Olive Oil And Olive Oil Health Benefits
The biggest indicator of monounsaturated fatty acids
, olive oil, and are the main component of the Mediterranean diet. Olive oil is a natural juice, the taste, aroma, vitamins and properties of olives preserved. Olive oil is the only vegetable oil that can be used as such - freshly pressed from the fruit.
The health benefits of olive oil with a high content of monounsaturated fatty acids and rich in antioxidants combined. Studies have shown that olive oil protects against heart disease by controlling LDL ("bad cholesterol") while increasing HDL ("good" cholesterol). (1-3) No other natural oil has a higher amount of monounsaturated fatty acids such as olive oil, produced mainly oleic acid.
Olive oil is well tolerated by the stomach. In fact, the protecting role of olive oil has a progressive influence on stomach ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs. Thus reducing the risk of gallstone formation.
Olive oil and heart disease
But despite all kinds of olive oil sources of monounsaturated fats, extra virgin olive oil, from the first pressing of the olives, contains many antioxidants, particularly vitamin E and phenols are, because it is less processed.
Olive oil is clearly one of the good oils, one of the healing fats. Most people do well with him because he is the omega 6 and omega-3 and evaluated most of the fatty acids in olive oil actually hurt Omega-9, a monounsaturated oil.
Olive oil and colon cancer
Spanish researchers suggest that including olive oil in the diet may also offer advantages in terms of cancer prevention of colon. Their results showed that dietary olive oil supplemented rats have a lower risk of developing colon cancer; the fed safflower oil diet had to be supplemented. In fact, had rats that received olive oil colon cancer rates almost as low as oil supply and fish, several studies that have been associated with reduced risk of colon cancer.
VERSIONS of Olive Oil
In general, the oil is removed by pressing or crushing olives. Olive oil is involved in different versions depending on the amount of processing. The variety includes:
Extra virgin - considered the best, least processed, comprising the oil from the first pressing of olives.
Virgin - after pressing the second.
Pure - undergoes some processing, such as filtration and purification.
Extra light - undergoes considerable processing and only retains a very mild taste of olive oil.
When buying olive oil you want high-quality extra virgin olive oil get. Oil, which is the first "click" on the olive, is extracted without using heat (cold press) or chemicals, and has no "off" taste with the "olive tree" status. The less the olive oil is treated, which is closest to natural at its state, the better the oil. If the olive oil meets all the criteria can be used as "olive oil" be called.
What is virgin olive oil and light? "Pure" olive oil is produced by adding a little more olive oil, refined olive oil. There is less oil varieties that are also labeled simply "olive oil" in the U.S.
"Light" olive oil is a marketing concept, not the classification is the class of olive oil. This is a certification of organizations around the legislation and therefore has no precedent for what content should be. Sometimes olive oil is cut with other vegetable oils.
by: oliveoil
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