People from mediterranean since ancient times used olive oil in their diet and were less sick of cardiovascular disease, stroke and malignant diseases of the digestive system, as demonstrated by various studies.
This oil is a man’s best ally against disease and was first on the list of 10 food products that are useful for the human body, which is why they call it “liquid gold”. Natural juice of the olive oil is the elixir of health and longevity.
Olive oil is the basis of the Mediterranean diet, which is considered one of the best diet in terms of preventing the disease of modern times (increased blood pressure, increased triglycerides, cholesterol, obesity, diabetes).
Olive oil contains monounsaturated fatty acids, lecithin, polyphenols and vitamins A, D, E and K. Curative olive oil originates primarily from the high content of monounsaturated fatty acids and antioxidants.
Depending on the degree of processing there are different kinds of olive oil:
Extra virgin – considered the best, least processed, and includes oil from the first pressing of olives;
Virgin – from the second pressing of olives;
Purified – subject to filtration;
Extra light – is processed to a greater extent and retains only partially bland taste olives.
Healthy benefits from olive oil:
Natural antioxidants: Vitamins and provitamins (A and E), minerals such as selenium, and phenol in olive oil represent a natural antioxidant. They protect cells from oxidative stress, reactive oxygen and free radicals.
Reduces cholesterol: Olive oil affects the reduction of total cholesterol and improve the ratio of LDL to HDL cholesterol, thus leading to an increase in the protective “good” cholesterol (HDL) and lowers “bad” cholesterol (LDL).
It protects the heart and brain: Studies have shown that olive oil protects against heart disease. Slows the appearance of atherosclerosis and reduces the risk of developing coronary heart disease and stroke.
Reduces the risk of cancer: Olive oil reduces the risk of bowel cancer and breast cancer. For women who use olive oil there is 45 percent reduced risk of developing breast cancer. In the Mediterranean region, where there is high consumption of olive oil, it has low occurrence of several types of cancer, including breast cancer, ovarian and glands.
Digestive tract: It is easily digested and has a protective role in the digestive tract. The human stomach much better tolerated olive oil compared with other fats. Positive effect on the digestive organs. Helps with gastritis and ulcers. Enhances the secretion of bile and pancreatic enzymes, and prevents stones in the bile ducts. Prevents fatty degeneration of the liver (steatosis).
Diabetes: It reduces the risk of diabetes and delays the onset of complications in diabetics who use insulin.
Weight Loss: It affects in the distribution of the loss of fat.
Useful in cosmetics: It is used as an important ingredient in cosmetic products intended to protect from the sun, dry skin care, elimination of consequences of burns and scars. Olive oil is an excellent anti-aging agent that provides longevity. It’s very good for the skin, because it draws from a healthy glow and makes hair shiny and beautiful.
Black or green olives
Black olives have more oil than green, so consequently are bit caloric. Also, black olives preserved in the processing lose some important features, so it is always better to eat green.
Green olives in 100 grams have 145 calories and you can burn them in 40 minutes of walking, 12 minutes of swimming or 22 minutes cycling.
Nutritional value of olives (per 100g.)
Carbohydrates 3.8 g
15.3 g fat
Vitamin E 3.8 mg
0.2 mg vitamin B3
Calcium 52 mg
Iron 0.5 mg
Magnesium 11 mg
4 mg of phosphorus