Extra Virgin Olive Oil cold pressed
Extra Virgin Olive Oil, cold pressed Many people have begun to realize the health benefits of extra virgin olive oil. In fact, raw extra virgin olive oil has a variety of benefits of its own, that has people consuming the product in its natural form.
There are many benefits to olive oil in general. It contains high counts of both antioxidative substances and monounsaturated fatty acids. Medical studies have shown that those who consume two tablespoons of virgin olive oil on a daily basis for one full week will have a lower level of oxidated LDL Cholesterol and increased levels of compounds such as phenols, within the blood sample.
Any olive oil will provide monounsaturated fats, however, extra virgin olive oil, which is derived from the first olive pressing, is known for possessing a high level of antioxidants because of the level of processing it undergoes. Because it is processed less, it has a higher level of vitamin E than other forms of olive oil. Extra virgin olive oil specifically contains a host of healthy benefits to those who consume the oil raw on a regular basis.
Extra virgin olive oil does not upset the omega ratio of 6:3 that is critical to ones health.
It is the only natural oil that contains a high level of monounsaturated fats, like oleic acid.
It benefits the levels of good cholesterol and bad levels within the body.
The oil contains oleates, which is thought to help the body promote development of healthy bones and maintain healthy bones.
It contains vitamins K and E within the oil, as well as polyphenols, that work to help defend the person against aging and could help in providing protection against various diseases like liver diseases, atherosclerosis, inflammation, and carcinogenesis.
When taken as part of a diet regimen, extra virgin olive oil helps reduce the amount of excessive body fat, especially in areas surrounding the abdomen. In the Mediterranean diet, extra virgin olive oil plays a big part. During the 1960’s, studies showed that those who ate a large amount of fats and salt, as well as a great deal of plant food, lived longer than those who did not. These people had reduced episodes of stomach cancers, stroke, cancers, and heart disease. In fact, those living in areas in and around the Mediterranean had much lower rates of heart disease even despite the levels of high consumption of olive oils or monounsaturated fats.
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