Olive oil, which has made a name for itself lately, especially virgin olive oil is one of the healthiest foods in the world. So what makes this oil, which is also part of the Mediterranean diet, healthy? Can you cook with olive oil? Which diseases does extra virgin olive oil do? Here’s what to know about extra virgin olive oil …
It is very important to purchase a product that is produced correctly when choosing olive oil. Of these, extra virgin olive oil is the least processed or refined. This oil, which is extracted using natural methods, is clearly distinguished from others in terms of taste and smell, and is rich in phenolic antioxidants.
Extra virgin olive oil is rich in monounsaturated fatty acids and contains a small amount of vitamin E and K. Some of the antioxidants contained in it are biologically active and can help fight serious diseases.
Olive oil contains oleic acid and oleoantan, two nutrients that can fight inflammation. If you think that chronic, low-level inflammation takes years to damage the body, extra virgin olive oil can be very useful in this regard. Olive oil also reduces the risk of developing various inflammatory diseases.
Again, one of the healthiest foods you can eat for heart health may be extra virgin olive oil. It also regulates blood pressure, protects bad cholesterol, LDL particles from oxidation, and prevents unwanted blood clotting.
Some studies reveal that people living in Mediterranean countries have a very low risk of cancer and may have something to do with olive oil. Rich in antioxidants that reduce oxidative damage, olive oil also plays an active role in the prevention of Alzheimer’s. A controlled study of humans showed that a Mediterranean diet enriched with olive oil improves brain function and reduces the risk of cognitive impairment.
Can you cook with olive oil?
During cooking, fatty acids can be oxidized, that is, they react with oxygen and deteriorate. Double bonds in fatty acid molecules are often responsible for this. For this reason, saturated fats without double bonds are resistant to high temperatures. Olive oil also contains monounsaturated fatty acids, which have a single double bond and are highly resistant to high temperature.
As part of a study, researchers heated extra virgin olive oil to 180 ° C. The oil was found to be highly resistant to damage. In another study, extra virgin olive oil was used for frying and the result was the same again : Olive oil seems ideal even for cooking at high temperatures!