The benefits of Olive Leaf Extract

Today’s post is all about Olive Leaf Extract.

Around this time of year many chemists and health food stores have big displays of this product along side other cold & flu preventatives.

I have always considered olive leaf extract a great supplement for the immune system. However, it helps the body with so much more than colds & flu.

The use of the products derived from the olive tree on human health dates back centuries. In several civilisations, the olive tree had and still has a very strong cultural and religious symbolism.

Recently, accumulating experimental and clinical studies have given support to the traditional beliefs of the health benefits provided by olives and olive derivatives.

 What is Olive Leaf Extract?

Olive leaf extract comes from the leaves of an olive plant. Just like olive oil, the extract from the plants leaves is chock full of potent antioxidants, polyphenols and flavonoids.

In particular, a polyphenol called oleuropein. This nutrient is thought to contribute to the anti-inflammatory and antioxidant properties of olive leaf extract.

How does it improve our health?

Besides protecting the body from harmful free radicals, oleuropein is also a well-documented antiviral. The oleuropein works on the protein coat of the virus. It is thought to inactivate micro-organisms by dissolving the outer lining of the microbe and penetrating the infected cells.

For its antimicrobial properties, oleuropein can be used for the treatment of respiratory tract and intestinal infections.

In addition, studies have shown that olive leaf extract also supports fat loss by improving how efficiently insulin works in your body, thereby reducing the amount of fat your body stores.

Olive leaf extract also helps stimulate the immune system to destroy infectious organisms. This can prevent the onset of colds, flu, and a range of viruses, yeast, fungal and mould problems, bacterial infections and parasites.

Several different studies have shown that the therapeutic properties of olive leaf extract may help in –

  • Lowering inflammation.
  • Protecting the digestive system and the central nervous system.
  • Inhibiting microorganism growth and preventing oxidation or cell damage.
  • Stabilising blood sugar and lowering cholesterol.
  • Protecting the brain against Alzheimer’s and Parkinson’s
  • Improving heart health and lowering blood pressure

Another beneficial compound found in olive leaf extract is oleanolic acid. A 2006 study found that this acid interacts with the body in a way that increases the metabolism. It also boosts the thyroid, and ultimately leads to increased energy.

 How much should we take?

There are no official guidelines on how much olive leaf extract a person should take. In the human studies discussed above, participants usually took 500–1,000 mg per day of a standard olive leaf extract. Some of these were in divided doses.                 (Sources – www.ncbi.nlm.nih.gov, www.hindawi.com, www.webmd.com,)

 There are so many research articles and other information available on the benefits of olive leaf extract, I could have written so much more.

Basically, I think that all of this information shows that this extract, taken from the leaves of olive trees, is so good for us. We should take it every day to stay well and healthy.

Till the next post,

Live clean n prosper.

All about Iodine

Todays post is all about Iodine as requested by a friend.

This subject is also of particular interest to me as I do have a thyroid disorder. So getting my daily source of Iodine is quite important.

 First of all, what is Iodine?

According to Wikipedia, Iodine is a chemical element first discovered by the French chemist Bernard Courtois in 1811.

It is a naturally occurring chemical element, like oxygen and iron. It is the heaviest of the essential mineral nutrients and it is also the least abundant.

It is present in fairly constant amounts in seawater, but its distribution over land and fresh water is uneven. In continents such as Australia and New Zealand, natural iodine levels are very low in the soils where we grow our vegetables, grains and graze livestock.

 Why is it essential?

Iodine is an essential element for life. It is required for the synthesis of the growth-regulating thyroid hormones thyroxine and triiodothyronine (T4 and T3 respectively). Thyroid hormones are required for normal growth and development of tissues and maturation of our bodies.

Globally, it is estimated that 2 billion individuals have an insufficient iodine intake. In industrialised countries, including the United States, Australia and New Zealand much of the food supply is now low in iodine. This has led to widespread deficiency.

Iodine deficiency has multiple adverse effects in humans. It is  the commonest worldwide cause of thyroid disorders.  A low iodine diet can cause hypothyroidism, an enlarged thyroid gland (goitre) and can affect fertility, pregnancy and neuro-developmental disorders in newborns. It is the leading preventable cause of intellectual disabilities.

How to get your daily intake

Some of the best sources of iodine include seafood, iodised salt and bread. The iodine content of plants and vegetables is dependent on the environment and soil in which they are grown.

Marine sources –

Seaweed, fish and shellfish are the best sources.

Seaweed is an excellent source of iodine. However, the amount can vary significantly based on seaweed type, the region in which it grew and its preparation.

Three popular seaweed varieties include kombu kelp, wakame and nori. Kombu kelp offers the highest amount of iodine.

Higher amounts of iodine are found in fish low in fat compared to fatty fish. For instance, a lean fish like cod can provide up to 66% of the daily value. Tuna offers less iodine than lean fish but is still a relatively good source.

Shrimp and other shellfish are good sources  because they absorb some of the iodine that is naturally present in seawater.

Two to three servings of seafood a week should provide sufficient iodine to meet the requirements of most people.

Salt –

In Australia, any salt used at home should be iodised salt (that is, salt to which iodine has been added).

Bread –

Food Standards Australia New Zealand (FSANZ) implemented a mandatory iodine fortification regulation in October 2009. Since then, Australian bakers are required to replace regular salt with iodised salt in the baking of bread. This regulation does not include organic bread and breads made from non-wheat flour.

Eggs –

Egg yolks are a good source of because it is added to chicken feed. On average, one large egg contains 24 mcg of iodine, or 16% of the daily value.

and lastly prunes –

Interestingly, prunes are a good source of iodine. Five dried prunes provide 13 mcg, or about 9% of the daily value.

I hope that you have also found this information interesting and that it will help you to improve your Iodine intake.

Till the next post,

Live clean n Prosper.

Sources – https://academic.oup.com, www.sciencedirect.com, http://www.foodstandards.gov.au, http://www.nutritionaustralia.org, www.thyroidfoundation.org.au