The olive fruit tree (Olea europaea) is a good food source and resistant to plant diseases. The juice, vinegar, or powder of olive leaves is a strong antibiotic and antiviral. It strengthens the immune system, which protects the body from diseases and infections and reduces the symptoms of cold, fecal, and herpes viruses. Oleuropein, a powerful anti-bacterial drug such as viruses, parasites, yeast bacteria and protozoa, inhibits their growth.
Prepared olive oil is considered a cold-pressed olive fruit (called virgin oil) or solvents. It treats frequent allergies, digestive problems and mild laxative. Swelling, joints, pain, lack of appetite, bloated sinuses, respiratory problems, especially asthma, skin ulcers, tremors, anxiety, infections and muscle weakness. The Greeks used them to clean wounds and heal them. They are antibacterial, fungus, parasites and viruses. They use hemorrhoids and a light diuretic. Gout, hypoglycemia, blood pressure and strengthening of the immune system. This is useful in the treatment of viral diseases, lupus, hepatitis, AIDS, prostate, psoriasis and bladder infections. RIP.
The leaves contain the effective Oleuropein, which is antioxidant, removes atherosclerosis and rejuvenates the tissues because of vitamin E. Olive also has 3 strong antioxidants, hydroxytyrosol, vanillic acid, and verbascoside, which are useful in the treatment of rheumatoid arthritis. The digestion of leaves may cause cold-like symptoms because they attack viruses, but this condition wears off after several days. The fruits of the green olives are the immature fruits and the structure are mature fruits.
The oil contains a high proportion of unsaturated fats, vitamin E, k, polyphenols, chlorophyll, pheophytin, sterols, squalene and compounds that give it odor and flavor. Olive oil because it contains unsaturated oils (laznk) because it is made up of acid oleic acid, which reduces the level of low-density lipoprotein LDL-cholesterol harmful and increase the proportion of high-density lipoprotein HDL-cholesterol and these fats have made the Mediterranean peoples who eat olive oil Bufra, Do not get cardiovascular disease, and reduce the incidence of breast cancer. The presence of phenols, vitamin E and other natural antioxidants prevents the oxidation of fat and avoid the formation of Free Radicals that damage cells in the body. The presence of aroma, chlorophyll, natural flavor and pheophytin make oil increase the secretion of the stomach and facilitate the absorption of natural antioxidants that protect the body tissues from damage. Vitamin E is the best and highest percentage found in any vegetable oil. This is why you keep it from being oxidized by storage. The color of the oil is associated with the presence of chlorophyll, pheophytin and carotenoids and the presence of these colors depends on the cultivation of olives and the date of collection, soil and climate and the maturity of the fruits of olive and the age of the era. Therefore, we find that olive oil protects the body from oxidizing substances and hardening of the arteries and prevents the formation of gallstones gallstones and prevent infectious infections and lining the stomach to protect from the ulcer and activates the secretion of hormones in the pancreas and helps to absorb food digestive system, especially minerals and vitamins. Constipation is treated. And the presence of the first material that is available in the olive we find it helps to deposit the minerals in the bones and strengthens them, especially in children and the elderly and helps to develop the brain and nervous system and protects the body from the infection and helps in the growth and renew the cells and prevent stomach contraction. Moisturizing and nourishing for the presence of vitamins E, A, K and B. It is preferred to drink water abundantly 8 cups with it. Eat with salad, drink or put on beans or cheese or for fermentation. Virgin olive oil contains oxidants such as K, A, B, E and polyphenols. Monounsaturated fatty acids
It is beneficial and does not raise bad cholesterol (LDL cholesterol). And an olive oil soup spoon (14 grams) to give 120 calories and monounsaturated fats 77% and 9% saturated fats and the rest vegetable fats.
Prepared olive oil is considered a cold-pressed olive fruit (called virgin oil) or solvents. It treats frequent allergies, digestive problems and mild laxative. Swelling, joints, pain, lack of appetite, bloated sinuses, respiratory problems, especially asthma, skin ulcers, tremors, anxiety, infections and muscle weakness. The Greeks used them to clean wounds and heal them. They are antibacterial, fungus, parasites and viruses. They use hemorrhoids and a light diuretic. Gout, hypoglycemia, blood pressure and strengthening of the immune system. This is useful in the treatment of viral diseases, lupus, hepatitis, AIDS, prostate, psoriasis and bladder infections. RIP.
The leaves contain the effective Oleuropein, which is antioxidant, removes atherosclerosis and rejuvenates the tissues because of vitamin E. Olive also has 3 strong antioxidants, hydroxytyrosol, vanillic acid, and verbascoside, which are useful in the treatment of rheumatoid arthritis. The digestion of leaves may cause cold-like symptoms because they attack viruses, but this condition wears off after several days. The fruits of the green olives are the immature fruits and the structure are mature fruits.
The oil contains a high proportion of unsaturated fats, vitamin E, k, polyphenols, chlorophyll, pheophytin, sterols, squalene and compounds that give it odor and flavor. Olive oil because it contains unsaturated oils (laznk) because it is made up of acid oleic acid, which reduces the level of low-density lipoprotein LDL-cholesterol harmful and increase the proportion of high-density lipoprotein HDL-cholesterol and these fats have made the Mediterranean peoples who eat olive oil Bufra, Do not get cardiovascular disease, and reduce the incidence of breast cancer. The presence of phenols, vitamin E and other natural antioxidants prevents the oxidation of fat and avoid the formation of Free Radicals that damage cells in the body. The presence of aroma, chlorophyll, natural flavor and pheophytin make oil increase the secretion of the stomach and facilitate the absorption of natural antioxidants that protect the body tissues from damage. Vitamin E is the best and highest percentage found in any vegetable oil. This is why you keep it from being oxidized by storage. The color of the oil is associated with the presence of chlorophyll, pheophytin and carotenoids and the presence of these colors depends on the cultivation of olives and the date of collection, soil and climate and the maturity of the fruits of olive and the age of the era. Therefore, we find that olive oil protects the body from oxidizing substances and hardening of the arteries and prevents the formation of gallstones gallstones and prevent infectious infections and lining the stomach to protect from the ulcer and activates the secretion of hormones in the pancreas and helps to absorb food digestive system, especially minerals and vitamins. Constipation is treated. And the presence of the first material that is available in the olive we find it helps to deposit the minerals in the bones and strengthens them, especially in children and the elderly and helps to develop the brain and nervous system and protects the body from the infection and helps in the growth and renew the cells and prevent stomach contraction. Moisturizing and nourishing for the presence of vitamins E, A, K and B. It is preferred to drink water abundantly 8 cups with it. Eat with salad, drink or put on beans or cheese or for fermentation. Virgin olive oil contains oxidants such as K, A, B, E and polyphenols. Monounsaturated fatty acids
It is beneficial and does not raise bad cholesterol (LDL cholesterol). And an olive oil soup spoon (14 grams) to give 120 calories and monounsaturated fats 77% and 9% saturated fats and the rest vegetable fats.
