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October 13, 2017

New Studies Show Multiple Benefits of Extra-Virgin Olive Oil

Filed under: Bragg Health Recipes — Tags: , , , — admin @ 12:08 PM

New Studies Show Multiple Benefits of Extra-Virgin Olive Oil

“Science is proving what I’ve been saying for more than 35 years,” says international health pioneer, Dr. Patricia Bragg, CEO of Bragg Live Food Products, in Santa Barbara, California. (www.Bragg.com) “Organic, extra-virgin olive oil, which tastes so good in salad dressing or used as cooking oil, is a wonderful, natural food with an amazing variety of health benefits. I am happy the research is finally catching up with me!”

Santa Barbara, California – While studies two years ago showed that extra virgin olive oil can help women reduce risk of breast cancer and other diseases, new research shows it may also protect against cognitive decline.

Dr. Bragg is the author of 10 ‘self-health’ books, including the best-selling the Bragg Healthy Lifestyle, (www.Bragg.com), which provides a blueprint for healthy eating and exercise. Her company was founded by her father, Dr. Paul C. Bragg, the originator of health food stores in America in 1912.

The Temple University study, released in late June of this year, showed that the consumption of extra-virgin olive oil protects memory and learning ability. According to the report, from the Lewis Katz School of Medicine at Temple, it “…reduces the formation of amylid-beta plaques and neurofibrillary tangles in the brain – classic markers of Alzheimer’s disease.” Dr. Bragg, the author of Vegetarian Health Recipes, (www.Bragg.com), points out that Temple researchers also found extra-virgin olive oil also reduces brain inflammation.

Extra-virgin olive oil is made from natural, pure, cold-pressed olives. Regular olive oil is typically a blend, including both cold-pressed and processed oils.  Although high in fat, extra-virgin olive oil consists of monounsaturated fatty acids, considered a healthy dietary fat, according to Mayo Clinic reports, and other studies.

“Extra-virgin olive oil contains almost magical ingredients that the help the body fight off respiratory, intestinal and genital tract infections and lower blood pressure – and medical scientists also believe the oleic acid inside the oil helps prevent colon, as well as breast cancer,” says Dr. Bragg. (https://www.ncbi.nlm.nih.gov/pubmed/22634935)

“Now we know it also helps our memory stay strong,” says Dr. Bragg, whose company has sold extra-virgin olive oil for decades. (www.Bragg.com). “It is a wonderful, natural medicine for a longer, healthier life.  As I’ve said for years, choosing a diet of proven, organic foods allows you to become the captain of your own health.”

http://www.templehealth.org/News/Extra-VirginOliveOilPreservesMemoryandProtectsBrainAgainstAlzheimersDiseaseNewResearchatTempleShows?id=3247&showBack=true&PageIndex=0&cid=13

 

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This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.

September 27, 2017

Great News for People With Alzheimer’s Disease

Filed under: Bragg Live Food Products — Tags: , , — admin @ 9:36 AM

Great news for people with Alzheimer’s disease

Learn more here

Extra virgin olive oil staves off disease

This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.

July 13, 2017

Extra-Virgin Olive Oil Preserves Memory & Protects Brain Against Alzheimer’s

Filed under: Health News — Tags: , , — admin @ 10:01 AM

Extra-virgin olive oil preserves memory &
protects brain against Alzheimer’s

Science Daily

Extra-virgin olive oil preserves memory, protects brain against Alzheimer’s. The Mediterranean diet is associated with a variety of health benefits, including a lower incidence of dementia. Now, researchers have identified a specific ingredient that protects against cognitive decline: extra-virgin olive oil. In a new study, the researchers show that consumption of extra-virgin olive oil protects memory and learning ability and reduces the formation of amyloid-beta plaques and neurofibrillary tangles in the brain; markers of Alzheimer’s disease.

The Temple team also identified the mechanisms underlying the protective effects of extra-virgin olive oil. “We found that olive oil reduces brain inflammation but most importantly activates a process known as autophagy,” explained senior investigator Domenico Praticò, MD, Professor in the Departments of Pharmacology and Microbiology and the Center for Translational Medicine at LKSOM. Autophagy is the process by which cells break down and clear out intracellular debris and toxins, such as amyloid plaques and tau tangles.

“Brain cells from mice fed diets enriched with extra-virgin olive oil had higher levels of autophagy and reduced levels of amyloid plaques and phosphorylated tau,” Dr. Praticò said. The latter substance, phosphorylated tau, is responsible for neurofibrillary tangles, which are suspected of contributing to the nerve cell dysfunction in the brain that is responsible for Alzheimer’s memory symptoms.

Previous studies have suggested that the widespread use of extra-virgin olive oil in the diets of people living in the Mediterranean areas is largely responsible for the many health benefits linked to the Mediterranean diet. “The thinking is that extra-virgin olive oil is better than fruits and vegetables alone, and as a monounsaturated vegetable fat it is healthier than saturated animal fats,” according to Dr. Praticò.

In order to investigate the relationship between extra-virgin olive oil and dementia, Dr. Praticò and colleagues used a well-established Alzheimer’s disease mouse model. Known as a triple transgenic model, the animals develop 3 characteristics of the disease: memory impairment, amyloid plagues, and neurofibrillary tangles.

The researchers divided the animals into two groups, one that received a chow diet enriched with extra-virgin olive oil and one that received the regular chow diet without it. The olive oil was introduced into the diet when the mice were six months old, before symptoms of Alzheimer’s disease begin to emerge in the animal model.

In overall appearance, there was no difference between the two groups of animals. However, at age 9 months and 12 months, mice on the extra virgin olive oil-enriched diet performed significantly better on tests designed to evaluate working memory, spatial memory, and learning abilities.

Studies of brain tissue from both groups of mice revealed dramatic differences in nerve cell appearance and function. “One thing that stood out immediately was synaptic integrity,” Dr. Praticò said. The integrity of the connections between neurons, known as synapses, were preserved in animals on the extra-virgin olive oil diet. In addition, compared to mice on a regular diet, brain cells from animals in the olive oil group showed a dramatic increase in nerve cell autophagy activation, which was ultimately responsible for the reduction in levels of amyloid plaques and phosphorylated tau.

“This is an exciting finding for us,” explained Dr. Praticò. “Thanks to the autophagy activation, memory and synaptic integrity were preserved, and the pathological effects in animals otherwise destined to develop Alzheimer’s disease were significantly reduced. This is a very important discovery, since we suspect that a reduction in autophagy marks the beginning of Alzheimer’s disease.”

Dr. Praticò and colleagues plan next to investigate the effects of introducing extra-virgin olive oil into the diet of the same mice at 12 months of age, when they have already developed plaques and tangles. “Usually when a patient sees a doctor for suspected symptoms of dementia, the disease is already present,” Dr. Praticò added. “We want to know whether olive oil added at a later time point in the diet can stop or reverse the disease.”

 

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This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.