Giuliana Direct Olive Oil is thrilled that 60 Minutes has tackled this unfortunately long standing issue of adulterated olive oil in our business. We launched Giuliana Direct Olive Oil five years ago with the mission to connect people with 100% guaranteed, authentic extra virgin olive oil. We personally know each and every farm we work with and ,over the years, have visited their orchards and mills several times. All of our producers grow their own olives, make their own oil and most importantly, bottle them at their farms, guaranteeing authenticity. Then we direct-import them in temperature controlled containers, and do not use brokers or bulk oil suppliers. Our producers have a devout local following in their regions and excellent reputations for making real olive oils, in some cases, for over five generations! We are transparent, posting the harvest date, polyphenol count, and “best if used by date” on all of our products. Freshness and authenticity are of utmost importance to us. Please look for the arrival of the fresh 2015 harvest next week- our producers are thrilled with the results this year. 2015’s have wonderful concentration, clear flavors, and intense colors! *All natural, 100% authentic, estate-grown and bottled olive oils from the world’s greatest producers available at goliveoil.com.
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A new study published in the Annals of Internal Medicine shows that women who followed a Mediterranean style diet in midlife, were more likely at old age to be without any major limitations in physical and mental health.
Investigators from Brigham and Women’s Hospital of the Harvard Medical School, the Harvard School of Public Health and the French National Institute of Health followed 10,670 women who were part of the Nurses’ Health Study, a long-term epidemiological study that started in 1976 and has followed over 230,000 registered nurses to assess risk factors for cancer, cardiovascular disease and other chronic conditions.
The researchers gathered dietary data from these women when they were in their late 50’s and 60’s and then again 15 years later, the participants provided information about their health. Their diet quality was assessed using two questionnaires: the Alternative Healthy Eating Index and the Alternate Mediterranean Diet score.
The results of their analysis showed that women who had a high adherence to a Mediterranean style diet as measured by the Alternate Mediterranean score had a 46% greater chances of healthy aging which was defined as 70 years or older with no major chronic diseases and no major impairment in cognitive and mental health.
Women who had greater adherence to a “Healthy Diet” as measured by the Alternative Healthy Eating Index only had 34 percent great chance of healthy aging. In other words, the Mediterranean style diet was more effective.
Sources: Ann Intern Med: Samieri C. et. al. The Association Between Dietary Patterns at Midlife and Health in Aging: An Observational Study The Nurses’ Health Study
This article was last updated November 11, 2013 - 7:22 AM (GMT-4)
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Modified Mediterranean Diet May Protect from Diabetes August 26 2013 | Filed in: Health By Elena Paravantes Olive Oil Times Health Editor | Reporting from Athens
A new study published in the journal Diabetologia suggests that a Mediterranean diet that is low in certain carbohydrates can protect from diabetes.
Researchers from Italy, Greece, U.S. and Canada analyzed data from the European Prospective Investigation into Cancer and Nutrition (EPIC), a study that investigates the relationships between diet, nutritional status, lifestyle and environmental factors and the incidence of cancer and other chronic diseases, with participants in over 10 European countries.
The researchers assessed information from over 22,000 Greek participants who were followed for an average of eleven years. Scientists measured adherence to the Mediterranean diet and glycemic load (GL). Glycemic load is a measurement of the amount of carbohydrate in a food and its impact on blood sugar levels. Foods such as vegetables, fats (such as olive oil), high fiber fruit and beans have low glycemic loads while processed foods, such as white bread, cakes, processed breakfast cereals have a high glycemic load.
The results showed that independently a Mediterranean diet reduced the incidence of diabetes. When coupled with a low glycemic load, the protection was greater, reaching 20 percent less risk compared to those who had a low compliance to the Mediterranean diet and high glycemic load diet.
As the researchers note, it is not difficult to envision a low glycemic load Mediterranean diet, as the diet is dominated by vegetables, olive oil, beans and fruit. The model of the Greek-Mediterranean diet that these participants were most likely following, would be rich in vegetable main course dishes, consisting of vegetables cooked in olive oil resulting a moderate calorie dish with a low glycemic load score. One could modify the diet to contain fewer carbohydrates by reducing bread or pasta to achieve a lower glycemic load, while maintaining the basic components of the Mediterranean diet. Sources: Diabetologia: Rossi M, et al. Mediterranean diet and glycaemic load in relation to incidence of type 2 diabetes: results from the Greek cohort of the population-based European Prospective Investigation into Cancer and Nutrition (EPIC) International Agency for Reserach on Cancer-EPIC Project Harvard School of Public Health More articles on: Diabetes, Mediterranean diet
Mediterranean Diet May Interact with Genes and Prevent Stroke
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Benefits of olive oil for the heart, skin and hair
Wednesday, August 07, 2013 by: Yanjun Tags: olive oil, heart health, skin and hair
(NaturalNews) If you are an avid viewer of cooking shows, you know that olive oil is a staple in most top chefs' creations. Cooking connoisseurs enjoy using this oil because of the unique flavor it brings to food. Olive oil is made from olives, most of which originate from the Mediterranean region. People in this region are revered for their longevity and their luscious hair and skin. This may be because olive oil is a staple in their diets. As more people are starting to realize the overall health benefits of olive oil, its use is growing in popularity.
Benefits of olive oil for the heart, skin and hair:
Cholesterol and Heart Health Despite the drama surrounding the use of fats and oils, these things are an essential part of a balanced eating plan. The key is to choose your fats wisely. Olive oil is one of the healthiest types of fat around. The monounsaturated fat in olive oil has been shown to control LDL (bad) cholesterol and raise HDL (good) cholesterol. This can potentially lower your risk of heart disease. When you digest your food, free radicals that are naturally produced by the body can damage the cells. Free radicals from environmental factors such as dust, smog, cigarette smoke and pesticides don't help the situation. The antioxidants contained in olive oil can help fight off and repair some of the damage that free radicals can cause. To get the best heart-healthy results from olive oil, the U.S Food and Drug Administration recommends eating two tablespoons daily. You can easily get this amount in your diet by following the examples of top chefs and using it in your favorite foods.
Skin and Hair The antioxidants contained in olive oil can benefit more than your heart. Because this substance prevents cell destruction, it fights the signs of aging and gives you a more youthful appearance. When applied topically, olive oil moisturizes and softens dry skin. Since the product is natural, adverse reactions are not common. The problem with a lot of commercial skincare products is that the moisturizing ingredients don't penetrate the skin. Extra virgin olive oil is composed of more than 80 percent oleic acid. This substance easily penetrates the skin, and allows the oil to heal damage, reduce wrinkles and improve texture. If you struggle with dry, brittle hair, keeping a bottle of olive oil handy can help. A weekly deep conditioner of olive oil can be used in the place of products that contain silicone ingredients to make the hair more manageable. Shampoos that contain sulfates will strip the moisture out of your hair and make it look drab and lifeless. Using olive oil in the place of your regular commercial conditioners can moisturize the hair and give it a healthy sheen. Olive does more than make scrumptious dishes. It is well documented that, when combined with a nutritious diet, this oil's antioxidant properties can have a positive impact on cholesterol levels and heart health. In addition, when added as part of a regular beauty regimen, it can improve the health of your skin and hair.
Sources for this article include: http://comluv.com http://edition.cnn.com http://science.naturalnews.com
About the author: Yanjun is a health and nutrition writer with over 3 years of professional experience in the health and fitness industry. He''s a contributor to many premier source for health advice, fitness tips, and consumer reviews of nutritional supplements.
Replacing Some Carbs with Healthy Oils Can Slow Prostate Cancer
The consumption of olive oil has long been associated with reduced incidence of cancer. Large observational and epidemiological studies have showed that using olive oil instead of saturated fats, such as butter, is associated with lower odds of any type of cancer, including prostate cancer.
However a recent study revealed that replacing some carbohydrates with vegetable fats, such as those found in olive oil, can actually halt the progression of prostate cancer after diagnosis.
The researchers followed 4,577 men diagnosed with non-metastatic prostate cancer, part of the Health Professionals Follow-up Study (HPFS). Started in 1986, the purpose of HPFS is to evaluate a series of hypotheses about men’s health, relating nutritional factors to the incidence of serious illnesses.
The results of their analysis, which were published in the Journal of the American Medical Association Internal Medicine, showed that men who consumed more vegetable fat after diagnosis had a lower risk of lethal prostate cancer.
Replacing 10 percent of calories from carbohydrates with vegetable fats was associated with a 29 percent drop in the risk of lethal prostate cancer. Erin Richman head of the study, said that the benefit was really when you were replacing refined carbohydrates with foods like olive oil and nuts.
While this study showed it is not necessary to cut down on fat with a cancer diagnosis, it is important to choose the right type of fat. Olive oil provides the good monounsaturated fat but, as previous research has shown, it is also a source of antioxidants, which many researchers believe are responsible for its protective effect.
Heart disease was the leading cause of death in this group of men with prostate cancer, adding another reason to use good fats and adding further support for a heart-healthy, Mediterranean-style diet for this population.
By Elena Paravantes Olive Oil Times Contributor | Reporting from Athens
Mediterranean Diet Shown to Ward Off Heart Attack and Stroke
By GINA KOLATA
Published: February 25, 2013 About 30 percent of heart attacks, strokes and deaths from heart disease can be prevented in people at high risk if they switch to a Mediterranean diet rich in olive oil, nuts, beans, fish, fruits and vegetables, and even drink wine with meals, a large and rigorous new study has found. The findings, published on The New England Journal of Medicine’s Web site on Monday, were based on the first major clinical trial to measure the diet’s effect on heart risks. The magnitude of the diet’s benefits startled experts. The study ended early, after almost five years, because the results were so clear it was considered unethical to continue. The diet helped those following it even though they did not lose weight and most of them were already taking statins, or blood pressure or diabetes drugs to lower their heart disease risk. “Really impressive,” said Rachel Johnson, a professor of nutrition at the University of Vermont and a spokeswoman for the American Heart Association. “And the really important thing — the coolest thing — is that they used very meaningful endpoints. They did not look at risk factors like cholesterol or hypertension or weight. They looked at heart attacks and strokes and death. At the end of the day, that is what really matters.” Until now, evidence that the Mediterranean diet reduced the risk of heart disease was weak, based mostly on studies showing that people from Mediterranean countries seemed to have lower rates of heart disease — a pattern that could have been attributed to factors other than diet. And some experts had been skeptical that the effect of diet could be detected, if it existed at all, because so many people are already taking powerful drugs to reduce heart disease risk, while other experts hesitated to recommend the diet to people who already had weight problems, since oils and nuts have a lot of calories. Heart disease experts said the study was a triumph because it showed that a diet was powerful in reducing heart disease risk, and it did so using the most rigorous methods. Scientists randomly assigned 7,447 people in Spain who were overweight, were smokers, or had diabetes or other risk factors for heart disease to follow the Mediterranean diet or a low-fat one. Low-fat diets have not been shown in any rigorous way to be helpful, and they are also very hard for patients to maintain — a reality borne out in the new study, said Dr. Steven E. Nissen, chairman of the department of cardiovascular medicine at the Cleveland Clinic Foundation. “Now along comes this group and does a gigantic study in Spain that says you can eat a nicely balanced diet with fruits and vegetables and olive oil and lower heart disease by 30 percent,” he said. “And you can actually enjoy life.” The study, by Dr. Ramon Estruch, a professor of medicine at the University of Barcelona, and his colleagues, was long in the planning. The investigators traveled the world, seeking advice on how best to answer the question of whether a diet alone could make a big difference in heart disease risk. They visited the Harvard School of Public Health several times to consult Dr. Frank M. Sacks, a professor of cardiovascular disease prevention there. In the end, they decided to randomly assign subjects at high risk of heart disease to three groups. One would be given a low-fat diet and counseled on how to follow it. The other two groups would be counseled to follow a Mediterranean diet. At first the Mediterranean dieters got more intense support. They met regularly with dietitians while members of the low-fat group just got an initial visit to train them in how to adhere to the diet, followed by a leaflet each year on the diet. Then the researchers decided to add more intensive counseling for them, too, but they still had difficulty staying with the diet. One group assigned to a Mediterranean diet was given extra-virgin olive oil each week and was instructed to use at least 4 four tablespoons a day. The other group got a combination of walnuts, almonds and hazelnuts and was instructed to eat about an ounce of the mix each day. An ounce of walnuts, for example, is about a quarter cup — a generous handful. The mainstays of the diet consisted of at least three servings a day of fruits and at least two servings of vegetables. Participants were to eat fish at least three times a week and legumes, which include beans, peas and lentils, at least three times a week. They were to eat white meat instead of red, and, for those accustomed to drinking, to have at least seven glasses of wine a week with meals. They were encouraged to avoid commercially made cookies, cakes and pastries and to limit their consumption of dairy products and processed meats. To assess compliance with the Mediterranean diet, researchers measured levels of a marker in urine of olive oil consumption — hydroxytyrosol — and a blood marker of nut consumption — alpha-linolenic acid. The participants stayed with the Mediterranean diet, the investigators reported. But those assigned to a low-fat diet did not lower their fat intake very much. So the study wound up comparing the usual modern diet, with its regular consumption of red meat, sodas and commercial baked goods, with a diet that shunned all that. Dr. Estruch said he thought the effect of the Mediterranean diet was due to the entire package, not just the olive oil or nuts. He did not expect, though, to see such a big effect so soon. “This is actually really surprising to us,” he said. The researchers were careful to say in their paper that while the diet clearly reduced heart disease for those at high risk for it, more research was needed to establish its benefits for people at low risk. But Dr. Estruch said he expected it would also help people at both high and low risk, and suggested that the best way to use it for protection would be to start in childhood. Not everyone is convinced, though. Dr. Caldwell Blakeman Esselstyn Jr., the author of the best seller “Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-Based Cure,” who promotes a vegan diet and does not allow olive oil, dismissed the study. His views and those of another promoter of a very-low-fat diet, Dr. Dean Ornish, president of the nonprofit Preventive Medicine Research Institute, have influenced many to try to become vegan. Former President Bill Clinton, interviewed on CNN, said Dr. Esselstyn’s and Dr. Ornish’s writings helped convince him that he could reverse his heart disease in that way Dr. Esselstyn said those in the Mediterranean diet study still had heart attacks and strokes. So, he said, all the study showed was that “the Mediterranean diet and the horrible control diet were able to create disease in people who otherwise did not have it.” Others hailed the study. “This group is to be congratulated for carrying out a study that is nearly impossible to do well,” said Dr. Robert H. Eckel, a professor of medicine at the University of Colorado and a past president of the American Heart Association As for the researchers, they have changed their own diets and are following a Mediterranean one, Dr. Estruch said. “We have all learned,” he said. GINA KOLATA is a staff writer at The New York TImes on science and medicine.
Press Office Release
Frantoio Franci Villa Magra and IGP Toscano win the Best Oil in the World prize in New York
Montenero d’Orcia, April 23rd 2013
New York intends to become the U.S. capital city of great extra virgin olive oils. It intends to become the city that promotes and spreads olive oil culture, its health benefits and cooking uses, as the basis of that Mediterranean diet, which Americans strive to make fully theirs. New York is undoubtedly at the center of this cultural movement, which considers healthy eating the foundation of long admired Italian Way of Life. After promoting farmer markets animating “The Big Apple” with local vegetables and dairy products, New Yorkers aim for extra virgin olive oil as the top product in Mediterranean diet and healthy eating habits. For this reason, they have introduced a new big competition named “Best Olive Oil in World”, whose purpose is not only selecting the best oils in the world, but also becoming a reliable, renown referent for all consumers. Along with the competition, meetings and workshops have been organized regarding fundamental topics such as scientific and medical research, optimal food pairings and obviously oil tasting. Partners of the competition include the website www.oliveoiltimes.com, Fairway Market – a chain of gourmet shops featuring winning oils in highlighted spaces – and The International Culinary Center, which has developed a specific program dedicated to the knowledge of olive oil also involving New York restaurant managers. Therefore, Best Olive Oil in the World is far more than a simple competition that can also take pride in a fully international panel of experts from 10 countries, headed by chief judge and event organizer Dr. Gino Celletti. Frantoio Franci, established in the United States since 1996 with important presences especially in the areas of New York, New Jersey, California and Colorado, has entered the first year of the competition with three oils. Villa Magra was awarded Best of Class, Intense Fruity Category, with the extraordinary score 9,60. Remarkable result for IGP Toscano too, Best of Class in Medium Fruity category, with 9,50 score. Lastly, Olivastra Seggianese received a Gold Medal in Light Fruity category, with 8,90 score. This is the umpteenth excellent performance of Frantoio Franci extra virgin olive oils, which meet solid appreciation wherever they go, from Italy to Japan and now even to New York. Giorgio Franci is fully convinced that this new competition will grow steadily to finally become the guiding light for American operators and customers, who have chosen superior quality extra virgin olive oil as a cornerstone of their nutrition.
For immediate release
The press officer Patrizia Cantini
Courtesy of Patrizia Cantini
Giuliana Direct Olive Oil Launches Goliveoil.com, Enabling Consumers to Buy Fresh, Award-Winning Extra Virgin Olive Oil at Incredible Prices
De Carlo Torre di Mossa 2012 Named ‘Best Olive Oil in the World’ by Flos Olei 2013—Now at goliveoil.com
Denver, Colorado—February 26, 2013—Colorado-based importer, Giuliana Direct Olive Oil, proudly announces the launch of its new e-commerce website, goliveoil.com, and the immediate online availability of this year’s just-named Best Extra Virgin Olive Oil in the World —De Carlo Tenuta Torre di Mossa 2012.
Giuliana Direct Olive Oil and goliveoil.com were created to give people direct access to the freshest, most exceptional real extra virgin olive oils of the Mediterranean at the lowest prices possible,” said company founder and importer, Steve Lewis. “I am delighted that three of our EVOO 2012 collection received top honors from Flos Olei 2013.”
The intensely fruity De Carlo Tenuta Torre di Mossa 2012 was declared Best EVOO in the World on December 15, 2012, by premier olive oil guide, Flos Olei 2013. Italian Flos Olei author, Marco Oreggia, presented this year’s ‘Best 20’ during Extra Virgin Day held at the Westin Excelsior Rome, Italy.
Now in its fourth edition, Flos Olei reviews olive oil farms and extra virgin olive oils from 45 countries on 5 continents.
Also in the Flos Olei 2013 ‘Best 20’ and offered by goliveoil.com are: Frantoio Franci Olivastra Seggianese, awarded Best Extraction System; and OlioCRU, awarded Emerging Farm.
In a tight, harvest-to-table schedule designed to give customers cherished ‘first tastes’ and super-fresh, 100% real extra virgin olive oil, olives were harvested late November 2012, pressed and bottled in December, and shipped via ocean freighter in January. Oils are now available for purchase at goliveoil.com.
Fine extra virgin olive oil is best when consumed as fresh as possible. Our goal with goliveoil.com is to enable olive oil lovers all over the U.S. to pour real EVOO with abandon—just as they do in Tuscany,” said Lewis.
Lewis finalized the oil selections for Giuliana’s EVOO 2012 collection on a visit during the November 2012 harvest to olive oil farms and producers in Italy and France.
The demand and enthusiasm we’re experiencing is exciting—people of all types, professional chefs, and foodies love the opportunity to buy high quality, small-batch oils at their freshest. Much like the wine renaissance that occurred over the last 15 years, an olive oil renaissance is in the making. People are discovering the many uses and flavor variations of EVOO. Smaller producers—true artisans—are being discovered and enjoyed by greater numbers of people,” Lewis said.
Photos (from top)
Steve Lewis, Owner Giuliana Direct Olive Oil
Award for World's Best Olive Oil, presented by Flos Olei 2013
Overlooking olive groves located just outside of Benevento, Italy
About Giuliana Direct Olive Oil
Founded in 2010 by Giuliana Imports co-founder Steve Lewis , Giuliana Direct Olive Oil was created to make it affordable and easy to buy fine EVOO made by some of today's greatest producers from around the Mediterranean region. As a direct importer, Giuliana provides the freshest extra virgin olive oil at the lowest price possible, enabling olive oil lovers to pour abundantly and enjoy the aromatic flavor and sought-after health benefits with abandon. Mix and match cases of 6 bottles are available for purchase by retailers, restaurateurs and the general public at goliveoil.com. Single bottles can be purchased at the storefront and company headquarters, 3350 Walnut Street, Denver, Colorado, 80205. Phone: 303.717.6649
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From Time Magazine
It’s the Olive Oil: Mediterranean Diet Lowers Risk of Heart Attack and Stroke
Feb. 25, 2013
The Mediterranean diet is a well-known weapon in the fight against heart disease, but exactly how effective is it?
To find out, researchers led by Dr. Ramón Estruch, from the Department of Internal Medicine at the Hospital Clinic of Barcelona, put the Mediterranean diet to the test against a low-fat diet. They followed participants to track rates of heart attack, stroke and heart-disease-related death. After nearly five years, the results were so striking for one group that the study was stopped early, according to research published online by the New England Journal of Medicine.
The group that showed the least heart problems and lowest rate of heart disease deaths? Those who ate a Mediterranean diet high in extra-virgin olive oil. Coming in at a close second were participants who ate a Mediterranean diet high in nuts. Compared with those eating the low-fat diet, the extra-virgin-olive-oil group showed a 30% lower risk of having a heart attack, stroke or dying of heart disease after five years, while those consuming the Mediterranean diet with more nuts showed a 28% lower risk of these outcomes.
“We think the strength of this study comes from the fact that we measured hard outcomes and not just blood pressure or changes in cholesterol levels,” says Estruch. “We really believe the Mediterranean diet lowers incidence of [heart attack], stroke and cardiovascular deaths.”
Previous studies have linked Mediterranean diets to fewer heart attacks and deaths from heart disease, but most of those have correlated people’s recall of their diet with heart-disease outcomes rather than randomly assigning participants to eat specific diets and then following them for heart-disease risk, as Estruch and his colleagues did.
In the study, the participants in the Mediterranean diet groups agreed to replace red meat with white meat like chicken and eat three or more servings of fish each week, along with three or more servings of fruit and two or more servings of vegetables a day. The extra-virgin-olive-oil group also consumed more than four tablespoons of the oil a day, replacing regular olive oil with the extra-virgin variety, which contains more potentially heart-healthy compounds like polyphenols and vitamin-E tocopherols — which can lower levels of inflammatory factors that contribute to heart disease — in addition to oleic acids, which are lower in the saturated fat that can build up in blood vessels. The group that consumed more nuts was asked to eat a combination of 30 g of walnuts, almonds and hazelnuts every day. These groups were also asked to stay away from sodas and red meats. The participants eating the low-fat diet ate three or more servings of fish or seafood a week and the same amount of fruit and vegetables as the Mediterranean diet groups. They were discouraged from consuming more than two tablespoons of vegetable oils, including olive oil, each day.
To ensure that other factors that could affect heart-disease rates were not playing a role, the researchers also adjusted for the total amount of calories the groups were eating, since obesity can be a major contributor to heart attack and stroke. Even after making these adjustments, however, the olive-oil group showed statistically significant drops in heart-disease risk. And because the three groups were randomly assigned to their diets, Estruch says that factors like the amount of exercise the participants did, or the medications they took, would be about the same in all three groups, and thus affect all participants equally.
Estruch says that the study has some limitations, most notably that the low-fat diet group may not have had as intense an intervention during the first part of the study as the Mediterranean groups did, potentially biasing the results in favor of the Mediterranean diet. Some volunteers also dropped out, most of whom had higher body mass index on average, which may also skew the results toward a beneficial effect of the Mediterranean diet, since the individuals who remained might have been more motivated to take care of their hearts to begin with.
Still, the findings add to the body of evidence that suggests the Mediterranean diet can play an important role in protecting the heart, and should guide doctors and patients who want to avoid heart disease toward eating the foods that can help them the most.
Alice Park is a staff writer at TIME and covers health, medicine, nutrition and fitness.
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