Feb 3, 2012 | Olives and Health
Color-coded labeling and rearranging products in-store could lead consumers to make healthier choices, according to a new study from Massachusetts General Hospital (MGH) researchers. The study saw red, yellow and green labels attached to foods and resulted in a...
Feb 3, 2012 | Olives and Health
Consumption of food fried in olive or sunflower oil is not linked to heart disease or premature death, according to new research published in the British Medical Journal (BMJ).
Jan 20, 2012 | Olives and Health
The internationally-recognised health benefits of extra virgin olive oil do not rate in the draft Australian Dietary Guidelines released on 13 December by the National Health and Medical Research Council. Other ingredients in the Mediterranean Diet are recommended, as...
Jan 6, 2012 | Olives and Health
Consumption of ‘junk food diets’ containing high levels of trans fats may lead to brain shrinkage associated with Alzheimer’s, whilst consumption of foods high in vitamins may offer protection, says new research. Still more reason for consumers – and food...
Jan 6, 2012 | Olives and Health
Use of low dose x-ray irradiation on vacuum packed asparagus can increase both shelf life and microbiological safety of the product, according to new US research. Suitable for table olives, perhaps – Ed?
Jan 6, 2012 | Olives and Health
Fatty acids and phytochemicals found in fish oil and olive oil have been shown to block cellular mechanisms involved in the development of acute pancreatitis, say researchers. Read more here, and also in the coming January-February edition of Olivegrower &...
