Olive oil is made up mostly of the fat, oleic acid, likewise designated an omega-9 monounsaturated fatty acid. Pecan oil, sunflower oil, and animal fats are also abundant in oleic acid, though generally not as abundant as olive oil. It varies with source, olive oil is normally around 75% oleic acid. In general, the higher the quality of extra-virgin olive oil, the greater the oleic acid material (as triglycerides, with little free or unbound oleic acid).
Of course, for lots of years olive oil and other oils and fats were demonized due to the higher caloric density of fats (9 calories per gram) compared to that of carbohydrates and sugar (4 calories per gram) and the misinterpretations of early research studies recommending that fats and oils caused cardiovascular disease. This overly-simplistic logic that disregards many other factors such as justification of blood glucose and insulin by carbs/sugars that causes insulin resistance, provocation of liver de novo lipogenesis by carbs/sugars, justification of little LDL particle formation, the satiating result of oils and fats, and the differing microbiome ramifications of different foods resulted in decades of ineffective– actually hazardous– dietary recommendations such as to lower saturated and total fat and boost grain usage.
For this and other factors, we therefore never restrict fats or oils in the Wheat Belly way of life. We accept fats: more butter, never select lean meats, never cut off the fat however consume it, full-fat dairy, coconut oil, etc
. But olive oil and other sources of oleic acid stick out as being especially healthy. Among the effects of oleic acid-rich olive oil is that oleic acid is the precursor to an endocannabinoid called oleoylethanolamide, or OEA. (Despite the classification of a number of fatty acid-like substances as “endocannabinoids,” they have absolutely nothing to do with cannabis except that they all share some receptors in common.) OEA produced by intestinal tract cells from oleic acid has some special impacts:
OEA is satiating– i.e., OEA shuts off appetite. It serves as an essential regulator of food consumption.
OEA is an activator of PPAR-alpha– PPAR-alpha is an essential arbitrator of various metabolic processes. The activation of PPAR-alpha lowers triglycerides, reduces blood sugar level and insulin resistance, reduces high blood pressure
OEA triggers a bloom of Akkermansia– There is a 10-fold boost in Akkermansia populations in the intestinal system that contributes to the direct PPAR-alpha mediated results such as lowered insulin resistance/blood sugar.
OEA provokes oxytocin release– This is the basis for much of the appetite-suppressing effect of OEA.
Combine the last item, i.e., increased oxytocin from OEA, with the oxytocin-boosting impact of L. reuteri yogurt, and you have an exceptionally efficient method to manage appetite. And, obviously, include this to the already-reduced cravings that results when you eliminate gliadin-derived opioid peptide appetite stimulants from wheat and associated grains and control over hunger is profound in the Wheat Belly lifestyle.
Oleic acid and OEA are, by the method, the most likely reason the Mediterranean diet plan has been shown to be useful in decreasing cardiovascular threat, risk for atrial fibrillation, risk for type 2 diabetes and breast cancer.
The weight loss-inducing effect of olive oil/oleic acid/OEA is modest, typically amounting to an extra few pounds lost over a year. By participating in the Wheat Belly lifestyle, of course, you are doing far more than consisting of olive oil; you have actually likewise gotten rid of gliadin-derived opioid peptides that drive appetite, removed the source of insulin-raising amylopectin A, have actually removed the intestinal inflammation result of wheat bacterium agglutinin, and other useful results that all include up to efficient weight-loss. Consisting of plentiful amounts of extra-virgin olive oil offers considerable advantage in your total program for health while making a modest contribution to weight management.
Here are recipes for two delicious salad dressings, a delicious method to increase your consumption of olive oil while likewise getting a lot of galactooligosaccharide prebiotic fibers.
Olive oil is composed mostly of the fatty acid, oleic acid, likewise designated an omega-9 monounsaturated fatty acid. Pecan oil, sunflower oil, and animal fats are likewise abundant in oleic acid, though normally not as abundant as olive oil. In general, the greater the quality of extra-virgin olive oil, the greater the oleic acid material (as triglycerides, with little totally free or unbound oleic acid).
One of the effects of oleic acid-rich olive oil is that oleic acid is the precursor to an endocannabinoid called oleoylethanolamide, or OEA.