Cardiovascular Disease
Cardiovascular disease (heart disease) are the most common cause of death in Europe. Nutrition Consultants recommend the consumption of omega-3 fatty acids from fish while increasing the intake of omega-6 fatty acids from vegetable sources decrease. Today we eat 8 times more omega-6 than omega-3, while the advice is to just 1 to 2 times more omega-6 to take. This goal can only be achieved by the share visvetten and fish oil in the diet greatly increased.
All fats and oils derived from the sea should be refined to remove environmental poisons. This refining process also removed other components, which are very important to our health. This is a critical disadvantage because omega-3 ingredients in together to the risk of development of atherosclerosis (arteriosclerosis) to reduce. It is here mainly antioxidants and natural anti-inflammatory components.
An increased intake of polyunsaturated fatty acids as omega-6 and omega-3 simultaneously requires a balanced intake of antioxidants, to the oxidation of fats in the body to prevent, in particular the oxidation of omega-3 and omega-6 related to poor cholesterol (LDL-cholesterol) in the walls of the arteries (intima). Such oxidation may just cause arteriosclerosis and other diseases associated with inflammation.
Every day the fish would be best if the sea was still as clean as few generations ago. The good alternative to today OliVita. If you have a good omega-3 supplement to take daily OliVita you need for your health. Take 15 ml OliVita per day and you have no other source of omega-3 more needed. OliVita – it is your protection from within in one step!
OliVita has all the well known positive properties of omega-3, but also contains large amounts of the natural antioxidants and reducing inflammation natural components found in the olive. These work together with omega-3 fatty acids to protect the body against reactions that can lead to atherosclerosis, blood clot, stroke, arthritis and psoriasis. OliVita’s unique combination is patent protected, and the health protection it offers can not be produced from regular omega-3 products like cod liver oil, or from other commercially available omega-3 products. Adult men and women will notice increased protection after 8-10 weeks of a daily dosage of 15ml or OliVita.
1) Professor Bjarne asterud has received The Distinguished Career Award for his research on how blood clot from the International Society on Thrombosis and Haemostasis. In June 2006, he served as president of 52nd Annual Meeting of the Scientific and Standardization Committee of International Society on Thrombosis and Haemostasis. This meeting gathered more than 1100 international researchers in Oslo to discuss the latest in research on cardiovascular disease.
2) Professor Bjarne asterud Stainless Elvevoll and Professor at the University of Tromsø in Norway have extensive experience with studies on marine oils containing omega-3 fatty acids combined with the natural antioxidants and inflammation fighting properties found in the olive.
3) Professor and Professor Bjarne asterud Stainless Elvevoll have OliVita developed based on knowledge gained over the last 15 years including from clinical trials evaluating effects of marine oils and seafood. In 2005 they received a patent for the Norwegian oil. They are seeking a PCT patent, which would be a basis for world patent protection.
4) OliVita has all the well known qualities of omega-3, but uniquely adds the natural antioxidants and reducing inflammation natural components found in the olive. These combine with omega-3 to protect the body against reactions that can lead to atherosclerosis, blood clot, stroke, psoriasis, and arthritis. This special combination is patent protected, and the aforementioned qualities can not be produced from a regular omega-3 products like cod liver oil. Nor can it be obtained from other commercially available omega-3 products.
5) VitaOil is unique nutritional oil with documented health properties made possible through careful research and international partnerships. Adult men and women will notice increased protection after 8-10 weeks of a daily dosage of 15ml OliVita.
6) is technically stable against OliVita going rancid and the creation of free radicals at room temperature. It stands with both pasteurization and heating up to 90 degrees centigrade, which is frequently a condition for safe production of microbial products.