Olive Oil Benefits Not Just For Dinner Anymore

When I first began to expand my cooking horizons into French and Italian cuisine, I was introduced to olive oil. It took a little getting used to, but it was a very tasty addition to my pantry.

It is also a very healthy oil. It is a monunsaturated fat, which can help lower the LDL cholesterol in your blood stream. By doing so, it lowers your risk of heart disease. There are some indications it may also help reduce the risk of some cancers. More studies need to be done to prove that claim, however.

As an herbalist, I find the oil even more useful. It has a long tradition as being useful to heal wounds. At least one incident in the Bible mentions it in that regard, so the practice is an ancient one. It is often used as a facial moisturizer and to strengthen fingernails.

It is also a good way to extract certain principles from herbs. In cooking, I use it with garlic. The extract thus made can be used plain on salads or in cooking. While you get some benefits of the garlic (and the flavor) when you cook with it, using it raw on a salad is even better.

In herbal extracts designed to be used topically, this oil is wonderful. Which herbs I choose depend on the purpose; for wounds I might use garlic, rosemary or comfrey. For pain relief, I would choose gotu kola and willow bark...the applications are endless.

I have used this application on my family over the years. Some of them were quite skeptical at the beginning, but the results made them believers in herbal remedies and the wonders of olive oil.

For more information about herbal remedies, visit my site: http://healing-home-remedies.com/. There you will find information about home remedies and my five popular eBooks.

Article Source: http://EzineArticles.com/?expert=Mary_Bodel


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