveries.

Research on this subject has been in the works for years. In the 1930’s, Cornell University nutritionist Clive McCay discovered that “rats subjected to stringent daily dieting from an early age lived longer and were less likely to develop cancer and other diseases as they aged.” Since that time, many studies have been conducted on the relationship between fasting and autophagy, the process that promotes cell death and regeneration. Autophagy has been seen to increase during periods of intermittent fasting, which allows DNA debris and biological waste products to be cleansed and renewed.

While there is no halting the clock, intermittent fasting may be an asset to aging with grace.
Enhanced Endurance

We may dream of the day that exercise comes naturally, yet that dream may not be so fantastical.

Intermittent fasting has been linked to enhanced physical endurance due to a molecule called glycogen. Glycogen are molecules that store glucose, which is an essential compound made of sugar that regulates blood glucose levels, as well as other systems.

An accomplished researcher and expert on the subject, Dr. Rhonda Patrick has pioneered new research by connecting glycogen, energy, and intermittent fasting. Glycogen stores take about 10 – 12 hours to be depleted at which time fatty acids are released from tissues. These fatty acids are converted into ketone bodies, water-soluble molecules produced in the liver, which travel to tissues and are then used for energy. Therefore, according to Dr. Patrick, it “makes sense that eating within a nine-hour window and fasting for 15 hours overnight may lead to endurance enhancements.”
Best Foods to Keep Your Belly FullSweet and Sour Pineapple Sticky Rice

Sweet and Sour Pineapple Sticky Rice/One Green Planet

Successful intermittent fasting relies on discipline and preparedness. It’s important to fill your eating time-frame with nutritional, balanced, and filling foods. This is even more prevalent for those on a plant-based diet. While vegetarian and vegan diets may feel like they add an additional challenge, it is an easy one to tackle.

One of the best ways to meet satiety is through knowing what makes food filling.

Filling foods generally have higher amounts of protein, fiber, and water, and low energy density. Prepare for your fast by consuming meals that are high in these ingredients and always make sure to drink lots of water. Use these recipes from the Food Monster App to get started.
Whole GrainsPersephone Bowl [Vegan, Gluten-Free]

Persephone Bowl/One Green Planet

Incorporating whole grain into your meals is a great way to keep you full longer. Whole grains keep all parts of the kernel including the bran, germ, and endosperm. Whole grain digests slower, therefore the feeling of being “full” lasts longer.

Try starting your day with a bowl of oatmeal or porridge. Oats are high in insoluble fiber, yet low in calories and can be decorated with other filling ingredients such as nuts and seeds. Later in the day, try a few of these whole grain filled recipes: Mushroom and Kale Farrow Salad, Persephone Bowl, Buckwheat Pooris, or Roasted Beet Sorghum Salad With Ginger-Lime Vinaigrette.
Vegetables with Starch

Slow Cooker Winter Squash Quinoa Curry/One Green Planet

Starchy vegetables are heavier, heartier, and more robust. These include sweet and white potatoes, beets, pumpkin, corn, carrots, and a variety of winter squash. While these veggies may keep you full longer due to their high level of carbohydrates, be careful to not overuse them. Being carbohydrates, starchy vegetables also have high levels of sugar, which can be difficult for your body to break down.

Try a few of these winter squash recipes: Slow Cooker Winter Squash Quinoa Curry, Winter Squash and Sage Pizza, Winter Squash and Quinoa Rissoles, Butternut Squash Hashbrowns, and Butternut Squash, Potato and Kale Casserole.
Nuts and SeedsRaw Cashew Almond Cheese b

Raw Cashew Almond Cheese/One Green Planet

Nuts and seeds are great additives for a meal, as well as offer a hearty snack. Sprinkle them on your oatmeal, crush and roast them in squash dishes, or keep a baggie in your purse to nibble on. These tasty morsels are great tummy fillers due to the fact that they are packed with “protein and fiber and contain unsaturated fats that can help stabilize insulin levels.”

In vegan recipes, nuts offer a buttery and savory alternative ingredient for dairy-free cheese and toppings such as these Brazil Nut Vegan Parmesan, Raw Cashew Almond Cheese, or Baked Cashew Mozzarella recipes. Seeds, on the other hand, pack a punch of flavor and nutrients. Try a few different recipes to discover your favorite seed: Baked Sweet Potato With Pesto Pasta, Tomatoes, and Pumpkin Seeds, Rainbow Salad (with a sprinkling of hemp seeds), Super Weed Green Smoothie, or Red Lentil Burgers With Kale Pesto.
LegumesChili Lime Lentil Tacos With Spicy Grilled Pineapple Salsa [Vegan]

Chili Lime Lentil Tacos With Spicy Grilled Pineapple Salsa/One Green Planet

Legumes are a staple of plant-based diets due to their versatility. Some claim that legumes are more satiating than meat. They are high in fiber and protein and low in calories.

Lentils, one of the most popular of the legume family, is a must-have ingredient for the vegan kitchen. Try a couple of these recipes featuring lentils: Red Lentil and Butternut Squash Burgers, Chickpea Spinach Stew With Lentils and Quinoa, Chili Lime Lentil Tacos With Spicy Grilled Pineapple Salsa, Red Lentil Curry With Black Tahini and Roasted Cashews.

• Cholesterol
• Levels
• Lifestyle changes
• Takeaway

Overview

Your cholesterol levels are directly tied to your heart health, which is why it’s so important to make sure they’re in a healthy range. The Centers for Disease Control and Prevention (CDC)Trusted Source, reports that 78 million adults in the United States had high levels of low-density lipoprotein (LDL), or “bad” cholesterol, in 2012. The organization also states that people with high LDL cholesterol are at a much higher risk of heart disease.

Dr. Nieca Goldberg, medical director of the Joan H. Tisch Center for Women’s Health at the NYU Langone Medical Center, says it can take between three to six months to see lower LDL numbers through just diet and exercise, noting that it takes longer to see changes in women than men.

Read on for more information on how to lower your LDL levels.

What is cholesterol?

Cholesterol is a waxy, fatty substance that’s found in your body and that travels through your bloodstream. Your body needs a certain amount to function properly, but it produces all it needs. Cholesterol travels through your body with lipoproteins, which are soluble proteins that transport fats through the body.

LDL, the “bad” cholesterol, carries cholesterol to your body’s tissues and blood vessels. If your body has too much LDL, it will deposit the excess along the walls of your blood vessels, putting you at risk of a heart attack and stroke.

High-density lipoprotein (HDL), also called “good” cholesterol, takes excess cholesterol from your tissues and blood vessels back to your liver, where it’s removed from your body. HDL helps protect you from heart disease. So unlike LDL cholesterol, the higher the levels of HDL, the better.

Triglycerides are another type of fat that can build up in your body. A high level of triglycerides combined with a low level of HDL cholesterol also raises your risk of heart disease and diabetes.

How high is too high?

These levels can help determine which treatment options are best, along with helping to establish your overall risk of heart disease.

Total cholesterol

Good: 199 milligrams per deciliter (mg/dL) or lower

Borderline: 200 to 239 mg/dL

High: 240 mg/dL or higher

LDL

Good: 100 mg/dL or lower

Borderline: 130 to 159 mg/dL

High: 160 mg/dL or higher

HDL

Good: 60 mg/dL or higher

Low: 39 mg/dL or lower

Triglycerides

Good: 149 mg/dL or lower

Borderline: 150 to 199 mg/dL

High: 200 mg/dL or higher

You can have high cholesterol and not know it. That’s why it’s important to be checked regularly. The American Heart Association recommends that all adults have their cholesterol checked every four to six years starting at age 20. More frequent checks may be needed based on treatment plans and other risk factors.

Lifestyle changes

Making healthy lifestyle changes is one of the most important ways to lower your cholesterol and improve overall health.

According to Dr. Eugenia Gianos, cardiologist at NYU Langone Medical Center, you can lower your cholesterol levels by up to 20 percent through dietary and lifestyle changes alone, but that can vary depending on the person. “We give patients three months to see what effects occur with dietary changes,” she says.

Diet

In order to help lower LDL cholesterol, reduce saturated fat in your diet and increase dietary fiber. Saturated fats increase your body’s production of LDL cholesterol. Dr. Gianos says to cut saturated fat to less than 10 grams per day, and to eat 30 grams of fiber per day, 10 grams of which should be insoluble fiber.

Both doctors say that plant-based diets can help lower cholesterol and improve your overall heart and body health. They recommend the DASH diet and the Mediterranean diet, because both emphasize high fiber levels and healthy fats.

The DASH diet includes:

• plenty of fruits, vegetables, and whole grains
• nonfat or low-fat dairy
• lean proteins (such as fish, soy, poultry, beans)
• healthy fats (for example, nuts, seeds, vegetable oils)
• limited salt, sugar, processed foods, red meats

The Mediterranean diet includes:

• plenty of fruits, vegetables, and whole grains
• healthy fats like nuts and olive oil instead of unhealthy fats like butter
• limited salt (substituting herbs and spices instead)
• mainly fish and poultry for protein, with red meat in moderation (a few times a month)

Dr. Goldberg explains that she looks at the patient as an individual and tries to figure out why their cholesterol is high. She says a lot of her patients are busy and often eat quick meals out. In that case, Dr. Goldberg recommends that people focus on eliminating processed foods and refined sugars.

Exercise

Not being physically active can contribute to higher LDL levels and lower HDL levels. Aerobic exercise helps your body raise its HDL levels, which is important for protecting you against heart disease.

“Exercise is key. Exercise has cardiovascular benefits in addition to weight loss benefits. For weight loss, we recommend 60 minutes of moderate cardio per day,” says Dr. Gianos.

Activities like brisk walking, bicycling, dancing, gardening, swimming, jogging, and aerobics will all give you cardio benefits.

Looking forward

“If you’re going to use lifestyle to lower your cholesterol, you have to do it regularly. You can’t just do it for a few months and then quit,” says Dr. Goldberg. She also points out: “Some people are genetically programmed to make more cholesterol than others. The diet and exercise may not be enough for these people based on the level of their cholesterol and global risk for heart disease.”

Both Dr. Gianos and Dr. Goldberg agree that while some people do need medication, it’s not a substitute for healthy lifestyle changes. The two elements work together to protect you.

The health benefits of a plant-based diet is plentiful. Plant-based meals can be cheaper, nutrient-rich, environmentally sustainable and better for animal welfare and your body. Despite that many people worry that they won’t get enough protein on a plant-based diet, and this is far from the truth.

Whether you are solely plant-based, vegan or vegetarian, transitioning into either of these, or simply choose to reduce your animal intake for better health for yourself and the environment; you can be sure that protein requirements can be readily met on a plant-based diet. These protein requirements can be met for any goals too. Whether that be overall health and wellness, fat loss or muscle growth (just google vegan bodybuilders and athletes and you will be amazed). Even Arnold Schwarzenegger has become a activist for veganism.

plant-based-protein-sources
For vegetarians eggs and dairy are sources of high-quality protein and can be added alongside a plant-based diet. For vegans there are a number of plant-based proteins that are incredibly healthy (more below). However, there are two things to be mindful of. Firstly, the protein digestibility and secondly that you are consuming complete proteins.

Complete vs Incomplete Protein Sources

A complete protein is a source of protein that contains an adequate proportion of the nine essential amino acids. These amino acids are termed “essential” as they can’t be produced by the body, or produced in adequate amounts. Therefore, we must get them from dietary sources.

Some plant-based sources of protein are complete proteins, whereas others may be missing one or more of the essential amino acids. Some of the incomplete protein sources can be combined in a meal to create a complete protein. For example – rice and beans – which make a great vegan chilli dish or Mexican inspired meal!

However, there is no need to get caught up in ensuring EVERY meal has complete protein sources, particularly if your goal is every health, wellness, or even fat loss. The (easy) trick here is to ensure you are consuming a variety of protein sources over the day which will meet your essential amino acid requirements.

If your goal is more specific (i.e. muscle growth/hypertrophy, or if you specifically track your macros), you can easily ensure each meal contains complete proteins and the right protein amount for your goal

Complete Protein Sources (g = grams of protein / per):

Quinoa, cooked (8g /1 cup)
Tofu, cooked (8-10g /100g)
Tempeh, cooked (18g /100g)
Buckwheat, raw groats (23g /100g)
Rice & beans, cooked (10-15g /1 cup)
Soybeans, raw (36g /100g)
Hemp seeds (11g /30g)
Chia seeds (4g /2 tablespoon)
Spirulina (4g /1 tablespoon)

Incomplete Protein Sources:

Grains (e.g. brown rice = 5g /100g cooked)
Nuts and seeds (average: 6-9g /30g)
Legumes/beans (average: 7-9g /100g)
Vegetables (e.g. Green Peas = 8g /1 cup. Spinach & Broccoli =4-5g /1 cup)
Nutritional Yeast (4g /1 tablespoon)

Plant-based vs. Animal protein sources

The protein digestibility between plant protein (70-90%) and animal protein (85-100%) sources differ slightly. Therefore, when consuming a solely vegan diet, your protein requirements may increase.

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I was lucky to be part of this in Djerba Tunisia no one time but two-time really lovely people i really enjoy living in Djerba i meet some exceptional people who became friends, they did make time for me to learn and understand what was a beautiful organic cold-pressed Olive oil thank you so much for the time and the magical final produce …

Olives are one of the ancient foods recognized by humans, dating back some 8,000 years in the Mediterranean region. The olive tree was respected as a symbol of peace and happiness, despite the fact that olives were used as food and a source of oil. Olive leaf extract boosts energy and is a natural element that can improve mood and overall happiness.

The origin of Olive, a small tree of the Oleaceae family, was on the eastern Mediterranean coast and Northern Iran and is at present grown in several countries such as Spain, Italy, Tunisia, Australia, Argentina, Greece, Turkey, and California. Over thousands of years, The health benefits of olive oil have been documented by many prehistoric physicians like Hippocrates, Galen, Dioscorides, and Diocles. Olive fruit is yellowish green and the young olive can be consumed raw or eaten after preserved, while the color of the ripe olive fruit will be black. Olive oils are typically made from olives that are old.

Olives are available in a variety of colors ranging from green to brown to purple to black, with flavors just as varied ranging from sweet to sour. However, all olives, in fact, begin only in green color. Unripe olives are extremely bitter and cannot be eaten due to a substance called ‘oleuropin’. In order to obtain a tasty edible fruit, they must have their bitterness removed through several curing processes. Olives are picked at different stages of ripeness. Once they ripe, they gradually turn from green to black. They are then cured using one of the several processes, such as soaking in oil, brine or water, or dry packing in salt. A more artificial, but a quicker method which takes only a few days for removing the bitterness mainly for canned black olives is soaking the olives in ‘lye’. However, it removes much of the olive’s original flavor.

The essential nutrients found in Olives are:

Vitamins A, B-complex, C, E, K, Sodium, Potassium, Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Selenium, Zinc, Omega-3, -6, -9 fatty acids are the vital nutrients that are present in olive.

Olive oil is rich in monounsaturated fat and antioxidants like chlorophyll, lutein, polyphenols and carotenoids.

There are wide-range of benefits of Olives and olive oils:

Whole olives contain the antibacterial and antifungal antioxidant called ‘polyphenols’. Olive leaf contains anti-microbial substances are effective to combat a number of fungi, bacteria, and viruses.

Olives are known to increase production of hydrochloric acid in the stomach and stimulates the immune system.

Olives have a useful protein-to-fat ratio and it stays alkaline.

Olive oil may also be used as a massage oil to maintain softness and moisture skin. One can use olive oil and mix with bath soap or body lotion. Also, olive oil is believed to erase fine lines and wrinkles.

Olive oil may be used to reduce thickened skin on the soles of the feet and also to strengthen nails.

Olive oil is as very effective to maintain the firmness and shape the breast.

The vital constituent present in olive leaf is called ‘Oleuropein’. It is a phytochemical, meaning it comes from a plant that aids to get rid of the infection without the use of a chemically made antibiotic. Oleuropein has also been revealed to possess antioxidants that help to prevent diseases, bacteria, and viruses from developing in the body.

Olive leaf extract and the oils that are obtained from it are known to regulate circulation in the body by aiding blood to flow very smoothly through the veins and arteries. Consecutively, this assists in defending against heart disease and heart conditions that can lead to additional risks.

In a study, Researchers at the Universidad Autonoma de Madrid in Spain discovered that a diet rich in extra virgin olive oil helped to lower LDL (bad) cholesterol and significantly stimulated an increase in HDL (good) cholesterol.

The chemical element chloride in the olive fruit can help to improve liver function in order to work better so that helps the body in removing waste materials.

A recent study of Annals of Oncology found a monounsaturated fatty acid found in olive oil known as oleic acid has the ability to decrease the effect of an oncogene, a gene that will convert a host cell into cancer You do not have access to view this node. This specific oncogene is linked with the quick growth of breast cancer tumors.

Olive leaf has long been used in early Greek civilization as a wound cleanser. Olives are also used to help lower blood sugar levels and lower high blood pressure.

Linoleic acid is an acid that is found in olive fruits. This acid is incredibly useful for breastfeeding mothers as linoleic acid deficiency can decrease the baby’s growth and increase the probability of several skin diseases.

Other olives health benefits are to contribute to the body structure, thus making the body become stronger..

Valuable Vitamins such as vitamins A, D, E, and K present in olive oils provide health benefits in human health as these vitamins help the growth of bone and mineral levels in the body of children and adults.

Applying olive oil to hair and scalp care is a correct solution for healthy hair since the olive oil nutrition can repair damaged hair cuticles while offering more moisture to the hair so it can make the hair softer, healthier, and shiny.

Olive oil is an amazing skin conditioner and I use it to shave – Using commercial shaving cream and moisturizer is horrible for your skin, but olive oil isn’t and enhances your skin’s youthfulness.