Use olive oil (and other monounsaturated fats) to preserve youth and stave off disease and death. Mono fats are slow to oxidize or turn rancid, and also actively help curb free radical reactions.
Not surprisingly, olive oil eaters tend to have less cancer and heart disease. Harvard researchers found that women in Greece who ate olive oil more than once a day had 25 percent lower breast cancer rates than women eating olive oil less frequently.
Eating at least two teaspoons of olive oil daily cut the risk of breast cancer by 30 to 35 percent in Spanish women. In Mediterranean countries high olive oil consumption is tied to much lower rates of heart disease.
Exciting experiments by Peter Reaven and colleagues at the University of California, as well as in Israel, reveal one reason: Monounsaturated fats actually deter oxidation of bad type LDL cholesterol; thus, the cholesterol can’t penetrate artery walls, creating gunk that rots arteries and triggers heart attacks and strokes.
Such mono fats also lower detrimental LDL cholesterol and boost the efficiency of good type HDL cholesterol in ridding the body of LDL cholesterol. Further, antioxidant vitamin E works better to fight free radicals in your cells if monounsaturated type fat is also present.
So for maximum anti aging vitamin E benefits, it’s best to eat olive oil and other mono fats. Famous cholesterol researcher Ancel Keys summed up the case for monounsaturated fats and olive oil about a decade ago.
He documented that Mediterranean peoples who use olive oil as their prime source of fat have the lowest mortality rates; they are least likely to die of anything. Anti Aging foods rich in monounsaturated fat include olive oil, macadamia nut oil, flaxseed oil, olives, avocados, almonds and hazelnuts.