Extra Virgin Olive Oil Benefits
Olive oil is the result of the simple pressing of olives and is considered one of the healthiest cooking oils. It is rich in monounsaturated fatty acids, vitamin E, and triglycerides, all of which are essential for a healthy diet. The oil is also rich in antioxidants, making it a powerful ally against the ageing of cells.
Olive oil is versatile and can be used both raw and cooked. It is also an excellent source of energy and has numerous other benefits such as aiding digestion, reducing the risk of cardiovascular disease, and stimulating bone mineralization.
Extra virgin olive oil is the only cooking oil that is 100% digestible, making it an ideal option for both young children and the older people. Its composition helps to promote smooth digestion, protect the mucous membranes, and reduce the effects of hyperchlorhydria. This in turn lowers the risk of developing gastric and duodenal ulcers.
Extra virgin olive oil contains good fats, specifically monounsaturated fatty acids, that are crucial for the body’s proper functioning and development. Its consumption can improve cholesterol levels by increasing good cholesterol (HDL) and lowering bad cholesterol (LDL), reducing the risk of cardiovascular disease and atherosclerosis. Olive oil is also a valuable source of triglycerides, which must be consumed daily in small amounts (40-60 grams, or 400-600 calories). Despite its calorie content, it is a high-quality source of energy that can enhance the immune system by up to 400 times.
Extra virgin olive oil stimulates gallbladder contraction, inhibits the formation of gallstones and benefits in cases of gastric and duodenal ulcers.
Extra virgin olive oil has many useful properties. When consumed on an empty stomach, it has a mild laxative effect. It also helps to lower blood glucose levels and is a key part of an anti-diabetes diet. In addition, it stimulates bone mineralization and contributes to the formation of a substance needed for antibody synthesis and immune defense.
Moderate consumption of olive oil benefits multiple organs and systems, such as the skin, brain, hormones, and cellular functions. It provides relief for joints and eyes by reducing friction, acts as a thermal protector for the body, and has a calming and soothing effect on irritated skin.
Extra virgin olive oil is abundant in vitamin E, which acts as a potent antioxidant and combats the damage caused by free radicals, thus slowing down the aging of cells. Additionally, vitamin E can be passed on to infants via breastfeeding, thereby supporting their growth and development.
Vitamin E, also known as the “fertility vitamin,” enhances reproductive function and has a protective effect against abortion. A single tablespoon of olive oil contains approximately 16 mg of vitamin E, which accounts for 15% of the recommended daily intake of this vital nutrient.
Extra virgin olive oil is produced in many regions of Italy, including Tuscany, which is known as the Land of Olive Oil.
