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My Life Story (Healing Broken Hearts) |
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My
father’s father was the first born of 13 children in a farming
family in
Iowa, America's heartland. His grandfather had come to the US
because of a potato famine in Ireland. He ran behind a plow in ¼ mile
corn rows and ran 6 miles behind a horse cart in the snow to get to
school. He got a track scholarship to go to
Drake University in Iowa and
later moved to California.
I
was born when my father was 18. He got up at 3 in the morning to deliver newspapers
and dug ditches during the day. At night he went to vocational college (College
of San Mateo). At
age 27 he became the youngest licensed plumbing contractor in
California. When he was 35, knee surgery forced him to change his work.
With entrepreneurial vision he started a company that specialized in repairing and replacing
water heaters which he now runs in 10 large metropolitan areas in the
US.
My mother was an idealist who loved people. She
worked in an accounting office. But in her free time she worked to bring racial understanding
between the "Black" and "White" communities in our city, volunteered in a homeless
shelter, raised money to get a computer for a quadriplegic man, ran in a
marathon in Russia to raise money for world peace, and visited Sri Lanka to help end
hunger there. I learned from her that people are always more important
than things.
In
high school, after turning from atheism to God, I decided to dedicate my life to helping
people and not live for material gain. In university I
studied to work in the medical field. I worked as an RN for 13 years,
including with AIDS patients, in a jail and in the
Highland Emergency Department in Oakland, California.
I taught doctors and nurses how to
restart hearts (ACLS/ALS).
However, I was restless and wanted to do something with a greater impact
for good.
When I was 9 years
old one of my teachers in the public school I attended told us about a
place where the people are amazingly warm and hospitable. She said, "You
have to be careful when you are visiting in their homes because they are
so generous that if you admire something they will want to give it to
you as a gift." She told us stories of the wisdom and humor of
Nasreddin Hoca.
This is my first memory about the nation of
Turkey
(Türkiye).
During my time in
university I fell in love with the people
of Turkey because of some good friends who came from there. I knew that
Turkey was one of the fastest growing economies in the world. I learned
that it was the
17th largest economy and the oldest democracy in the region
(since 1923). At age 35 my entrepreneurial
and idealist DNA merged and I decided to move to Turkey. Two years later, in
1997, using private capital and supported by previous investments, we
moved to Istanbul representing a medical equipment supplier. I had hoped
to introduce new life-saving products, but I could not find a way to do
this business successfully without hurting my conscience. I tried some export businesses, also unsuccessfully.
In 2001 a
friend of a friend in the US asked me if I would move to Izmir and help
his company create long term relationships with Turkish food suppliers.
We opened the Izmir office of
Otis McAllister Inc.,
a 120 year old food trading company with $100 million turnover operating
in some 80 nations. I consulted for Otis’ Hong Kong office who was the
largest importer of Turkish hazelnuts into China, bringing in hundreds
of containers of hazelnuts. In 2003 we had our best year in the olive
oil business. We supplied over 20% of the Turkish bottled extra virgin
olive oil to the US, sold in 30 states and 7,000 points of sale. In 2005
one of the top 7 energy companies in the world (a fortune 500 company
with over $15 billion turnover) asked us to supply biomass to them for
their renewable "green" electricity production in Europe and we
negotiated a contact to do this. We have also worked on projects to supply
healthy organic products (such as Pomegranate juice) representing
Enray Inc. We are
currently working with
Fair Foods
International
to supply Turkish olive oil.
My wife,
Alexanrdra (Polyzoides) McGee, is of Mediterranean origin. Her
father's grandparents were from Istanbul, her mother from Barcelona, Spain. She moved to the US when her
father (who later became an architecture professor at
University of Southern
California) won a scholarship to study at
Princeton. Her
mother taught Spanish & French in private schools. She has an
English degree from
UC Berkeley and
a teaching certificate from
Cambridge.
Before moving to Turkey she taught English in Spain and Austria and has
studied seven languages. She has taught English for business and in
private schools and universities. In 2011 she completed her Master's
degree in philosophy & humanities through
Cal State University. Our 5 children have all gained part of
their education in Turkish public schools. Our whole family has loved living
in Turkey. Our oldest daughter
once described the warmth of relationships in Turkey with these words, “A one year
friendship in Turkey is like a 5 year friendship in America.” She has
completed a degree in music composition in
the US, and is married and writes music for films.
Our second daughter is studying art. And our oldest son is studying
pre-law and Arabic and our younger son is studying business and
marketing. Our youngest daughter lives with us in Istanbul.
My olive oil
business has been my way of continuing to save lives by fixing broken
hearts. Our motivation has
been to help prevent
heart disease by providing 100% natural high quality olive oil. We also want
to help provide a livelihood for some of the 1/2 million people in Turkey
whose living depends on the fruit of the olive tree. Our
goal has been to supply great olive oil products to the US and other nations.
You can learn more about our
single origin and
organic extra virgin olive oil from Turkey at NoahsOliveOil.com or
learn more about
the production
of our gourmet Mediterranean extra virgin olive oil from Turkey at TurkishOliveOil.org.
Since 2006 we have gradually decreased our role in the business. We
still do some consulting and encourage you to contact our partners at
Fair Foods International if you would like to purchase our olive oil.
Call
+1(888)662-7980.
Kind Regards,
Dennis (Deniz) McGee
(İstanbul, Türkiye -
Istanbul, Turkey - January, 2012) |
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PS. Since 2006
I have been gradually reducing my time in the business and have been concentrating on learning
about "real love". We have come to see more clearly that the world's biggest heart
problem is not in the arteries or cardiac muscle, but in a part of our
lives that has not been quantified by
natural science. I am doing research for a book on this topic now.
To learn more:
See our thoughts on "real love" and find ideas for building close, intimate
relationships.
See our blog on "Real Love
For Real Life"
Dennis (Deniz) McGee's "Real Love Rocks" blog |
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"Real Love Rocks" on facebook. |

"Real
Love Rocks" on twitter |
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Dr. Dean Ornish's book "Love and Survival" reviews significant
scientific research that supports what we learned through the mentoring
of others, personal experience and reading the
"world's
best selling book on love" |
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OLIVE OIL NEWS |
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The effect of olive oil polyphenols on antibodies against oxidized LDL.
A randomized clinical trial
August,
2011
reported in Clinical Nutrition
Volume 30, Issue 4, August 2011, Pages 490-493
Reseachers: Olga Castañera, b, Montserrat
Fitóa, M. Carmen López-Sabaterc, Henrik E. Poulsend, Kristiina
Nyyssönene, Helmut Schrödera, Jukka T. Salonenf, Karina De la
Torre-Carbotc, Hans-Franz Zunftg, Rafael De la Torrea, Hans Bäumlerh,
Antonio V. Gaddii, Guillermo T. Saezj, Marta Tomása, Maria-Isabel Covasa
and for the EUROLIVE Study Group
In this study demonstrated that
daily consumption of 2 tablespoons of extra virgin olive oil reduces LDL
(bad cholesterol). Extra virgin olive oil, with higher polyphenol
levels, is more effective at reducing LDL that other olive oils with
lower polyphenol levels.
The research showed increased the levels of an antibody that reduces
levels of oxidized LDL cholesterol (bad cholesterol). High LDL is
considered a risk factor of heart disease and stroke.
Olive oil polyphenols promote OLAB generation. This effect is stronger
at higher concentrations of lipid oxidative damage. |
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Olive oil consumption, plasma oleic acid, and stroke incidence. The
Three-City Study
January 19,
2011
reported in Neurology
researchers: C. Samieri, PhD,
C. Féart, PhD, C. Proust-Lima, PhD, E. Peuchant, MD, PhD,
C. Tzourio, MD, PhD, C. Stapf, MD, C. Berr, MD, PhD and P. Barberger-Gateau,
MD, PhD
This research suggest a protective
role in reducing the risk of strokes for older people whose diet
includes a high quantity of olive oil. |
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Fruit, vegetables, and olive oil and risk of coronary heart disease in
Italian women: the EPICOR Study
November
29, 2010
reported in The American Journal of
Clinical Nutrition: researchers: Benedetta Bendinelli, Giovanna
Masala,
Calogero Saieva, Simonetta Salvini, Carmela Calonico,
Carlotta Sacerdote, Claudia Agnoli, Sara Grioni, Graziella Frasca,
Amalia Mattiello, Paolo Chiodini, Rosario Tumino, Paolo Vineis, Domenico
Palli, and
Salvatore Panico
This research shows
an inverse association between increasing consumption of leafy
vegetables and olive oil and CHD (coronary heart disease) risk. The
woman with higher consumption of green leafy vegetables and olive oil
had significantly lower incidents of CHD. |
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Heart-Protecting Component of Olive Oil Discovered
April 2,
2009
reported in Molecular Nutrition &
Food Research, lead researcher: Fatima Paiva-Martins, at the
University of Porto, Portugal.
Scientists have discovered the polyphenol in
extra virgin olive oil that gives greatest protection from
heart attack and stroke. DHPEA-EDA is the main
antioxidant in olive oil that protects red blood cells from damage.
more... |
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Phytochemicals Make Olive Oil Even More Awesome Than Previously Believed
December
18, 2008
Extra-virgin olive oil contains 'phytochemicals', that can trigger the
death of cancer cells according to research published in the BMC
Cancer journal, suppressing the cancer gene HER2 and therefore
reducing the risk of breast cancer. (more...)
Read about the heart-health benefits of phytochemicals (plant
sterols, flavonoids and sulfur-containing compounds) according to the
American Heart Association here. |
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Heart Disease Prevention
November 9, 2008
32 simple steps we should all take to battle heart disease
Pour on the Olive Oil
Men whose diet include as much as 2 ounces of Olive oil a day have an
82% lower risk of having a fatal heart attack than men who consume
little or none. Olive oil is rich in monounsaturated fats-known to
hinder the oxidation of bad LDL cholesterol into its artery – clogging
form....
more... |
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Antioxidants and the Mediterranean Diet
November 9, 2008
Reference: (1) Visioli, Francesco and Galli, Claudio. “The Role of
Antioxidants in the Mediterranean Diet.” Lipids, Vol.36, Supplement
(2001).
...the importance of antioxidants
and the role it plays in the Mediterranean Diet.... Phytochemicals
(nonvitamin antioxidants) Polyphenols fall into the category of
phytochemicals and are very abundant in the Mediterranean diet
especially when it comes to “its high proportion of fruits and
vegetables and to the consumption of red wine and olive oil.” ...
more... |
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Calorie density: A tool to stop weight gain
November 8, 2008
By Karen Collins, M.S., R.D., C.D.N.
The average American adult
gains one to two pounds a year. Now, two new studies add to the mounting
evidence that adults can fight this tendency by limiting the calorie
density of our diets, particularly by including plenty of vegetables and
fruits.... But
nutritious foods high in healthful fat, like nuts and olive oil, were
not associated with weight gain...
more... |
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For good health, put heart in your cooking
November 6, 2008
By CHRISTINE A. VERSTRAETE
Too often, people think that
developing heart disease dooms them to a life of boring, tasteless food.
North Shore cardiologists Dr. Micah Eimer and Dr. Irwin Silverman
challenge that notion by teaming up again with Chef Dawn Dlugosz of "A
New Dawn Cooking School" which meets in Whole Foods Market, Northbrook,
for a heart healthy cooking class in the grocery store's classroom. ...
more... |
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