A recent article in USA Today highlights a Temple University’s Lewis Katz School of Medicine study that found extra virgin olive oil helped reduce the conditions associated with Alzheimer’s. They also found evidence that EVOO preserves the ability to learn and improves memory. The mechanism by which this is achieved is EVOO reduces inflammation in the body including in the brain and it enhances the process of removing toxins and debris from our brains. Alzheimer’s is thought to begin by the reduced ability to remove these toxins.

The study was conducted on mice with one group consuming EVOO compared to a control group not consuming EVOO. After a few months the two groups tested the same, however, the differences began to show up after 9 to 12 months. The mice on a EVOO diet had better learning abilities and spatial memory. It seems good nutrition can take a while before we get noticeable changes. Like all good habits using natural methods, the change is slow but reliable.