olive oil facts and benefits

7 Facts You Might Not Know About Olive Oil

1) Rich in Antioxidants

These cancer prevention agents are naturally dynamic and may diminish your danger of chronic illnesses. Key among them is oleocanthal, which has been shown to work similarly to ibuprofen, an anti-inflammatory drug.  Additionally, they battle inflammation and help shield your blood cholesterol from oxidation — two advantages that may bring down your risk of heart disease.

2) Healthy fats galore

About 14% of the oil is saturated fat, while 11% are fats like omega-6 and omega-3 unsaturated fats. The prevalent unsaturated fat in olive oil is a monounsaturated fat called oleic acid, making up 73% of the oil content. Studies say that oleic acid lessens inflammation and may even have beneficial effects on genes linked to cancer. Monounsaturated fats are also quite resistant to high heat, making extra virgin olive oil a healthy choice for cooking.

3) May Help Prevent Strokes

A large review of studies in 841,000 individuals found that olive oil was the main source of monounsaturated fat related with a lowered risk of stroke and heart disease. In another survey of 140,000 members, the individuals who used olive oil were at a much lower risk of stroke than the individuals who did not.

4) Linked to Weight Loss

Consuming olive oil does not appear to increase the likelihood of weight gain. Moderate intake may even aid weight loss.

5) Could Reduce Type 2 Diabetes Risk

Several studies have linked olive oil to beneficial effects on blood sugar and insulin sensitivity

6) Can Help Treat Rheumatoid Arthritis

Olive oil appears to improve inflammatory markers and reduce oxidative stress in individuals with rheumatoid arthritis

7) Anti-Bacterial Properties

Olive oil contains many nutrients that can inhibit or kill harmful bacteria. One of these is Helicobacter pylori, a bacterium that lives in your stomach which can cause stomach ulcers as well as stomach cancer. Test-tube studies have shown that extra virgin olive oil fights eight strains of this bacterium, three of which are resistant to antibiotics.

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