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  • ¿Cómo fabricar Jabón con Aceite de Oliva?

    En España siempre hemos usado el aceite de oliva como ingrediente principal del jabón. Gracias a ese ingrediente, el Jabón de Castilla tenía unas características que lo hacían único muy apreciado en toda Europa, como su color blanco, su magnífico poder limpiador, su agradable textura y sus beneficios como cosmético natural.

    Podemos tener ese mismo jabón de Castilla en nuestras casas y reciclando el aceite, ya que este es muy contaminante si se tira por el desagüe.

    Su elaboración es de lo mas sencillo, a continuación os dejamos los ingredientes:

    • 5 litros de aceites de oliva usados.
    • 5 litros de agua.
    • 1 kg de sosa caustica.
    • Un recipiente (nunca de aluminio) con la suficiente capacidad para la mezcla de todos los ingredientes.
    • Utensilio de madera.
    • 10 briks vacíos de un litro de capacidad.


    El primer paso se debería hacer un día antes, mezclamos en un recipiente agua y sosa caustica, remuévelo. Hazlo con cuidado, en una zona bien ventilada y usando guantes, gafas protectoras y mascarilla. La sosa caustica es corrosiva. Además, la mezcla de agua y sosa desprende gran cantidad de calor, por lo que la ventilación es muy importante.

    Al día siguiente añade un poco de aceite de oliva y sigue removiendo hasta que la mezcla empiece a coger consistencia. Cuando tengamos la mezcla la introduciremos en los briks, o recipiente parecido. Debemos esperar 1 mes y ya tendríamos nuestro jabón de aceite de oliva, que lo podremos utilizar para lavar ropa, en frio o calor y se utiliza mucho en la cosmética ya que es muy suave e hidratante.


    Fuente: COPE

  • Universities as Chicago and Colorado certify the benefits of Mediterranean Diet rich in extra virgin olive oil

    The mediterranean Diet benefits | iloveaceite news

    Researchers at the University of Chicago say the gut flora of an allergy sufferer is significantly different from that of a non-allergic person, suggesting that differences in the composition of the bacterial community in the gut influence the development of allergies. In a test of infants with cow’s milk allergy, those given the probiotic showed no biomarkers of the allergy in their stool samples compared with those not taking the probiotic.

    Food allergies have increased by 20 per cent in the developed countries over the past decade. The increase has mainly been the result of overuse of antibiotics, a high-fat/low-fibre diet and low exposure to infectious diseases, as well as formula feeding, say the researchers (ISME J., 2015).

    The benefits of vitamin C seem to be endless. It appears that taking the supplement every day can reduce your risk of heart disease if you are overweight and could be as beneficial as exercise.

    However, to get the real benefits, you need to be taking an amount that is more than 10 times greater than the recommended daily allowance. Health officials tell us we only need to be taking 40mg/day of the vitamin. However, researchers estimate that overweight people require at least 500mg/day to even begin to reduce their risk of cardiovascular disease.

    The researchers at the University of Colorado measured levels of endothelin (ET)-1 protein in the blood of 20 overweight volunteers and matched their progress against a group of 15 volunteers who carried out regular aerobic exercise instead.

    Levels of ET-1 are an indicator of likely constriction or narrowing of small blood vessels, which can lead to heart disease and heart attack. While exercise has been shown to lower ET-1 levels, it is often difficult to get the overweight to exercise regularly.

    In this study, the researchers discovered that the vitamin supplement was as successful as exercise at lowering levels of ET-1.

    Elderly people who are housebound should be taking vitamin D supplements to compensate for lack of sunshine. The vitamin plays a key role in maintaining muscle strength and so could help reduce the risk of falls, researchers believe.

    Although doctors are advised to prescribe cholesterol-lowering statins to anyone they believe has at least a 10 per cent chance of suffering a stroke during the next 10 years, they would probably be better off advising them to follow the Mediterranean diet (rich in extra virgin olive oil). This is the advice of a leading heart specialist.

    The diet, coupled with exercise and not smoking, could be as effective as taking statins and without the side effects, says Aseem Malhotra, a cardiologist at the Frimley Health NHS Foundation Trust.


  • Extra virgin olive oil lowers blood glucose and cholesterol

    Extra virgin olive oil lowers blood glucose and cholesterol

    Extra virgin olive oil reduces blood sugar and cholesterol more than other kinds of fats, according to new research.

    The study, conducted at Sapienza University in Rome, could explain the health benefits associated with a traditional Mediterranean diet for people with diabetes.

    "Lowering blood glucose and cholesterol may be useful to reduce the negative effects of glucose and cholesterol on the cardiovascular system," said Francesco Violo, lead author of the study.

    This was a small study involving only 25 participants, all of whom ate a typical Mediterranean lunch - consisting primarily of fruits, vegetables, grains and fish - on two separate occasions. For the first meal, they added 10g of extra virgin olive oil. For the second, they added 10g of corn oil.

    After each meal, the participants blood glucose levels were tested. The rise in blood sugar levels was much smaller after the meal with extra virgin olive oil than after the meal with corn oil.

    The findings were consistent with previous studies, which have linked extra virgin olive oil to higher levels of insulin, making it beneficial to people with type 2 diabetes.

    More surprising, however, were the reduced levels of low-density lipoprotein (LDL), or "bad" cholesterol, associated with the extra virgin olive oil meal.

    The study's findings are interesting but preliminary. Further studies are needed to confirm them. The study did not examine whether corn oil was worse or better than having no oil at all, for example.

    Despite its flaws, the study is one of the first to link the Mediterranean diet with extra virgin olive oil to lower levels of LDL cholesterol and lower blood glucose levels.

    The researchers stressed that consuming extra virgin olive oil on its own is not going to provide the benefits observed during the study. Rather, it has to be consumed in the context of a balanced diet.


  • MeDiet and Invasive Breast Cancer Risk Among Women at High Cardiovascular Risk in the PREDIMED Trial

    La 'dieta mediterránea', rica en virgen extra, reduce el riesgo de cáncer de mama hasta en un 30%

    Breast cancer, the most frequently diagnosed malignant tumor and the leading cause of cancer death among women, has increasing incidence rates. In 2012, 1.7 million women received a diagnosis of breast cancer. Since the 2008 estimates, breast cancer incidence has increased by more than 20% worldwide, while mortality has increased by 14%.1 In European countries, breast cancer is the most common incident cancer and the first or second (after lung cancer) malignant neoplasm implicated in mortality among women.2

    Diet has been extensively studied as a modifiable component of lifestyle that could influence breast cancer development. Epidemiological evidence on the effect of specific dietary factors is still inconsistent, and the only convincing evidence relates to an increased risk in women with high alcohol consumption.3

    The inconsistent association between foods or nutrient consumption and breast cancer risk may be partly due to the fact that individuals do not consume foods or nutrients in isolation but mixtures of foods with different nutrient constituents that may interact synergistically to influence biological pathways leading to or protecting from cancer. Thus, assessing diet as a whole, based on overall dietary patterns, provides more useful information on the role of diet in breast cancer risk. The Mediterranean dietary pattern has attracted considerable attention because, historically, breast cancer rates have been lower in Mediterranean countries than in Northern or Central European countries or the United States.4,5 The Mediterranean diet (MeDiet) is characterized by an abundance of plant foods, fish, and especially olive oil.5 In the Lyon Diet Heart Study, participants allocated to a cardioprotective Mediterranean-type diet showed a 61% lower risk of cancer (all subtypes) than those participants allocated to a control diet close to the step 1 American Heart Association prudent diet.6 Recent prospective cohort studies have evaluated the association between adherence to a MeDiet pattern and specifically breast cancer risk.7,8 However, the epidemiological evidence is still limited and conflicting.9,10 Moreover, no randomized trial has ever assessed the effect of the MeDiet on the primary prevention of breast cancer.

    To further examine the effects of the MeDiet on breast cancer risk, we have analyzed the effect of the MeDiet supplemented with extra-virgin olive oil (EVOO) or nuts in the randomized intervention of the PREDIMED trial on the incidence of breast cancer.


    After a median follow-up of 4.8 years, we identified 35 confirmed incident cases of breast cancer. Observed rates (per 1000 person-years) were 1.1 for the Mediterranean diet with extra-virgin olive oil group, 1.8 for the Mediterranean diet with nuts group, and 2.9 for the control group. The multivariable-adjusted hazard ratios vs the control group were 0.32 (95% CI, 0.13-0.79) for the Mediterranean diet with extra-virgin olive oil group and 0.59 (95% CI, 0.26-1.35) for the Mediterranean diet with nuts group. In analyses with yearly cumulative updated dietary exposures, the hazard ratio for each additional 5% of calories from extra-virgin olive oil was 0.72 (95% CI, 0.57-0.90).

    Conclusions and Relevance

    This is the first randomized trial finding an effect of a long-term dietary intervention on breast cancer incidence. Our results suggest a beneficial effect of a Mediterranean diet supplemented with extra-virgin olive oil in the primary prevention of breast cancer. These results come from a secondary analysis of a previous trial and are based on few incident cases and, therefore, need to be confirmed in longer-term and larger studies.

    See all investigation at 

  • An extra helping of extra virgin olive oil daily can reduce the risk of developing breast cancer

    An extra helping of extra virgin olive oil daily can reduce the risk of developing breast cancer

    An extra helping of extra virgin olive oil daily can reduce the risk of developing breast cancer, according to a new report by the JAMA Internal Medicine.

    Researchers followed nearly 4,300 Spanish women between the ages of 60 to 80. All of the women were placed on a Mediterranean diet with one group receiving an added helping of about 5 ounces of olive oil, another eating more nuts and another reducing their fat intake.

    The olive oil group had about a 68 percent reduced breast cancer risk compared to the low fat group.

    Study authors said extra virgin olive oil, the closest you can get to pure olive juice, contains oleic acid and polyphenols, a compound known to suppress tumor growth in lab studies.

    Five ounces of olive oil equals 1,000 calories, and while this may work as part of a healthy Mediterranean diet, experts said it may not translate to the way we eat in the United States.

    "Adding 1,000 calories a day to a diet where we know obesity is such a problem in this country probably isn't wise," said Dr. Deanna Attai, a breast cancer surgeon at UCLA Health.

    She added that all women in the study were eating a Mediterranean diet to begin with and breast cancer cases over all were low. She also pointed out other weaknesses in the study.

    "The women were also only followed for five years, which probably isn't long enough for a dietary intervention," she said.

    Attai added that numerous studies support the many health benefits of eating more fish, nuts, fruits and vegetables. While it is unclear if olive oil is the magic ingredient, Attai said it does not hurt to incorporate Mediterranean-style meals into your diet.


  • Four tablespoons of extra virgin olive oil reduce the risk of strokes and heart attacks

    Four tablespoons of extra virgin olive oil a day reduce the risk of strokes and heart attacks Four tablespoons of extra virgin olive oil a day reduce the risk of strokes and heart attacks

    In an Editorial published in the BMJ Open Heart journal, Professor Capewell writes that focusing on a nutritionally based diet that includes healthy fats rather than simplistically reducing calorie intake is more beneficial to people’s health. It also cuts the risk of heart attack, stroke and other diseases.

    He said: “It is time to stop counting calories, and time to instead promote good nutrition and dietary changes that can rapidly and substantially reduce cardiovascular mortality.”

    Increased risk

    The article points out that a can of cola a day, at 150 calories, is associated with a significantly increased risk of obesity and type 2 diabetes, while four tablespoons of extra virgin olive oil a day, at around 500 calories, has been shown to substantially reduce the risk of strokes and heart attacks.

    The rising costs of obesity and Type 2 diabetes are highlighted by the article authors. They already costs the NHS over £10 billion a year and total UK costs exceed £30 billion; both are predicted to double in the next 20 years.

    Controls on junk food

    Professor Capewell added: “The most powerful and effective policies include a duty on sugary drinks, and subsidies to increase the affordability and availability of healthier foods such as vegetables, fruit, and nuts. Plus controls on the marketing of junk foods and clear package labelling to help consumers.”

    The article `It is time to stop counting calories, and time instead to promote dietary changes that substantially and rapidly reduce cardiovascular morbidity and mortality’ is written by Aseem Malhotra, Frimley Park Hospital, Surrey, James J DiNicolantonio, Saint Luke’s Mid America Heart Institute, Kansas City, Missouri, US and Professor Simon Capewell from the University’s Institute of Psychology, Health and Society.

    University of Liverpool


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