Rich in vitamin E, antirust substance, that is, protects the cells of the attack of the free radicals. Related to the protection against cardiovascular illnesses, diabetes and some types of cancer. The oil is a liquid, rich fat in moninsaturadas fats that help to reduce “bad” the cholesterol (LDL) and to keep the level of “good” the cholesterol (HDL). It presents high nutricional value e, beyond the only flavor that confers to foods, is one of the lípidos sources of more healthful than if it knows. .
The virgin oil is a the highest point of natural fruit 100%, extracted of the olive, and is part of the alimentary habits of the mediterrânicos peoples since the seniority. The Egyptians already used it have six a thousand years and were one of the main products commercialized for the fenícios. Throughout the time its importance grew for the increase of its uses: feeding, medicine and beauty, for example. Still it was used as combustible for the illumination, lubricant for agricultural tools and still as essential element in religious rites. The some types of oil depend on the different varieties of olive, of its degree of maturation, the ground and the climate. To get an extra virgin oil it is necessary to follow some techniques.
The olives must be harvested and manually be carried immediately to lagar, in order to prevent it its fermentation, with the consequent increase of the acidity degree. After that they are washed, they triturated and they joined water. The oil is broken up of the water for the centrifugalization process.
From there an oil of first quality results, guaranteeing the essence of vitamins and acid fat people who convert it into a terapeuticamente beneficial product. n accordance with the acidity text the virgin oil does not exceed 2°, whereas the extra virgin oil possesss a level of acidity of 1°. Among others, the special extra virgin oil is still distinguished, with acidity until 0,7°.
The fats are essential for our health in adequate and if ingested amounts with remaining foods. Nominated the fats insaturadas (mono and poliinsaturadas) gifts in vegetal oils and the fish, detriment of other saturated fats of animal origin.
When studying the alimentary habits of the different populations, international the medical community verified that the rich feeding in oil, could be in the base of the reduced cholesterol levels and low an incidence of cardiovascular illnesses, in comparison with the inhabitants of U.S.A. and the North of the Europe. Had to its raised text of acid monoinsaturados fat people (70%), the oil consumption helps to reduce “bad” the cholesterol (LDL), keeping the level of “good” the cholesterol (HDL). On the other hand, the vitamin and plays an antirust function on the walls of the arteries. It assists to prevent the development of cardiovascular illnesses as arteriosclerose, trombose, cardiac infarct and cerebral vascular accidents. The metabolism still helps to prevent diabetes when favoring and to improve the assimilation of sugar and the tolerance to glucose.
The excess of acid acts in the protection of the digestive system when preventing in the stomach. It contributes for the good functioning of the biliary vesicle, promotes the assimilation of nutrients and it helps to regulate it the transit intestinal. Aid in the prevention of some types of cancer, mainly the cancer of the breast.
For its antirust action it helps to fight the precocious aging and to benefit the peripheral nervous system, as well as the brain. It favors the mineralização óssea, when authorizing the vitamin and calcium absorption D, helping in the growth and the prevention of osteoporose. It still presents a poliinsaturada fat, acid ómega-6, derivative of the acid linoleico, that is necessary to the formation of the cells and controls the inflammatory processes.
The oil must be consumed raw, without previous heating e, of preference, biological origin. IT is ideal to temper saladas and vegetal, therefore it facilitates to the absorption of the vitamin contained in vegetables and vegetables. Also it is used in soups, however it only must be introduced after ready, in order that the oil if does not modify very with the temperature. It can still substitute other cooked used fats to elaborate the type all of. Exactly to fry oil must be used, therefore the other vegetal oils get excited with the heat, generating harmful substances, from 170°C. This liquid supports higher temperatures and it is not burnt if not to exceed 180°C.
In case that if it does not appreciate its flavor in the fritos can become a mixture of oil (one terço or half) and oil of sunflower, therefore the raised text of monoinsaturados present in the oil prevents the degradation of the sunflower oil. Beyond rich food, the oil is still an excellent hidratante and tonificante for the skin, reason by which sufficiently is used in cosmetic articles, excellent oil of massage and still is added to essential oils in the aromaterapia. References: Express periodical (www.expresso.pt), in Lives - Natural Health of 09/03/2002