People who cook with olive oil live longer
In a large-scale study, researchers came to the conclusion that cooking with olive oil can extend lifespan. The “Journal of the American College of Cardiology” reported that in the Study beginning in 1990 Health and death rates of 60,500 women and 31,800 men were examined. In the long-term study, the subjects had to document their state of health and their consumption of fats such as olive oil, butter, mayonnaise or margarine over a period of several years. Before the start of the study, all participants were examined in detail and were free of cardiovascular diseases.
The result of the study
According to the data, those who ate half a tablespoon of olive oil every day were less likely to develop lung disease, cancer or heart disease, or Alzheimer’s disease or die than those who ate other fats.
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That’s why olive oil is so healthy
The olive oil obtained from the pulp and stone of the olive is known for its health-promoting properties. The oil is rich in antioxidants and consists of over 70 percent monounsaturated fatty acids such as linoleic acid and omega-3 fatty acids. At a high cholesterol levels regular consumption of olive oil is recommended, since monounsaturated fatty acids are the bad Lower LDL cholesterol can. Saturated fatty acids, on the other hand, stimulate cholesterol synthesis and thus ensure an increase in bad cholesterol. The secondary plant substances in olive oil also have an anti-inflammatory and antioxidant effect. Virgin olive oil is particularly healthybecause it is cold-pressed, natural oil that is free of chemical additives.
How to properly store your olive oil
Bet you always have it handy on the countertop? It also makes sense: salt, pepper, a good balsamic vinegar and olive oil are the basis for a good salad dressing. But here is the error: Olive oil doesn’t like light – that’s why it’s mostly in dark bottles available as these help keep ultraviolet rays off the oil. If you buy olive oil in a light-colored bottle, you should refill it if possible: UV light promotes the aging process and makes the precious oil rancid and inedible. Also pay attention to the quality of the bottle: the oil is only safe if it is airtight and can be closed tightly. By the way: The best place for olive oil is the cellar and Please don’t use the fridge under any circumstances. since it can flocculate in the cold.