First, perhaps the most important reason is that the olive oil is a completely natural product. Extra virgin olive oil is actually pure juice obtained by mechanical pressing of olives, without chemical additives or any heat treatment during this process.
Another reason is the fact that it contains vitamin E, K and A, and polyphenols, compounds with high anti-oxidant effects, bitter ingredients – olekantal, squalene, an endogenous lipid which is a precursor in the synthesis of cholesterol.
Oleic acid or omega 3 – fatty acid comprises up to 55% from 85% of fatty acids containing oil. It is actually the ingredient that nourishes our blood vessels and protects the body from cancer.
Olive oil is not hydrogenated oil or with trans-fat ingredients. Trans – fat is found in many plants, even their concentration increases with processing of basic material and are called bad fats since it was proven that they affect the cardiovascular system, the liver, the process of digestion. The Agency for Food and Drug Administration (Food and Drug Agency) in the United States in 2005 introduced as a compulsory item of declaration, the exact amount of hydrogenated fats and bad fats, that are aiming for a better and healthier choice of products, especially for people that mustn’t enter fat. It is important to know that olive oil does not belong in this group.
Extra virgin oil contains polyphenols, powerful anti-oxidant ingredients and monounsaturated fats that contribute to the reduction of LDL or “bad” cholesterol.
Scientists from Oxford University believe that olive oil is one of the products that prevent malignancy, of course along with fresh fruits and vegetables. It has been proven that the regime of diets rich in olive oil reduces the number of malignant tumors of the colon, breast and skin tumors.
Due to the good fat that contains the oil, it ranks high on the list of products recommended by the World cardiologists as protection or as a reduction of the already high blood pressure. We found that patients who were adding olive oil every day for some time had no need to drink medicines that they used to drink as part of their internal therapy.
Neurologists, on the other hand, recommend olive oil because of its benefits on the small blood vessels in the brain, reducing the appearance of atherosclerotic changes and thus, reducing the likelihood of the creation of Alzheimer’s disease in later years.
Accelerates and enhances the secretion of bile and pancreatic hormones and thus prevents the creation of gallstones and bile ducts.
Finally, it is very tasty.
Although many people are repulsive from this oil because of the smell or simply the lack of knowledge of its features, as well as the lifestyle and eating habits and preparing the same, olive oil is certainly not distasteful, or uncomfortable. Extra virgin oil, cold pressed, refined, homemade or any other type, each holding a different, distinctive taste of sweet, creamy, to strong, bitter or even hot taste
Olive oil should certainly become a product that you should use in preparing delicious meals, because if you did not know this before, now you know.
