Not only is it rich in beneficial fatty acids and powerful antioxidants, but it is also a staple food for some of the healthiest populations in the world.
However, many people think that it is not suitable for cooking because of the amount of unsaturated fat in it. Others claim that it is a great choice for cooking – even for high heat methods such as frying.
Cooking with olive oil is often misunderstood or over-talked about, although this ingredient is widely used in salads and pasta, and has been widely regarded as a healthy oil for years. Scale has been used. If you are looking for the benefits of using olive oil for cooking, read on to find out how you can properly incorporate it into your diet!
What are the benefits of using olive oil for cooking?
As an important part of one of the main pillars of the Mediterranean diet, perhaps the healthiest food in the world, the definition of this liquid gold is useless. Olive oil is healthier than other oils because it contains nutrients, which provide many health benefits.
Reduces oxidative stress
Olive oil, especially extra virgin olive oil, is rich in antioxidants such as beta-carotene, lutein, tocopherols and hydrophilic phenols, and contains over 200 ingredients with biological activity! Antioxidants are known to prevent cellular damage from free radicals, substances produced by the body during processes such as metabolism.
Promotes heart health
Studies show that the polyphenols in olive oil protect against atherosclerosis and heart disease. Olive oil prevents excessive blood clotting and oxidation of LDL (bad) cholesterol, lowers blood pressure and improves blood vessel lining.
Chronic inflammation is a major driver of diseases such as heart disease, type 2 diabetes, obesity, arthritis, cancer, and more. The antioxidants in olive oil, mainly oleocanthal, act as anti-inflammatory drugs to reduce inflammation.
Improves brain and mental health.
Studies have shown that eating a diet rich in extra virgin olive oil has protective effects on the blood vessels in the brain, thus preventing or slowing the onset of Alzheimer’s disease.
It is important to understand that all cooking oils have a temperature at which they begin to smoke or break. This temperature is known as the smoke point. When the oil is heated to the point of its smoke, the beneficial nutrients begin to deplete and potentially harmful compounds for health begin to form. Because olive oil has a lower smoke point than vegetable oil, it is often advisable to avoid frying.