- Olive oil contains high levels (65 – 85%) of monounsaturated fatty acids which maintain the healthiest cholesterol balance. This is more than most cooking oils.
- A healthy cholesterol balance protects the heart and arteries from plaque build-up.
- The high levels of polyphenols in EVOO are strongly antioxidant and fight the free radicals in our bodies. Excess free radicals cause oxidative stress and have been linked to many forms of cancer.
- The antioxidants also maintain the integrity of the oil by protecting it from oxidation.
- Extra Virgin Olive Oil is rich in Vitamins E, A, D and K.
- Vitamin E is a powerful antioxidant.
- The monounsaturated fat can benefit non insulin dependent diabetics.
How Does This Work Exactly?
The triglycerides contained in olive oil consist mainly of oleic acid (65 – 85%), linoleic acid linolenic acids (polyunsaturated). The monounsaturated fatty acids maintain the most desirable balance of the cholesterol fractions in the bloodstream, which in turn have a death-defying effect on the heart and blood vessels.
There exist two lipoprotein fractions in our bloodstream, the so-called high density lipoproteins (HDL) and the low density lipoproteins (LDL). The HDL (Healthy) fraction is beneficial, while the LDL (Lethal) is the unhealthy fraction. Intake of saturated (animal) fats causes the LDL fraction to rise and intake of polyunsaturated (vegetable) fats lowers both LDL and HDL. The monounsaturated (olive oil) fats, on the other hand, actually decrease the LDL levels while increasing the HDL levels, hence achieving the most desirable balance of these fractions.
More and more scientific evidence is mounting to support the very important role that natural antioxidants in Extra Virgin Olive Oil play in protecting the body against various cancers – especially colon and breast carcinoma. These antioxidants neutralise the free radicals in the body. Free radicals are formed by normal metabolism as well as by many of the pollutants that we are unavoidably exposed to.
The natural antioxidants in Extra Virgin Olive Oil make it so much healthier than olive oil that has been refined. The refining process, which is the same as other vegetable oils, such as canola oil, have to be subjected to in order to be fit for human consumption, destroys these valuable antioxidants as well as the gorgeous flavour components, mineral and vitamins.
Extra Virgin Olive Oil is unique amongst vegetable oils in that it can be consumed in its natural state without any need for refining.