Carcinogenic Acrylamide has been found in "black" olives prepared by the California-style processing method...

Originally shared by Alex P

Carcinogenic Acrylamide has been found in "black" olives prepared by the California-style processing method explained at https://plus.google.com/+AlexPsi/posts/RkFzECgPsgM. Concentrations of acrylamide in California-style black olives varied between 410–512 μg/kg - about same as french fries, green Spanish olives and Greek olives were found to have very low levels of acrylamide (<1.4 μg/kg). ► Nutrients. 2015 Sep; 7(9): 7925–7964. ► https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4586566/. The same study found that "Particularly dramatic is the almost complete loss of hydroxytyrosol, due to oxidation and polymerization, during the California-style oxidation method for converting green olives into black olives. Pitting of olives is also influential: an additional washing step is required when olives are pitted, and this process was found to almost half the content of hydroxytyrosol that had been present in the un-pitted olives..." The sad thing is in the US, most "black" olives are not the rich in polyphenol naturally black olives, but utterly destroyed green olives, processed until they become dark green ("black" from a distance) and nothing good (polyphenol wise) is left almost and carcinogenics are in, as they treat them 7 days with sodium hydroxide and air, to create without realizing more Advanced Glycation End Products, and other carcinogens.

BENEFITS OF OLIVES

1 month of 4 mg/kg hydroxytyrosol (a polyphenol in olives) led to a 130% rise in good HDL (in rabbits) and 50% drop in Total Cholesterol, plus reducing atherosclerotic lesions. ► Atherosclerosis. 2006 Sep;188(1):35-42. ► https://www.ncbi.nlm.nih.gov/pubmed/16300770/. Higher olive oil consumption was associated with 48% lower cardiovascular mortality in humans ► BMC Med. 2014; 12: 78 ► https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4030221/. Olives have 50-90 times the hydroxytyrosol in olive oil. 4 mg/kg a day is about 10 green or other color olives for a 61 kg/135 lb human, if the olives were not improperly processed.

OLIVE PROCESSING and PolyPhenols

https://www.youtube.com/watch?v=xKWBJkaoRjM is a 2 min video explains how all "California Ripe Olives" start green and they are chemically made black via treatment with sodium hydroxide and air for 7 days. Naturally ripened black olives are very hard to find. The chemically black olives also lose all polyphenols that are the main reason for eating olives in the first place, since the oleic acid (73% of the fat in olives) is present in meats and canola oil and many other things.

Naturally black olives vary a lot in polyphenol content, some having 21 mg others 289 mg in 100 grams, depending on brand (processing) as shown in the table at http://phenol-explorer.eu/contents/graph?compound_id=731&experimental_method_group_id=4&food_id=750&unit_type=weight.

"Antioxidant levels in table olives also vary widely. A 10-fold or more difference was found in levels of hydroxytyrosol between olive cultivars. Particularly dramatic is the almost complete loss of hydroxytyrosol, due to oxidation and polymerization, during the California-style oxidation method for converting green olives into black olives. Pitting of olives is also influential: an additional washing step is required when olives are pitted, and this process was found to almost half the content of hydroxytyrosol that had been present in the un-pitted olives... Acrylamide has been found in black olives prepared by the California-style processing method. Acrylamide is classified as a probable human carcinogen by the International Agency for Research on Cancer. Concentrations of acrylamide in California-style black olives varied between 410–512 μg/kg in this study and these concentrations are comparable to levels of acrylamide found in French fries, a better known dietary source of acrylamide. .. Spanish olives and Greek olives were found to have very low levels of acrylamide (<1.4 μg/kg)." ► Nutrients. 2015 Sep; 7(9): 7925–7964. ► https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4586566/

Most black olives sold in cans have the "California Ripe Olives" written on the top of the can. What happens with "California Ripe Olives" olives during exposure to air is they remove the beneficial compounds more, just like when dry heat cooking creates 10 times more advanced glycation end products. This oxidation turns them into black ones. However, these formerly green, now black olives, are finally processed for color fixation with iron gluconate and this takes away 99% of hydroxytyrosol and all other polyphenols, as explained at http://www.academia.edu/21383392/Phenolic_compounds_change_during_California-style_ripe_olive_processing. Therefore, it's best to avoid those olive cans that say "ferrous gluconate to stabilize color" on the label since they went thru this industrial washing process and the ferrous gluconate will further oxidize anything left. Truly black olives are richer in polyphenols, but we don't find them in most US stores. At most US stores you will find for 2 dollars the petite manzanilla spanish green olives which are less processed (not with air, and iron) ► High levels of hydroxytyrosol were determined in Spanish-style green olives ► https://www.ncbi.nlm.nih.gov/pubmed/12059143 ► J Agric Food Chem. 2002 Jun 19;50(13):3688-92. Whole olives have more polyphenols than pitted ones, and pitted more than stuffed ones according to ► J. Agric. Food Chem., 2004, 52 (3), pp 479–484 ► http://pubs.acs.org/doi/abs/10.1021/jf030525l

More on the Benefits of minimally processed Olives:

Green olives reduce levels of malonaldehyde and interleukin 6, two markers of oxidative stress and inflammation :) ► Immun Ageing. 2016 Apr 5;13:11. ► free paper ► https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4822236/

Olives are one of the foods with the highest levels of polyphenols. The main polyphenol in olives is hydroxytyrosol https://en.wikipedia.org/wiki/Hydroxytyrosol. For a lot of information and studies on this polyphenol, see https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4428486/. Polyphenols in olives lower inflammation (lower C reactive protein), amyloid plaque formation, cancer, heart disease risk, etc.

Olive polyphenol hydroxytyrosol prevents bone loss. ► Eur J Pharmacol. 2011 Jul 15;662(1-3):78-84.► https://www.ncbi.nlm.nih.gov/pubmed/21539839

LDL (Low density lipoprotein) oxidation, the source of atherosclerotic plaque, is inhibited in vitro by olive oil constituents. ► Atherosclerosis. 1995 Sep;117(1):25-32. ► https://www.ncbi.nlm.nih.gov/pubmed/8546752/

Hydroxytyrosol is the major anti-inflammatory compound in aqueous olive extracts and impairs cytokine and chemokine production in macrophages. ► Planta Med. 2011 Nov;77(17):1890-7 ► https://www.ncbi.nlm.nih.gov/pubmed/21830187/

Oxidative DNA damage is prevented by hydroxytyrosol in human blood PBMC and HL60 cells. At 10 micromol/L, the protection was 93% in HL60 and 89% in PBMC. Other compounds in olives were very protective too. ► J Nutr. 2008 Aug;138(8):1411-6. ► https://www.ncbi.nlm.nih.gov/pubmed/18641183/ ► free paper ► http://jn.nutrition.org/content/138/8/1411.long

Tyrosol and hydroxytyrosol, two main components of olive oil, protect N2a cells against amyloid-β-induced toxicity. ► Curr Alzheimer Res. 2011 Aug;8(5):543-51. ► https://www.ncbi.nlm.nih.gov/pubmed/21605049

Olive-Oil-Derived Oleocanthal Enhances β-Amyloid Clearance as a Potential Neuroprotective Mechanism against Alzheimer’s Disease: In Vitro and in Vivo Studies ► ACS Chem Neurosci. 2013 Jun 19; 4(6): 973–982. ► https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3689195/

Extra-Virgin Olive Oil Attenuates Amyloid-β and Tau Pathologies ► J Nutr Biochem. 2015 Dec; 26(12): 1479–1490. ► https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4679638/

Extra virgin olive oil improves learning and memory in mice ► J Alzheimers Dis. 2012;28(1):81-92. ► https://www.ncbi.nlm.nih.gov/pubmed/21955812

Studies show those eating the most polyphenols cut their mortality by about 37% compared to those eating the fewest ► BMC Med. 2014 May 13;12:77 ► https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4102266/. The more flavonoids people eat, the lower the cognitive decline. ► Ann Neurol. 2012 Jul; 72(1): 135–143. ► https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3582325. The richest sources of polyphenols among the common fruits and veggies are in order of mg polyphenols per calorie: purple kale 13, purple cauliflower and cabbage 12, highbush blueberry 9.8, plum 8.2, strawberry 7.3, blackberry 6.0, spinach 5.2, cherry 4.3, purple onion 4.2, black olive 3.9 (extra virgin olive oil 0.07 only, or 56 times less), dried rosemary 3.1, flax seed 2.9 (walnuts just 0.043 or 68 times less, all other nuts and seeds are very low), apple 2.6, black grape 2.5, green olive 2.4.

► VEGANISM ◄

For 100+ reasons I didn't eat meat for 21 years and dairy for 13 years (12% of millennials have already given up meat in America) see ► https://plus.google.com/+AlexPsi/posts/Hz1V4iQUyyJ. Going vegan is like planting 62 trees in your backyard, as far as CO2 emissions reduction.💜😊💜

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