MEDITERRANEAN DIET MAY PROTECT THE HEART MORE THAN A LOW-FAT DIET

MEDITERRANEAN DIET MAY PROTECT THE HEART MORE THAN A LOW-FAT DIET

While we often hear and assume that a low-fat diet is better for you when it comes to heart disease, a closer look at the evidence suggests that a Mediterranean-style diet which has moderate fat levels mainly from olive oil, provides more protection for the heart.

A new study that analyzed research from 1957 until now, found more evidence that a whole-diet, and particularly the Mediterranean diet, resulted in greater reduction of death due to heart disease and heart attacks than a low-fat diet.

The investigators from the University of Arizona and Northwestern University found that, although a low-fat diet may lower cholesterol levels, it did not appear to lower the risk of heart attacks and deaths from coronary heart disease.

They concluded that the last fifty years of epidemiology and clinical trials have established a clear link between diet, atherosclerosis and cardiovascular events and a that “whole diet” approach of the Mediterranean diet is more effective in preventing cardiovascular disease than a low-fat, low cholesterol diet. The authors noted that encouraging the consumption of olive oil over butter and cream, while increasing the amount of vegetables, fruits, whole grains, nuts, and fish, promises to be more effective.

Apart from the much-publicized PREDIMED study which showed that a Mediterranean-style diet was more effective in reducing the risk of heart attack and stroke by 30 percent compared to a low-fat diet, yet another analysis published in the American Journal of Medicine in 2011, conducted by a group of researchers from the U.S., Spain, Switzerland, Israel and Canada, also concluded that a Mediterranean diet appeared to be more effective than low-fat diets in generating positive long-term changes in cardiovascular risk factors.

The researchers included in their analysis only randomized, controlled trials comparing Mediterranean to low-fat diets in overweight or obese individuals, with a minimum follow-up of six months.

The results of their analysis showed that following a Mediterranean diet resulted in more favorable changes in body weight, body mass index, systolic blood pressure, diastolic blood pressure and glucose levels compared to low-fat diets.

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• The American Journal of Medicine: Dalen J. and Devroes S.: Diets to Prevent Coronary Heart Disease 1957- 2013: What Have We Learned?
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• The New England Journal of Medicine: Estruch R. et al.: Primary Prevention of Cardiovascular Disease with a Mediterranean Diet
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• The American Journal of Medicine: Nordman A. et al.: Meta-Analysis Comparing Mediterranean to Low-Fat Diets for Modification of Cardiovascular Risk Factors
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This article was last updated February 13, 2014 - 9:08 AM (GMT-5)

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FOUNDER & OWNER OF CANAAN FAIRTRADE: DR. NASSER ABU FARHA

Director Dr. Nasser wins Citizenship award from NASFT

Canaan Fair Trade is pleased to announce founder and director Nasser Abu Farha is the winner of the first annual NASFT Leadership Award for Citizenship, honoring his outstanding contributions to the specialty food industry and beyond.

The new awards recognize NASFT members who have not only advanced food standards in society, but are making a significant impact through visionary social, economic and environmental efforts.

The most satisfying part of winning an honor like this award is the visibility this will bring to the great farmers I work with, the wonderful food products they produce, and the love and care they give to the land they produce from,” says Dr. Nasser Abu Farha.

Dr. Nasser is also the Founder of Palestinian Fair Trade Association.

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BENEFITS OF EATING OLIVES

Nutrition - Benefits of eating olives

Experts recommend taking a day 7 olives. This food is consumed mainly as a starter and has a wide range with or without bone, whole or chopped green or black. Also used as an ingredient in numerous dishes of Spanish Mediterranean diet. Is the raw material is obtained from olive oil are a healthy food with high nutritional value has important health benefits and to maintain a healthy and balanced diet. * They are nutritious and rich in mineral content as sodium, potassium, magnesium, iron, phosphorus and iodine. * Contribute to the contribution of calcium to the body. Antioxidants due to their group B vitamins and provitamin A and E. * They provide essential vitamins and amino acids. * They contain oleic acid, which has beneficial properties to protect the heart. Improve memory  Olives contain polyphenols, a natural chemicals that reduce oxidative stress in the brain. Eating a daily serving of olives improves memory by 25% according to research from the University of Massachusetts at Amherst. Power A cup of olives contain 4.4 mg of iron. Iron helps in the synthesis of carnitine, an amino acid that converts fat into energy. Besides the iron up the hemoglobin in the blood. Reduce wrinkles Eating olives improves the appearance of wrinkles by 20% since they contain oleic acid, which keeps skin soft and healthy. In addition, Nutrition - Benefits of eating olives Experts recommend taking a day 7 olives. This food is consumed mainly as a starter and has a wide range with or without bone, whole or chopped green or black. Also used as an ingredient in numerous dishes of Spanish Mediterranean diet. Is the raw material is obtained from olive oil are a healthy food with high nutritional value has important health benefits and to maintain a healthy and balanced diet. * They are nutritious and rich in mineral content as sodium, potassium, magnesium, iron, phosphorus and iodine. * Contribute to the contribution of calcium to the body. Antioxidants due to their group B vitamins and provitamin A and E. * They provide essential vitamins and amino acids. * They contain oleic acid, which has beneficial properties to protect the heart. * There is a variety with over 90 different types of filling. * It's affordable and suitable ingredient in recipes as typical of summer salads. The can enjoy with or without bone, whole or chopped, green or black. Control appetite  The eating 10 olives before meals reduced appetite by 22% according to studies in Italy.  Monounsaturated fatty acids containing olives are slower digestion and stimulate the hormone cholecystokinin, a hormone that sends messages of satiety to the brain. Moreover, these acids also stimulate the production of adiponectin, a chemical that burns fat for five hours after ingestion. Its benefits are: • Provides several benefits since they have a high content of monounsaturated fatty acids and antioxidants as well, making it an ideal food for the prevention of cardiovascular disease by decreasing cholesterol levels (bad) cholesterol without lowering good cholesterol. • They also prevent arteriosclerosis (hardening of the arteries, making closer are very serious and if you can even block the blood vessels.) • Have a protective effect and toning the skin. • In addition to its large number of fibers improves the slow intestinal transit constipation. • Is currently studying whether olive oil lowers the risk of certain cancers and in the protection exercise on brain function. Seven day eating olives, about 25 grams, within a balanced diet has the same cardiovascular effects at the olive oil.  So said the charge of the Unit of Clinical Nutrition and Dietetics of the Hospital Universitario La Paz, Carmen Gómez Candela, during a luncheon in Madrid organized by the Association of Exporters and Industrialists Table Olives (ASEMESA).

OLIVES TO OIL

AL MASOUD TRADING - OLIVES TO OIL