Miracle oil also recognized as a natural blood thinner



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Olive oil – The miraculous cure of Mediterranean cuisine

Olive oil has been an integral part of all kitchens for years. Olive oil is known to all thanks to its increasingly representative Mediterranean diet. It is often discussed how the oil really is healthy. For example, it should lower cholesterol and thus reduce the risk of heart disease.

Olive oil may reduce the risk of some diseases

In addition to the reducing effect on the cholesterol level, it also protects against gallstones, is digestive and even detoxifies. Of course the base is always a generally healthy diet, which should be vegetable based and low in fat.

According to a recent study, olive oil has an anticoagulant effect and therefore reduces the risk of blood clots – even if taken once a week. (Image: luigi giordano / fotolia.com)

Can olive oil be used as a natural anticoagulant?

At a recent meeting of the American Heart Association, the researchers presented their latest study in March 2019. Their results make it clear that people have a lower blood clotting tendency per week when consuming olive oil once a week compared to people who consume considerably less olive oil. The lower risk of blood clotting reduces the risk of blood clots and blood can flow better through the blood vessels. The 63 participants were on average 32.2 years of age and had a mean BMI of more than 44. From a BMI of 25, one speaks of being overweight.

Get the best blood clotting with olive oil

The researchers also presented their findings in a press release. They make it clear that people who consume olive oil more than once a week have the best blood clotting scores. Good values ​​prevent deposits in the walls of blood vessels and therefore reduce the risk of stroke and heart attack.

Olive oil reduces the risk of heart attack and stroke

"Obese people in particular are at increased risk of having a heart attack, stroke, or other cardiovascular disease – even if they do not have other risk factors, such as diabetes," said Dr. Sean P. Heffron, chief of the current study and assistant professor at the NYU School of Medicine in New York. "Our study suggests that olive oil in obese people could reduce the risk of stroke and heart attack," said the specialist.

Observational study did not verify the amount consumed

However, only the frequency of consumption of olive oil was verified in the study and not the amount consumed. Of course, since it was a purely observational study, it can not be proven that, in obese individuals, consumption of olive oil alone could reduce blood clotting.

More studies needed

There are, of course, contradictory studies on these results, but these have always been performed with an excessively large amount of fat, so the results are hardly transferable for normal consumption of olive oil in the context of a balanced and healthy diet. (Fm)

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