YOUR Gallbladder Stone and OUR HIGH POLYPHENOL OLIVE OIL

High polyphenol olive oil (hereinafter referred to as olive oil) also reduces gastric motility. As a result, it gives a feeling of fullness and provides a slow and gradual passage into the small intestine in a way that ensures maximum utilization of the nutrients in the stomach. All fats that pass through the stomach are converted into small droplets before they are transferred to the small intestine. Bile facilitates this transformation.
Olive oil owes its beneficial effects to the activity of bile secretion, which triggers the digestion of fats. Olive oil increases bile by stimulating liver and gallbladder function. It is very useful in jaundice, relieves liver pain. One of the effects of olive oil on the hepato-biliary (liver and gallbladder) system is to ensure optimal bile secretion absorption and completely empty the gallbladder. In addition to stimulating the synthesis of bile salts in the liver, it also increases the amount of cholesterol excretion.
The type of food taken plays an effective role in the secretion of cholecystokinin, a hormone-like substance that ensures the organs of the digestive system to work in balance. Cholecystokinin, which is secreted after olive oil is eaten, besides stimulating the contraction of the gallbladder, allows the oddi sphincter, which is the mouth of the bile duct in the intestine, to remain open for a longer time. This, in turn, eliminates health problems such as gallbladder laziness, gallstone formation and indigestion. As soon as bile passes into the small intestine, it breaks down lipids to be absorbed from the small intestinal mucosa.
A gallstone is a hard compound formed from the solidification of cholesterol or bile fluid. Regular consumption of olive oil prevents the formation of kidney or gallstones. It helps to clean the gallbladder from cholesterol. In gallbladder obstruction and stone; 50-100 gr on an empty stomach in the morning. Olive oil is taken and the treatment is continued for 1 week. Olive oil owes its beneficial effects to the activity of bile secretion, which triggers the digestion of fats; because they are digested by bile secretion.
Because of this beneficial effect, which was also well known to ancient doctors, Chauffard and Dupre argued until 1988 that olive oil was an empirical medicine, and large doses (200-300 grams per day) in the morning were recommended while fasting. Other researchers such as Singer and Pavel have always agreed that olive oil is useful in the treatment of cholecystopathies (underactive gallbladder, increased cholesterol transport to the liver). This is confirmed by the studies of Messini and Cairelli, who found that gallstone formation was less frequent in regions with higher olive oil consumption in Italy.
Weakness, gallstones: Coconut (noix muscade) olive oil. There is a simple treatment called bile-kidney flushing treatment. Mix olive oil with apple juice, Epsom salt (magnesium sulfate) and lemon juice and drink. (Andreas Moritz, "The Wonderful Kidney Cleansing Method") Olive oil also reduces gastric motility. As a result, it gives a feeling of fullness and allows a slow and gradual passage into the small intestine, ensuring maximum utilization of the nutrients in the stomach.

PHENOLIC COMPONENTS

In recent years, many studies have been conducted on the effects of dietary components on health. Especially, studies on fats have gained importance when health problems such as increasing obesity are taken into account. Unfortunately, the increase in interest in oils does not mean that accurate information on this subject reaches consumers. The heart-friendly emphasis in margarine advertisements is a good example of this. In general, unsaturated fats are considered healthier than saturated fats. However, it is a known fact that the health effects of all unsaturated fats are not the same. Especially during the refining of unsaturated oils, there is a loss of components such as oil-specific phenolic components, which are small in quantity but whose effect may be significant. Since olive oil is a fruit juice obtained only by physical processes, it differs from other vegetable oils with this feature.

Olive oil is the main source of fat in the eating habit, which is called the Mediterranean diet in the world and has become very popular in recent years. Recent studies suggest that components in olive oil have far more positive effects than previously reported.

Phenolic compounds are components that improve both the positive health effects and flavor profile of olive oil. Although consumers see free acidity as the most important quality criterion in olive oil, the most important feature that distinguishes extra virgin olive oil from other oils is the minor components that make up approximately 2 percent of the oil. Among the minor components, phenolic components (polyphenols) constitute an important part. Another misconception that consumers have is that the bitterness and burning of olive oil are perceived as a negative feature. Burning and bitterness are positive properties for olive oil and are indicators of excess phenolic components. These compounds, which are very important in olive oil, are affected by various conditions. It is necessary to take precautions to ensure the protection of these special and important compounds, to be produced with the right processes, and to store the olive oil in good conditions, starting from the cultivation stage of the olive.

Polyphenols occur naturally in plants. Unlike vitamins and minerals, they are not essential nutrients, but they contribute to many mechanisms with their beneficial effects on the body. Fruits and vegetables are sources of polyphenols. Other sources include nuts and seeds, cocoa products (eg dark chocolate), whole grain products, tea and coffee, and red wine. Polyphenols are known for their antioxidant properties.

There is evidence that polyphenols inhibit cancer formation and tumor growth. Polyphenols can interfere with reactive elements and cancerous and mutated cells, activate the main proteins that control cell proliferation, and prevent the emergence of certain cancer-related genes. It is now possible to reach many articles published by important institutions on these subjects on the internet.

Our body cannot benefit from all the polyphenols in every fruit and vegetable. For example, although there is 5000 mg/kg of polyphenol in apples, it can only take 0.2% of it. However, it can absorb 90% of the polyphenol olive oil drunk on an empty stomach, and can absorb 45-55% of the beneficial compounds in it. In simple terms, 10 soldiers can be sent to the body, as in the apple example, while 450 soldiers can be sent with 900+ polyphenol olive oil.

If you want more information about the phenolic compounds in olive oil, you can refer to our article in Bilge Tree Magazine published in March 2019 ( https://www.tlosolive.com/blog/icerik/polifenol-nedir-bilge-agac-dergisi-ferhan-tolga-ozen ).

FENOLIVE

Not every olive oil has enough phenolic compounds. In fact, each olive variety has different amounts of phenolic compounds. In order to obtain an oil rich in polyphenols, the right olive varieties and olive trees in the right region should be selected. The fruit of any tree with hail hit or fly wound should not be used. Olives must be carefully picked from the tree. Picking it up with a pole and dropping it to the ground initiates oxidation in olives. The phenolic compounds in it begin to disappear. In Fenolive series products, we collect all the product one by one by hand. As the olive waits, oxidation continues. At Fenolive, we squeeze the product we carry in the crates within 4 hours. Phenolic compounds in olive oil do not like heat and contact with air at all. They are lost in the heat, fly away in contact with air. Therefore, the squeezing should definitely be below 27 degrees, that is, it should be cold pressed. Although the name of the stone mills sounds good, they get lost there too, as the air contact is high. After tightening, the oil should be well protected. We use special tanks produced for this purpose, the mouth of which is called Italian lid, made of steel approved by the Ministry of Health. As the oil in the tank empties, we press nitrogen gas to prevent air contact.

In summary, our sole purpose in Fenolive series products is to capture very beneficial compounds for health, transfer them to oil at the highest level and protect them. While we produce 1 kg of oil from 3.5-4 kg of olives when producing normal hot pressed oil, in Fenolive, in early harvest, when we obtain 1 liter of oil from 50 kg of olives. In flat land, we are happy when a worker collects 100-120 kg in mixed harvesting, while 20 kg in Fenolive per day.

Fenolive series products are in the category of "Healthy Natural Extra Virgin Olive Oil" in accordance with the European Union Health Declaration. They are grouped according to the amount of polyphenol they contain. 250+ means that there are 250 or more mg/kg of phenolic compounds in them as of the date of production. These measurements witness samples are determined and made on a tank basis in laboratories approved by the internationally recognized IOOC (International Olive Oil Council), and the measurement report is sent to you with the product.

Fenolive is not a drug. It is a fruit juice that is obtained by completely natural methods, does not contain any additives, and is obtained by processing the fruit of special olives with the right processes. If you are being treated for any disease, do not use it without consulting your doctor.


WHAT DO WE RECOMMEND?

To date, quite a number of people have used and benefited from Fenolive for various ailments. If you can manage one tablespoon in the morning on an empty stomach half an hour before eating, two tablespoons of Fenolive will show you if you can find relief from your distress in a very short time. One small bottle of Fenolive is enough for you to see it. Do not look far for this completely natural, additive-free product that will support your health in other ways.

It's hard to believe, but experience shows it.

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