More and more consumers are discovering benefits from including olive oil in their diets. Yet surprisingly that many people do not fully understand the difference between certified extra virgin olive oil and other oils on the market.
As the most superior grade, by definition this level of produce has to be derived from fruit harvested for the specific purpose of producing olive oil. No ingredients can be added or taken from other sources. Cold pressed extraction of the oil through mechanical components ensures that the chemical structure of the oil cannot be altered through heating or other chemically driven extraction processes.
A major reason why extra virgin offers the best grade is due to the fruit being picked at the point of optimal ripeness. Naturally it is easy for anybody to make and print false claims on the outside of a bottle and this does occur. This is why reputable producers will go to the extent of obtaining certification. Produce is only certified if it meets certain minimum requirements as laid down by a recognized controlling body. The California Olive Oil Council is the controlling body in America whilst the International Olive Council is active every where else.
Filtering and storage are additional matters that will affect how fresh the oil keeps and tastes. No or insufficient filtering allow the fruit juices and skins to remain and after a while will worsen the taste and reduce storage time. As regards packaging, dark glass is preferable as it lessens the influence of light which reduces product life as does heat. It is always a good idea to check for a product expiry or best before date. If there is not one present an alarm should ring so rather find one that does.
Returning to the advantages, although the effect on individuals may differ, the findings that follow have been widely reported. The commonest advantage is the positive effect it has in reducing bad cholesterol or LDL as it is termed. Polyphenol compounds are responsible for this and of all the oils arising from vegetables, are only found in olive oils. Another function they carry out is that of anti-oxidizing.
Thought to boost metabolism it may be used as an effective digestive aid that also promotes regular bowel movements. It aids in the growing of healthy bones and brain development. Phenols, discussed earlier, are understood to have anti-inflammatory properties which is another boost for cardiovascular health.
Also of great significance are theories exploring the role of a substance called plasma oleic acid. This is thought to play a role in reducing strokes among the elderly. Whilst research into this aspect is ongoing, it is thought to act by making the arteries more elastic and flexible. This line of thought has expanded in recent times to include Alzheimer disease in so far as that oleic acid may also influence the formation of plaque in the brain.
Research conducted at the University Medical School in Naples, reported that diets rich in olive oils have been seen to lower blood sugar levels and allowed patients to regulate insulin levels more effectively. Considering that many of the conditions mentioned are becoming increasingly common in modern society, there might be more to the use of this very different vegetable oil than meets the eye.
As the most superior grade, by definition this level of produce has to be derived from fruit harvested for the specific purpose of producing olive oil. No ingredients can be added or taken from other sources. Cold pressed extraction of the oil through mechanical components ensures that the chemical structure of the oil cannot be altered through heating or other chemically driven extraction processes.
A major reason why extra virgin offers the best grade is due to the fruit being picked at the point of optimal ripeness. Naturally it is easy for anybody to make and print false claims on the outside of a bottle and this does occur. This is why reputable producers will go to the extent of obtaining certification. Produce is only certified if it meets certain minimum requirements as laid down by a recognized controlling body. The California Olive Oil Council is the controlling body in America whilst the International Olive Council is active every where else.
Filtering and storage are additional matters that will affect how fresh the oil keeps and tastes. No or insufficient filtering allow the fruit juices and skins to remain and after a while will worsen the taste and reduce storage time. As regards packaging, dark glass is preferable as it lessens the influence of light which reduces product life as does heat. It is always a good idea to check for a product expiry or best before date. If there is not one present an alarm should ring so rather find one that does.
Returning to the advantages, although the effect on individuals may differ, the findings that follow have been widely reported. The commonest advantage is the positive effect it has in reducing bad cholesterol or LDL as it is termed. Polyphenol compounds are responsible for this and of all the oils arising from vegetables, are only found in olive oils. Another function they carry out is that of anti-oxidizing.
Thought to boost metabolism it may be used as an effective digestive aid that also promotes regular bowel movements. It aids in the growing of healthy bones and brain development. Phenols, discussed earlier, are understood to have anti-inflammatory properties which is another boost for cardiovascular health.
Also of great significance are theories exploring the role of a substance called plasma oleic acid. This is thought to play a role in reducing strokes among the elderly. Whilst research into this aspect is ongoing, it is thought to act by making the arteries more elastic and flexible. This line of thought has expanded in recent times to include Alzheimer disease in so far as that oleic acid may also influence the formation of plaque in the brain.
Research conducted at the University Medical School in Naples, reported that diets rich in olive oils have been seen to lower blood sugar levels and allowed patients to regulate insulin levels more effectively. Considering that many of the conditions mentioned are becoming increasingly common in modern society, there might be more to the use of this very different vegetable oil than meets the eye.
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