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Terri is a firm believer in the Mediter- ranean diet, especially in using pure Greek olive oil. “I have done a lot of research
on the health benefits of olive oil,” she says. “I love to help people make their lives healthier—and there is nothing better than Greek olive oil. The medical community has embraced [the Mediterranean diet] for years—and [the Mediterranean diet] has stood the test of time.”
Olive oil contains a substance
called oleocanthal. This recently discov- ered phenolic compound is responsible not only for a tingling or peppery sensation in the back of the throat when we eat olive oil but, more importantly, for breaking down cancerous cells without harming healthy cells. To get the most health benefits you must use the highest quality of olive oil, which contains the most oleocanthal. This compound inhibits inflammation, which is the root of many illnesses, especially those associated with aging. Studies have shown that the regular consumption of high-
quality extra virgin olive oil nourishes the skeletal system and reduces inflammation in the joints—so you can skip the artificial drugs such as aspirin and naproxen.
In addition, olive oil helps the body break down calcium and thus aids in calcium absorption—which helps to
fight osteoporosis. This green gold also helps reduce blood pressure and removes harmful proteins in the brain that can lead to dementia. Olive oil fights diabetes by improving carbohydrate metabolism in patients with Type-2 diabetes, decreases bad cholesterol, and improves one’s LDL/ HDL ratio. Olive oil can also reduce plasma triglycerides—and high triglycerides can be a precursor to diabetes.
Want more good news? You don’t have to give up fried foods if you adopt the Mediterranean diet. Frying in olive oil is actually not bad for you. You can even bake with olive oil instead of butter. Just use 25 percent less olive oil than the quantity of butter asked by the recipe. “I am a simple
cook and I don’t have a lot of time,” says Terri, who, in addition to owning the two stores, also runs a B&B in Asheville and organizes culinary tours through Europe.
“I like to bake and I like to use fruit-infused olive oil,” she says. “The cakes [with olive oil] come out moister than when using butter—and the fruity aroma is a nice touch! Even the Laconiko oil we import has a bit of a citrus taste and makes for an extra delightful summer salad. The family who grows the [Laconiko] olives planted citrus trees in the grove—and the olive
oil borrowed the flavor! Greek food is all about aromas and freshness. Greeks love herbs such as oregano, which grows wild, and fresh lemons—Greek food uses olive oil and lemons with everything!”
LEMON AID
Lemons are the other stars of the Mediterranean diet. Greek food calls for lemons in salads, for baking, on fish, and in sweet drinks—and lemons, like olive
WELLNESS SPOTLIGHT
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