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Olive oil is a key element of the Mediterranean diet: many people consider it a very healthy natural product. But what are its benefits? Why is it considered one of the healthiest oils? Doctor Bonne Bouffe tells you all about this “treasure oil” that should be on every plate!
DISCOVERING THE BENEFITS OF OLIVE OIL
OLIVE OIL: 6000 YEARS OF HISTORY
Since antiquity, the olive tree is considered a symbol of peace and wisdom. Its culture began in Asia Minor, 6000 years before Christ. Already at the time, Syrians, Egyptians, Palestinians, Greeks or Romans were convinced of its therapeutic properties:
– In Egypt, at the time of the Pharaohs, olive oil was used to heal wounds or diseases. It was also used to perfume after the bath, or to embalm the dead.
– In ancient Greece, athletes used it to relax their muscles before exercise.
From the 6th millennium, its cultivation has gradually spread throughout the Mediterranean basin – a region which, because of its heat and dry climate, is conducive to the development of olive trees. (And indeed, of the 830 olive trees recorded in the world, 3/4 of the olive trees grow in the Mediterranean basin).
Today, the consumption of olive oil is booming. Its flavor and its health benefits make it the second most consumed oil by the French (after sunflower oil), with an average of 1.4 liters per year and per capita. A figure that seems all the same ridiculous compared to 22.8 liters of olive oil that a Greek consumes on average every year …
NUTRITIONAL CONTRIBUTIONS
For a long time, olive oil has been considered as a heavy product of flavors and smell (yes yes!), Difficult to produce and cook and especially classified among the unfavorable oils for the heart and the blood circulation.
However, for the last ten years, nutritionists have discovered that people living in the Mediterranean basin, who use it without moderation and with all the sauces, had a higher life expectancy, as well as risks of heart disease and high blood pressure. or much lower stroke compared to North Americans and North Europeans. Today, the Cretan food model has become, thanks to olive oil, a world-wide universal model of resistance against infarction.
As can be seen in the image above, olive oil is mainly composed of monounsaturated fats (75.2%) – known to reduce “bad cholesterol” and protect against cardiovascular diseases.
The only downside of this oil: it contains unfortunately no omega-3 (which have a cardioprotective role while promoting the functions of the brain and eyes) but is poor in Omega-6 (which is an asset because our diet is already sufficiently rich in omega 6, excess gold, they could contribute to the development of obesity) and is rich in antioxidant polyphenols.
THE 5 BENEFITS OF OLIVE OIL
1 REDUCES THE RISK OF CARDIOVASCULAR DISEASES
The low content of saturated fatty acids and the richness of monounsaturated fatty acids of olive oil make it an oil unanimously recognized as beneficial for the heart and protective of infarction.
Numerous studies have linked the consumption of olive oil to cardiovascular disease, which today is one of the leading causes of death in the world, according to WHO. And the proof: the Cretans for example, who are the biggest consumers of olive oil with 25 liters per person per year, have a death rate from cardiovascular disease 95% lower than that of Americans …
2 REDUCES THE BAD CHOLESTEROL
In addition, thanks to its composition rich in Omega 9, olive oil helps prevent the accumulation of bad cholesterol on the walls of the arteries, reducing the bad cholesterol in the blood, thus protecting us against atherosclerosis and the formation of clots in the blood.
3 FACILITATES TRANSIT
Problems with digestion? Frequent constipations? Opt for olive oil! This is, in fact, known for its positive action on intestinal transit by stimulating the secretion of bile salts, molecules that promote digestion.
DoctorBonneBouffe.com Tip: In case of temporary constipation, take a tablespoon of olive oil on an empty stomach in the morning.
4 GOOD FOR MEMORY!
According to a study conducted by Italian researchers, olive oil would be excellent for our brain, since it would preserve these cognitive abilities.
This benefit would be linked in particular to the presence of unsaturated fatty acids and the presence of a molecule derived from omega 3, the EPA, which would stimulate memory and our brain.
These fatty acids would have an important power against the development of Alzheimer’s disease. According to recent studies published in the medical journal Chemical Neuroscience, the lowest rates of Alzheimer’s disease are in the Mediterranean countries, where the consumption of olive oil is higher than in the rest of the world. world. According to the review, it is oleocanthal, an antioxidant very present in olive oil that would be responsible for the reduction of beta-amyloid in our body, suspected to be the culprit of the development of Alzheimer’s disease.
5 A BEAUTY ASSET
But olive oil is not used only for therapeutic purposes! It is also widely used in the world of cosmetics for its beneficial properties on our skin. Olive oil, unlike other oils, is rich in polyphenols and Omega 9, antioxidants that prevent and slow the aging of skin cells.
In addition, omegas 9, which mainly make up olive oil, would nourish and moisturize the skin. They would also be responsible for the beauty of your hair, your hands and the whiteness of your teeth, and protect our skin from external aggression.
Olive oil
Olive oil is the oil obtained from pressing or pressing the fruits of olives, a tree that grows in the Mediterranean basin; Olive oil is used in cooking, pharmacology and medicine, in lighting oil stoves and in soap. Olive oil is widely used as a healthy food rich in beneficial fats and vitamins. And 85% of the fats in it are heart-friendly, and help reduce cholesterol in the blood
olive oil benefits
The olive tree is a good food source and resistance to plant diseases, and olive leaf juice, extract or powder is considered an antibiotic and an antiviral. The leaves contain a substance (unsaturated fatty acid), a strong antibacterial such as viruses and parasites, yeast bacteria and protozoa, which prevents their growth, as well as the oil is full of iron elements that strengthen the body.
Olive oil prepared from olive fruits by cold pressing (it is called virgin oil) or with solvents, treats frequent allergies, digestive problems, and a mild laxative. And skin ulcers, itching, anxiety, infection problems, and muscle weakness. The Greeks used it to clean and heal wounds, and it was anti-bacterial, anti-fungal, parasites and viruses, useful in hemorrhoids and a mild diuretic, so they used it to treat gout, reduce sugar in the body, blood pressure and strengthen the immune system, and it is useful in treating viral diseases, lupus, hepatitis, AIDS and prostate problems. And psoriasis, and bladder infection, an extract is prepared for this purpose.
Olive oil is distinguished from other animal and vegetable fats in that it is easily digestible, as the rest of the oils and fats need several digestive processes before the body can absorb them, because the fats it contains are similar to the fats found in mother’s milk, meaning that it is easy to absorb, and this makes it a useful food for children and adults Age. Also, 85% of the fats in it are heart-friendly and help reduce cholesterol in the blood. It contains a large amount of vitamin D, it also contains important substances that contribute to strengthening the nerves, and contains antioxidants, which contribute to breaking down harmful particles accumulated in the body, which helps to maintain their health.
Olive oil contains oleic and palmitic acid with antioxidants such as flavonoids, vitamin E and carotene, which are compounds that regulate blood sugar levels. Olive oil also slows digestion in the stomach, helping to slow the increase in sugar. It also contains oleuropein, oleocanthal, hydroxytyrosol, which inhibits platelet aggregation, and caffeic acid, which stimulates the nervous system.
In a study published in 2005, it was found that oleic acid and unsaturated fatty acids contributed to reducing the effects of cancer genes.
nutritional information
Each tablespoon (13.5 g) of olive oil according to the USDA contains the following nutritional information:
Calories: 119
Fat: 13.50
Saturated fat: 1.86
Carbohydrates: 0
Fiber: 0
Sugar: 0
Proteins: 0
Cholesterol: 0
