Monday, September 3, 2012

Olive Oil advice from Mr. Olive Oil

Mr. Olive Oil
Olive oil reduces bad cholesterol
Three tablespoons of extra virgin olive oil every day help to decrease the concentration of fat in the blood. And to fight aging.
Three tablespoons of olive oil per day remove the cholesterol out of the way
. "Several scientific studies have confirmed that, thanks to its monounsaturated fatty acids, extra virgin olive oil allows a reduction of colesteroloLdl (the bad) and an increase of the good one (HDL)."
How much oil consumed per day?
Three tablespoons in place of other condiments are recommended for a healthy and balanced diet, one you can use it to dress pas
ta, the other for the second and two servings of vegetables a day recommended by nutritionists. For higher levels of energy expenditure (with a daily intake of 2,600 kilocalories and over) are allowed four tablespoons. Caution: the oil is not a drug, and if consumed in excess will increase rather than decrease the cholesterol.

Raw or cooked?
Better, when possible, add the olive oil raw. But it must be said that the virgin is not harmful in cooked foods. Due to its high percentage of oleic acid, olive oil has a high smoke point, is stable at high temperatures: the combination of heat resistance and antioxidant content makes it great for cooking..

Is it true that olive oil has anti-aging properties?
It contains many antioxidants can counteract the notorious free radicals responsible for cell aging. In particular, the polyphenols, which give it its characteristic flavor of the oil, to have strong antioxidant and anti-inflammatory properties as well. Olive oil exercises this property mostly when it is included in a diet with plenty of fruits and vegetables, which are also rich in antioxidants.

Bitterness and pungency in Extra Virgin Olive OilA few days ago I was with some customers and I was pouring some of the oils I select and sell also online. At some point one of them said to me: "ok, I just want to try one of the oils that you have selected, the important thing is that it is not bitter and spicy."
Bitter and spicy are two positive components and when I select an olive oil they always have to be present!
The bitter and spicy are generated in the olive oil as a result of the presence of polyphenolic substances. The greater the presence of such substances, the greater the intensity of bitterness and spicy.

There are great benefits for our body made by the polyphenols contained in the olive oil.
The polyphenols are powerful antioxidants and contribute to the prevention of a high number of degenerative diseases.
The olive oil, when high quality, has gained in recent years a prominent position in the landscape of healthy and nutritional foods thanks to the high concentration of polyphenols.
For this reason therefore the bitter and pungent are to be considered positive characteristics: they represent, in fact, the litmus test of the presence of polyphenols in oil.

Bitter and spicy are two indicators of the quality and the presence of substances that are particularly healthy for our body.
It is therefore only to "educate" our palate. If our goal is to eat healthy and natural it will not be hard to get used to appreciate the quality oil although bitter and spicy.


Visit select location of Doris Italian Market & Bakery to purchase Mr. Olive Oil's products or if you do not live near our locations, visit his website at bestfromitaly.us .

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