The Mediterranean diet is no secret these days, and neither are its many notable benefits. However, it is known to reduce the risk of heart disease, reduce the risk of cancer, and significantly aid in nutrition and weight loss. In Western countries, the Mediterranean diet has virtually been ‘dethroned’ as a natural weight control diet. Often used as an alternative to weight loss pills, fad diets, and medications.
As a weight loss diet it is usually slow in showing results due to its high nutritional levels and extremely tasty and versatile recipes. However, doctors and nutritionists alike in almost every corner of the world are praising healthy diets. Some, more humorous critics, would argue that it is better known for its taste sensibilities. Additionally, although many argue that its real strength lies in its form as an old but highly researched and verified diet, it seems that its use is being helpful in even more troubling areas of health.
Some researchers in Spain say the already highly regarded Mediterranean diet and its famous almost iconic ingredient, extra virgin olive oil, are in a new focus for preventing, reducing and treating Helicobacter pylori (H. pylori). It is possible
This will greatly benefit millions of people every year around the world who already suffer from peptic ulcers and gastritis.
Brenes and colleagues demonstrated through laboratory experiments that the healthful phenolic compounds in extra virgin olive oil remain stable for hours in an acidic environment (stomach) under simulated conditions. Using laboratory cultures, those substances had a strong antibacterial effect against 8 strains of H. pylori, including antibiotic-resistant strains.
Manuel Brains and colleagues cite previous studies showing that green tea, cranberry juice and some other natural foods can inhibit the growth of H. pylori (which infects the stomach lining), leading the researchers to Consumption of these food types is encouraged. Studies done on olive oil do not appear to have been tested on H. pylori, it was noted in the study set out in the Feb. 21 issue of the ACS Journal of Agricultural and Food Chemistry, a biweekly publication.
As a result, he said, “it is now possible to consider extra virgin olive oil as a protective agent for gastric cancer and peptic ulcer”. This is yet to be confirmed.
Source by Ray Darken
