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HEALTH We can say that Olive Oil is positively good for us. Considering the best medical opinion available today, the fat in Olive Oil is the so-called "good" fat. Oil fats are made of saturated, monounsaturated and polyunsaturated fatty acids, we probably need all these in a healthy diet. Saturated fatty acids are those that are responsible for the high incidents of coronary disease while mono and polyunsaturated fatty acids actively protect against heart disease diminishing cholesterol levels in the blood. Our olive oil is over 77% composed of mono and polyunsaturated fatty acids. It can be said that olive oil among all edible oil is the most similar to the human fatty composition, therefore, allows the highest degree of digestibility. Also, monounsaturated fatty acids are helpful to people suffering from dependent type diabetes.Further, there are two types of cholesterol, LDL and HDL. HDL is the beneficial and LDL is not. Monounsaturated fatty acid has the benefit of reducing LDL while maintaining HDL levels untouched. In sum, olive oil has beneficial fat that is actually good for the cholesterol level, helping prevent hardening of the arteries and heart disease. The high flame point of the olive oil is 230 degree Celsius, compared to other vegetable oils with the best decomposition point of 175 degrees Celsius, makes it also the favorable for frying. This is contrary to the popular belief avoiding undesirable flavors and carcinogenic fatty acids that form in any oil exposed at temperatures above the flame point, surely the healthiest way. Also, because of its decomposition point, it could be raised to frying temperatures at least seven (7) times without any effect versus the vegetable oil that could be raised to frying temperatures up to three (3) times. The most effective type of oil from a health standpoint is, the Extra Virgin variety. Extra virgin olive oil contains the highest density of polyphenols. It is made from the first pressing of perfectly ripe olives. Polyphenols, which are powerful anti-oxidants, attack free radicals that can cause artery damage and reduce the ability of cholesterol to adhere to the artery walls. It reduces the risk of breast cancer as well. Studies have shown woman who consume olive oil daily, have significantly lower risk for breast cancer. It is believed that the vitamin "E" in Olive Oil thwarts the cellular damage that leads to breast cancer. The Extra Virgin Olive Oil is the most valued by food connoisseurs for its characteristics and taste. OLIVE OIL , It is derived in a physical way, mechanically without any chemical or heat treatment. The Oil is 100% natural and naturally contains anti-acidic substances.OTHER VEGETABLE OIL, It is derived with the use of chemical extraction and high pressure that needs anti-acid chemicals in order to be able to be stored. HOW DO YOU KNOW WHEN THE OLIVE OIL IS AT THE RIGHT TEMPERATURE TO FRY? Consider that frying temperatures varies between 140 to 180 degrees Celsius, depending on what you are frying. The method technically more precise is to use a thermometer or a frying pan equipped with a thermometer, although there are a few methods widely used and very effective: the first one consists on sprinkling a few drops of water in the warm Oil it will start crackling when the oil reaches 140 degrees, more acute is the crackling sound the hotter is the Oil. The second consists of throwing a small piece of whatever we are frying in the hot Oil, if the piece comes to the surface boiling within 20 seconds; the Oil is ready for frying. The third one consists of throwing a small cube of bread approximately ½ inch size (don’t measure it )in the hot Oil, it will turn golden color in 40 seconds if the oil temperature is medium (140 to 160 degrees Celsius), in 30 seconds if the temperature is high (170 degrees Celsius) and about 20 seconds if the temperature is very high (180 to 185 degrees Celsius). Last but not least, there is a relatively new label on the market as " Pure olive oil" or "Lite," they are actually mixtures of refined Oil and virgin Oil. The most common mixtures are 90% refined & 10% virgin for "Pure" and 95%refined & 5% Virgin Oil for "lite". The refined part has no flavor, color, or aroma and is used to dilute the small amount of Virgin Olive Oil.
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