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Vitamins A and E forms inside the human stomach and intestines
a film that protects these organs and prevent the occurring
of ulcers and reduce cholesterol assimilation. These natural
anti-oxidants help to:
Retard aging.
Enhance digestion.
The benefits
of extra pure olive oil (the best quality oil is that which
contains fat acids and is high in vitamins) had well been
proven. It is a kind of fat that is recommended for all ages
without exception. Even the strictest diets advise the consumption
of extra pure olive oil. In fact, compared to all the known
kinds of oil available in the market, olive oil is the one
least responsible for adding weight to the body.
Apart
from being rich in oleic acid, olive oil is considered by
Charbonier, to be the most tolerated by the stomach.
The
tonicity of the valves which separate the stomach from the
esophagus and prevent the reflux of acid juice is found
to be less affected with those who consume olive oil.
Fewer
lesions have been found with 33% of the people suffering
from ulcer with a 55% of healing after they replaced animal
fat with olive oil in their diet.
Two
spoonful of olive oil taken in the morning before breakfast
have an alleviating effect for those suffering from chronic
constipation.
Fat
is important for both newly born and weaned babies,
and essential fat acids are not less important. Olive oil
contains a relatively low quantity of essential fat acids
but with good equilibrium between linoleic and linolenic
acids similar to that found in maternal milk
.
From
the very beginning of life, feeding provides the human being
with the energy it needs. On the other hand, vitamin E is
necessary for the body defense mechanism. One of the problems
aged people face is bone calcification. Olive oil seems
to have a favorable effect in this regard depending on the
quantity because it contributes to the mineralization of
the bones. It becomes clear then that olive oil consumption
is necessary to avoid loss of calcium for both young and
old people.
With
age, the digestive capacity is reduced and the absorption
of nutritive substances becomes weaker especially with regard
to vitamins and minerals. Olive oil enhances the capacity
of digestion and absorption and has a laxative effect. Eaten
cooked, fried or better fresh (so as to maintain its vitamin
contents and anti-oxidation effect), olive oil makes your
dish more delicious and improves your digestion.
Cholesterol
belongs to the sterol family and is a lipid that is abundant
in water and is soluble in the organic solvents. It
is a component of cellular membrane and quite often constitutes
a stable body with the phospholipids. Animal fat-rich diets
increase cholesterol
in
the plasma, while vegetal oil rich in poly-unsaturated acids
has an anti-terogenic and protective effects which help
eliminate cholesterol.
Any
therapy aiming to treat hypercholesterolemia has in the
first place to reduce saturated fat absorption. A comparative
study conducted on over 10 000 death cases from coronary
diseases has shown that with regard to levels of identical
cholesterol in the plasma the risk is almost the same for
both Americans and Finnish but considerably lower for the
peoples of the Mediterranean people whose fat intake contains
a high quantity of olive oil.
To
make pleasant dishes, roasting, steaming and frying are
used, involving very high cooking temperature in the last
case.
Temperature
inside fried food remains almost unchanged at around 100°C
so that the water inside the food evaporates before the
oil starts to penetrate it, thus making the time needed
for hot oil to its effect shorter than in other culinary
methods. On the outside of the fried product a crust is
formed as a result of the action of the very hot oil which
coagulates the proteins and caramelize the glycoside. And
so the quantity of fat absorbed is less than in other culinary
methods because the fried product is not soaked.
Thanks
to its fatty acid composition, vitamin E and other anti-oxidants,
its aroma and taste, olive oil is strongly recommended for
consumption both cooked and fresh given its protective effect
on the human body.
REDUCES THE
LEVEL OF GLUCOSE AND ARTERIOSCLEROTIC RISKS
REDUCES
ARTHRITIC RISKS
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