promouvoir le régime méditerranéen dans la liste du patrimoine humanitaire de l’Unesco
L’Espagne, soutenue par l’Italie, la France et la Grèce, a informé les ministres de l’Agriculture de l’UE, réunis le 16 juillet à Bruxelles, de son initiative visant à promouvoir le régime méditerranéen dans la liste du patrimoine humanitaire de l’Unesco.
Le commissaire en charge de la santé, Markos Kyprianou, a souligné que cette initiative était conforme à l’approche de la Commission européenne pour combattre l’obésité.
Le terme de régime méditerranéen a été défini dans les années soixante suite à une série de recherches. Celles-ci, menées dans sept pays, ont démontré que les maladies cardio-vasculaires étaient moins nombreuses et que l’espérance de vie était plus longue dans les régions ayant pour modèle alimentaire le régime méditerranéen.
Les caractéristiques du régime méditerranéen sont l’huile d’olive comme source principale de matières grasses, un recours abondant aux fruits et légumes, la consommation appropriée de légumes et fruits secs, pain, dérivés de céréales, poisson, œufs et produits laitiers, spécialement fromages et yoghourt ainsi que la consommation modérée de vin, viande et charcuterie.
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Posted in en Français, Europe, France, Huile d'Olive, Santé by: Olives101
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UK: Are we using too much olive oil?
By Zoe Williams,
Sales of extra-virgin olive oil hit a record £71m last year, which means it now accounts for more than 30% – the largest share – of the UK oil market. These figures have led some people to conclude that we’re adopting “a healthier, Mediterranean diet”.
There are as many things wrong with that statement as with the over-use of the oil in the first place. Yes, as a mono-unsaturated fat, it is healthier than animal fats, but that’s not what we’re normally substituting it for: usually, we use it in preference to other oils – predominantly sunflower oil – which is poly-unsaturated and, as such, healthier than both olive oil and butter. In practice, any monounsaturate heated to smoking point turns into a trans fat, which is worse for you than all other fats put together. And since olive oil has a much lower smoking point than, say, groundnut oil, almost any cooking activity beyond the gentlest of sweating will bring about this bad-fat transformation. In any case, except in dishes such as ratatouille, which showcase the oil as much as other ingredients, I would never use olive oil for cooking, but rather for dressings.
Even here, though, it’s terribly over-used – you find people mixing it with chilli and soy sauce and ginger, for a cheeky oriental theme, which is just lunacy, since in those cases, you want an oil that brings nothing to the table but oiliness. Even in Middle Eastern dressings, with cumin and tahini and whatnot, I might use a regular olive oil, if it were right next to my hand, but never extra virgin. This stuff is incredibly expensive.
Instead of being British about it, and just trying to hammer the price down with supermarket jiggery-pokery, we should try to be more Italian about olive oil, accept its very great expense as testament of its deliciousness, and only use it when we’re really going to taste it.
Posted in Europe | U.K, Olive Oil by: Olives101
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UK: Flavoured olives from Olove
Olove natural olive snacks in stand-up foil bags are a healthy alternative to crisps that will be available in a similar range of flavours.
The concept, developed over four years in Barcelona, won the Fresh Ideas award at the 2007 London IFE and is suitable for fine bars and pubs and healthy vending.
Olove offers Black Aragon olives in the two launch flavours of Natural and Habanero Chili, with new options to be added every three to six months.
Olove, which have a two-year shelf life, do not require refrigeration and do not use preservatives, additives, spillable liquids or gas flushing of the bags.
A partnership with business alliance 1% of the Planet means part of the sales proceeds will go to charities addressing climate change.
http://www.olovelife.com/
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Posted in Business, Europe | U.K by: Olives101
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The good, the bad and the ugly fat facts
By Carolyn O’Neil,
If you enjoy a drizzle of extra-virgin olive oil on a crisp green salad or can’t wait to savor a salmon steak hot off the grill, then you are part of a happy and healthy nationwide nutrition trend. According to results of the 2007 Food & Health Survey recently released by the International Food Information Council, 72 percent of Americans indicated that they are concerned with both the amount and types of fats they consume, compared with 66 percent last year.
So, fat isn’t just associated with being “fattening” anymore. More people are learning that some fats can be good for their health.
For instance, the polyunsaturated and mono-unsaturated fatty acids in foods such as salmon, walnuts, olive oil and canola oil are linked to preventing heart disease, certain cancers and even depression and Alzheimer’s disease.
Meanwhile, other fats are in the headlines because of their role in causing disease. Saturated fats found in meats and dairy foods should be limited to 10 percent of total calories because they can raise blood cholesterol levels, increasing your risk of heart disease. And beware the Darth Vader of the food world — trans fats — now on the nutrition hit list of ingredients to avoid entirely if you can.
If you find this good-fat-vs.-bad-fat information hard to digest, you’re not alone.
Many Americans are a bit foggy on the dietary details. The food council survey found that while 75 percent of people correctly said they should be eating less trans fat and saturated fats, a troubling 42 percent incorrectly thought they were supposed to eat less polyunsaturated fat, too.
To help you identify the fats to hire or fire from your diet, here are some fat facts. Please note that all types of fat provide the same 9 calories per gram. So while olive oil may be good for your heart and bacon fat may be bad, either can make you fat if you eat too much.
Omega-3 fats, Mono-unsaturated fats, Polyunsaturated fats, Saturated fats, Trans fats, here are fat résumés, so you can decide which is best for the job:
Posted in Health, North America, Olive Oil by: Olives101
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UK: Extra virgin is the essential oil and sales hit new high as taste rules
By Martyn McLaughlin,
It is revered by chefs as the finest olive oil money can buy, and now Britain’s consumers are choosing to drizzle with the extra virgin variety in record numbers.
Sales of the oil reached an all-time high £71 million in the UK last year as Britons adopted a healthier Mediterranean diet.
Despite its high price, extra virgin olive oil, increasingly endorsed by celebrity chefs, is the most popular type of oil and now has more than 30 per cent of the UK market. Sales rose by more than 11 per cent over the previous year.
Those of extra virgin olive oil are now double that of sunflower or standard vegetable oil, once the most popular types of cooking oil in British homes.
Sales of all oils, including vegetable, sunflower and rape seed rose by 15 per cent, boosting the market value to £214.2 million, according to TNS research revealed by the Grocer magazine.
It says olive oils are becoming more popular in British homes for cooking and on salads. The biggest growth came in low calorie, so-called “light” olive oils whose sales reached nearly £17 million, up by 78 per cent.
Posted in Europe | U.K, Health, Olive Oil by: Olives101
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