Olive oil is rich in oleic acid, which contributes to the optimal flow of metabolic processes, strengthens the walls of blood vessels. Its constituent omega-9 fatty acids have an anticarcinogenic effect, help lower blood pressure, normalize blood cholesterol, and are useful for the prevention of diabetes and obesity.
Linoleic acid, which is rich in olive oil, accelerates wound healing and helps improve vision. Vitamins A, D, K strengthen the intestinal wall, bone tissue. And vitamin E is a highly active antioxidant, it smoothes the skin, gives hair shine, and slows down the aging process.
Regular consumption of a small amount of olive oil, replacing it with mayonnaise, ketchup will make you slimmer, younger, more beautiful, give a feeling of lightness, cheer up. And taking 1 tbsp. l fasting olive oil, you can get rid of gastritis and peptic ulcer. Also, for these purposes, dress them with salads, cereals, add to the main dishes.
В чем вред оливкового масла
What is the harm of olive oil
Like all fats, olive oil is a fairly high-calorie product (about 120 kcal is contained in one tablespoon). This should be considered for those who are on a diet. Olive oil has a pronounced choleretic effect. Therefore, people with cholecystitis, as well as in the presence of stones in the gallbladder, should use it with caution and not on an empty stomach.
Excessive consumption of olive oil can cause a decrease in blood pressure, obesity, in addition, the risk of diabetes. Therefore, you should not use more than 2 tbsp. tablespoons of olive oil per day. Olive oil is best avoided for frying. Under the influence of high temperatures, oil begins to “smoke” and fats oxidize, as a result, free radicals and other dangerous compounds are formed instead of useful antioxidants. It is best to use the product as a salad dressing and other cold dishes.
How to choose olive oil
When choosing olive oil, carefully read the label and study the composition. Responsible producers will write: how much olives were processed (no more than a day), acidity (Extra Virgin olive oil is the product of the first extraction, the most useful oil should have an acidity of 0.8%, Olive Oil – 3.3%, Pomace – 1% ), the variety of olives, the harvesting period, the location of olive groves, that is, they detail information about the feedstock.
If you can taste the oil, then remember that in a good olive oil should be present such qualities:
Fruitiness (intensity)
Bitterness
Burning
Clean mouth (no oily feeling in the mouth)
It is important to remember that color does not affect the quality of the oil, it can be from light green to richly cloudy. The color of olive oil depends only on the maturity of the olives and the region in which they were collected. Also keep in mind: quality olive oil cannot be cheap.