What is the “Extra Virgin Olive Oil”
To characterize the oil as “extra virgin” should be produced by the mill with an acidity of less than 0.8%. If the acidity is more than 0.8% but not more than 2% then characterized simply “virgin” and more than 2% has the designation “Industrial”.
Acidity, another oxidation
The value of the acidity has to do with the condition of the fruit and how it moves until it reaches the mill. Oxidation again how comes into contact with oxygen product after the fruit and slurried changed mills. Oxidation is a chemical alteration and occurs when the oil is in prolonged contact with the light and oxygen, so acquires an unpleasant taste. The degree of free acidity, such as the precise, defined as the amount of free fatty acids in the oil is expressed as a percentage (%) of oleic acid. Oxidation and acidity are two different concepts.
Olive oil is healthy and can be consumed in unlimited quantities
Olive oil has been characterized by many scientists as the “liquid gold of nature.” It is the cornerstone of the Mediterranean diet, and is already known for its beneficial properties and its importance for achieving a balanced and healthy diet.
Recent studies attribute to oil anticancer and cardioprotective effects. This does result in the recommendation since it is low in saturated fatty acids, which are proven to harm the health of the heart and blood vessels and increase the tendency to form plaque. Instead, it is rich in monounsaturated fats that promote heart health and improves lipid profile by reducing “bad» (LDL) cholesterol. The nutritional profile of olive oil and complemented by a series of antioxidant vitamins (especially vitamin E) and bioactive components (carotenoids, polyphenols, flavonoids) that complement the antioxidant cocktail. The high nutritional value gives the oil aging properties and is associated with longevity.
However, like all oils, has enough calories. Specifically one teaspoon of olive oil gives us about 45 calories. To avoid problems of obesity should be consumed in moderation. Therefore, a healthy diet is the key quality and not quantity.
Olive oil has more calories than light vegetable oils
Many believe that olive oil has more calories than other oils (soybean, corn, sunflower). This is a myth. This is applicable to all oils have the same caloric value (9 calories per gram). Therefore, it can save calories if you choose a seed for our cooking.
Seed oils are more digestible than olive oil
Another myth. The uptake of oil by the human body is very large as studies have shown that it can reach 98% and therefore the body is able to absorb the majority of nutrients. The ability of our body to digest the olive oil, considered very good and not different than other oils. The composition of fatty acids, induces the secretion of bile and indirectly facilitating the digestion of other foods.
All oils are the same frying
Frequent consumption of fried food relates to weight gain and obesity. People often consume fried foods have increased weight and increased tendency of body fat deposition in the abdomen. The abdominal fat and increased waist circumference is associated with increased risk of coronary heart disease, type 2 diabetes, hypertension and sleep disorders, regardless of age. However, apart from the relationship fry and obesity, data from epidemiological studies indicate that the fried associated with certain cancers (colon, breast) and cardiovascular diseases.
As known fats and oils are oxidized by the effect of temperature during cooking and frying. Particularly when frying the temperature is too high, lesions are larger.
However, not all oils the same resistant frying. The oil is more stable and less oxidized compared to the seed oil. The stability of this owes to the high content of monounsaturated fatty acids (oleic acid) and natural antioxidants such as vitamin E. Therefore olive oil is the best choice for frying enough to be changed regularly.