The abundant use of olives and extra virgin olive oil truly defines
the traditional Mediterranean Diet. In fact it is the principal fat
source and the culinary foundation for Mediterranean cuisine.
For centuries, olive oil has been a major player in the low incidence
of heart disease among Mediterranean populations. Extensive research
has shown that olive oil not only prevents damage to your arteries, but
it also reverses high levels of cholesterol in your blood and lowers
blood pressure.
Here’s the proof…
Why Extra Virgin Olive Oil is an Irreplaceable Source of Fat When It Comes to Your Heart. In a study conducted by Montoya and associates, participants followed four types of diets for a five-week period:
- One diet was rich in saturated fats
- One in polyunsaturated fat (sunflower oil)
- One in monounsaturated fat (extra virgin olive oil)
- One in omega-3 fatty acids from fish.
The study showed that when people followed the diet rich in extra
virgin olive oil, their levels of bad cholesterol went down and their
blood pressure decreased 5 to 6 percent.
As you can see extra virgin olive oil is an irreplaceable source of
fat when it comes to your heart because the main fat in olive oil is
monounsaturated. This is the fat that does not get stuck in your
arteries.
Now, I know you’re thinking, “All olive oils have about the same
proportion of monounsaturated fat, why should I buy extra virgin olive
oil when it is more expensive than refined olive oil?”
Two Major Reasons Why You Need to Buy Extra Virgin Olive Oil and Not Refined Olive Oils
1. Refined olive oils are loaded with chemicals
Thousands of years ago, the olives were crushed by hand in spherical
stone basins. Today, in a similar method, olives (with pits) are pounded
and crushed using mechanical techniques. The oil produced in such a way
(cold) is the extra virgin olive oil, the natural juice from the
olives. It preserves the unique flavor, smell, and healthy properties of
the fruit.
The solid residue that remains after the first extraction is sent
back to the press to be beaten again and be exposed to different heat
levels and chemical procedures. It is neutralized with sodium hydroxide,
passed through charcoal filters, and extracted with hexane at low
temperatures. With time, the use of oils that have been subjected to
chemical agents may have a toxic effect on our bodies.
That’s why these second extractions are not recommended for consumption.
2. Extra virgin olive oil contains more antioxidants than their refined versions
Along
with a loss of color and aroma, refined olive oils lose most of its
antioxidant properties. Through countless studies of these abundant
minor compounds such as Vitamin E, Polyphenols and major hydrocarbon
Squalene, we have learned that these compounds are strong antioxidants
and potent free radical scavengers.
Scavengers like the Polyphenol Hydroxytyrosol find free radicals that
are highly unstable and destructive molecules. Free radicals subject
our cells to oxidative stress and continuous damage that
eventually kills the cells. When radicals kill or damage enough cells in
an organism, the organism ages and eventually dies.
The more antioxidants found in your body, the more cells you can
save. Plus consistent evidence shows that people with low levels of
antioxidants like Vitamin E in their blood have more damage in the
arteries than people with an adequate amount.
Closing Arguments for Extra Virgin Olive Oil
Buying extra virgin olive oil may be a little more expensive. But in
the long run you may save a lot of money and a lot of grief.
A nine-month study at the University of Granada in Spain compared
the effects of extra virgin and refined olive oils on the levels of LDL
oxidation in men with decreased blood flow to the arms and legs due to
the thickening and narrowing of the blood vessels. The participants
consumed extra virgin olive oil for the first three months. During the
next three months they did not consume any olive oil. For the final
three months they were given refined oil. The results showed that the
amount of LDL oxidation was significantly lower after the patients
consumed the extra virgin olive oil than after they consumed refined
olive oil.
Emilia Klapp
Luxury Olive Oil family co.