You have always associated oil with fats, weight gain, high cholesterol and have always tried to escape the excess oil you find in your food and the excess cheese that shows up in your burgers, etc. But little did you know that of all the oils available in India, there is place for one such, which does not lead to weight gain, does not lead to diseases of the heart, instead, it actually helps in the maintenance of good health and a healthy heart.
Yes, we are talking of the famous Olive oil, considered to be a “boon” for years and relished the world over with people swearing by its health benefits.
“Liquid Gold”
Olive oil is truly known as "Liquid Gold", its versatility makes it possible for it to be used not only as a cooking medium but also as an excellent skin moisturizer that provides a supple and glowing skin. Moreover, Olive oil preserves the taste, aroma, vitamins and properties of the olive fruit and is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit.
Olive oil is different than other oils in that it –
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does not contain bad fats
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is not unhealthy in any way
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Inhibits the growth of some cancers
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Benefits people at risk of diabetes
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Relieves aches and pains of arthritis
Olive oil for the beauty of the skin -
Increasingly used in cosmetic products, olive oil is known to keep your skin healthy and beautiful. A good 15 minute massage with warm olive oil opens up the pores of your skin and provides you with a natural glow. It also plays an important role in the prevention of continuous oxidation, a process that influences the development of certain types of skin cancer. More over, olive oil is helpful in-
- Reducing stretchmarks and wrinkles
- Reducing hair loss
- Soothing diaper rash
- Curing eczema and other skin ailments naturally
So, just what makes Olive oil so popular, useful and necessary?
High amount of good fats: Olive oil contains large amount of monounsaturated fats (good fats), that can lower your risk of heart disease by reducing the total and low-density lipoprotein (LDL, or "bad") cholesterol levels in your blood.
Antioxidant in nature: Olive oil contains beta carotene and tocopherol which are excellent buffers of acids resulting from body metabolism, especially those produced in the gastrointestinal tract. Extra virgin olive oil contains 88% of its vitamin E in the form of alpha-tocopherol that is easily synthesized by the body. These are very important antioxidants that prevent the oxidation of low density lipoproteins (bad cholesterol) and prevent arteriosclerosis, coronary heart disease and cancer. Highest levels of polyphenols - a powerful antioxidant that can promote heart health – is also found in olive oil.
Daily consumption recommended:
Doctors recommend that forms of oil that are high in the level of saturated fats be replaced with olive oil. As per the Food and Drug Administration (FDA),about two tablespoons (23 grams) of olive oil per daycan reduce the risk of heart disease and prove to be healthy to the body.
The method of preparation
Olive oil is produced by the pressing or crushing of the olive fruit. Depending on how much processing the fruit undergoes, different grades of the oil are produced. The lower the processing, or refinement by heat and chemical treatments, the higher is the quality of the oil produced.
The levels of purity of Olive Oil
Based on the amount of refinement, Olive oil can be broadly divided into the pure and refined forms. The quality of olive oil is determined by the level of pressing that the olive fruit undergoes, and the amount of processing that is involved. The first pressing and the least processed form is considered to be the best variety of olive oil.
First Pressing:
The type of olive oil that gets extracted by the first pressing of good-quality olives is the top grade olive oil. Moreover, the oil is extracted by a traditional cold-pressing method, where no chemicals are used and only a small amount of heat is applied. It is the least processed, hence, it is known as “Extra virgin olive oil”.
Second Pressing:
The type of olive oil that gets extracted by the second pressing of the olives is the next best quality of olive oil. This form of oil is also extracted by the cold-pressing method, without the usage of chemicals. Very little heat is applied, though. Hence, this is known as “Virgin olive oil”.
Commercial grade
As this type of oil undergoes some form of processing, such as filtering and refining, it does not fall into the ‘Virgin’ variety. It is ‘pure' to the extent that it consists only of olive oil, but other than that it also contains the inferior oil that is left after the virgin oil has been removed. This oil is then refined using heat, chemical solvents, high pressure and filtration treatments. Finally, it is mixed with a small quantity of virgin olive oil to restore the colour and flavour. This gives it the name, “pure commercial-grade olive oil”.
Last pressing: The oil that is produced as a result of the last pressing of olives is highly refined, and undergoes multiple layers of processing. Because it contains very little of the natural olives, it is aptly called, “Light /extra light olive oil”.
Though all types of olive oil contain monounsaturated fat (healthy fats), the virgin variety of olive oil is the most heart healthy as it is the least processed.
The health benefits of olive oil have been recognized by many ancient physicians, and modern nutritionists have been increasingly realizing and propagating the importance of olive oil in a person’s daily diet. So, the next time you see your mother cooking, ask her to try replacing the regular form of edible oil with olive oil and then see the difference for yourself!
