is olive oil taken orally good for health?
August 30, 2010
i take in a table spoon of olive oil every day…. just wanted to know what could possibly be its benefits as i have just started a week ago.
The greatest exponent of monounsaturated fat is olive oil, and it is a prime component of the Mediterranean Diet. Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit.
Olive oil is the only vegetable oil that can be consumed as it is – freshly pressed from the fruit.
The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances. Studies have shown that olive oil offers protection against heart disease by controlling LDL (“bad”) cholesterol levels while raising HDL (the “good” cholesterol) levels. No other naturally produced oil has as large an amount of monounsaturated as olive oil -mainly oleic acid.
Olive oil is very well tolerated by the stomach.
In fact, olive oil’s protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs. Consequently, it lowers the incidence of gallstone formation.
Studies have shown that people who consumed 25 milliliters (mL) – about 2 tablespoons – of virgin olive oil daily for 1 week showed less oxidation of LDL cholesterol and higher levels of antioxidant compounds, particularly phenols, in the blood.
But while all Types Of Olive Oil are sources of monounsaturated fat, EXTRA VIRGIN olive oil, from the first pressing of the olives, contains higher levels of antioxidants, particularly vitamin E and phenols, because it is less processed.
Olive oil is clearly one of the good oils, one of the healing fats. Most people do quite well with it since it does not upset the critical omega 6 to omega 3 ratio and most of the fatty acids in olive oil are actually an omega-9 oil which is monounsaturated.
Spanish researchers suggest that including olive oil in your diet may also offer benefits in terms of colon cancer prevention . Their study results showed that rats fed diet supplemented with olive oil had a lower risk of colon cancer than those fed safflower oil-supplemented diets. In fact, the rats that received olive oil had colon cancer rates almost as low as those fed fish oil, which several studies have already linked to a reduction in colon cancer risk.
you can take upto two teaspoon .you may also use for skin as messaging oil.
1 Start Business Bulk Soap Bars Factory Olive Oil Castile
August 25, 2010
First in a series about starting your own soap business. How to market bath and body products in a competitive marketplace. Handmade soap and recipes is the main focus.
Choosing natural fragrances.
Duration : 0:1:26
which kind of olive oil do u people suggest me to use for daily cooking.
August 20, 2010
I mostly use Wesson’s vegetable oil for deep oil-fry.
I have heard that extra virgin olive oil isn’t worth using for stir fries and mainly used for dressing/salad.
So i would like to know what olive oil(virgin or pure or light) would be better for daily cooking without compromising the good qualities of olives and health benefits.
Does all the four kinds of olive oils have the same amount of good cholesterol compared to other oils bad cholesterol ….
Even though pure/light/virgin olive oil might not be as pure as E.V.O.O is it worth using instead of veg oil
EVOO is good for ear drops, for facials, for lots of things but not for cooking. It has much too strong a flavor and inflicts it on any food cooked with it or it is poured on.
There is absolutely no difference in the cholesterol in any oils. It is all cholesterol even melted lard and tallow. Melted butter is the best flavor of any of them.
Cholesterol foods do not raise cholesterol levels in the blood. This is raised by the excess carbohydrates that are turned into sugar, then into fats to float around and clog arteries.
I would continue using your usual veggie oil or use the Canola oil either for frying anything.
Olive Oil Comprehension Test for Consumers
August 20, 2010
Questions:
1. ‘Olive oil is good for you’ (True/False)
2. ‘Light’ olive oils are more palatable than ‘extra virgin’ olive oil. Extra virgin olive oil has a strong smell and taste’ (True/False)
3. ‘Real extra virgin olive oil should have sediment at the bottom of the bottle.’ (True/False)
4. ‘Italy is the world’s largest producer of olive oil’ (True/False)
5. ‘The best olive oil comes from Italy’ (True/False)
6. ‘Large brands sell olive oil for less because they buy in large bulk quantities’ (True/False)
7. ‘If is says ‘extra virgin olive oil’ on the label – it must be true’ (True/False)
8. ‘Pure’ olive oil is good quality’ (True/False)
9. ‘Olive oil’ after a time needs to be refrigerated’ (True/False)
10. ‘Olive oil good for frying’ (True/False)
Answers:
1. True. Studies have revealed that real extra virgin olive oil has the following health benefits: anti-inflammatory, protect against bowel, breast and colon cancer, fight heart disease, prevent wrinkles, reduce blood pressure.
2. False. By definition the taste and aroma of real ‘extra’ virgin olive oil is ‘irreproachable’. Any olive oil product with a overpowering smell or taste is not ‘extra’. ‘Light’ olive oils are refined oils with a very small amount of virgin olive oil mixed in. The smaller the amount of virgin olive oil mixed in the ‘lighter’ the oil.
3. True (sometimes). Extra virgin olive oil is a natural product, the amount of sediment will depend on many different factors. Extra virgin olive oil can be passed through a clay-cellulose filter which will remove most of the sediment. Remaining sediment may be absorbed by the olive oil or collect at the bottom of the bottle.
4. False. Spain is by far the largest producer of olive oil.
5. False. Olive oil is classified by quality not geography. ‘Extra virgin’ is the highest quality of olive oil regardless of origin. Italy produces more than it consumes, most of what is sold as ‘Italian’ olive oil is imported and packed in Italy, then resold as Italian.
6. False. Olive oil pricing is commodity based. Bulk quantities are already factored in to the commodity pricing. The only way to reduce the price is to mix the oil with cheaper oils.
7. False. In the olive oil business the ‘F’ stands for ‘Fraud’. Fraud is a major problem. Any olive oil you purchase should look, smell and taste like olive oil. The price should be commensurate with commodity pricing. If it is too cheap – it’s not olive oil.
8. False. As far as olive oil is concerned ‘Pure’ is a misnomer that actually means ‘impure’. Olive oil sold as ‘pure’ is refined by a heat and chemical process. It is not natural and should not be confused with ‘virgin’.
9. False. Olive oil should not be refrigerated. Cold temperatures will cause the oil to go cloudy. Olive oil should be stored out of direct sunlight. Real extra virgin olive oil will maintain it’s properties for many months.
10. True. Olive oil is the most stable of oils, it resists temperatures of 320º – 392º (Fahrenheit) and is the slowest oil to decompose. Another advantage – olive oil impregnates fried foods less than other oils so it the calorie content is actually lower.
Score:
8 -10 = Excellent
5 – 7 = Good
3 – 5 = Needs Improvement
1 – 2 = Needs a lot of Improvement
Kelly Martinez – Managing Director Antonio Celentano Extra Virgin Olive Oil http://www.antoniocelentano.com
Antonio Celentano Extra Virgin Olive Oil is 100% real extra virgin olive oil extracted from locally grown olives, bottled on site in Córdoba, Spain.
Article Source: http://EzineArticles.com/?expert=Kelly_Martinez
Olive Oil Production: Part II – The Milling
August 14, 2010
Can Solivera, a family-owned producer of 100% Arbequina olive oil and extra virgin olive oil soap, demonstrates the meticulous process of milling olives for their premium quality products. For more information: http://en.solivera.com/
Duration : 0:7:44
