Estrogen imbalance is a major contributor to perimenopause, premenstrual syndrome, fibromyalgia, uterine fibroid tumors, fibrocystic breasts, thyroid imbalances, endometriosis, and unhealthy prostate glands. In fact, changing estrogen levels are relevant both to women and men.
What exactly does DIM do?
DIM is a naturally occurring phytonutrient that is found in cruciferous vegetables. DIM stimulates more efficient estrogen metabolism. Supplementing the diet with DIM and eating cruciferous vegetables increases the specific aerobic metabolism for estrogen, multiplying the chance for estrogen to be broken down into its beneficial or “good” estrogen metabolites. These “good” estrogen metabolites are known as the 2-hydroxy estrogens. Many of the benefits that are attributed to estrogen, which include its ability to protect the heart and brain with its antioxidant activity, are now known to come from these “good” metabolites.
When DIM increases the “good” estrogen metabolites, there is a simultaneous reduction in the levels of undesirable or “bad” estrogen metabolites. These include the 16-hydroxy estrogens, which are not antioxidants and may actually cause cancer.
Greater production of these “bad” estrogen metabolites is promoted by obesity and exposure to a number of man-made environmental chemicals (xenoestrogens). These “bad” estrogen metabolites are responsible for many of estrogen’s undesirable actions in women and men, including further unwanted weight gain, breast and uterine cancer.
In addition, a slow metabolism of estrogen, which leaves too much unmetabolized active estrogen known as estradiol in the body, can also be a problem. Elevated estradiol can cause moodiness and breast pain in women and loss of sex drive in men.
By promoting a healthy estrogen metabolism, DIM adjusts the balance of estradiol to its “good” metabolites. This also can result in a more desirable action from testosterone. Testosterone supports energy and mood and helps sustain interest in sex in both men and women. When supplemental DIM is taken along with a program of regular exercise, it can help estrogen and testosterone contribute to good physical conditioning.
When you chew raw or lightly cooked cruciferous vegetables, plant enzymes are activated, which allows DIM to enter your body. But to get the most benefit from food, you would need to consume very large quantities of these vegetables each day. To overcome this problem, absorbable forms of pure DIM have been developed as dietary supplements that use special absorption-enhancing formulas.
Who would use this product?
Usage of DIM is indicated for both men and women with a predisposition to hormone reactive cancers, such as breast and prostate cancer, and for those who suffer from symptoms of estrogen imbalance.
Olive Oil: Why It Stands Above the Rest
April 17, 2025
No Comments
Olive oil has long been celebrated as the healthiest of all oils, earning its place as the cornerstone of the Mediterranean diet. This diet, rich in fruits, vegetables, whole grains, and healthy fats, has been linked to longevity and reduced risk of chronic diseases such as heart disease and diabetes. At the heart of its health benefits is extra virgin olive oil (EVOO), a powerhouse of antioxidants, polyphenols, and monounsaturated fats (1).
First Press and High Polyphenolic Content: The Secret to Health Benefits
The term “first press” refers to the initial extraction of oil from olives using mechanical means rather than heat or chemicals (2). This method ensures that the oil retains its high polyphenol content, which is crucial for its health benefits. Polyphenols are plant-based compounds known for their powerful antioxidant and anti-inflammatory properties. High-quality EVOO, when produced using cold pressing methods, retains the highest levels of these polyphenol compounds. In contrast, lesser quality olive oils often undergo chemical processing, which strips away essential nutrients whereas EVOO maintains its purity and health-enhancing properties.
Thanks to its antioxidant and anti-inflammatory effects, EVOO serves as a powerful protector against chronic diseases (1).
Oleic Acid and Its Benefits
One of the most beneficial components of olive oil is oleic acid, a monounsaturated fat that is a principal component of the oil’s composition. Research suggests that oleic acid helps reduce inflammation, supports heart health, and may even influence genes linked to cancer prevention (3).
Additionally, oleic acid is known to:
• Improve insulin sensitivity and regulate blood sugar levels.
• Support skin health by reducing dryness and inflammation.
• Enhance the absorption of fat-soluble vitamins, including A, D, E, and K (4).
Anti-Inflammatory Benefits and Antioxidants
Chronic inflammation is at the root of most diseases, some of which include arthritis, diabetes, cardiovascular, auto-immune and respiratory. Olive oil is rich in anti-inflammatory compounds, and regular consumption of EVOO has been shown to decrease inflammation throughout the body, thus reducing the risk of chronic diseases.
In addition to its anti-inflammatory properties, EVOO is packed with antioxidants that help combat oxidative stress, protect cells from damage, slow the aging process, and reduce the risk of neurodegenerative diseases (5).
Heart Health and Stroke Prevention
Cardiovascular disease is the leading causes of death worldwide. Olive oil has been shown to be one of the most effective natural tools for improving heart health. Research suggests that regular consumption of EVOO can:
• Lower LDL (bad) cholesterol while increasing HDL (good) cholesterol.
• Reduce blood pressure and improve arterial function.
• Prevent blood clots that could lead to heart attacks or strokes.
Studies have found that people who consume olive oil daily have a significantly lower risk of stroke compared to those who use other fats. This is largely due to its ability to protect blood vessels and reduce inflammation (6).
Brain Health: Nourishing the Mind
Olive oil benefits not just the body but also the brain. The monounsaturated fats and polyphenols in EVOO play a crucial role in cognitive function, memory retention, and neuroprotection (7).
Research suggests that olive oil consumption is linked to a reduced risk of Alzheimer’s disease and other neurodegenerative disorders (1).
Additionally, EVOO supports the production of brain-derived neurotrophic factor (BDNF), a protein that promotes neuroplasticity, as well as the growth and survival of neurons, enhancing overall brain function.
What to look for when buying olive oil: 3 Key Factors
1. First press/ cold-pressed: these terms are usually used interchangeably but essentially mean the same thing. Olive oil is only considered extra virgin if it is first-press and extracted without heat; meaning it is able to retain all the beneficial polyphenols and maximum nutritional value.
2. Single origin: olive oils are either single origin and produced from olives from one location (ex. Italy or California, etc.), or from multi-origins (ex. European Union). Choosing single-origin olive oil ensures higher quality, traceability, and consistency. Sourcing from one farm also allows for better control over harvesting methods and overall freshness.
3. Must be in a dark, glass bottle: olive oil should never be stored in plastic, and it should also not be stored in clear glass, as exposure to light and heat degrades its beneficial nutrients. Even when stored in a dark glass bottle, keep your olive oil away from sunlight and in a cool, dry place, such as a cabinet, to preserve its freshness and nutrients.
Conclusion
Olive oil stands as one of the most powerful health-promoting foods available today. Its unique combination of monounsaturated fats, polyphenols, and antioxidants makes it a true superfood, supporting heart health, reducing inflammation, and enhancing cognitive function. Choosing high-quality, first-press extra virgin olive oil ensures maximum health benefits, making it an essential addition to a balanced and nutritious diet.
By Dr. Salzarulo DC PT and Rachel Kessler MS
References
1. Micheli L, Bertini L, Bonato A, Villanova N, Caruso C, Caruso M, Bernini R, Tirone F. Role of Hydroxytyrosol and Oleuropein in the Prevention of Aging and Related Disorders: Focus on Neurodegeneration, Skeletal Muscle Dysfunction and Gut Microbiota. Nutrients. 2023 Apr 4;15(7):1767. doi: 10.3390/nu15071767. PMID: 37049607; PMCID: PMC10096778.
2. https://exauoliveoil.com/blogs/olive-oil/first-cold-pressed?srsltid=AfmBOopOfGrO8N_MWssmIsvmYnsUp1qNy7JIynReNSA0poLepkbR4xYt
3. https://www.news-medical.net/news/20230223/Oleic-acid-Principal-component-of-olive-oil-responsible-for-many-health-promoting-properties.aspx#:~:text=Oleic%20acid%2C%20the%20principal%20component,now%20well%20recognized%20by%20science.
4. https://www.zejd.net/2024/08/12/evoo-enabling-nutrient-absorption/#:~:text=Fat%2DSoluble%20Vitamins%3A%20EVOO%20helps,enhancing%20their%20absorption%20and%20stability.
5. Owen RW, Giacosa A, Hull WE, Haubner R, Würtele G, Spiegelhalder B, Bartsch H. Olive-oil consumption and health: the possible role of antioxidants. Lancet Oncol. 2000 Oct;1:107-12. doi: 10.1016/s1470-2045(00)00015-2. PMID: 11905662.
6. Samieri C, Féart C, Proust-Lima C, Peuchant E, Tzourio C, Stapf C, Berr C, Barberger-Gateau P. Olive oil consumption, plasma oleic acid, and stroke incidence: the Three-City Study. Neurology. 2011 Aug 2;77(5):418-25. doi: 10.1212/WNL.0b013e318220abeb. Epub 2011 Jun 15. PMID: 21676914.
7. Gonçalves M, Vale N, Silva P. Neuroprotective Effects of Olive Oil: A Comprehensive Review of Antioxidant Properties. Antioxidants (Basel). 2024 Jun 24;13(7):762. doi: 10.3390/antiox13070762. PMID: 39061831; PMCID: PMC11274152.
Much of the information regarding dietary fat intake is confusing and conflicting. Many people attempt to avoid all fats because they are misinformed. Approximately 95% of the U.S. population does not consume the right kinds of fats and oils to stay healthy. They eat refined, processed, overheated, hydrogenated and solvent-ridden oils and fats.