More and more consumers are discovering benefits from including olive oil in their diets. Yet surprisingly that many people do not fully understand the difference between certified extra virgin olive oil and other oils on the market.
Being the premium quality, this grade of production must be made from fruits picked for the sole aim of olive oil production. Ingredients from other processes are prohibited. The process takes place mechanically, often referred to as cold pressing, which importantly, prohibits any heated extraction or the use of chemicals. Such intervention could adversely change the molecular structure of the product.
One of the main reasons these oils are of superior quality is because the fruits are harvested when they are perfectly ripe. It is easy to claim all manner of untruths on product labels and some get away with this kind of fraudulent behavior. Producers of repute go to the effort and expense of ensuring their products comply with industry standards and are certified as such. In the US this is likely to be the California Olive Oil Council and International Olive Council in the rest of the world.
Other factors that can influence the freshness and quality are proper filtering and packaging. Unfiltered oils allow juice and flesh to enter the product which in time will affect the taste and shelf life. Good quality producers will bottle their produce with dark glass as excessive light will also shorten the shelf life as will heat. Even oil will eventually go off and like all fresh products should display and end of life date. Avoid any that do not.
Going back to plus points, although these will vary from one person to the other, the following are prominent. The most widely discussed beneficial occurrence is the reduction in LDL or bad cholesterol that may come about. The only vegetable oil to contain polyphenols, it is this compound that brings this about. In addition they perform effectively as an antioxidant.
Body processes are enhanced and it may improve food processing and absorption as well as improving more frequent motions in the bowels. Bone and brain development also benefit. Inflammation, known to be an aggravating factor in cardiovascular conditions has also been seen to be reduced.
Also of great significance are theories exploring the role of a substance called plasma oleic acid. This is thought to play a role in reducing strokes among the elderly. Whilst research into this aspect is ongoing, it is thought to act by making the arteries more elastic and flexible. This line of thought has expanded in recent times to include Alzheimer disease in so far as that oleic acid may also influence the formation of plaque in the brain.
Recent investigations at the University Medical School in Naples indicated that a diet containing considerable olive oil may influence the levels of sugars in the bloodstream and improve the regulation of insulin. The impact of these studies may well end up being instrumental in the struggle against some of the most pressing health problems facing modern populations today. Olive oils may be a natural cure and treatment that may really end up surprising us all.
Being the premium quality, this grade of production must be made from fruits picked for the sole aim of olive oil production. Ingredients from other processes are prohibited. The process takes place mechanically, often referred to as cold pressing, which importantly, prohibits any heated extraction or the use of chemicals. Such intervention could adversely change the molecular structure of the product.
One of the main reasons these oils are of superior quality is because the fruits are harvested when they are perfectly ripe. It is easy to claim all manner of untruths on product labels and some get away with this kind of fraudulent behavior. Producers of repute go to the effort and expense of ensuring their products comply with industry standards and are certified as such. In the US this is likely to be the California Olive Oil Council and International Olive Council in the rest of the world.
Other factors that can influence the freshness and quality are proper filtering and packaging. Unfiltered oils allow juice and flesh to enter the product which in time will affect the taste and shelf life. Good quality producers will bottle their produce with dark glass as excessive light will also shorten the shelf life as will heat. Even oil will eventually go off and like all fresh products should display and end of life date. Avoid any that do not.
Going back to plus points, although these will vary from one person to the other, the following are prominent. The most widely discussed beneficial occurrence is the reduction in LDL or bad cholesterol that may come about. The only vegetable oil to contain polyphenols, it is this compound that brings this about. In addition they perform effectively as an antioxidant.
Body processes are enhanced and it may improve food processing and absorption as well as improving more frequent motions in the bowels. Bone and brain development also benefit. Inflammation, known to be an aggravating factor in cardiovascular conditions has also been seen to be reduced.
Also of great significance are theories exploring the role of a substance called plasma oleic acid. This is thought to play a role in reducing strokes among the elderly. Whilst research into this aspect is ongoing, it is thought to act by making the arteries more elastic and flexible. This line of thought has expanded in recent times to include Alzheimer disease in so far as that oleic acid may also influence the formation of plaque in the brain.
Recent investigations at the University Medical School in Naples indicated that a diet containing considerable olive oil may influence the levels of sugars in the bloodstream and improve the regulation of insulin. The impact of these studies may well end up being instrumental in the struggle against some of the most pressing health problems facing modern populations today. Olive oils may be a natural cure and treatment that may really end up surprising us all.
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