THE BENEFICIAL PROPERTIES OF “LIQUID GOLD”
When valuable nutritional elements meet tradition, taste and blessed nature, the result is olive oil. The definition of nutrition and indulgence.
Olive oil, a product of the olive tree, plays a leading role in the Mediterranean diet, while Greece holds the world record of the highest intake of olive oil per person.
Back then...
In ancient times, our ancestors had already understood its value.
In Homer, olive oil can be found as a beauty treatment and a treatment for skin conditions. More than 60 medicinal uses of olive oil are included in Hippocrates Code; ancient Greeks used olive oil for the healing of wounds, insomnia, nausea, cholera and other diseases. It was also used as a skin moisturizer or to make hair shiny and healthy.
... and today
Nowadays, based on scientific research, doctors and nutritionists argue that olive oil has a beneficial effect on almost all body functions: brain, integral organs and heart in particular, since it takes up space from harmful animal fats.
TOP 10 BENEFITS
- It is rich in monounsaturated fats and poor in saturated fats (whose increased consumption is associated with health problems). Monounsaturated fats are the so-called “good fats” and their main source is indeed olive oil.
- It protects our cardiovascular system. Extra virgin olive oil has important benefits for heart health. It decreases blood pressure, it inhibits oxidation of “bad” cholesterol (LDL) and improves the function of blood vessels.
- It reduces the risk of stroke, since several studies suggest that people who consume olive oil run a significantly lower risk of suffering a stroke.
- Thanks to oleocanthal, a natural phenol contained in extra virgin olive oil, it protects against Alzheimer’s and similar neurodegenerative conditions.
- It reduces the risk of developing type 2 diabetes. Both observational and clinical studies show that olive oil, when combined with a Mediterranean diet, can reduce by 40% the risk of type 2 diabetes.
- It helps prevent acute pancreatitis, thanks to oleic acid and hydroxytyrosol that protect liver against oxidative stress and ulcerative colitis.
- It contains a great amount of antioxidants that reduce the risk of developing chronic diseases.
- It has anti-inflammatory properties, thanks to the anti-inflammatory action of oleic acid - a main ingredient of olive oil - and oleocanthal.
- It helps fight rheumatoid arthritis. There is no diet that can cure rheumatoid arthritis; nevertheless, olive oil can help reduce pain and swelling of joints. Beneficial effects are significantly enhanced when combined with fish oil.
- It fights depression. Thanks to its high content in omega-9 monounsaturated fats, it reduces the risk of depression - which, on the contrary, increases due to the consumption of trans fats from junk food and mass production items.
- It moisturizes skin and hair. Olive oil has moisturizing and hydrating properties and this is why it is the main ingredient in many care products. It can be used for makeup removal, in home-made hair masks or even home-made body scrubs.
- Vitamin E, monounsaturated fatty acids and antioxidants found in olive oil have a preventive action against some forms of cancer and osteoporosis.
- It contributes to longevity and vitality.
Apart from its exceptional importance for our diet, virgin olive oil has a taste that stands out, and experts recommend the uptake of at least 1-2 table spoons per day. However, the olive oil that can truly create a protective shield for our organism must be high quality, extra virgin olive oil, rich in polyphenols.
Olive oil quality is affected by all practices in the olive grove, the olive mill, the packaging facility and, last but not least, in our own homes. Any changes in its composition and quality also change its organoleptic characteristics. It must be stored away from sunlight, in a dark space, using dedicated inox or glass food containers and it must be consumed relatively quickly. When buying olive oil, bear in mind that the best one is extra virgin olive oil with <0.8% acidity, followed by virgin olive oil with 0.8%-2% acidity.