Outstanding Benefits Of Extra Virgin Olive Oil

Greeks use olive oil more than any other country. Their Mediterranean diet has been proven to:

Lower cancer rates
Risks of heart disease
And occurrence of Parkinson's and Alzheimer's diseases

Most recently, the New York Times Magazine wrote that heart-healthy olive oil was a main reasons that inhabitants of the Greek Island Ikaria just "forget to die."

They absolutely swear by it for maintaining hunger pangs in check, assisting with body maintenance, health and longevity."

Furthermore, a 2013 study conducted by the German Research Center for Food Chemistry indicates that just smelling Extra Virgin Olive Oil may lead to greater feelings of fullness: when the odor was added to foods via an aromatic extract, it lowered the amount of calories consumed by study participants, and improved blood sugar reaction.

In addition, compared to other oils and fats, when Extra Virgin Olive Oil was added to yogurt, the team that had eaten the yogurt enriched with olive oil easily revealed the largest increases in blood levels of serotonin, a hormone associated with satiety.

Olive Oil Is Great For Pain Relief

The Monell Chemical Senses Center discovered that Ibuprofen and Extra Virgin Olive Oil have the same sort of anti-inflammatory properties, even though the substances are otherwise completely unrelated. For example, their polyphenols (a type of antioxidant) act on the same receptor in the back of your throat, which is what can cause a ticklish sensation for some when they swallow it.

The Koroneiki varietal of Extra Virgin Olive Oil specifically has the maximum quotient of polyphenols, which also makes it deal for external relief and beauty treatments in skin, hair, and scalp.

Extra Virgin Olive Oil Might Cut Down On Accidental Carcinogens

The smoke point of Extra Virgin Olive Oil is at about 400 degrees, which is a lot higher than other popular cooking oils such as canola (200 degrees), or corn and non-virgin olive oils (around 320 degrees each).

According to the Cleveland Clinic, Heating oil above its smoke point--the temperature at which the oil begins to smoke -- generates toxic fumes and harmful free radicals (the stuff we're trying to stop in the first place).

A great rule of thumb usually is: The more refined the oil, the higher its smoke point.