Why use olive oil? The oil is high in monounsaturated fatty acids (mainly oleic acid), which, unlike saturated fats, do not adversely affect cholesterol levels in the blood, may even help them down a little. For those who suffer from constipation, I recommend consuming olive oil more often because it helps lubricate the intestines, relieving wiping our constipation. Olive oil provides us with natural antioxidants (called polyphenols) which help reduce the risk of heart disease and cancer. Why olive oil is categorized into different types? The flavor of olive oil varies, depending on the origin, olive variety, floor conditions, weather etc. The main sources of origin come from Spain, France, Italy, Greece, Turkey, Portugal and California. Some olive oils are from a single variety of oils, but others, like most Italian oils are mixtures of different types of oils and countries.
What is the difference between oil "Virgin" "Extra Virgin", "fine" and "refined"? The oil obtained from the first pressing of ripe olives is the purest form, hence the name "virgin." "Extra virgin" simply refers to the first pressed oil has a particularly low level of acidity, generally less than 1%. Olive oil "virgin" can have an acidity level of up to 4%. Olive oil "fine" is a mixture of oils "virgin" and "extra virgin" acid containing not more than 3%. To wring more oil from mature olives, apply modern extraction methods such as pressure, heat and chemical solvents. These refined oils may be mixed with virgin oil to try to recover something of the flavor lost in the process and are sold as "pure olive oil" or simply "olive oil." In some countries in some cases are Light olive oil, not because are lower in calories, but because they have been filtered to the point that they remove the color and flavor almost completely (as is the taste), is good at frying at high temperatures. If we are looking for quality, we must choose the "virgin" or extra virgin "because they have a pleasant taste, not rancid as quickly and are easier to digest than refined. Being extra virgin oil which contains more antioxidants. Where is it used? Compared with other vegetable oils, olive oil only has enough flavor to replace butter and margarine as well as being a healthier choice.
Often used as a salad dressing as dip into bread. Light olive oil used for frying because it is up to four times more resistant than common vegetable oil, this means that you can use it for frying several times before it starts to get burned. Do you lose properties when heated? When heated olive oil at high temperatures will cause evaporation their alcohols and esters. Learn more on the subject from Bimini Day Cruise. The esters are overlooking the olive oil that smell and fragrance so delicate, so heat just change the flavor but not its nutritional content. How to save the olive oil? Keep away from heat such as "stove" to prevent aging of the oil. Alternatively you can keep the oil in the refrigerator or frezzer thus increase its useful life, do not worry about the crystallized waxes oil once you refrigerate, all you have to do is reheat the oil to room temperature and melts. To suggest a topic of interest or wish to receive my posts by email write to me: Have a great week Joel Gonzalez Joel Gonzalez, Health Expert and author of the blog where you found all related to health and beauty, and also current information Interest, Tips, among many other things that will help you stay Healthy and Glowing Radiant.