Friday, March 16, 2012

Olive Oil and Health











Olive oil is the heart of Mediterranean food chain, which has proven to be a proper standard and eating and longevity factor.The beneficial properties of olive oil lie in chemical composition. The oil consists of oleic acid, linoleic acid, and stearic acid  and phytosterols in a very small percentage.


 From these data, important for humans is linoleic acid, whose absence leads to a series of failures, such as growth retardation, metabolic disorders, etc.Olive oil contains 60-80% monounsaturated fatty acids which are much more resistant to oxidative processes in relation to polyunsaturated seed oils contained.

In Thassos, a Greek island, MILL ORGANIC produces the "KARDIOFILO." From the etymology of the word "Kardiofilo" which means friend of the heart, can understand the beneficial properties of olive oil on the cardiovascular system of man.The nutritional composition is excellent because it has little saturated and monounsaturated and many highly polyunsaturated fatty acids.Saturated 10 to 12.5%Monounsaturated 72-77%Polyunsaturated 17.0%


It has been shown that monounsaturated fatty acids, especially oleic acid, protect against coronary heart disease because they reduce the concentration of low density lipoprotein LDL ("bad cholesterol"), and also can increase levels of HDL (ie "good cholesterol" ) which protects the body from atherosclerosis.Also olive oil is a rich source of fat soluble vitamins A, D, K and E which specifically protects the body from some cancers (eg colon and breast) as well as osteoporosis.


Vitamins such as precious olive oil polyphenols, found only in virgin olive oils, and refined to almost completely destroyed. Olive oil, among other things, due to the antioxidant action of delaying the aging cells, helps in digestion and absorption of calcium and improves the health of our skin.



Studies done on the beneficial properties of olive oil in child development, suggest that normal amounts of intake of olive oil provide adequate source of fatty acids for normal calcification of bones.
It has also been suggested that low intake of linoleic acid can delay normal development and cause skin, liver and metabolic disorders

The oil then, and especially when it comes from organically grown olives, ie without any detectable chemical substance, it is obvious to everyone that is an integral part of the ideal diet for our children.Olive oil is best eaten raw so that the body can absorb all the nutritional substances.


Even when frying, olive oil is considered the most appropriate, since it is the most resistant to high temperatures and oxidation.
It is now beyond doubt that the oil protects human health. In November 2004 published in: CFSAN / Office of Nutritional Products, Labeling and Dietary Supplements November 1, 2004 directive of the FDA (Docket No 2003Q-0559) which says that 23 grams (2 teaspoons) olive oil protects against coronary diseases and even when it contains a large number of monounsaturated. The Agency Friday Healthy Food of the State of Illinois (Forest Preserve of Cook County Illinois) believes that the best olive oil for salad is yellow 

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