Oils: A Necessity for Optimal Health

Our body needs Oils

Researchers started studying Greeks living on the island of Crete more than 40 years ago, they were amazed to find that although the traditional Greek diet is very high in fat, people had exceptionally low rates of heart disease.

Olive oil plays a critical part in their diet; we would do well if we followed their example. Olive oil, which is made of crushed olives, not only appears to “possibly” lower the risk of heart disease after all good fats are healthy.

Olive oil, long-known for its heart health benefits, has now been identified for its destruction of cancer cells. While scientists have proven that the oleocanthal compound has been unable to explain this phenomenon until now.

Paul Breslin, the study’s co-author, said “The mechanism of protecting cells and sparing healthy cells, lysosomal membrane permeabilization, has been hypothesized as a possible mechanism of effectively making healthy cells tissues but has never been realized before. Our realization of this makes this paper of particular therapeutic interest for treatment.”

The study’s focus on the effect of oleocanthal on cancerous and un-cancerous cells leads to larger implications about the health benefits of the Mediterranean diet, which is rich in Olive Oil. Breslin stated the Mediterranean diet is associated with a reduced risk of many kinds of diseases.

Whereas the entire diet likely has many benefits, this study points directly to the importance of fats in our body, as playing an especially important role in these observations. As more people turn to the Mediterranean diet as a healthy life option, oleocanthal is growing in its significance as a key active component of this diet.”

All fats, from butter and margarine to olive oil, contain almost the same number of calories. But they behave quite differently inside the body. Saturated fats, found mainly in meats and dairy foods, are incredibly destructive because the body can’t rid itself of harmful low-density lipoprotein (LDL) cholesterol. Fats and oils examples.

What are oils, good fats, fats and oils examples however, is monounsaturated fat, with no more than 2 grams of saturated fat per tablespoon. Sources of omega-3 fatty acids include fatty fish such as salmon, mackerel, sardines, flaxseeds, walnuts, and canola oil. Foods rich in linoleic acid and other omega-6 fatty acids include vegetable oils such as safflower, soybean, sunflower, walnut, and corn oils.

The importance of oils in the body is recommended by the American Heart Association for your food preparation. When replacing saturated fats in your diet with olive oil this lowers LDL cholesterol while leaving the beneficial high-density lipoprotein (HDL) cholesterol alone. Compared with butter, olive oil also gives us a feeling of being more satisfied. The olive oil-loving Greeks eat very little butter or margarine.

Additionally, their main meals usually consist of vegetables and legumes instead of meats. So even though they use a lot of olive oil, they get very little saturated fat. What do fats and oils do for the body? Olive oil helps to protect the cells in your body from oxidation.

Extra-virgin olive oil may also help lower the risk of rheumatoid arthritis, according to a Greek study, published in the American Journal of Clinical Nutrition. Experts believe extra-virgin olive oil reduces the risk of rheumatoid arthritis because of its anti-inflammatory effects. One study found that olive oil is similar to ibuprofen in reducing inflammation. Besides the monounsaturated fat in olive oil fats and oils chemistry, it also contains other disease-fighting compounds that can prevent damage to the arteries before it starts.

Several of the compounds in oil, like polyphenols, are powerful antioxidants. This means that they can destroy free radicals before they can do damage. This results in keeping your arteries clear when you use olive oil. Although olive oil is best known for protecting the heart, research suggests that it may also protect the female breasts as well.

In a study involving more than 2,500 women, researchers from the Harvard School of Public Health in Greece found that women who used olive oil more than once a day had a 25% lower risk of breast cancer than those who use it less often. Greece women are much less likely to die from breast cancer than American women.

Olive oil is rich in vitamin E, which has proved to stop cellular damage. And of course, the same polyphenols that help prevent free radicals from damaging the heart. All types of olive oils are rich in monounsaturated fats, but not all have equal amounts of disease-fighting polyphenols. Some olive oils are quite rare and exquisitely flavored and priced. Others are much more affordable.

Many cooks keep two (or more) kinds of olive oil in the kitchen a gourmet oil for drizzling on salads or pasta and a heartier oil to use for cooking.

Extra-virgin Olive Oil is the Mercedes of Oils.

It’s usually used as a flavoring oil and not for cooking. When you buy extra-virgin olive oil, look at the color. The deeper the color, the more intense the flavor. This type of oil is made from the first pressing of perfectly ripe olives, which leaves the polyphenols in and the bitter acids out. Although it’s a little bit more expensive, studies have shown that buying extra-virgin olive oil is worth your money.

Olive oil protects.

Researchers in Spain studied the role of olive oil and asked 24 men to use refined olive oil for 3 months and extra-virgin olive oil for 3 months. They found that the antioxidants in extra-virgin olive oil kept their LDL or bad cholesterol from oxidizing and slowed the formation of plaque in the arteries, but the refined oil didn’t offer this protection. Pure (also called virgin) olive oil is paler than extra-virgin and has a milder flavor. It’s usually used for low- to medium-heat frying.

Light olive oil is often used by people who want the heart-healthy benefits of monounsaturated fats but don’t want the strong olive taste.

It endures heat well, so you can use it for high-heat frying. Olive oil, which is made of crushed olives, not only appears to lower the risk of diseases.

Store it cool.

It tends to go bad on the shelf if you don’t use a lot of olive oil. It gives up both its good taste and also its protective compounds. Store olive oil in the refrigerator or another dark, cool place to keep it fresh. It will quickly restore its nature when you bring it back to room temperature.

Or look for olive oil that comes in a dark bottle to keep the light from damaging its benefits. And buy only what you need within 2 months to prevent the oil from deteriorating and tasting stale.

Read the label.

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