Making Olive Oil Part of Your Meals Cuts Your Stroke Risk 41% | The Diabetes Club - 0 views
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Emilia Klapp on 17 Jun 11Olive oil is again in the news with researchers focusing this time on the connection between this oil and strokes. The study shows that the benefit of making olive oil part of our menus is connected to its high amount of monounsaturated fat in the form of oleic acid and to its antioxidants.