Earlier studies involving animals suggested that the polyphenol in extra virgin olive oil slows the progression of cancer cells, reducing the cells’ opportunity to spread and form malignant tumors. Other studies also showed that olive oil inhibits the activity of some of the proteins necessary for the survival of cancer cells, as previously mentioned. Here Kris Gunnars, BSc, HealthLine.com, reveals why extra virgin olive oil is considered the healthiest fat on earth:
“Dietary fats are highly controversial, with debates about animal fats, seed oils, and everything in between in full force.
That said, most people agree that extra virgin olive oil is incredibly healthy.
Part of the Mediterranean diet, this traditional oil has been a dietary staple for some of the world's healthiest populations.
Studies show that the fatty acids and antioxidants in olive oil can offer some powerful health benefits, including a reduced risk of heart disease.
This article reviews why extra virgin olive oil is one of the healthiest fats.
What is olive oil and how is it made?
Olive oil is oil that has been pressed from olives, the fruits of the olive tree.
The production process is incredibly simple — olives are pressed to extract their oil.
However, lower quality versions can be extracted using chemicals, or even diluted with other, cheaper oils.
Therefore, buying the right type of olive oil is crucial.
The best type is extra virgin olive oil. It’s extracted using natural methods and standardized for purity and certain sensory qualities like taste and smell.
Olive oil that is truly extra virgin has a distinct taste and is high in phenolic antioxidants, the main reason why it’s so beneficial.
Also, there are refined or “light” olive oils, which have often been extracted with solvents, treated with heat, or even diluted with cheaper oils like soybean or canola oil.
For this reason, it’s essential to inspect the label carefully and buy from a reputable seller. Even oil that is labeled extra virgin may have been adulterated with cheaper oils.
Nutrient composition of extra virgin olive oil
Extra virgin olive oil is fairly nutritious.
It contains modest amounts of vitamins E and K and plenty of beneficial fatty acids.
One tablespoon (13.5 grams) of olive oil contains the following (1):
- Saturated fat: 14%
- Monounsaturated fat: 73% (mostly oleic acid)
- Vitamin E: 13% of the Daily Value (DV)
- Vitamin K: 7% of the DV
Notably, extra virgin olive oil shines in its antioxidant content.
Antioxidants are biologically active, and some of them can help fight serious diseases (2, 3Trusted Source).
The oil’s main antioxidants include the anti-inflammatory oleocanthal, as well as oleuropein, a substance that protects LDL (bad) cholesterol from oxidation (4Trusted Source, 5Trusted Source).
Some people have criticized olive oil for having a high omega-6 to omega-3 ratio (over 10:1). However, its total amount of polyunsaturated fats is still relatively low, so this shouldn't be a cause for concern.”
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Read More … Article Source: https://www.healthline.com/nutrition/extra-virgin-olive-oil#nutrient-composition
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