I have a family history of heart disease and it worries me. I know I’m quite healthy for my age, I’m active and I watch what I eat but genetics can catch up with us. The silver lining in all this is that I love Italian food: Italian olive oil, Italian bread, pasta, marinara sauce, gnocchi, and, of course, the wine. Right now, as Elaine and I are making our way to New Mexico for an extended stay, we have a gallon of the freshest, earthiest olive oil I’ve ever tasted sitting in the trunk of our car. We’d picked the olives ourselves back in November. We’d carried them into the pressing facility high up in the mountains of Sicily. And, we’d luckily made it through customs without having to pay any duty on this liquid gold.
Here is just another NPR article preaching the benefits of the Mediterranean Diet:
There’s fresh evidence that a Mediterranean diet can help cut the risk of atherosclerosis, a disease caused by the buildup of plaque in the arteries.
A new analysis, published in the Journal of the American Medical Association, builds on the work of a prior study, which looked at how a diet rich in fruits, vegetables, whole grains, nuts, fish and healthful oils — namely olive oil — cuts the risk of heart attacks and strokes. That earlier study found that the risk was 30 percent lower for people eating the Mediterranean diet compared with those on a standard low-fat diet.