Impressive Benefits From Including Certified Extra Virgin Olive Oil In A Diet
More and more consumers are discovering benefits to be had from the inclusion of olive oils as part of a diet plan. Surprisingly large numbers of shoppers do not appreciate how much certified extra virgin olive oil differs from the standard oils available to shoppers.
As the most superior grade, by definition this level of produce has to be derived from fruit harvested for the specific purpose of producing olive oil. No ingredients can be added or taken from other sources. Cold pressed extraction of the oil through mechanical components ensures that the chemical structure of the oil cannot be altered through heating or other chemically driven extraction processes.
Harvesting when the fruit is perfectly ripe is a significant factor in ensuring extra virgin products achieve and maintain high standards. Of course anyone can stick a label on a product and maintain it is this or that and it is for this reason that growers will take the trouble to have their products certified. Certification can only be obtained if the oil meets the standards of a recognized as an authoritative and governing force in the industry. Producers in Europe and elsewhere are overseen by the International Olive Council whilst in the United States the California Olive Oil Council is the recognized body.
Filtering and storage are additional matters that will affect how fresh the oil keeps and tastes. No or insufficient filtering allow the fruit juices and skins to remain and after a while will worsen the taste and reduce storage time. As regards packaging, dark glass is preferable as it lessens the influence of light which reduces product life as does heat. It is always a good idea to check for a product expiry or best before date. If there is not one present an alarm should ring so rather find one that does.
Returning to the advantages, although the effect on individuals may differ, the findings that follow have been widely reported. The commonest advantage is the positive effect it has in reducing bad cholesterol or LDL as it is termed. Polyphenol compounds are responsible for this and of all the oils arising from vegetables, are only found in olive oils. Another function they carry out is that of anti-oxidizing.
Thought to boost metabolism it may be used as an effective digestive aid that also promotes regular bowel movements. It aids in the growing of healthy bones and brain development. Phenols, discussed earlier, are understood to have anti-inflammatory properties which is another boost for cardiovascular health.
The spotlight has fallen on a chemical substances referred to as plasma oleic acid which it is believed may prevent the number of strokes occurring amongst senior citizens. This may be achieved by causing arterial tissue to become more flexible and elastic. Taking this idea further researchers have also considered a link to the debilitating condition Alzheimer disease. Possibly the oleic acids may inhibit the development of plaque in susceptible parts of the brain.
Research conducted at the University Medical School in Naples, reported that diets rich in olive oils have been seen to lower blood sugar levels and allowed patients to regulate insulin levels more effectively. Considering that many of the conditions mentioned are becoming increasingly common in modern society, there might be more to the use of this very different vegetable oil than meets the eye.
As the most superior grade, by definition this level of produce has to be derived from fruit harvested for the specific purpose of producing olive oil. No ingredients can be added or taken from other sources. Cold pressed extraction of the oil through mechanical components ensures that the chemical structure of the oil cannot be altered through heating or other chemically driven extraction processes.
Harvesting when the fruit is perfectly ripe is a significant factor in ensuring extra virgin products achieve and maintain high standards. Of course anyone can stick a label on a product and maintain it is this or that and it is for this reason that growers will take the trouble to have their products certified. Certification can only be obtained if the oil meets the standards of a recognized as an authoritative and governing force in the industry. Producers in Europe and elsewhere are overseen by the International Olive Council whilst in the United States the California Olive Oil Council is the recognized body.
Filtering and storage are additional matters that will affect how fresh the oil keeps and tastes. No or insufficient filtering allow the fruit juices and skins to remain and after a while will worsen the taste and reduce storage time. As regards packaging, dark glass is preferable as it lessens the influence of light which reduces product life as does heat. It is always a good idea to check for a product expiry or best before date. If there is not one present an alarm should ring so rather find one that does.
Returning to the advantages, although the effect on individuals may differ, the findings that follow have been widely reported. The commonest advantage is the positive effect it has in reducing bad cholesterol or LDL as it is termed. Polyphenol compounds are responsible for this and of all the oils arising from vegetables, are only found in olive oils. Another function they carry out is that of anti-oxidizing.
Thought to boost metabolism it may be used as an effective digestive aid that also promotes regular bowel movements. It aids in the growing of healthy bones and brain development. Phenols, discussed earlier, are understood to have anti-inflammatory properties which is another boost for cardiovascular health.
The spotlight has fallen on a chemical substances referred to as plasma oleic acid which it is believed may prevent the number of strokes occurring amongst senior citizens. This may be achieved by causing arterial tissue to become more flexible and elastic. Taking this idea further researchers have also considered a link to the debilitating condition Alzheimer disease. Possibly the oleic acids may inhibit the development of plaque in susceptible parts of the brain.
Research conducted at the University Medical School in Naples, reported that diets rich in olive oils have been seen to lower blood sugar levels and allowed patients to regulate insulin levels more effectively. Considering that many of the conditions mentioned are becoming increasingly common in modern society, there might be more to the use of this very different vegetable oil than meets the eye.
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