8. Why extra virgin olive oil is the best?
Because it comes from the first press, which is called also cold press.
Extracting olive oil this way, heat doesn’t exceed 55 degrees Fahrenheit. (Heat destroys the antioxidants in olive oil).
9. What is olive oil’s smoke point?
Smoke point means the temperature that the oil breaks down to glycerol and free radicals, producing a bluish smoke. The continuous heat of the glycerol breaks it down to acrolein, which is a compound of the smoke and causes irritation in the eyes and throat, also destroys the flavor and nutrition.
10. What kind of olive oil should we choose?
Don’t think twice. Always choose extra virgin olive oil. Because of its natural extraction, the key compounds, like the antioxidants and vitamins, along with taste and aroma are preserved.
Its high content of monounsaturated fatty acids and antioxidants, provides us with countless health benefits.
According to studies and research, olive oil protects against heart disease, because it controls cholesterol. Lowers LDL (bad cholesterol) and raises HDL (good cholesterol) levels.
There is no other oil with such high content of monounsaturated fats, like oleic acid. It contains over 1000 substances according to a study that took place in the University of Milan, by a group of biochemists. The many health benefits of the extra virgin olive oil, may be due to all of these compounds together than just a few.
I recommend to everybody the great book called: The Anti-Inflammation Zone. It is written by Dr. Barry Sears who is the President of the biotechnology firm Zone Labs in Massachussets. He has devoted many years of his research to study fats and their participation in human health.
Dr. Sears in the Zone diet promotes heart healthy super foods including extra virgin olive oil.
Extra virgin olive oil is included in the Mediterranean and the Zone diets. All these healthy fats produce Anti-inflammatory agents which reduce the seriousness of asthma, arthritis and other disease.