Olives and olive oil, made from the flesh of olives, have been around for more than 5,000 years and have many medicinal benefits. Here are several reasons to choose olive oil over other vegetable oils, like sunflower, safflower and cottonseed oil:
- 90% of the fats in olive oil are heart-healthy, cholesterol-lowering (monounsaturated).
- Olive oil has more antioxidants, mainly polyphenols, than other oils; a rich source of vitamin E.
- Olive oil, when added to other foods, especially vegetables, increase the absorption of antioxidants in those foods by the body.
- Unlike other oils, olive oil is less processed retaining more of the olive oil’s nutritional value.
- Olive oil spoils less quickly than other healthy oils due to its high oleic acid and low linolenic fatty acid structure.
Call to Action:
- Olive oil is delicious in salads, sauces, dips and is a healthy alternative to butter.
- For the healthiest oil, choose extra-virgin and organic to avoid the risks of pesticides.
- Although healthy, sparingly use olive oil as it is high in calories. Limit yourself to one tablespoon a day, 125 calories!
Note: Extra-virgin olive oil (made from the first pressing of the olives) is richest in antioxidants, least acidic and has more flavor than other varieties.
To your wellness,
Source: Prime Time Health by William Sears M.D.