03 May

Why the Extra Virgin wins

Olive oil comes in many varieties. Extra-Virgin, Virgin, Pure, Extra-light and just simply Olive Oil, so many varieties which one do you pick?

Before picking an oil at the retailers a bit must be know as to how each variation comes to be. Olives are pressed to obtain the oil from them, picture Lucille Ball and Ethel in the vine vat. Well not quite but you bet the idea.

The important thing about the right extra virgin olive oil is that to be termed extra virgin the oil must contain less than 0.8 percent pre-fatty acids. Why is this important, one might ask.

Extra virgin olive oil, however, is stocked with nutrients that are both heart-healthy and that prevent the formation of free radicals. “The body of evidence is vast that a diet that uses extra virgin olive oil as its basic fat reduces bad cholesterol and increases good cholesterol,” says Daniel Graeff of Lucini Italia, an Italian olive oil company with offices in Miami and Chicago.

Why the benefits…after all extra virgin olive oil doesn’t contain high amounts of omega-3 and omega-6 fatty acids. What it does contain, however, are high amounts of polyphenols, potent antioxidants that scavenge disease-producing free radicals in the body.

So the next time you go to the grocer, pick the extra virgin instead of the pure, which has had most of the benefits removed as well as other things.

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