Quality healthy

There is good news for some and bad news for others. Like all fats from vegetable seeds, including those providing the human body 9Kal/g, there is no “thin oil”! So to dispel this rumor, seed oil and thin olive oils do not make you fat. On the contrary, higher quality content olive oil, with the scents and aromas that characterize it, flavors food better and has fewer calories than seed oils. Unfortunately, like all pleasures in life, it is not good to have too much of a good thing. Enjoy more olive oil than seed oil but use in moderation to also gain the pleasure! Let us now examine some of the effects of olive oil. Digestively olive oil forms a protective wall on the lining of the stomach, coating it with a thin film of oil emulsion and inhibiting gastric secretion by stimulating alkaline secretion. For these reasons olive oil is recommended in preventing and gastroduodenal problems and helpful during ulcer diet therapy. Nutritional experts have demonstrated that olive oils facilitate digestion and absorption of high fats and active peristalsis while also promoting the elimination of bile salts and cholesterol from the liver removing them from the gut thus stimulating exocrine pancreatic secretions. For cardiovascular disease, it was noticed that inhabitants of Greenland on a diet rich in fat coincides with a low incidence of cardiovascular disease. Prevention studies and epidemiological studies have shown an inverse correlation between consumption of fish rich in omega3 and polyunsaturated fatty acids also has a lower incidence of cardiovascular disease. Following further detailed studies coronary risks were directly related to cholesterol and triglycerides levels in blood and that these tended to increase dangerously with a diet rich in fat. Over the years it was observed that fats high in polyunsaturated fatty acids were able to lower cholesterol and triglycerides in the bloodstream and other studies showed that a diet rich in polyunsaturated fatty acids determined reduced cholesterol overall. Thus both LDL (bad cholesterol) and HDL (good cholesterol) was thought to benefit our body, only later was the inverse of coronary risk related to HDL cholesterol discovered. The search went on trying to identify dietary factors able to reduce LDL while maintaining HDL and that was how they discovered that monounsaturated fatty acids, previously unknown properties, were able to lower LDL and even increase the levels of HDL. In light of these discoveries, it is clear the positive effects of olive oil are known well known. During pregnancy there is a considerable need for essential fatty acids. They are particularly necessary for the growth of the placenta and mammary glands and to increase blood flow and the development of the fetus. As a fetus, the baby, whose brain develops most during fetal gestation and immediately postnatal, have a high need for fatty acids. Therefore olive oil, given its content of high essential fatty acids, (that are strikingly similar to those of human milk) is particularly recommended during pregnancy and after childbirth. The healthy effects of extra virgin olive oil and aging come mainly from the components of fatty acids, in particular the essential fatty acids. These unsaturated compounds are unstable but can easily be met in the process of auto-oxidation process that occurs in the chain reaction where the formation of free radicals occur and are responsible for cellular suffering. If it is true that biological structures containing lipids can be damaged by a lack of unsaturated fatty acids, then it is equally true that severe damage can also result from peroxidation due to an excess of these and the subsequent production of free radicals. A diet too rich in unsaturated fatty acids may contribute adverse effects of old age if is not sufficiently protected by the presence of antioxidants within the diet itself. Extra virgin olive oil is naturally endowed with antioxidants such as tocopherols and polyphenols, and protects the body from the effects of aging. Experimental results have shown that laboratory animals fed with olive oil live longer than other animals fed with other vegetable oils.