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Olive Oil Kills Cancer Cells

Viking55

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806
Aloha,

Very impressive study! Olive oil kicks ass!!

V



Olive Oil Compound Kills Cancer Cells In Less Than An Hour: All-Powerful Oleocanthal
Feb 20, 2015 11:34 AM By Chris Weller
RTR38JCY

Oleocanthal, an antioxidant found in extra-virgin olive oil, has been shown to wipe out cancer cells in as little as 30 minutes. Reuters

By the time you finish watching your favorite TV drama, somewhere in a faraway lab the cancer cells will already be dead. Oleocanthal, the primary phenolic compound found in extra-virgin olive oil, has been shown to eradicate cancer cells in less than an hour, giving scientists hope that targeted drug options in the future may be possible.

A team of researchers from Rutgers University and Hunter College published their recent study in the journal Molecular & Cellular Oncology. The findings add even more firepower to the argument in favor of olive oil, which has been shown in prior studies to shield our bodies against air pollution, improve our immune systems, protect aging bones, and perhaps even prevent the slide into Alzheimer’s disease.

Under normal conditions, unnecessary cells experience a process called apoptosis, a kind of cell suicide, which takes between 16 and 24 hours. In their tests, Onica LeGendre and David Foster of Hunter College, and Paul Breslin of Rutgers, found the cells of all forms of cancer they were studying got wiped out within 30 minutes to an hour. Apoptosis couldn’t have been the only process at work, they thought.

“We needed to determine if oleocanthal was targeting that protein and causing the cells to die,” said Breslin, a professor of nutritional sciences, in a university release.

What they found was that oleocanthal was destroying the cancer cells’ waste centers, known as lysosomes, which are larger than healthy cells and also more fragile. “Once you open one of those things, all hell breaks loose,” Breslin said. They provide a necessary stabilizing function for the cell. After oleocanthal did its damage, critical functions began to suffer and the cell soon died. Plus, healthy cells stayed intact. After oleocanthal “put them to sleep” for a day, they rebounded as if nothing had happened.

The study isn’t without its limits. Cell cultures provide a reliable model for understanding how an external substance affects a new biological environment, but cells aren’t as complex as rats, which aren’t as complex as humans. It will still be years before oleocanthal makes its way into a clinical setting, by which time other technologies may have already crowded it out.

As a proof of concept, however, the findings suggest a robust set of possibilities for the compound. Oleocanthal is just one of the many phenols — a type of antioxidant — that appears in extra-virgin olive oil. It’s no accident the stuff appears in so many of the world’s healthiest diets. In addition to the heart-healthy antioxidants, olive oil provides a rich source of healthy fats that may preserve brain health and improve memory.

"We think oleocanthal could explain reduced [cancer] incidence in Mediterranean diets where consumption is high," Foster told Medical Daily in an email. "And it is also possible that purified (higher-dose) could possibly be used therapeutically."

Ultimately, the co-authors want to learn more about why oleocanthal targets and shrinks cancer cells specifically. “We also need to understand why it is that cancerous cells are more sensitive to oleocanthal than non-cancerous cells,” Foster said in the release. Even if consuming more olive oil won’t necessarily protect you from cancer today, budding research may help bring some of the ingredient into the hospital in the future.

Source: LeGendre O, Breslin P, Foster D. Oleocanthal rapidly and selectively induces cancer cell death via lysosomal membrane permeabilization (LMP). Molecular & Cellular Oncology. 2015.
 
i take two tablespoons of extra virgin olive oil a day. i put it on salads and i cook my chicken, eggs and salmon with it.
 
i take two tablespoons of extra virgin olive oil a day. i put it on salads and i cook my chicken, eggs and salmon with it.

Cooking with it gives you cancer. Reseach it. It needs to be consumed uncooked.
 
Cooking with it gives you cancer. Reseach it. It needs to be consumed uncooked.

If cooking with it gave you cancer then cancer rates would be sky high for Greeks and Italians. Geenral statements like that are what leads to ignorance
 
If cooking with it gave you cancer then cancer rates would be sky high for Greeks and Italians. Geenral statements like that are what leads to ignorance
Pretty sure they eat it raw. Did the article state that they do all of their cooking with it?
 
Good to hear. I am on a keto diet so I actually drink it straight from the bottle to make sure I get my fat in. It has to be 70% of my diet...
 
myth that olive oil should not be used in cooking

i hear you bro. thanks for the tip, but i see six of one and half dozen of the other.

i'm past fifty and have cooked with extra virgin olive oil most of my life. i don't have any cancer pine cones growing and no moles have enlarged. i even used to smoke up until 2006. but my lungs are the lungs of a life guard.

just like some people can smoke cigarettes their entire life and live to be 90 others get cancer in their thirties. i realize saturated fats such as coconut oil are as john meadows says the superior choice for high heat cooking.

but reflect on this:

Myth Buster: Olive Oil is One of the Safest Oils for Frying and Cooking

One of the most common myths perpetrated on the Internet is that while olive oil is healthy, it should not be used for cooking or frying. The belief is that somehow the high heat used in cooking or frying makes olive oil unhealthy. However, this belief is not consistent with historical uses of olive oil in Mediterranean cuisine, nor with a wide body of published research.

Olive oil is not only safe for cooking, but it is recommended by scientists and olive oil experts for high temperature frying! The notion that extra virgin olive oil should never be heated or used for cooking is not supported by research.

Dr. Mary Enig, author of Know Your Fats, is one of America’s foremost experts on healthy fats and oils. She recommends her own personal blend of oils including using olive oil for cooking. She states,

“A unique blend of oils that can be used for sautéing and light frying is one that is a blend of coconut oil (one-third), sesame oil (one-third), and olive oil (one-third). It is easy to make up in small portions ranging from a single tablespoon measure (one teaspoon of each oil) to a pint and a half size (one cup of each oil).”1

Dr. Enig’s recommendation is supported by a wide body of peer-reviewed published research. The high levels of antioxidants present in the highest quality olive oils, usually classified as extra virgin olive oils, are what make olive oil heat stable and an excellent choice for frying or cooking.

A study reported in the Journal of Agricultural and Food Chemistry tested the effects of continuously heating virgin olive oil for 36 hours to measure how the oil degraded. The scientists reported:

“Two monovarietal extra virgin olive oils from Arbequina and Picual cultivars were subjected to heating at 180 degrees C (356 degrees F) for 36 h. Oxidation progress was monitored by measuring oil quality changes (peroxide value and conjugated dienes and trienes), fatty acid composition, and minor compound content. … From these results, we can conclude that despite the heating conditions, VOO (virgin olive oil) maintained most of its minor compounds and, therefore, most of its nutritional properties.”2

Oxidized fats, which are primarily derived from polyunsaturated oils such as corn and soybean oils, are linked to inflammation and various diseases. Studies have been conducted comparing virgin olive oil with sunflower oil (a polyunsaturated oil) and cooking oils where antioxidants were added. These antioxidants, which are present naturally in high quality olive oils, protect against oxidative stress and inflammation when high heat is applied to the oils.3 In fact, the antioxidants present in olives are so powerful in resisting oxidation due to heat, that they are added to other cooking oils to make them more stable when cooking.4

The International Olive Oil Council (IOOC) provides information about the maximum temperature that can be used when cooking with virgin olive oil.

“When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ºF) 210ºC is well above the ideal temperature for frying food (356ºF) 180ºC. The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.”5

In a nutshell, virgin olive oil can safely be used for cooking and even deep frying. The oil can be reused more than once, and the oil does not seriously degrade in normal household cooking. Olive oil is sensitive to sunlight, however, and is therefore usually packaged in tinted bottles.

Richard Gawel, an internationally known olive oil expert, also recommends the use of olive oil for cooking. He is a consultant taster and blender for a number of Australian olive oil companies, and has been the presiding judge of major olive oil shows in Australia and New Zealand, as well as the Los Angeles International Extra Virgin olive oil show.6

These are the answers that Richard Gawel provides to commonly asked questions about cooking with olive oil.

Can I use extra virgin olive oils for frying?

Yes, but to be honest, refined olive oils (that is those labeled as ‘Pure’ or ‘Light’) are probably a more cost effective alternative when more than shallow frying. Refined olive oils also begin to smoke at a higher temperature than most extra virgin olive oils, making them more suited to deep frying. However, extra virgin olive oils are a far better alternative when shallow frying. It is commonly thought that extra virgin olive oil smokes at a low temperature. However, it is a fact that the lower the free fatty acidity (FFA) i.e. better oils, the higher the temperature at which the oil will begin to smoke. Therefore if you purchase high quality oil with an FFA less than 0.2%, then it will start to smoke at a temperature around 20C higher than your average supermarket EV imported from the EU. That’s a lot in culinary terms.

Can I reuse olive oil?

Yes, extra virgin olive oils can be reused a few times. However, keep in mind that each time an oil is heated and cooled it will lose some of its aroma, flavour, freshness and health giving polyphenols and tocopherol. … However, recent research has shown that the important antioxidant called oleocanthal loses its anti-inflammatory activity under even mild short term heating.

Do trans fats form in olive oil when it is heated?

No they don’t. Trans fats form when any edible oil is subjected to an industrial process called hydrogenation designed to turn liquid oil into an edible fat that is solid at room temperature – that is margarine. The hydrogenation process involves heating up oil under extreme pressure and then bubbling hydrogen gas through it in the presence of a Palladium metal catalyst. For trans fats to form all of these conditions must be in place – heat and pressure and hydrogen gas and an appropriate catalyst. It just can’t happen in your kitchen. The vast majority of trans fats in the average persons diet arise from fast foods, cheap margarines, or more commonly commercial baked products and crackers.”7

The common myth that olive oils are not suitable for cooking or frying is an unfortunate belief, particularly for those eating out at restaurants who want to avoid toxic GMO cooking oils such as corn, soybean, and canola. Many restaurants stock olive oil, and it is probably your best choice when ordering anything fried in restaurants, if the chef or cooks will accommodate your request. Saturated fats such as coconut oil are still the best choice for high heat cooking, but very few restaurants are stocking saturated fats yet these days, and we should not fear adding a high quality olive oil to our home kitchen cooking oils.

The olive oils with the highest levels of antioxidants, and therefore the most heat resistant to high-heat cooking or frying, are generally extra virgin olive oils. Unfortunately, many olive oils available in the market are adulterated and mislabeled extra virgin olive oils.

This information is intended for satire entertainment purposes only and not to hurt anyone's feelings.
 

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Olive oil also increases good cholesterol, HDL and lowers bad cholesterol, LDL, which is why Mediterranean people don't usually suffer from cardiovascular diseases.


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i hear you bro. thanks for the tip, but i see six of one and half dozen of the other.

i'm past fifty and have cooked with extra virgin olive oil most of my life. i don't have any cancer pine cones growing and no moles have enlarged. i even used to smoke up until 2006. but my lungs are the lungs of a life guard.

just like some people can smoke cigarettes their entire life and live to be 90 others get cancer in their thirties. i realize saturated fats such as coconut oil are as john meadows says the superior choice for high heat cooking.

but reflect on this:

Myth Buster: Olive Oil is One of the Safest Oils for Frying and Cooking

One of the most common myths perpetrated on the Internet is that while olive oil is healthy, it should not be used for cooking or frying. The belief is that somehow the high heat used in cooking or frying makes olive oil unhealthy. However, this belief is not consistent with historical uses of olive oil in Mediterranean cuisine, nor with a wide body of published research.

Olive oil is not only safe for cooking, but it is recommended by scientists and olive oil experts for high temperature frying! The notion that extra virgin olive oil should never be heated or used for cooking is not supported by research.

Dr. Mary Enig, author of Know Your Fats, is one of America’s foremost experts on healthy fats and oils. She recommends her own personal blend of oils including using olive oil for cooking. She states,

“A unique blend of oils that can be used for sautéing and light frying is one that is a blend of coconut oil (one-third), sesame oil (one-third), and olive oil (one-third). It is easy to make up in small portions ranging from a single tablespoon measure (one teaspoon of each oil) to a pint and a half size (one cup of each oil).”1

Dr. Enig’s recommendation is supported by a wide body of peer-reviewed published research. The high levels of antioxidants present in the highest quality olive oils, usually classified as extra virgin olive oils, are what make olive oil heat stable and an excellent choice for frying or cooking.

A study reported in the Journal of Agricultural and Food Chemistry tested the effects of continuously heating virgin olive oil for 36 hours to measure how the oil degraded. The scientists reported:

“Two monovarietal extra virgin olive oils from Arbequina and Picual cultivars were subjected to heating at 180 degrees C (356 degrees F) for 36 h. Oxidation progress was monitored by measuring oil quality changes (peroxide value and conjugated dienes and trienes), fatty acid composition, and minor compound content. … From these results, we can conclude that despite the heating conditions, VOO (virgin olive oil) maintained most of its minor compounds and, therefore, most of its nutritional properties.”2

Oxidized fats, which are primarily derived from polyunsaturated oils such as corn and soybean oils, are linked to inflammation and various diseases. Studies have been conducted comparing virgin olive oil with sunflower oil (a polyunsaturated oil) and cooking oils where antioxidants were added. These antioxidants, which are present naturally in high quality olive oils, protect against oxidative stress and inflammation when high heat is applied to the oils.3 In fact, the antioxidants present in olives are so powerful in resisting oxidation due to heat, that they are added to other cooking oils to make them more stable when cooking.4

The International Olive Oil Council (IOOC) provides information about the maximum temperature that can be used when cooking with virgin olive oil.

“When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ºF) 210ºC is well above the ideal temperature for frying food (356ºF) 180ºC. The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.”5

In a nutshell, virgin olive oil can safely be used for cooking and even deep frying. The oil can be reused more than once, and the oil does not seriously degrade in normal household cooking. Olive oil is sensitive to sunlight, however, and is therefore usually packaged in tinted bottles.

Richard Gawel, an internationally known olive oil expert, also recommends the use of olive oil for cooking. He is a consultant taster and blender for a number of Australian olive oil companies, and has been the presiding judge of major olive oil shows in Australia and New Zealand, as well as the Los Angeles International Extra Virgin olive oil show.6

These are the answers that Richard Gawel provides to commonly asked questions about cooking with olive oil.

Can I use extra virgin olive oils for frying?

Yes, but to be honest, refined olive oils (that is those labeled as ‘Pure’ or ‘Light’) are probably a more cost effective alternative when more than shallow frying. Refined olive oils also begin to smoke at a higher temperature than most extra virgin olive oils, making them more suited to deep frying. However, extra virgin olive oils are a far better alternative when shallow frying. It is commonly thought that extra virgin olive oil smokes at a low temperature. However, it is a fact that the lower the free fatty acidity (FFA) i.e. better oils, the higher the temperature at which the oil will begin to smoke. Therefore if you purchase high quality oil with an FFA less than 0.2%, then it will start to smoke at a temperature around 20C higher than your average supermarket EV imported from the EU. That’s a lot in culinary terms.

Can I reuse olive oil?

Yes, extra virgin olive oils can be reused a few times. However, keep in mind that each time an oil is heated and cooled it will lose some of its aroma, flavour, freshness and health giving polyphenols and tocopherol. … However, recent research has shown that the important antioxidant called oleocanthal loses its anti-inflammatory activity under even mild short term heating.

Do trans fats form in olive oil when it is heated?

No they don’t. Trans fats form when any edible oil is subjected to an industrial process called hydrogenation designed to turn liquid oil into an edible fat that is solid at room temperature – that is margarine. The hydrogenation process involves heating up oil under extreme pressure and then bubbling hydrogen gas through it in the presence of a Palladium metal catalyst. For trans fats to form all of these conditions must be in place – heat and pressure and hydrogen gas and an appropriate catalyst. It just can’t happen in your kitchen. The vast majority of trans fats in the average persons diet arise from fast foods, cheap margarines, or more commonly commercial baked products and crackers.”7

The common myth that olive oils are not suitable for cooking or frying is an unfortunate belief, particularly for those eating out at restaurants who want to avoid toxic GMO cooking oils such as corn, soybean, and canola. Many restaurants stock olive oil, and it is probably your best choice when ordering anything fried in restaurants, if the chef or cooks will accommodate your request. Saturated fats such as coconut oil are still the best choice for high heat cooking, but very few restaurants are stocking saturated fats yet these days, and we should not fear adding a high quality olive oil to our home kitchen cooking oils.

The olive oils with the highest levels of antioxidants, and therefore the most heat resistant to high-heat cooking or frying, are generally extra virgin olive oils. Unfortunately, many olive oils available in the market are adulterated and mislabeled extra virgin olive oils.

This information is intended for satire entertainment purposes only and not to hurt anyone's feelings.
Good read
 
I think I'd rather be safe and just use organic avocado oil or organic coconut oil. I keep the olive oil to my salads. Just my 2 cents.
 
I think I'd rather be safe and just use organic avocado oil or organic coconut oil. I keep the olive oil to my salads. Just my 2 cents.


you keep it real bro. read, read, read and (do some push ups in between) don't let anyone make you change when you think you are doing it right and you will live a long life.

if my labs ever come up bad or i have a change in health i will come and tell you first. happy lifting ;0
 
you keep it real bro. read, read, read and (do some push ups in between) don't let anyone make you change when you think you are doing it right and you will live a long life.

if my labs ever come up bad or i have a change in health i will come and tell you first. happy lifting ;0
Sure thing. Thanks bro!
 
What about apricot seeds? Been reading about benefits of those along with use of olive oil?
 

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