You know you’ve heard good things about Olive Oil. You’ve heard that it is an unsaturated fat that does not lift bad cholesterol levels and is good for your heart. You’ve heard the mediterranean diets cause less weight gain than western diets and that they attribute this to the use of virgin Olive Oil. Actually, Extra Virgin Olive Oil, also known as EVOO, is the very best oil to use.
But they are always researching these things and finding exciting new benefits from many of the good things in our diet. And they have recently found one more excellent benefit to be derived from Olive Oil. It is good for your tummy.
Research suggests that polyphenols in olive oil may inhibit the bacterium that causes most stomach ulcers. Have you heard of H. Pylori? I heard about it not too long ago when they thought this is what was causing my stomach problems. I underwent treatment for the infection, which was very intense. Antibiotics have been the gold standard for the treatment Helicobacter (H.) pylori, the ulcer-causing bacterium that’s tough enough to survive the acidity of people’s stomachs. In my case, I took Amoxycillin combined with Pepto and Prilosec… many times a day for weeks on end.
In most cases, this has proven to be effective but resistant strains of H. pylori are now found worldwide. Fortunately, some researchers are seeking alternative therapies, and in recent studies, the polyphenols in olive oil have showed tremendous potential. Not only could they withstand the harsh gastric juices of the stomach, but they also seemed to kill off H. pylori pretty handily — even antibiotic-resistant strains!! Oh, boy, I wish I’d known this earlier. A spoonful of EVOO is much more pleasant than the crap I endured… and I hate to inform my readers but my problem persists.
How do you know if you have an ulcer or just really bad heartburn? Read This.
If you decide to switch your diet to EVOO and want to make the best of it’s healing properties, learn to handle it properly for the best effect. You can protect the polyphenols in the oil (the healing properties) by storing it in a dark cool place and never leave it next to the stove or in front of a sunny window. When cooking, do not overheat the oil, do not cause it to smoke and do not burn the food when cooking. Otherwise, you lose the benefits.
Here are a few quick recipes to make the best of Olive Oil in your diet:
Lemon Rosemary Salad Dressing
This will aid digestion, lower blood pressure, help your heart, lower cholesterol and releive allergies. Mix it up and eat it often.
Mix: 1 sprig Rosemary, 1 small Garlic Clove, 1 Lemon Peel, 3/4 cup EVOO and 3/4 cup fresh Lemon Juice .
Crush the Rosemary and Garlic Clove on a cutting board with the flat side of a heavy knife. Then place the Rosemary, Garlic and Lemon Peel in clean bottle with a stopper or tight fitting cap. Pour over with the EVOO and Lemon Juice. Cap the bottle and shake well before using. Refrigerate. REMEMBER to sterilize the bottle first by dipping it in boiling water.
Roasted Garden Vegetable Salad
This is a delicious salad that will lower blood pressure, aid digestion, relieves pain and may protect against cancer. You can’t beat the health benefits of this dish. It should help with stomach troubles, as well.
Gather up the following ingredients: 1 1/2lbs of small red Potatoes (quartered), 12 ounces of fresh Green Beans (cut in 1″ lengths), 2 medium Red Bell Peppers (sliced in thin strips), 1 Red Onion (sliced into thin rings), 1/2 cup of fat free Chicken Broth (or Vegetable Broth for veggies), 2 fresh Garlic Cloves, 2 tsp Red Wine Vinegar, 1 1/2 tsp of EVOO, 1 tsp dried Rosemary (crushed), 1/4 tsp ground Black Pepper, 8 Kalamata Olives(pitted and sliced) and 1 or 2 tsp fresh Lemon Juice.
Preheat your oven to 425. Coat a 13″ x 9″ baking dish with Olive Oil spray. Add the Potatoes, Beans, Red Peppers, Onion, Broth and Garlic. Mix well and then place in the oven, roasting for 30 minutes. Stir the mix every 10 minutes or until the vegetables are tender. Check the potatoes and use them as the barometer. Once they are done, it’s done. Once done, remove from the oven and set aside.
Transfer the roasted Garlic to a small bowl and mash with a fork. Whisk in the Vinegar, EVOO, Rosemary and Black Pepper. Place the Roasted Vegetables into a large salad bowl and add the Olives. Pour over with the Vinegar Dressing. Toss to mix it well. Sprinkle with the Lemon Juice just before serving.