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Eat healthy with olive oil

Eat healthy with olive oil
  • Manifesto of the Platform for the Defense of Natural Health
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Published: 05/22/2012 - Updated: 06/10/2016

Author: S.M. Aiquipa1 Comments

Olive oilis a special element of nature that we can consume daily in our meals, it helps our body to get rid of LDL cholesterol as it only has HDL good cholesterol. In addition, there is evidence that among its many properties are anticancer effects and it aids digestion by stimulating the gallbladder.

The good news is that we can enjoy the benefits of this oil, extracted from the olive fruit or olive, not only in salads and dressings, but we can use it to fry things without fear of getting harmful substances like the acrolina, which is obtained from the oxidation of other oils such as soybean, sunflower or corn.
 
When frying, the oil supports temperatures up to 180 ° and makes your foods more crunchy, absorbing less oil than others. So you can eat rich and naturally, healthier.

Well, it is important to follow some tips to use it properly and avoid damage. First, the olive oil should be used alone, without mixing with other vegetable oil or other fat, it is desirable that the oil does not overheat because it loses its benefits. If you see that black smoke is emitted, replace it with another portion. Black smoke is a sign that it is burning and could cause us some irritation to the stomach, therefore, always keep it on medium heat.

Also, do not reuse the oil more than three times and if you notice that after a frying remains parts of food, better strain it before using it again. At the end, to save calories, place your chips in a bowl covered with paper towels to absorb excess fat.

Oil Types

It is good to emphasize that in the market, there are several types of olive oil: the virgin, the refined, pure and olive-pomace oil. The last one is not recommended because it is not fully refined and needs to reduce its maximum acidity of 0.3 °.

Similarly, the highest quality of olive oil is the "virgin" that preserves the taste, aroma, vitamins and all the properties of the olive fruit, and is the only vegetable oil that can be consumed directly, as its name implies – virgin oil.

It is worth mentioning that the virgin and pure olive oil are the richest in vitamin E, antioxidant and phytosterols, substances that help reduce cholesterol levels in the blood.

Remember, the olive oil in addition to making our meals more appetizing, it has an obvious biological value, benefiting our circulatory system, helping to prevent arteriosclerosis, improving our digestion, the functioning of the stomach, pancreas, hepatobiliary level and the intestine . Also, there are several studies such as that conducted by the team of researchers from the Monell Chemical Senses Center in Philadelphia, United States, indicating its contribution to the absorption of calcium and mineralization and its anti-inflammatory effects.

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To preserve its benefits, do not forget to keep it in a cool place, away from excessive heat, air or moisture, especially in the light. Olive oil is a natural product, enjoy it.

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About the author

By S.M. Aiquipa

She has a degree in Communication. She has complemented her work as a journalist with an in-depth study of dietetics and health. Sally has a solid background in journalism and great communication skills. She is able to explain in a clear, simple and understandable way complex nutritional concepts or high level scientific studies. Linkedin profile.

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Comments
  1. Stacy

    7 de November de 2014 at 08:16

    I love making olive oil and spice dips for pieces of bread. It’s one of the best ways I think to eat olive oil. A neighbor lady of mine is very passionate about good olive oil and she special orders her bottles from Italy. She says that the quality of the olive, the way it is pressed, and even how it is stored all affects the quality of the oil

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