For centuries, olive oil has been used to maintain the suppleness of epidermis and muscle, to heal abrasions, to provide body and sheen to hair and soothe the drying effects of sunlight and wind. Additionally, olive oil has been used in folk remedies for an array of applications; strengthening weak nails, aiding in digestion, and curing the effects of alcohol consumption, relieving aching muscles, lowering blood pressure and many other uses.
Lately, research has offered proof that a Mediterranean style diet plan, such as olive oil, is a healthy diet and that olive oil may reduce cholesterol levels. The American Heart Association found that in researching the modern day diet that Greece and especially the island of Crete had the lowest mortality rate as a result of cardio-vascular illness.
Finland and the United States had the maximum mortality rate. The only notable difference between the two nations was the type of fat ingested. In nations with high episodes of cardio-vascular disease, saturated fats have been most often consumed. Saturated fats are high in cholesterol. Monosaturates, on the other hand, contain no cholesterol.
Fats and lipids are essential to a well balanced diet. They split into saturates and unsaturates based on whether they have easy or double bonds between their carbon collections. Fatty acids that have a single double are monounsaturates.
Polyunsaturates have several double bonds. Olive oil contains unsaturated fatty acids. Oleic acid and lactic acid are just two unsaturated fatty acids. Olive oil is 80% linoleic acid, placing it on top of the list of monounsaturated fats. Saturated fatty acids are found in animal fats such as butter and lard.
There are two types of cholesterol; low density (LDL) and high density (HDL). LDL's transport and deposit cholesterol from the tissues and arteries. LDL levels increase with a high intake of saturated fatty acids and are harmful.
HDL eliminates cholesterol from the cells and carries into the liver where it is passed through the bile ducts. Even though polyunsaturates reduce both the LDL and HDL, monounsaturates decrease LDL while increasing HDL.
HDL is often referred to as "good cholesterol". An increase in the amount of HDL won't only offer protection against cholesterol residue, but it is going to actually reduce cholesterol levels in the human body. Research has proven that using olive oil significantly increases HDL levels and that olive oil is the main source of monounsaturated fatty acids.
