The Better the Quality of Your Extra Virgin Olive Oil—The Better Your Health Benefits

The olive oil market can be confusing, so it pays to do your research. The bottom line is the better the quality, the better your health. Following are several of the benefits you need to know when selecting your brand of extra virgin olive oil.

A source of antioxidants:

Regular olive oil is refined and stripped of many important nutrients and antioxidants. In contrast, the natural extraction process used to produce Extra Virgin Olive Oil makes sure it retains all the nutrients and antioxidants from the olive fruit. Precisely, EVOO contains over 30 various types of phenolic compounds, which are powerful antioxidants that help safeguard the body against free radicals. Free radicals are molecules that cause cell damage and contribute to disease and the aging procedure. The fat composition of Extra Virgin Olive Oil is also a main contributor to its healthfulness. It’s largely made up of monounsaturated fat (approximately 73%), a heart healthy fat that is a staple of the Mediterranean diet. rnOut of their commitment to quality—the founders of La Panza Olive Oil recently launched www.freshestoliveoil.com to offer bulk pricing on the planet’s freshest olive oil direct to consumers.

Reduces heart related diseases:

Heart disease is the number one reason of premature death worldwide. Interestingly, populations residing in Mediterranean regions have lower rate of death from heart disease. Despite the fact this is due to a combination of factors, their high consumption of Extra Virgin Olive Oil is thought to be a major one. It seems like the active compounds in Extra Virgin Olive Oil have powerful cario-protective properties, which includes helping to lower blood pressure and preventing atherosclerosis (hardening of the arteries). A colossal review study, which included data from over 840,000 subjects, found that those who ate the most olive oil were 9% less likely to have heart issues and 11% less likely to die early compared to those who ate the least olive oil.

Protects you against stroke:

Stroke is the second largest killer after heart disease. It’s more closely related to heart disease and shares many of the same risk factors, such as high cholesterol and high blood pressure. One French study compared olive oil use and stroke incidence stated who consumed the highest amounts of olive oil had a 41% lower risk of stroke. A number of other studies have also established parallel results. These outcomes make sense because people who use olive oil will likely be replacing other less heart healthy fats in their diet. Combine this with the high antioxidant and monounsaturated fat content in Extra Virgin Olive Oil and its clear why it seems to have a favorable impact on cardiovascular health.

It may lower the risk of type 2 diabetes:

Around one million people in Australia are thought to have type II diabetes. Type II diabetes is characterized by the abridged effectiveness of insulin, the hormone that moves glucose (sugar) out of the blood and into cells to be used as energy. It’s thought that the phenolic compounds existing in Extra Virgin Olive Oil aid in glucose metabolism and increase the sensitivity and effectiveness of insulin. A large analysis found that including olive oil in your daily diet could lessen the risk of type II diabetes by 13%. In comparison to a low-fat diet, a diet high in olive oil was also found to help stabilize blood glucose in people who already had type II diabetes. These beneficial effects are even more noticeable when combined with a Mediterranean style diet. One study found that a Mediterranean diet enriched with nuts or Extra Virgin Olive Oil reduced the risk of type II diabetes by more than 50%.

EVOO Educate Yourself

All olive oil is not created the same. Or packaged the same. Make the smart choices that not only add to the quality of your dining experience, but also the quality of the life of you and your family. ###