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Olive Oil Reduces Risk of Stroke

Ok, so this week I'm in British Columbia's Okanagan Valley area in to deliver a series of talks. I've set up a couple posts to be published automatically while I'm away, starting with this one...so I'm going to keep this short and sweet...

This new study adds to the list of studies that have shown that olive oil offers multiple health benefits. Due to its high concentration of phenolic compounds, olive oil has been linked to protective effects against many cardiovascular risk factors including anti-diabetic, anti-atherosclerotic (anti-plaque) and anti-inflammatory properties.

In this study, what the researchers found was that those who consumed the highest amount of olive oil had a 41% reduced risk of stroke compared to those who didn't consume olive oil.

Source: Olive oil consumption, plasma oleic acid, and stroke incidence

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  1. I'm one of them! Gosh, I can go through 3 litres in a couple of months all by myself. Crazy. Oh, and that's raw because I don't cook with it, I cook with virgin coconut oil :-)

  2. Awesome post.
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