Tips for Cooking with Olive Oil: Although extra-virgin and virgin olive oils stand up to heat remarkably well, they do lose flavor as they’re heated, so they are best for uncooked dishes. Use them to harmonize the spices in a dish, to enhance and build flavors, and […]
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How To Cook With Olive Oil: Olive oil helps carry the flavor of foods and spices, provides a pleasing feel in the mouth, and satisfies the appetite. Liberal use of it will enhance both savory and sweet dishes without guilt because of its wonderful health-boosting properties (although […]
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Facts About Olive Oil: Olive oil has a higher proportion of monounsaturated fats than animal fat,which is often high in saturated fat. Studies have indicated that if you replace saturated fats with monounsaturated fats, you can lower your risk of coronary heart disease. Because oil flows from the […]
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During cooking, fatty acids can oxidize. That is, they react with oxygen and become damaged. It is mostly the double bonds in the fatty acid molecules that are responsible for this. For this reason, saturated fats (no double bonds) are resistant to high heat, while polyunsaturated fats […]
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It has numerous beneficial qualities. Apart from being a good cooking aid, it is also known to have unique medicinal qualities. Some of them are as follows: Reduce Heart Problems: Natural olive oil contains 70% monounsaturated fatty acid. As a result, it lowers cholesterol accumulation in the blood and […]
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Studies have found that high monounsaturated fat diets lower LDL cholesterol, raise HDL cholesterol and lower triglycerides better than lower-fat, higher-carb diets do. Thanks to powerful antioxidants known as polyphenols, extra virgin oil is considered an anti-flammatory food and cardiovascular protector. When someone’s immune system essentially begins […]
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People who regularly eat foods fried in olive oil do not have a higher risk of heart disease or premature death, researchers at the Autonomous University of Madrid in Spain reported in the BMJ (British Medical Journal). In this study, Professor Pilar Guallar-Castillón and colleagues surveyed 40,757 […]
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