Olive oil: useful for human beings | iHome
Olive oil is a vegetable oil that is obtained by pressing the fruit of the olive tree (Olea europaea) - used for cooking, as in cosmetics since the time of antiquity - that VII - V century BC. In the past, often been called "oil" and if it is lit - ie for church purposes is called "the oil".
Olive oil has been invaluable ethoxylated mono and diglycerides in many daily procedures: eg athletes - the ancient Greeks massaging muscles, women are getting themselves different masks and hair treatments at the base of used vegetable oil from the olive, because nourishes and keeps the skin fresh and youthful skin.
Today, when medicine primarily concerned with problems for healthy living and diet - olive oil has a fundamental role in cooking because of its ability to reduce the accumulation of fat in the liver. Regular use of olive oil prevents ethoxylated mono and diglycerides authorities from fat cells, while stimulating bile secretion and prevents the formation of gallstones. ethoxylated mono and diglycerides
Medical tests show that the unsaturated fatty acids in the oil contributes to the prevention of cardiovascular diseases. Furthermore, has antioxidant properties, it is easily absorbed and is rich in vitamin E.
Or are saturated or unsaturated - the former are in a solid state at room temperature and are mainly of animal origin, ethoxylated mono and diglycerides but are contained in palm oil and coconut ethoxylated mono and diglycerides oil. Saturated have high melting point, so it remains in a solid state in the human body and thus clog the arteries and increase LDL. To neutralize the harmful effects of "bad" fats should ensure your enough ethoxylated mono and diglycerides and unsaturated fats.
Unsaturated fats are liquid at room temperature and are vital for a functioning human body, such as one of the vitamins are fat-soluble vitamin such as: A, D, E, K, and if your body fat you will not be able to assimilate.
Unsaturated have two subspecies, ethoxylated mono and diglycerides however - monounsaturated and polyunsaturated. Rich first kind (monounsaturated fats) are: avocado, olives, peanuts, rapeseed, almonds, hazelnuts and cashews. A source of polyunsaturated fatty acids are: fish, seed, nut, and vegetable oils (hemp, flax or sunflower).
It is important to know that some processes could kill beneficial properties so cheaply produced sunflower oil or margarine are more harmful even than saturated fat. By "good" need to understand the cold-pressed vegetable oils and fatty fish, not refined, and hydrogenated vegetable oils.
Monounsaturated fatty acids reduce "bad" and help increase the "beneficial" cholesterol - that "Good" care of fatty deposits on artery walls, then send it to the liver for processing and excretion.
- "Extra virgin, cold-pressed and unfiltered" (Extra virgin) is the highest quality version is - he with a pale green to dark green color, pleasant aroma and taste similar to that of natural oils. Prepare by cold pressing, so completely preserves the nutritional value of olives.
- "Pomache" (Pomace) is obtained from olive pomace - a mixture of stones and the remains of olives and extracting it using chemical solvents, and then a re-treatment with chemicals to refining and improving the taste. This type has no olive flavor or health properties and Begin nothing to do with natural olive oil.
Olive oil is a vegetable oil that is obtained by pressing the fruit of the olive tree (Olea europaea) - used for cooking, as in cosmetics since the time of antiquity - that VII - V century BC. In the past, often been called "oil" and if it is lit - ie for church purposes is called "the oil".
Olive oil has been invaluable ethoxylated mono and diglycerides in many daily procedures: eg athletes - the ancient Greeks massaging muscles, women are getting themselves different masks and hair treatments at the base of used vegetable oil from the olive, because nourishes and keeps the skin fresh and youthful skin.
Today, when medicine primarily concerned with problems for healthy living and diet - olive oil has a fundamental role in cooking because of its ability to reduce the accumulation of fat in the liver. Regular use of olive oil prevents ethoxylated mono and diglycerides authorities from fat cells, while stimulating bile secretion and prevents the formation of gallstones. ethoxylated mono and diglycerides
Medical tests show that the unsaturated fatty acids in the oil contributes to the prevention of cardiovascular diseases. Furthermore, has antioxidant properties, it is easily absorbed and is rich in vitamin E.
Or are saturated or unsaturated - the former are in a solid state at room temperature and are mainly of animal origin, ethoxylated mono and diglycerides but are contained in palm oil and coconut ethoxylated mono and diglycerides oil. Saturated have high melting point, so it remains in a solid state in the human body and thus clog the arteries and increase LDL. To neutralize the harmful effects of "bad" fats should ensure your enough ethoxylated mono and diglycerides and unsaturated fats.
Unsaturated fats are liquid at room temperature and are vital for a functioning human body, such as one of the vitamins are fat-soluble vitamin such as: A, D, E, K, and if your body fat you will not be able to assimilate.
Unsaturated have two subspecies, ethoxylated mono and diglycerides however - monounsaturated and polyunsaturated. Rich first kind (monounsaturated fats) are: avocado, olives, peanuts, rapeseed, almonds, hazelnuts and cashews. A source of polyunsaturated fatty acids are: fish, seed, nut, and vegetable oils (hemp, flax or sunflower).
It is important to know that some processes could kill beneficial properties so cheaply produced sunflower oil or margarine are more harmful even than saturated fat. By "good" need to understand the cold-pressed vegetable oils and fatty fish, not refined, and hydrogenated vegetable oils.
Monounsaturated fatty acids reduce "bad" and help increase the "beneficial" cholesterol - that "Good" care of fatty deposits on artery walls, then send it to the liver for processing and excretion.
- "Extra virgin, cold-pressed and unfiltered" (Extra virgin) is the highest quality version is - he with a pale green to dark green color, pleasant aroma and taste similar to that of natural oils. Prepare by cold pressing, so completely preserves the nutritional value of olives.
- "Pomache" (Pomace) is obtained from olive pomace - a mixture of stones and the remains of olives and extracting it using chemical solvents, and then a re-treatment with chemicals to refining and improving the taste. This type has no olive flavor or health properties and Begin nothing to do with natural olive oil.
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