I write a lot about my love for raw, unprocessed foods. I believe they are the secret to great health. But I have to admit, I have my limits. And the olive is one of them. You see, I love olives. But have you ever tasted a raw, uncured olive? I have, right off the tree. It about seared my mouth. So I do not recommend you eat uncured olives.
However, Ive just learned that this bitterness may hold one of the secrets to the Mediterranean diet and lower heart-disease risk. No one knows for sure whether its the whole diet or a particular part of it. But some fancy research is pointing to the bitter tasting natural chemicals found in the ancient olive as key.
Paul Breslin is a sensory scientist at the Monell Chemical Senses Center in Philadelphia. He and colleague Gary Beauchamp began testing olive oil after Beauchamp attended an olive oil tasting in Sicily. Beauchamp noticed that the oil caused an unusual irritation in the back of his throat. It reminded him of the characteristic sting of the anti-inflammatory drug ibuprofen. Serendipitously, he had studied ibuprofen in his lab. It, too, primarily irritated the back of the throat. Other irritants, such as peppers, will affect the whole mouth.
The pair set out to search for a connection between the sensory and pharmacological properties of olive oil and ibuprofen. They found in the olive oil a compound that inhibits the COX enzymes. Sound familiar? Vioxx was a deadly cox-2 inhibitor. Ibuprofen (and even aspirin) belongs to the class of drugs called cox-1 inhibitors. Cox is an enzyme that promotes inflammation. It needs to be in balance to modulate proper healing. Too much activity can damage. Too little, and you do not heal properly.
The researchers named the compound oleocanthal: oleo=olive, canth=sting, al=aldehyde. They found that three tablespoons of olive oil roughly equals 10% of the cox-blocking ability of an adult dose of ibuprofen. But not just any olive oil will do. Extra virgin olive oil is the only one that does the trick. It contains all the goodies. The irritating (oleocanthal) ability of olive oil (as well as the intense green color) declines sharply with successive pressings.
The revelations about the ancient olive continue to grow. Imagine, you do not need petrochemicals to forcibly throw your body out of kilter. Any enzyme blocking (cox inhibition) ability of a drug means theres a natural substance for the same blocking receptor. God does not make mistakes; we do. Even though olive oil costs somewhat more, the savings to your health could be magnitudes more. Its fabulously rich in antioxidants. Now its proven to block inflammation like ibuprofen.
Consider parking all oils but extra virgin olive somewhere else. True, olive oil is not rich in essential omega-3 and omega-6 oils. But you will get all of them you need from eating healthy as you read in these pages. I love the taste of extra virgin olive oil. Your heart will love its wonderful protective effects. Just remember to keep your daily consumption of all fats to no more than 10-15% of all your calories for the healthiest effects.
Ref: Nature, 2005;437:45-6.