Benefits and myths of the olive oil
Olive oil is a vegetable oil of mainly culinary use which is extracted from the newly collected fruit of the olive tree called olive or olive.
Because of its composition in fatty acids, Virgin or extra olive oil is most similar to breast milk food. Fatty acids are essential for the maintenance of life. Its functions of energetic contribution to the metabolism are also complemented by other biological functions of great importance such as:
It favors the flavors, making more appetizing foods.
Olive oil is considered one of the pillars of the so-called Mediterranean diet.
The olive oil, both the Virgin and the extra benefits:
It helps the absorption of minerals such as calcium, phosphorus, magnesium and zinc.
It favors the growth of the bones.
It is effective in the digestive process, avoiding the acidity of the stomach and intestinal transit.
It improves the control of blood pressure and cardiovascular diseases, increasing HDL cholesterol or good cholesterol.
It helps to control the level of glucose in blood.
It increases the amount of polyphenols (natural antioxidant).
It helps and prevents degenerative diseases such as the Alhzeimer.
It acts against the aging of the skin.
It helps to prevent cancer.
Not all olive oils are the same. The wines, they have a sensory, both aromatic and sapid complexity. These differences in olive oil depend on the Earth, the development and the variety of olives in the olive oil mill. Smart gourmets will be able to differentiate all the nuances and choose the best olive oil. The culinary greatness of olive oil is not only the totally change a dish in its presence, aroma and flavor.
One refined and Virgin olive oil:
Virgin olive oil: is obtained directly from olives by mechanical procedures (cold pressure), without addition of chemicals to their extraction. It can be extra virgin, fine or running depending on the amount of fatty acids present, being up to 0.8 ?, 2nd and 3rd respectively.
Refined olive oil: comes from an oil of high graduation that needs to be refined to be edible (a coming of olives of poor quality or a removal by pressure hot). Its acidity is less than 0.2 ?, so it is an oil with little flavor and less nutritional properties.
Acidity: It is the main reference of quality used by consumers, and it is indicated on the labels on the containers. It must be borne in mind that this data can be misleading if you don’t have in mind, yes the oil is virgin or refined.
The acidity is a measure of free fatty acids present in the oil. A high oil acidity index means that the oil has suffered certain alterations with the consequent effects on aroma and flavor. Virgin oil acidity index does not usually exceed 0’5 %.
Nutritional differences
Virgin olive oil is rich in vitamin E and phytosterols while in the refining process reduces the content of substances which give oil flavor, aroma, color and many of its bioactive molecules.
Therefore a virgin olive oil will always have higher claims that one refined. Even if the price is something higher than it is worth having a good Virgin or extra virgin olive oil in the table.
Remember not heat the olive oil as it would damage their profits.
You can eat great food with olive oil in some restaurant. You can get restaurant coupons and applebees coupons by clicking the links.
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