Even though it originates from Italy, balsamic vinegar is popular around the world and is regularly used in salad dressings.
Here are some of its health benefits.
Balsamic Vinegar For weight loss: According to research, balsamic vinegar is a source of calcium, iron, manganese and potassium, which enhance the body's functioning and weight loss abilities. Low in calories, it also helps to suppress the body's appetite and prevents overeating, increasing the amount of time it takes for the stomach to empty.
Balsamic Vinegar Helps blood circulation: The antioxidants presents in balsamic vinegar can help repair damage caused by free radicals, produced by the oxygen utilized in our body. Balsamic vinegar contains polyphenols, antioxidants that can protect the body from heart disease and cancer.
Balsamic Vinegar Helps Improve Immunity: The grapes that are utilized to make balsamic vinegar contain antioxidants that fight against cell damage, improve the body's immune system and make blood platelets more flexible.
Balsamic Vinegar Aids In Regulating blood sugar: Balsamic vinegar can improve insulin sensitivity for diabetics, allowing for an easier regulation of blood sugar and reducing unpleasant side effects from diabetes.
Balsamic Vinegar Helps with digestion: This vinegar is great for body's digestion. It boosts the activity of pepsin, an enzyme that breaks protein down into smaller amino acids that can be more easily absorbed by the body. Pepsin also helps to improve the body's metabolism.
Balsamic vinegar is made from white Trebbiano grapes in the northern Italian Modena area. The grapes have a high sugar content and their unfermented juice is used to make the vinegar.
The commercial balsamic vinegar is aged for three or more years and has a dark, syrupy consistency with a strong flavor. Some of the balsamic vinegars that are available in stores are synthesized and include high amounts of caramel and sugar.
Traditional balsamic vinegar is produced from the juice of just harvested grapes. They are boiled down to approximately 30% of the original volume to create a concentrate or must, which is then fermented using a slow aging process, which concentrates the flavors. The flavors intensify over the years.
Weight Loss: Balsamic vinegar can be used as a substitute for salad dressing, marinade or sauces. This results in a lower calorie intake. It also functions to suppress the body's appetite and increase the amount of time it takes for the stomach to empty, which can contribute to weight loss by preventing over eating.
Balsamic vinegar is a source of calcium, iron, manganese and potassium, which improve the body's functioning and weight loss abilities.
Antioxidants: These work to repair damage caused by free radicals that are the products created by oxygen used in our body. Balsamic vinegar contains polyphenols, antioxidants that can protect the body from heart disease and cancer.
The grapes that are used also contain antioxidants that fight against cell damage, improve the body's immune system and make blood platelets more flexible, thus preventing heart or circulation problems.
Immune System and Diabetes: The digestive system can benefit greatly from balsamic vinegar. The vinegar boosts the activity of pepsin, an enzyme that breaks protein down into smaller amino acids that can be more easily absorbed by the body.
Pepsin aids to improve the body's metabolism as well. In addition, Balsamic vinegar can also improve insulin sensitivity for diabetics, allowing for an easier regulation of blood sugar
Olive oil was Athena's gift to the ancient Greeks, but it's only more recently that the full value of this precious gift has been understood. It turns out that olive oil--especially extra-virgin olive oil--is very good for your health and has several health benefits, from heart health to preventing cancer to weight loss to aging well. But not all olive oils are created equally and one type will benefit more than the others
Olive oil is a good source of omega-3 fatty acids, which are also found in wild (as opposed to farm-raised) oily fish such as salmon. Omega-3 fatty acids are important in preventing cardiovascular disease; the body transforms these acids into prostaglandins, substances that can block inflammation and help regulate heart, liver, and kidney function.
Recent research has shown that so as to derive the maximum benefit from omega-3 and omega-6 fatty acids, you need to ingest them at the proper ratio, which is 1 part omega-3 to ten parts omega-6.1 Coincidentally, that is the ratio in which they are present in olive oil. By comparison, many other foods in the Western diet offer ratios between 20 and 50 to 1.
Furthermore, olive oil is an anti-inflammatory which contributes to heart health. Olive oil also can lower LDL cholesterol (the kind that clogs the arteries) and raise HDL cholesterol (which is beneficial) while lowering triglycerides, all factors that help keep our hearts in great shape.
Olive oil is a high antioxidant food. Antioxidants decrease the negative effects of free radicals, which lead to the development of disease. Olive oil also contains a significant amount of anti-cancer agents (such as squalene and terpenoids).
1 study in Italy showed that there was a direct correlation between high consumptions of olive oil and a lower risk of developing breast cancer.2 Although there is not any scientific proof as to the cause, the assumption is there is a connection between healthy fats and hormone function.
The predominant monounsaturated fat in olive oil is oleic acid, making up almost 3/4 of the petroleum content.
Studies have demonstrated that oleic acid is an anti-inflammatory compound that has been compared to ibuprofen in terms of its profile and potency.3 It is implied that this acid may be able to help fight cancer as it has beneficial effects on the enzymes linked to cancer cells.
The brain requires somewhat substantial levels of fatty acids to function properly and efficiently. Since olive oil is high in good fatty acids, it assists in helping us to perform tasks and think clearly. It also enhances our focus and memory. Olive oil also may assist in warding off age-related cognitive decline.4
It has been demonstrated that healthy fats have the ability to help balance hormones, which, along with anti-inflammatory properties, prevent neurotransmitter dysfunction. This, in turn, helps regulate our moods and ward off depression.
Insulin is not just a hormone that controls blood sugar levels, it also causes us to gain weight and maintain that weight on. Healthy fats found in olive oil help control excess insulin and therefore assist in controlling our weight.
These fats also reduce hunger, keep us feeling satiated, and assist in controlling cravings and overeating. Studies have shown that a diet low in fats does not assist in weight loss while diets including healthy fats and reduced carbohydrates were more successful.
Studies have shown that consuming the type of fats found in olive oil has beneficial effects on a person's sensitivity toward insulin and may reduce the risk of type 2 diabetes.
Fats actually help regulate cholesterol and stabilize blood sugar levels and can slow down the effect sugar has on your bloodstream. Enjoying olive oil will also make you feel more satisfied after meals and possibly ward off sugar cravings.
Olive oil may contribute to our well-being in older age as it helps preserve cognitive functions in the elderly. According to an article published in Neurology, a group of people aged 65 to 85 was analyzed over a period of 10 years. It was found that those who consumed 1/3 cup of olive oil each day tended to survive longer and better than those who did not, while those who consumed 1/2 cup per day were significantly less likely to develop dementia.
It is the antioxidant called secoiridoids, present in olive oil, that assists in activating gene signatures that are responsible for decreasing cellular stress and anti-aging.
According to the US FDA, eating 1 1/2 tablespoons every day will certainly do you good, in many ways.7 But the kind of olive oil you are consuming, and how it is used in recipes, does matter greatly.
Extra-virgin olive oil has higher concentrations of the antioxidant and anti-inflammatory compounds, so you are getting more bang for your buck. But if you are thinking about how you can't fry with extra-virgin, that is actually a good thing; when olive oil is cooked at high heat it can actually have negative effects on aging.
Not all extra-virgin olive oils are created equal and you need to check the label to make certain the oil is estate-pressed and -bottled (there is considerable fraud in the olive oil industry). The oil should be green, though not too brilliant a green, and don't be put off by cloudiness, which just means that it is unfiltered.
Be wary, on the other hand, of oil in cans that you cannot see, and also of very pale oils, or yellowish oils--pale oils have certainly been filtered and may have been cut with other less healthy oils, whereas deep yellow oils might be old and/or rancid.
So, what is the easiest way to eat your 2 tablespoons of olive oil daily? The most obvious answer is to drizzle on a salad or above a slice of crusty bread. But there are loads of other options, such as on bruschetta, when marinating cheese, in a lemon sauce for seafood, or part of bean soup.
This healthy oil is also the ideal finishing touch for a huge variety of dishes. Try it drizzled over a bean salad, warm soups, a tomato, mozzarella, and basil salad, and raw or cooked vegetables.
