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--- Extra-virgin olive oil anti-inflammatory-scientists
You should check out Limbrel. http://www.limbrel.com It is a perscription medication that is made of a natural molecule. Kind of along the same lines as what you have found.
mrmatt wrote: > You should check out Limbrel. http://www.limbrel.com It is a > perscription medication that is made of a natural molecule. How can that be? Acccording to the alternative whacko conspiracists, BigPharma (whatever that is) has no interest in examining natural substances since they cannot patent them. Be prepared to be called a PharmaBlogger by the fellow who calls himself PeterB, but who in reality is *P*ontificating*B*ullshitter. Kind of > along the same lines as what you have found. >
It seems to me I heard somewhere that mrmatt wrote in article <1125596083.250317.176040@g43g2000cwa.googlegroups.com>: >You should check out Limbrel. http://www.limbrel.com It is a >perscription medication that is made of a natural molecule. Kind of >along the same lines as what you have found. Much as it may be a prescription medication (and it is) it is a nutritional, not an NSAID or pain reliever. -- Don Kirkman
"Roman Bystrianyk" >"Extra-virgin olive oil anti-inflammatory-scientists", Reuters, August >31, 2005, >Link: >http://today.reuters.co.uk/news/newsArticle.aspx?type=healthNews&storyID=2005-08-31T171101Z_01_HAR161240_RTRIDST_0_HEALTH-OIL-DC.XML > >Scientists have just found out what gourmets have always known -- that >there is something special about fresh extra-virgin olive oil. I have always been puzzled by the expression "extra-virgin". How can anything or anybody be more virginal than a virgin? (I suppose the Catholic doctrine of Immaculate Conception could be a case, but we are talking olive oil here, not theology.) >A tasting experience at a molecular gastronomy meeting in Sicily led >University of Pennsylvania biologist Gary Beauchamp to analyze freshly >pressed extra-virgin olive oil, in which he found a chemical that acted >like ibuprofen. > >He and his team named their discovery oleocanthal and found that, >although it has a different chemistry, its effect is similar to that of >the non-steroidal anti-inflammatory compound in the commercial >pain-killer, they wrote in the science journal Nature. > >The discovery is significant because scientists believe to an >increasing extent that inflammation plays an important part in a >variety of chronic diseases like stroke, heart disease, and breast and >lung cancer. > >"Our findings raise the possibility that long-term consumption of >oleocanthal may help to protect against some diseases," they wrote. > >It may also go some way to explaining the health benefits long >attributed to the olive-oil rich Mediterranean diet. -- Peter Bowditch aa #2243 The Millenium Project http://www.ratbags.com/rsoles Australian Council Against Health Fraud http://www.acahf.org.au Australian Skeptics http://www.skeptics.com.au To email me use my first name only at ratbags.com
I believe it refers to beautiful young virgins stomping the olives ... but I could be mistaken. Enjoy your day. According to the Mayo Clinic: Extra-virgin olive oil: Does it have more health benefits? Question: Does extra-virgin olive oil have more health benefits than virgin or regular olive oil? Answer: It's not clear whether one grade of olive oil has more health benefits than other grades. The health benefits of olive oil are primarily related to its high levels of monounsaturated fats. Although processed differently, extra-virgin, virgin and regular olive oils are all excellent sources of monounsaturated fats. When used in place of saturated fats, such as butter, monounsaturated fats appear to improve cholesterol levels and reduce the risk of heart attack. They may also play a role in lowering the risk of some cancers. Here are the processing methods for different grades of olive oil: * Extra-virgin olive oil is cold pressed from ripe olives using no chemicals or heat. It's the least processed of the different grades of oil. As a result, it retains the highest levels of antioxidants and polyphenolics found in olives. Antioxidants appear to protect the body from age-related changes and certain diseases. Polyphenolics are compounds thought to improve the immune system. But there's no evidence that these compounds in extra-virgin olive oil provide added health benefits. * Virgin olive oil also is cold pressed from ripe olives but contains more acid in the final product. The filtration process may reduce some of the antioxidants and polyphenolics in virgin olive oil. * Olive oil is a blend of refined oil. It's chemically extracted from olives and has less of the antioxidants and polyphenolics found in virgin olive oil. As for taste, extra-virgin olive oil is generally more flavorful. It's well suited to salads and marinades rather than cooking. Because it tends to contain sediment and small particles of olives, extra-virgin olive oil is more likely to burn or smoke during cooking. 1 2 Next » Related Discussion: Arthritis drug link to infections (1 posts) working the area around the sore stop (11 posts) question about diabetes? (4 posts) TIMING OF MEDICATION (4 posts) Top Discussions From Our Archives Oregon researchers find Americans lack bang for health care buck DOES YOUR GROUP NEED TO RAISE MONEY FAST? Need affiliates...The Greatest Vitamin in the World... Holistic Drug and Alcohol Rehabiltation Program that Works! Other Discussion Categories Diabetes Symptoms
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