Extra Virgin Olive Oil is a precious vegetable oil considered elixir of long life because it has important beneficial properties and at the same time befits both sweet and salty recipes.


EXTRA VIRGIN OLIVE OIL Properties.

Extra Virgin Olive Oil always the king of the Mediterranean diet, bought by Italian and non-Italian consumers, has many properties. Everyone knows that it is a precious food, but not everyone knows exactly its properties, important for those who pay attention to a style of life and a conscious and genuine diet.

  • Prevents and fights diabetes

Extra virgin olive oil is an excellent ally against diabetes due to the presence of some important molecules. Oleic acid protects the health of beta cells, cells that are found in the pancreas and that are very important for diabetes control. Oleuropein is a true natural drug as it is useful in the prevention of diabetic complications. Hydroxytyrosol and derivatives defend against the damage of a diet too rich in saturated fats. The oleocantal and vitamin E are excellent antioxidants and anti-inflammatories.

  • Reduces cholesterol

The oleic acid and polyphenols of extra virgin olive oil are precious for fighting cholesterol. Oleic acid positively interferes with the metabolism of cholesterol, making sure that there are no excessive variations in the levels of this lipid in the body. Oil polyphenols, on the other hand, increase the amount of circulating good cholesterol.

  • Prevents tumors

The extra virgin olive oil contains, in addition to polyphenols and oleic acid, also a substance called squalene. These are able to trigger the death of cancer cells. Several studies show that polyphenols prevent and fight breast cancer, and especially hydroxytyrosol (molecule of the polyphenol group) works by blocking the activity of some genes involved in the growth of colon cancer. Oleic acid prevents ovarian carcinoma. Squalene, a precious antioxidant, has been shown to be an important anticancer agent.

  • It has a laxative effect but attention

Olive oil has a laxative effect, to obtain this effect but must be taken on an empty stomach and at doses of about 30 ml in the adult. The laxative effect is due to the fact that by taking the evo oil in important quantities, a small part escapes the absorption of the intestine and partly due to the presence of the oleic acid that would act on the intestinal mucosa. The recommended amount is a high daily dose. In case of prolonged period of constipation we recommend different remedies.

  • Prevents osteoporosis

Monounsaturated fatty acids and some polyphenolic molecules and pigments that make up extra-virgin olive oil are substances that act to prevent osteoporosis.

  • Let’s debunk the myth that extra virgin olive oil makes you fat

The intake of olive oil increases the sense of satiety, makes the vegetables rich in fiber, which are also satiating, and reduces the glycemic index of a meal. We must dispel the myth that extra virgin olive oil makes you fat. Obviously, like all oils, it is still a caloric food and for this reason it is not necessary to exceed the recommended doses of 2 or 3 tablespoons a day. It is also not true that when eaten raw it is more dietary but it is advisable to consume it raw because its important nutritional properties are preserved.

  • It fights hypertension

Still oleic acid, vitamin E and polyphenols are responsible for this protective action of extra virgin olive oil. Vitamin E and polyphenols act mainly due to their antioxidant properties. They protect arteries from lesions on which lipids and cells of the immune system accumulate. These cells could be damaged and give rise to plaques, chronic inflammation up to stroke and heart attacks. The oleic acid instead could be responsible for the decrease in blood pressure. In addition, extra virgin olive oil is a highly recommended food not only for those suffering from high blood pressure and therefore for hypertensives but also for those suffering from low blood pressure reducing the mortality rate for cardiovascular diseases.

  • It is the most digestible and suitable for frying

Extra virgin olive oil, due to the higher content of oleic acid, is the most digestible oil. Thanks to its chemical structure, oleic acid is more fluid and therefore it is easier to pass through the intestinal mucosa. It also plays an important role in the digestive phase of fats, thanks to the activation of the gall bladder. Evo oil is particularly suitable for frying because it forms a crust on food. This crust absorbs less fat, making the food lighter than using other oils.

  • Great for children

In the first year of age the infant mainly takes breast milk, thus introducing many saturated fats. Evo oil plays an important role, since the latter is rich in good and essential fats, necessary because the caloric needs of fats in the first year of age are higher. Among all the vegetable oils on the market, the extra virgin olive oil is the most suitable to be included in infant nutrition because it is rich in good fats, vitamins and antioxidants. Evo oil is the only discrete source of omega-3 before the introduction of fish into the diet. Furthermore, the omega-3 / omega-6 ratio contained in extra virgin olive oil, as well as that present in human milk, has the right balance.

EXTRA VIRGIN OLIVE OIL Contraindications

The nutritional and health aspects of a food are like a medal, they always have two sides a positive and a negative. There is no food that is always indicated, for this reason we must inform ourselves and know not only the properties and contraindications but also when they occur. Even the extra virgin olive oil has some contraindications, few but that is right to know.

  • Attention during pregnancy

The polyphenols contained in extra virgin olive oil but also in teas, fruit and chocolate have important anti-inflammatory and antioxidant properties. These effects in pregnancy may be harmful to fetal health, especially in the third trimester. During this period, to avoid the occurrence of a constriction of the fetal arterial duct, it is recommended to limit the consumption of foods rich in polyphenols. It is therefore advisable to reduce the use of extra virgin olive oil and, only during pregnancy, to choose one with a more delicate flavor and therefore probably less rich in polyphenols.

  • It can cause intolerances

Some subjects may suffer from intolerance or hypersensitivity to olive oil or a real allergy if allergic to olive pollen. In the first case it will not be necessary to completely eliminate the oil from the diet in the second instead, forcing the subject to avoid even the packaged products that contain it.

CALL TO ACTION

The maximum quality of the “Taggiasca” Extra Virgin Olive Oil is obtained from the artisan processing of the Olive.

If you like to taste Extra Virgin Olive Oil Monocultivar “Taggiasca”, Varicultivar 100% Italian Olives and genuine products, come and meet the “tasty” “10100 Promotion” offer.