February 2017
A recent University of Florida Report (https://edis.ifas.ufl.edu/pdffiles/FS/FS28200.pdf) reiterated that substituting olive oil, particularly virgin olive, for other fats and oils, is a positive step towards good health. Consuming olive oil may help reduce your risk of cancer, stroke, type 2 diabetes, and other chronic diseases. Among its references is the American Heart Association’s 2016 Heart-Check Food Certification Program.
Read more: https://www.heart.org/idc/groups/heart-public/@wcm/@fc/documents/downloadable/ucm_474830.pdf
