19 May

My Oil of Choice, Olive Oil!

By June M. Lay,

bottle of olive oilMy oil of choice is Olive Oil, because while a fat is a fat when we refer to calories, not all fats (including oils) are equal when we refer to our health.

I’ve chosen Olive Oil because it leads by a margin when we compare it to other oils that are good for our health! I also think olive oil leads in taste too, but more on this later. Fat is a necessary nutrient for our health so we can’t live without it.

Fat also makes our food tastier, and since we have a satiety center for fat in our brain, it gives us a sense of fullness.

Why is olive oil my choice in oils? Let’s begin with a little background on fats.

[Source] Click here to continue

One Response to “My Oil of Choice, Olive Oil!”

  1. Tony Sansone Says:

    What a wonderful summary of all the good olive oil can do for your health and longevity. The author so rightly points out the benefits of the polyphenols/antioxidants in olive oil. However, some folks do not know there can be a great difference in the number of polyphenols from one type or brand of extra virgin olive oil to the other. First, the variety of olive used to make the oil matters. The polyphenols in different varieties of olives range from low to very high. Second, the manner in which the olives are processed into oil can greatly affect the number of polyphenols in the oil. Finally, the way the oil is blended or made also affects the polyphenols. For example, oils labeled light or lite have no or very few polyphenols. These are highly refined oils that have had all the health value removed in the refining process. Those who mix refined oil with good extra virgin oil take down the number of polyphenols in the process. If the olives are processedd into oil under a three stage system, many of the polyphenols are washed away in the process. Light attacks olive oil and destroys its health value so a clear bottle of oil that has been on the shelf for a length of time will be further affected. In forums, I have always said an oil producer should provide information on the quality of the oil and customer should ask for it. Ask for a laboratory analysis of the total polyphenols in the oil that you use. My oil has 160ppm of total polyphenols. That is a high number because we work so hard to preserve the polyphenols in everything we do to make our oil. I have seen tests on many good oils and the number ranged from 40ppm to 80ppm. A govt agency is doing tests on polyphenols in extra virgin olive oils now. The test results will be available soon so we will finally have data to compare. I am working on a process to restore the polyphenols to olive oil when it is made. A natural byproduct of making oil is the olive water. It is separated from the oil. It contains many polyphenols. The goal is to capture the polyphenols that are in the olive water and put them back in the oil when the olives are processed. Finally, a project is well underway to extract the polyphenols/oleuropein from the olive leaves gathered during the olive harvest and make a health capsule. This will aid our customers who must restrict their calorie intake and can not consume as much olive oil as they would like, but desire the benefits. Ask for a laboratory analysis of the total polyphenols in the extra virgin olive oil you are using. My oil at 160 ppm can be a benchmark. You may be surprised at how much difference there is in the actual health value of various oils. The forthcoming results of the govt test of polyphenols will be very enlightening. In the process, they may also weed out some of the oils marked as extra virgin that actually contain other than extra virgin olive oil.

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