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Olive Oil Basics
What Makes an Oil Extra Virgin?
 
All Extra Virgin Olive Oils must meet the highest standards of olive oil production. When the olives are first-pressed the oil made is of the highest quality. According to European Union regulation no. 2568/91, an oil can only be designated 'Extra Virgin' if it meets a series of chemical parameters, in particular, the percentage of Oleic Acid must not exceed 0.8%.  Meurus Imports offers only those oils that conform to this standard and the organic products in our inventory are certified by the USDA.
 
 
 
Health Benefits of Extra Virgin Olive Oil
 

  • WE WIN WITH OLIVE OIL!  LDL DOWN, HDL UP, TRIGLYCERIDES DOWN - THAT'S THE TICKET.  Extra Virgin Olive Oil (EVOO) is proven to lower cholesterol and high blood pressure. EVOO also helps prevent cardiovascular disease and decreases the risk of heart attack and strokes. While providing an excellent source of Vitamins A, D, E, and K, this nearly perfect food also reduces the level of LDL cholesterol (the bad cholesterol) but does not decrease the HDL cholesterol (the good cholesterol). In addition, EVOO reduces the level of triglycerides, a major cause of arteriosclerosis (clogged arteries).

 

  • Not only does EVOO taste great, it is digested easily, improves liver function, and actually regulates the digestive process. In children, it aids the growth of bones and the development of the nervous system. Olive oil even lowers the amount of saturated fat in the bloodstream, thereby lessening the adverse effects of diabetes. EVOO is a known NATURAL source of vitamins A, D and K, as well as E, as mentioned above, and by providing your body with these vitamins obtained through natural sources, the health benefit is optimized. 
    Do your own research and you will find that our claims are true.  Then stop in, buy the best and start your journey toward actually feeling better.  We have more than one customer who starts the day with a shot glass full of Organic EVOO - a superb natural Liver & Kidney Cleanse. 

 

FDA Allows Qualified Health Claim to Decrease Risk of Coronary Heart Disease

 

In Nov. 2004 The Food and Drug Administration announced the decision to allow Olive Oil producers to make the following health claim on product labels:

"Limited and not conclusive scientific evidence suggests that eating about two tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day."

FDA Olive Oil Study
FDA News
FOR IMMEDIATE RELEASE
P04-100
November 1, 2004
Media Inquiries: 301-827-6242
Consumer Inquiries: 888-INFO-FDA

The Food and Drug Administration (FDA) today announced the availability of a qualified health claim for monounsaturated fat from olive oil and reduced risk of coronary heart disease (CHD).

There is limited but not conclusive evidence that suggests that consumers may reduce their risk of CHD if they consume monounsaturated fat from olive oil and olive oil-containing foods in place of foods high in saturated fat, while at the same time not increasing the total number of calories consumed daily.

"With this claim, consumers can make more informed decisions about maintaining healthy dietary practices," said Dr. Lester M. Crawford, Acting FDA Commissioner. "Since CHD is the number one killer of both men and women in the U.S., it is a public health priority to make sure that consumers have accurate and useful information on reducing their risk."

A qualified health claim on a conventional food must be supported by credible scientific evidence. Based on a systematic evaluation of the available scientific data, as outlined in FDA's "Interim Procedures for Qualified Health Claims in the Labeling of Conventional Human Food and Human Dietary Supplements", FDA is announcing the availability of this claim on food labels and the labeling of olive oil and certain foods that contain olive oil.

Although this research is not conclusive, the FDA intends to exercise its enforcement discretion with respect to the following qualified health claim:

Limited and not conclusive scientific evidence suggests that eating about 2 tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product [Name of food] contains [x] grams of olive oil."
 
 
Additional information about qualified health claims is available online at
 

 Movie buffs - if you haven't seen Lorenzo's Oil, starring Nick Nolte and Susan Sarandon, it will move and enlighten you as it explains the true importance of Olive Oil.