More and more consumers are discovering benefits from including olive oil in their diets. Yet surprisingly that many people do not fully understand the difference between certified extra virgin olive oil and other oils on the market.
Representing the premier level, the fruit has to be selected specifically for purposes of creating olive oil only and adding oil from different production streams is not allowed. Processing takes place by mechanical means which is often called cold pressed processing. This is important because it means no chemical or heat treatment, which may affect the molecular structure of the oil, may be used.
Harvesting when the fruit is perfectly ripe is a significant factor in ensuring extra virgin products achieve and maintain high standards. Of course anyone can stick a label on a product and maintain it is this or that and it is for this reason that growers will take the trouble to have their products certified. Certification can only be obtained if the oil meets the standards of a recognized as an authoritative and governing force in the industry. Producers in Europe and elsewhere are overseen by the International Olive Council whilst in the United States the California Olive Oil Council is the recognized body.
Filtering and storage are additional matters that will affect how fresh the oil keeps and tastes. No or insufficient filtering allow the fruit juices and skins to remain and after a while will worsen the taste and reduce storage time. As regards packaging, dark glass is preferable as it lessens the influence of light which reduces product life as does heat. It is always a good idea to check for a product expiry or best before date. If there is not one present an alarm should ring so rather find one that does.
Getting back to the benefits, these will vary from one individual to another, but may include the following. The most common recognized benefit is in the effect of reducing bad LDL cholesterol. It is polyphenols present within the oil, the only vegetable oil to have it, that causes this. They are also effective antioxidants.
Body processes are enhanced and it may improve food processing and absorption as well as improving more frequent motions in the bowels. Bone and brain development also benefit. Inflammation, known to be an aggravating factor in cardiovascular conditions has also been seen to be reduced.
Also of great significance are theories exploring the role of a substance called plasma oleic acid. This is thought to play a role in reducing strokes among the elderly. Whilst research into this aspect is ongoing, it is thought to act by making the arteries more elastic and flexible. This line of thought has expanded in recent times to include Alzheimer disease in so far as that oleic acid may also influence the formation of plaque in the brain.
The University Medical School in Naples researched the lowering influence of enriched olive oil diets on blood sugars and reported improved control over insulin levels. Interestingly this simple offering from nature could play a major role in fighting some of the major health issues that are starting to become major problems in the western world.
Representing the premier level, the fruit has to be selected specifically for purposes of creating olive oil only and adding oil from different production streams is not allowed. Processing takes place by mechanical means which is often called cold pressed processing. This is important because it means no chemical or heat treatment, which may affect the molecular structure of the oil, may be used.
Harvesting when the fruit is perfectly ripe is a significant factor in ensuring extra virgin products achieve and maintain high standards. Of course anyone can stick a label on a product and maintain it is this or that and it is for this reason that growers will take the trouble to have their products certified. Certification can only be obtained if the oil meets the standards of a recognized as an authoritative and governing force in the industry. Producers in Europe and elsewhere are overseen by the International Olive Council whilst in the United States the California Olive Oil Council is the recognized body.
Filtering and storage are additional matters that will affect how fresh the oil keeps and tastes. No or insufficient filtering allow the fruit juices and skins to remain and after a while will worsen the taste and reduce storage time. As regards packaging, dark glass is preferable as it lessens the influence of light which reduces product life as does heat. It is always a good idea to check for a product expiry or best before date. If there is not one present an alarm should ring so rather find one that does.
Getting back to the benefits, these will vary from one individual to another, but may include the following. The most common recognized benefit is in the effect of reducing bad LDL cholesterol. It is polyphenols present within the oil, the only vegetable oil to have it, that causes this. They are also effective antioxidants.
Body processes are enhanced and it may improve food processing and absorption as well as improving more frequent motions in the bowels. Bone and brain development also benefit. Inflammation, known to be an aggravating factor in cardiovascular conditions has also been seen to be reduced.
Also of great significance are theories exploring the role of a substance called plasma oleic acid. This is thought to play a role in reducing strokes among the elderly. Whilst research into this aspect is ongoing, it is thought to act by making the arteries more elastic and flexible. This line of thought has expanded in recent times to include Alzheimer disease in so far as that oleic acid may also influence the formation of plaque in the brain.
The University Medical School in Naples researched the lowering influence of enriched olive oil diets on blood sugars and reported improved control over insulin levels. Interestingly this simple offering from nature could play a major role in fighting some of the major health issues that are starting to become major problems in the western world.
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You can purchase certified extra virgin olive oil online right now! Visit our virtual store to view our selection of olive oil products at http://sanpauloolivefarm.com today.
