Health and energy at lunch
The extra virgin olive oil is mainly composed of MUFA, it also contains linoleic acid, polyphenols, vitamin E, beta carotene, substances with many beneficial properties. Due to these properties, extra virgin olive oil has health benefits:
- it’s the better tolerated oil by the stomach, which digests it more quickly than other fats
- it has beneficial effects on gastritis and gastro duodenal ulcer • when taken after an overnight fast (one or two tablespoons) it may help to combat constipation
- it has a positive effect on diseases of the biliary tract • it has a protective effect to liver
- it limits the damages caused by free radicals responsible for premature aging due to the presence of antioxidants (vitamin E, polyphenols ...)
- it facilitates the absorption of calcium by the intestine, favoring the growth of children and reducing the risk of osteoporosis in the elderly
- it protects the organism from cardiovascular diseases and reduces cholesterol.
Even in cooking the extra virgin olive oil is ideal because, compared to other vegetable oils, it has a better resistance to oxidation at room temperature. It is excellent for frying because it resists to high and lasting temperatures reached when cooking more than any other oil: it can also reach a temperature of 300° without decomposing itself in any substances dangerous to the organism. During frying, besides, olive oil does not penetrate inside the food, unlike all other animal and vegetable fats, ensuring a healthier and less caloric result. In addition, olive oil doesn’t lose its digestibility nor its beneficial properties after the cooking: all of these elements make it the best condiment ever more and without a doubt the most suitable oil for cooking.
From www.schiettoligure.it
