Why Eat Olives?
Indulging in a small handful of olives a day just might keep the cardiologist away. Between 75% and 85% of the caloric content of olives is monounsaturated fatty acid, which, when replacing saturated fat in the diet, may have significant cardioprotective properties. Numerous studies have shown that people who live in certain Mediterranean regions and who consume large amounts of olives and olive oil tend to have a decreased incidence of coronary heart disease and certain cancers. The monounsaturated fatty acid content of olives can help to lower LDL (the “bad” cholesterol) levels and it also prevents the build up of dangerous arterial plaque on artery walls. While olives are relatively low in calories, and high in heart-healthy monounsaturated fatty acids, it is important to note that if you are on a low-sodium diet you should try to go easy on your consumption of olives. Depending upon how they were processed, some olives can be quite high in sodium. Olives are primarily grown in the
