All the misunderstandings about olive oil read these facts. Olive oil is healthy, as far as is known. But there are still plenty of misunderstandings about olive oil.  Read these facts about olive oil

Olive oil gives a more saturated feeling. 
It is believed that meals prepared with olive oil would help people to eat less. After meals, after meals, after meals, meals with fat will give you a satisfying feeling, which will make you eat less between meals. All fats do this. But olive oil is the best choice in fat because it is the healthiest fat.

All vegetable oils contain phytonutrients

Extra virgin olive oil is the juice of the olijfvrucht.Net like most unprocessed vegetable products, it contains the olive a range of health-promoting Phytonutrients. The word stands for plant (phyto) and nutrient (nutrient). Minerals, vitamins, tanning acids, resins are a number of substances that fall within the group. The phytonutrients in olive oil have been shown to lower the risks of heart disease and cancer, act to inhibit inflammation, and account for glucose and insulin levels in the blood. This makes extra virgin olive oil a better kind of vegetable oil than, for example, soy, corn or rapeseed oil, which have largely lost their phytonutrients during the refining process. The term ‘olive oil’ is also misleading. These are often refined blends and not extra fading.

Health benefits

If you want to take advantage of the health benefits then choose only extra vergine and the love organic. It has also been shown that the increasing use of pesticides does phytonutrients no good.

The strong taste of olive oil is so overriding

Extra Virgin olive oil can certainly have a distinct taste. That’s why it’s so good. But the use of olive oil in the preparation of vegetables improves the taste of these vegetables, especially the naturally bitter varieties or vegetables that contain a lot of sulphur such as cabbages, broccoli and Brussels sprouts. In addition, it has been shown that the so important phytonutrients found in many plant products are water soluble. By smothering them or stirring in olive oil, you do not lose these important substances, but double them.

Good olive oil is best not to heat

This is a big misunderstanding. Well extra virgin olive oil has a smoke point of 216 degrees. The smoke point is the point at which heated oil begins to disgust and loses its positive properties. Olive oil is an oil that heats itself very reliably compared to other vegetable oils. There have been studies where olive oil was heated to 180 degrees for a very long time (90 minutes to more than 20 hours). It turned out that the great benefits of the phytonutrients remained in extra vergine even under these extreme conditions.

The first oil from the olive is always extra

No, the purity of the olive oil is measured by the percentage of free acids. These acids are released during the production process. If the oil does not contain more than 2% free acid, the oil may be called ‘virgin’ olive oil. If this content is 0.8% or lower, the olive oil may be called ‘extravirgin’. Cold pressing means that the temperature did not exceed 28 degrees during the manufacturing process. “Pressing” is a somewhat outdated term at all. Most olive oil is thrown out of the olives during a centrifuge-like system. The pulp cake that remains is often squeezed afterwards. The producers offer them at factories that make blends there. Most olive oil offered in the supermarket consists of these blends. For good oil you have to go to the specialist!


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