Olive Oil: Vit E without soy, EFAs

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Food sources of vitamin E

http://ohioline.osu.edu/hyg-fact/5000/5554.html

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http://www.healingdaily.com/detoxification-diet/olive-oil.htm

" Olive oil is clearly one of the good oils, one of the healing fats.

Most people do quite well with it since it does not upset the critical

omega 6 to omega 3 ratio and most of the fatty acids in olive oil are

actually an omega-9 oil which is monounsaturated. "

(Olive oil does come from fruit and has high levels of PHENOLS for those

of you who have phenol digestive issues)

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http://www.oliveoilsource.com/oliveoildr.htm

Vitamin E (a natural antioxidant) per tablespoon - 1.6mg, or 2.3 IU

(International Units)

One tablespoon provides 8% of RDA for vitamin E. (*** this contradicts

the ohioline.osu.edu reference which says 1T of olive oil provides 10.6%

RDA for vit E)

Vitamin K: The richest sources of vitamin K are green, leafy

vegetables. One serving of spinach or collards, for instance, or two

servings of broccoli provide four to five times the RDA. The greener the

vegetable, the higher the content, say the researchers, because the

vitamin is associated with the chlorophyll. Vegetable oils--soybean,

canola and olive--and dressings containing them are the second best

source - USDA

Fatty Acids: Olive Oil is a complex compound made of fatty acids,

vitamins, volatile components, water soluble components and microscopic

bits of olive. Primary fatty acids are Oleic and linoleic acid. Oleic

acid is monosaturated and makes up 55-85% of olive oil. Linoleic is

polyunsaturated and makes up about 9%. Linolenic, which is

polyunsaturated, makes up 0-1.5%

Antioxidants: The flavenoid polyphenols in olive oil are natural

anti-oxidants which have been shown to have a host of beneficial effects

from healing sunburn to lowering cholesterol, blood pressure, and risk

of coronary disease. There are as many as 5 mg of antioxidant

polyphenols in every 10 grams of olive oil. Many other nut and seed oils

have no polyphenols.

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