– Main sources of vegetable seed oil are soybean, sunflower, peanut, colza, turnip and grape seed.
– These oils are more difficult to digest than olive oil.
– Oils containing the most polyunsaturated fatty acids -sunflower seeds, soybean, corn, peanut and grape seed – help reduce cholesterol levels. However, these oils lower levels of both harmful and beneficial cholesterol (HDL, the kind that prevents heart disease).
– Olive oil is much more selective, eliminating harmful cholesterol and increasing levels of beneficial HDL cholesterol.
– Extra virgin, first cold-pressed olive oil is by far the best. It is very rich in Vitamin E (tocopherol) which prevents oxidation of unsaturated fatty acids.
– Olive oil is easy to digest. It has a beneficial effect on gallbladder functions, preventing the stagnation of bile and the formation of stones.
– Uncooked olive oil helps cure heartburn and gastrointestinal ulcers.
– Olive oil also contains substances that
– make the blood more fluid
– prevent excess assimilation of cholesterol (cycloarthanol)
– reduce blood pressure
A study conducted by A. Keys at the University of Minnesota on 2300 middle-aged men living in seven different countries showed that subjects who preferred olive oil over other types of oil were much less likely to develop heart disease.
– A diet rich in olive oil is as beneficial as a diet low in fat. If you are in a high risk cardiovascular group, or have already suffered a heart attack, replace other fats (fat dairy products, meat, oil, butter, margarine) with olive oil. And remember to use only extra-virgin first cold-pressed olive oil – about 4 or 5 teaspoons a day – to benefit fully from its therapeutic effects.
– Antioxidants in olive oil strengthen cell membranes, making them more resistant to outside aggression from free radicals (carcinogenic molecules).
– Olive oil is also a mild laxative.