Olive oil makes you younger!
Olive oil is rich in monounsaturated fatty acids, which protect against wrinkles. It is characteristic that these substances neutralize free radical,s which damage the skin. Moreover, the high content of olive oil in squalene, protects the human skin from oxidation of the lipids due to various sources of ionizing radiation such as ultraviolet radiation. Finally, vitamin E of oil helps to prevent skin aging, combating dry skin and stretch marks.
Olive oil may reduce cancer risk
The increased content of olive oil in squalene and phytosterols (eg, sitosterol) gives anticarcinogenic action. Specifically, the oil seems to reduce the risk of breast cancer due to its high content in oleic acid, which inhibits the activity of the oncogene IER-2/neu, which where detected in 30% of patients with breast cancer. The protective effect of olive oil is appeared to be extended against prostate cancer and colon cancer.
The olive oil loves your heart!
Olive oil may reduce the risk of coronary heart disease, myocardial infarction and strokes, thanks to its high content of monounsaturated fatty acids and phytochemical antioxidants that reduce LDL-bad cholesterol in the blood. Surveys have shown that the risk of a person having a heart attack is reduced by 50% after 2-4 years after start a diet rich in olive oil, legumes and vegetables, but with limited amounts of red meat and full-fat dairy.
For years it was thought that the seed oil is more lightweight than olive oil and therefore more suitable for frying, since this way of cooking foods absorb more fat.
In fact seed oils withstand less frying, "offer" the same calories in the body and lacking nutrients olive oil.
Their reputation is because it is cheaper and advertised much.
Olive oil as all the oil, "giving" in the body 9 calories per gram and is clearly higher nutritional value as it contains monounsaturated fatty acids from seed oils containing more polyunsaturated. Of course, as is natural, and the oil loses most of the nutritional value by frying.
However, at 180oC, the normal frying temperature so that the food be cooked without being burned outside the oil has greater strength and reduced risk of oxidation, and when the oil is not "resist" and cleaved products are generated which are harmful to human health.
The strength of the oil due to its rich content of monounsaturated acids and vitamin E.
So it is the only vegetable oil that can fry up to three times, provided that you do not let it burn out and the temperature did not rise above 220oC.
Unlike polyunsaturated fatty acids seed oils are vulnerable to high temperatures and thus the pan as cleaved and allow the creation of harmful free radicals.
In some cases, such as palm oil, which is widely used for frying, developed and very harmful to health, especially the heart, trans fatty acids.
If we therefore say that the oil after the first frying is useless nutritionally, seed oils can be up and dangerous.
The refining is necessary in order to make many edible seed oils, is a process that deprives many elements, such as polyphenols and vitamins virgin olive oil. It is no coincidence that those who know good oil and good food add olive oil at the end of cooking, to make all the flavor and all the nutrients.
Extremely popular for frying are for example palm oil, because it is cheaper, but it is the only seed oil containing saturated fatty acids 40%. That is why at room temperature is not so liquid is extremely harmful for health of people who have high cholesterol.
From ancient times it is known that the oil in our diet is crucial for the health of any organization. The father of medicine, Hippocrates, and the greatest physicians of the time, Galen, Dioscorides and Diocles firmly believed in the beneficial effect on health and recommended a daily basis as a treatment in many cases.
Today, 3000 years later, modern medicine continues to recommend the widespread use of olive oil in the diet of adults and children, healthy and sick, thanks to the precious ingredients that provide health, wellness and longevity.
After many scientific studies have now shown that olive oil is a precious ingredient and powerful weapon against chronic diseases and contributes to:
The beneficial effect of olive oil due to its high content of antioxidant substances resulting function combination and effectively limit the destructive effects of free radicals, strengthening the body's defenses and fortifying the heart and blood vessels! Thus, the "liquid" gold, as used to cite Homer overflowing abundance of nutrients:
Finally it should not be omitted the fact that while the oil promotes health and wellness, its consumption should be moderated because of the increased caloric content (1 tablespoon contains 135 calories). Daily recommended as part of a balanced diet eating 2-3 tablespoons olive oil (one on the portion of our food and one on each salad).
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