Benjamins Yarn

The cultivation of olive trees has been traced as far back as 6,000 B.C.
in Syria and there is certainly evidence that oil from this marvellous
plant has been used for thousands of years in the Mediteranean regions.
There are many references to its’ use in the Bible, both for culinary
and ceremonial purposes, and of course an olive branch has been adopted as
a sign of peace ever since the dove returned to Noah carrying one and thus
indicating that the flood waters were receeding.

In more recent times the health giving properties that the
ancients attributed to olive oil have been substantiated by modern science
and it is now generaly agreed that it has the ability to lower
cholesterol levels, thus reducing the risk of heart attacks. In addition
olive oil has very high levels of the antioxidant vitamins E and K which
provide a defence mechanism that delays ageing and prevents carcinogenesis,
atherosclerosis and liver disorders. It has very high levels of monounstautated
fats, 77%, and it is this which attributed with the ability to positively
alter the ratio between good and bad cholesterol.

The Mediterranean Diet, in which olive oil plays an
important part, is now considered to be one of the healthiest in the world with
people from those regions experiencing lower rates of heart diseaes, cancer
and other degenerative diseases than elsewhere in the Western World.

The olives are pressed as soon as possible once they arrive at the mills.
This is done mechanicaly today and whilst it maybe filtered it is otherwise
untreated and so is totally natural. Olive oil is then graded according
to its’ acidity.

Extra Virgin Olive.

Oil Virgin olive oil having a maximum free acidity, in terms of oleic
acid, of 0.8g per 100g, the other characteristics of which comply with
those laid down from this category.

Virgin Olive Oil.

Virgin olive oil having a maximum free acidity, in terms of oleic acid
of 2g per 100g, the other characteristics of which comply with those
laid down from this category.

Olive Oil.

Olive oil obtained by blending refined olive oil and virgin olive oil,
other than lampante oil, having a free acid content, expressed as
oleic acid, of not more than 1.5g per 100g and the other characteristics
of which comply with those laid down from this category.

Olive Pomace Oil.

Oil obtained by blending refined olive-pomace oil and virgin olive oil
other than lampante oil, having a free acid content expressed as oleic
acid of not more than 1.5g per 100g and the other characteristics of
which comply with those laid down from this category.

In addition to its’ many health giving benefits olive oil can also be used externally as
a beauty and health aid:-

For the softest hands imaginable:

Mix one teaspoon of olive oil with half a teaspoon of salt and massage
into your hands. The salt exfoliates and the oil softens. You will be
amazed at how soft, smooth and blemish free your hands look. Also
useful for removing heavy staining, oil etc. Works well on elbows,
knees, feet and can be used as an all over scrub prior to bathing
(probably best to take a shower unless you fancy sitting in the middle
of an oil slick!). For particularly rough skin, substitute sugar for
the salt.

For soft, shiny, manageable hair:

Massage olive oil into your hair and leave for as long as possible
before shampooing. Repeat weekly.

To prevent dandruff:

Rub into the hair a mixture of olive oil and Eau de Cologne. Then
rinse and shampoo as normal.

For a relaxing massage:

Warm some olive oil (place container in hot water for 5 minutes) and
add a drop or two of your favourite essential oil.

For Earache:

Warm some olive oil as above, add a few drops to the ear and then plug
with cooton wool.

Olives.

In addition to the oil that can be obtained from this wonderful ancient
tree the fruits themselves can also be eaten and are likewise a very healthy
addition to any diet. They too are of course high in heart protecting
monounsaturated fats and vitamin E and they also contain a variety of
phytonutrients such as polyphenols and flavonoids. The
anti-inflammatory actions of the monounsaturated fats, vitamin E and
polyphenols in olives may also help reduce the severity of asthma,
osteoarthritis, and rheumatoid arthritis, three conditions where most
of the damage is caused by high levels of free radicals. The vitamin E
in olives may even help to reduce the frequency and/or intensity of
hot flushes in women going through menopause.

Article submitted by
Ruth Polak the owner of http://www.costadelsol-vacationrentals.com A web site specializing in holiday villas and
apartments on the Costa del Sol and in Rural Andalucia. You will also
find lots of information about Spain and Andalucia, in particular.

A vitamin which has received a lot of interest lately, for a host of reasons, is vitamin D. Various studies have shown the importance of vitamin D in the prevention of aggressive forms of prostate cancer, colon cancer and even skin cancer. It acts as an insulin stimulator to help deter diabetes. It can help to offset the effects of PMS as a regulator of the hormone, estrogen. It boosts seretonin which has been found to help depression. It is also important to understand the role of vitamin D in calcium absorption. Without vitamin D, calcium does not find its way to the bones. Not only does it aid in calcium absorption but in strengthening the muscles which gives added mobility to the elderly. The significance of this can be seen when we realize that falls are the largest cause of injury related deaths in nursing homes.

For all of these reasons, the importance of getting the proper amount of vitamin D is becoming more and more apparent. This, however, presents a dilemma. The single best way that we receive vitamin D is through sunshine. In recent years, it is becoming clear that Americans are not getting enough vitamin D. This has been due, in part, to the increased use of sunscreens. Sunscreen blocks the absorption of vitamin D in the skin. Does this mean we should stop using sunscreen? No, absolutely not. Some studies suggest that we spend 5-10 minutes, three times a day , in the sun without sunscreen.
Other studies suggest that we spend 10-15 minutes, one to two times a day, in the sun without sunscreen. I think it is clear that only small doses of being exposed to the sun, without sunscreen are recommended.

There are some foods, although not many, which provide vitamin D. These would be fatty fish, milk, fortified orange juice and fortified cereals. Mushrooms that are sun grown are also a good source of vitamin D. Green leafy vegetables are not a good source of vitamin D. Because of this, a daily supplement is recommended. Traditionally, 200 I.U.s were the recommended dose but new studies are suggesting anywhere from 600-800 I.U.s as a minimum dose. Up to 2,000 I.U.s a day has not been shown to pose a toxicity risk but there is really no reason to take this much.

Given the known benefits of vitamin D, all of us, especially as we age, should pay as close attention to this vitamin as we do calcium.

Constance Weygandt is a balance mentor who specializes in finding answers for those individuals who are seeking an alternative to conventional weight management. For more information or to sign up for Constance’s newsletter, visit her website at http://www.balancedwellnessonline.com