For preventing diseases, we should replace saturated fats with olive oil that is rich in monounsaturated fats and avoid completely the trans fats.
Polyunsaturated fats are contained in fatty fish, canola, sunflower and corn oils. Omega-3 and omega-6 are essential fats that should be consumed, because they can not be produced by the body.
The omega-9 although is not considered an essential fatty acid, is very important to health. It is the oleic acid and is a monounsaturated fat. Olive oil is a high source of oleic acid that helps the minimization of neurological disease.
Research claims that olive oil doesn’t only balance the omega-3 to omega-6 ratio, but helps the body’s omega-3 absorption.
The appreciation of good fats and olive oil is growing the last few years. The majority of Americans know that fats have different effects on health. There is still confusion about fats and diets. People are aware that olive oil is the healthiest oil.
The high content of antioxidants and oleic acid make olive oil stable to high and low temperatures and suitable for frying. The frying temperatures are 350F to 375F. In the Mediterranean countries olive oil has been used for frying for many centuries and it is healthier than frying in other oils.
Research shows that the monounsaturated fats in olive oil are responsible for the absorption of nutrients in salads. The carotenoids in olive oil are associated with minimal risk of many diseases, as cardiovascular disease and cancer.
Olive oil in the Mediterranean diet is a weapon against inflammation and neurological disease. Oleic acid, phenolic compounds and polyphenols are associated with anti-inflammatory, anti-viral and anti-bacterial properties.