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Olive Oil Is Proven to be Heart Healthy

Long touted as a heart-healthy fat, olive oil has now been shown to work at the genetic level by turning off genes associated with heart disease and inflammation.

Researchers at the Institut Municipal d’Investigacio Medica in Barcelona, Spain, have shown that inherited “bad genes” can be modulated by a healthy diet. They divided healthy subjects into three groups: one followed a traditional Mediterranean diet, which included virgin olive oil (rich in polyphenols); a second used a lower grade of olive oil (low in polyphenols); and a third group maintained their regular diet. Phenols are micronutrients in olive oil; extra virgin oils have particularly high levels of them.

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About Well Being Journal

This is our 25th anniversary year, and with our new January/February 2016 issue we present a seminal piece by Amy Berger, MS, NTP, that presents clear research showing how Alzheimer’s disease starts with consumption of too many sugars; this impairs glucose metabolism and leads to plaque in the brain. Next Katrina Blair extols the virtues of the edible “weed” purslane. Bruce Weinstein, PhD, in “Patience,” shows the remarkable benefits patience reaps. Mike Dow’s feature, “Digital Distraction & Mindfulness,” suggests that constant connection to digital devices has an overall deleterious impact, and he offers delicious mindfulness practices to help improve quality of life. Ann and Ross Rosen discuss the importance of moderate exercise in daily life, and Shannon McRae explains how energy medicine as nature’s assistant is much more powerful when the receiver’s intention is in alignment with that of the healer’s. Finally, Laura Coffey tells the story of a special nursing home companion, a loving golden retriever named Rocky, and his positive impact on the residents. We present all of this in our first issue of the year, and more than we can mention, including a plethora of scintillating research notes.