How yoou can benifit from olive's elements of health

Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit. Studies have shown that olive oil offers protection against heart disease by controlling cholesterol levels while raising the "good" cholesterol levels.

No other naturally produced oil has as large an amount of monounsaturated as olive oil .

In fact, olive oil's protective function has a beneficial affect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs. Consequently, it lowers the incidence of gallstone formation.

Olive oil and heart disease

Studies have shown that people who consumed 25 milliliters, about two tablespoons of virgin olive oil daily for one week showed less oxidation of  cholesterol and higher levels of antioxidant compounds, particularly phenols, in the blood.

But while all types of the oils are sources of monounsaturated fat, EXTRA VIRGIN olive oil, from the first pressing of the olives, contains higher levels of antioxidants, particularly vitamin E and phenols, because it is less processed.

Most people do perfectly well with it since it does not upset the critical omega six to omega three ratio and most of the fatty acids in olive oil are actually omega-9 oil which is monounsaturated. Their study results showed that rats fed diet supplemented with olive oil had a lower risk of colon cancer than those fed safflower oil-supplemented diets. In fact, the rats that received olive oil had the colon cancer rates almost as low as those fed fish oil, which several studies have already linked to a reduction in colon cancer risk.

Olive oil comes in different varieties, depending on the amount of processing involved. Varieties include: Extra virgin - considered the best, least processed, composing the oil from the first pressing of the olives first born...

Pure - undergoes some processing, such as filtering and refining.

Extra light - undergoes considerable processing and only retains a very mild olive flavors.

The oil that comes from the first "pressing" of the olive, is extracted without using heat (a cold press) or chemicals, and has no "off" flavors is awarded "primary" status. The less the olive oil is handled, the closer to its natural state, the better the oil. If the olive oil meets all the criteria, it can be designated as "primary". It is a lesser grade oil that is also labeled as just "olive oil" in the U.S" Light" olive oil is a marketing concept and not a classification of olive oil grades. It is completely unregulated by any certification organizations and therefore has no real precedent to what its content should be. Sometimes, the olive oil is cut with other vegetable oils...