Extra Virgin Olive Oil

Another good reason to use Extra Virgin Olive Oil.

Studies have shown that Extra Virgin Olive Oil protects against the Genetically Modified (GMO) foods we consume. It is still a good idea to avoid anything GMO, but since it is almost impossible to avoid everything, protect yourself with EVOO.

According to the study, the always popular extra virgin olive oil may reduce DNA damage caused by consuming genetically modified soybean products. It showed that there was less DNA damage in the spleens of rodents in the study who also consumed EVOO.

The study also suggested that olive oil antioxidants can help to normalize red blood cells altered by GM soybean consumption. "We can conclude that adding EV olive oil to the diet of rats appears effective in inhibiting oxidative damage and may act as a protective agent against chronic diseases such as liver fibrosis, hyperlipidemia and diabetes," researchers said.

Consumers who do purchase extra virgin olive oil should also be aware that unless it’s 100%, it could potentially contain filler oils such as GM canola oil.

In that theme you might want to try the following recipe for pesto using Extra Virgin Olive Oil. Enjoy!

PESTO

All these amounts are suggestions. You can adjust to your own taste.

2 packed cups fresh basil leaves, without stems

3 garlic cloves

1 cup pinon nuts, toasted

¼ t. salt

1/3 c. raw Cashews

½ c. extra virgin olive oil

In food processor, pulse all ingredients except oil until fine. Drizzle oil in and pulsate for a few seconds until paste. 

Serving options: Mix into hot pasta. (GF: Tinkyada brown rice pasta doesn’t get mushy) Add sauted onions and mushrooms. Add at last cherry tomatoes. Can be served hot or cold - great leftovers.

Also good as a spread for crackers. Look for "Gale's Cracker Recipe".