Olive Oil is teh foundation in what is commonly called “The Mediterranean Diet.” People in the Mediterranean region consume a large amount of olive oil per year.
Interestingly, the people of the Mediterranean have the lowest cancer risks of anyone in the world, and Olive Oil is known to have something to do with that.
Additionally, Olive Oil is beneficial because it is full of antioxidants, which aids in preventing heart disease. Antioxidants assist in strengthening the immune system. The antioxidants in Olive Oil are also thought to be helpful against being inflicted with cancer. Olive Oil also assist in preventing strokes and protects against diabetes, specifically Type 2. Moreover, the intake of olive oil has been shown to have beneficial effects on blood sugar.
Because Olive Oil is anti-inflammatory, it helps reduce the effects of rheumatoid arthritis. Olive oil can also help improve bone formation and brain health.
Surprisingly, olive oil is one of the few fats that does not cause one to gain weight because it is made of monounsaturated fatty acids. Olive oil helps control the amount someone eats and helps make people less hungry.
Monounsaturated fats cause the body to burn fat even if one isn’t doing anything at all. The body uses the fats as a fuel source and increases the amount of energy one has while resting. This means that one could lose weight as they sleep because the monounsaturated fats will burn more calories.
This is the healthiest type of fat and helps lower cholesterol levels. In Greece, the main ingredient in almost all foods is olive oil. Extra virgin olive oil is considered the better olive oil because its ingredients are most pure. Extra Virgin Olive Oil also has a fruitier taste and is of a much higher quality.
Olive Oil also makes foods taste fresh and healthy, as opposed to butter. As a result, Olive Oil can help make someone a healthier eater.
Even though olive oil is good for one to add to meals, it doesn’t mean one should overuse it. Anything that is too oily or fatty can be also detrimental to one’s health. Olive Oil has many calories, so consuming too much of it without exercise can be damaging.
Olive Oil Is Also Beneficial To Hair
The fatty acids from the olive oil can keep hair healthy and smooth. This ingredient can help treat dandruff, tame frizzy hair, make hair look shinier, makes hair manageable and softens hair.
Additionally, Olive Oil also strengthen nails because of the polyphenols and anti-bacterial and fungal properties found in it. By soaking nails in olive oil once a week for twenty minutes, nails will grow healthier, stronger and faster.
Surprisingly, just the smell of olive oil can help you lose weight. Studies display that the smell of olive oil give people a high level of seratonin—which is a hormone that helps people feel full and happy.
Recently, the Australian Olive Oil producer Boundary Bend, published and distributed a press release which stated that it’s Cobram Estate California Select blend was named the “healthiest Olive Oil in the world” at a competition in Spain that measured the total polyphenol and oleocanthal levels in submitted entries of olive oils.
It is safe to come to conclusion that Extra Virgin Olive Oils containing phenolics are a bit more healthy than those without them.
In today’s market, high phenolic content is being marketed by some Olive Oil companies to gain a competitive advantage in a crowded Olive Oil marketplace.
Forbes Magazine recently wrote:
“Olive Oil can be sold as much as much as $150, packaged in a nice liter in popular sites, provided that it is certified to contain the right phenols — chemical compounds, which according to EU research contain health-protecting properties.”
“This is exciting news as we competed against the world’s greatest oils from Spain, Italy and Greece,” Cobram Estate’s technical director, Leandro Ravetti, said in the statement.
“We are proud that our simple commitment to quality and freshness has gained California oil the recognition it deserves.”
While only a handful would argue that Cobram Estate has developed itself among the most awarded Olive Oil companies in the world, the “healthiest olive oil” unique distinction raises a crucial question: How can we know if one Olive Oil is actually healthier than another Olive Oil?
World's Best Healthy Extra Virgin Olive Oil Contest
The competition, called the World's Best Healthy EVOO (Extra Virgin Olive Oil) Contest, in Málaga was held in May and unfortunately, didn’t release the number of contestants in its brief presentation of the results. What it did say however is that entries were rated by their total polyphenols, oleocanthal levels and “most balanced fatty acid profile.”
Phenolic compounds, which includes oleocanthal, are antioxidants in Extra Virgin Olive Oilthat have shown in recent years to prevent degenerative ailments such as cancer and cardiovascular diseases.
But is an olive oil that has more polyphenols necessarily healthier than one with modest amounts? Aspirin, as an example, has been shown to prevent heart attacks when taken routinely.
After years of research and million-dollar studies, 81 milligrams is prescribed as the right amount in a daily routine. You might ask, what is the correct number for phenols?
Gary Beauchamp, the president emeritus of the Monell Chemical Senses Center in Philadelphia who discovered oleocanthal, said that we just do not know the answer quite yet.
“It is safe to conclude that EVOOs (Extra Virgin Olive Oils) containing phenolics, and specifically containing oleocanthal (amounts of which can roughly be identified by the pungency or throat irritation of an oil), are more healthy than those without them, and it is probably the case which usually those with more are likely to be better than those with much less. But it is unlikely that more is always better.”
Antioxidants in pill form, for example, have been criticized by some medical professionals who say they could be too much of a great thing. “You get to a point, and sometimes early, that the high doses become hazardous,” Jim Kehrer of the pharmacy department at the University of Alberta in Edmonton said in an interview with CBC News.
“Advertisers have put forth the idea that a little is good, more is better and a lot is great but that isn’t really correct,” said Kehrer, who has been researching the effects of free radicals since the 1970s, according to CBC.
After all, Beauchamp reasoned, too much water can be toxic, “so it is reasonable to assume that there is a level of phenolics that would not be healthy to consume. We do not know what these optimal levels are because there are almost no human experiments directed at investigating this crucial question.”
And it could be that the picture is much more complex than that.
Nonetheless, experts agree it may be a long time before we know for sure that higher levels of phenols and other components in Olive Oil are better for us.
Frequency — or how many times we consume these nutrients — could even turn out to be more essential than potency. In that case, the best tasting olive oil would seem to be the better choice.
