Olive oil is made from aceunas, one of the main components of the Mediterranean diet, is rich in monounsaturated fats, vitamin E and antioxidants, which consumed raw and in small portions during the day offer various health benefits. It is often used to adhere to salads and finishing dishes.
The best olive oil is the one that has 0. 8% to acidity, called extra virgin olive oil, this is because there is less water and acidity, more good food, better nutritional quality and more health benefits, so choosing the best olive oil, it is essential to know the types of olive oil that exist and its characteristics , as well as read the nutrition label before purchasing it.
- Daily consumption of extra virgin olive oil lowers cholesterol but protects the heart and prevents free radical damage to cells.
- And also helps reduce inflammation in the body and blood pressure.
- Prevents premature aging.
- Cancer.
- Type 2 diabetes and the heart.
- Attacks.
- As well as chronic inflammatory diseases.
The benefits of olive oil are associated with the presence of monounsaturated fats, better known as “fat-free” antioxidants such as vitamin E and oleic acid, as well as anti-inflammatory substances such as phenolic compounds and an oil-based fat.
Olive oil is obtained from olive oil, oil tanks. The types of oil acceptance differ depending on the extraction, refining and temperature mechanisms used to extract acceptance from deposits.
All these factors affect the amount of grace present in olive oil and the amount of bad things, the better the quality of acceptance and will decrease the acidity, therefore olive oils are classified into:
Preserves all nutrients in olive oil. This is the result of the first pressure of the acceptors, at controlled temperature, without going through any refining process.
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In addition, there is also an accepted accepted lampante virgin olive oil, whose acidity is greater than 2. 0 and is not suitable for consumption, as it has an unpleasant taste and smell, in addition to not providing anything good for health. This type of Acceptance is used in lighting devices. To be consumed, the lamp must be refined and mixed with other types of acceptance.
As noted in the table above, the consumption of extra virgin olive oil should be preferred because it is purer than in the past through refining processes, which provides more nutrients to the body than other types of accepted oils.
To identify a good olive oil it is necessary to observe certain characteristics when buying it, these are:
In some countries there is an agency responsible for checking the quality of the different products available on the market, and this information is usually found on the Internet, so it can be checked whether the olive oil mark is reliable and unadulterated or fraudulent. Product.
The recommendation for the acceptance of olive oil is 1 tablespoon (15 ml) per day.
Olive oil should preferably be used as a salad dressing, to give a touch to certain dishes or to replace butter and margarine in the pan. In addition to this, olive oil can also be mixed with spices such as vegetables or vegetables to add more. properties and darts to food.
This should not be used for cooking, due to overheating that could alter its healthy properties, reducing the amount of antioxidants and the quality of monounsaturated fats. For cooking I prefer healthy acceptances with a higher degree of saturated fats, such as coconut acceptance for example.