Oil and Health
There is no doubt that extra virgin olive oil is a health panacea, there are
many scientific studies that affirm its positive effects on our health. “olive oil” is a unique monounsaturated fat not comparable to any other type of fat, both vegetable and animal, the huge amount of polyphenols and vitamins present brings countless benefits to the body, especially when consumed raw:
–slows down the aging process of cells
–prevents stroke in predisposed subjects
–It’s good for the heart and the whole cardiovascular system.
–reduces LDL-cholesterol deposition in the arteries, preventing the formation of plaques
–reduces inflammation in the body and tissue due to the presence of polyphenols
–acts on stress-causing cortisol levels
–decreases the risk of developing diabetes
–promotes learning and memory, protecting brain tissue from toxic substances
–promotes the absorption of fat-soluble vitamins during meals by lubricating the digestive channels.
As already mentioned, extra virgin olive oil acts on the regulation of cholesterol levels circulating in the blood. This parameter, feared by all when going to perform haematological examinations, is one of the most important factors related to cardiovascular risk. High levels of LDL cholesterol, also called “bad”, are in fact a cause of the formation of atherosclerotic plaques, those restorations of veins and arteries that in the long run can cause heart attacks and strokes.
In USA the Food and drug Administration (FDA) has in fact promoted the extra virgin olive oil “drug” for the prevention of heart attacks and diseases of the heart”.
The U. S. Food Health Agency suggests writing on the bottles that consuming about half a tablespoon of oil, without increasing the total calories consumed daily, ensures an important preventive effect on health”. In Italy it is recommended by doctors not as a drug but in diets in the presence of oncological diseases affecting the stomach and colon. As for the way you use it, the advice is to prefer it raw. However, it must also be said that extra virginity is not harmful in cooked foods. Due to its high percentage of oleic acid, olive oil has a high smoke point and is stable at high temperatures: the ideal mix of heat resistance and antioxidant content that makes it excellent also for cooking. The way in which it continues to be produced, respecting the raw material from which it originates, the olive, and its natural characteristics, in addition to its wide consumption, make it the king of the healthy table. As with any food, EVO oil should be consumed at the right time and in not excessive quantities, so it is always better to be sure of the quality of what you buy. We produce the highest quality extra virgin olive oil that meets the highest quality standards. We grew up on bread and oil, and we’re going to raise our children, too.