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Stop prediabetes in its track by drizzling your food with olive oil

by , 05 October 2017
Stop prediabetes in its track by drizzling your food with olive oil
The health benefit of olives - and associated natural products, such as olive oil - are well-established as well as well-understood. They boost your brain health, prevent heart disease and stroke, have anti-cancer properties and more…

Now, researchers have finally discovered how the specific compounds and biochemical interactions in olives also contribute to medical and nutritional benefits, such as the prevention of prediabetes and the promotion of healthy weight loss. Keep reading to learn more!

Virginia Tech study identifies how olive oil helps prevent prediabetes and promote weight loss

The team of researchers from Virginia Tech in the United States published their findings in the journal Biochemistry as a Rapid Report, which is reserved for timely topics of unusual interest, according to the journal.
They found that a compound found in olive oil known an oleuropein helps the body secrete more insulin; a signalling molecules that controls metabolism. The team also found that this compound detoxifies another signalling molecule known as amylin, which overproduces and forms harmful aggregates in type 2 diabetes. In these two clear ways, oleuropein helps stock prediabetes in its tracks.


Blood sugar worries? 
Get ready to sigh with sweet relief!
When this research first crossed my desk I couldn’t believe it!
The latest blood sugar science shows that your body’s own safety mechanism is why your current blood sugar solution may be selling you short.
In fact, this research confirms that targeting only your body’s natural insulin and your pancreas to conquer blood sugar is like trying to douse a forest fire with a glass of water.
But this research has also led to some really exciting news for you—a breakthrough in blood sugar science that no one saw coming.
Get ready to sigh with sweet relief!

“Our work provides new mechanistic insights into the long-standing question of why olive products can be anti- diabetic,” said Bin Xu, lead author of the study and an assistant professor of biochemistry in the College of Agriculture and Life Sciences as well as a Fralin Life Science Institute affiliate. “We believe it will not only contribute to the biochemistry of the functions of the olive component oleuropein, but also have an impact on the general public to pay more attention to olive products in light of the current diabetes epidemic,” he added.

These findings may help develop new, low-cost strategies to fight diabetes and obesity

The team concluded that their discovery could help improve the scientific understanding of the health benefits of olive products and develop new, lost-cost nutraceutical strategies to fight diabetes and related obesity.
In the meantime, you may as well start incorporating olives and olive oil into your daily meals to prevent prediabetes and drop weight!

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