Along the way you have heard too many health benefits of olive oil. But did you know that liquid gold can also affect your health in its crudest form, the original form? In addition, when handled properly, the risk of cancer and other degenerative diseases will increase. Here I show the disadvantages of olive oil - which is healthy from unhealthy, and how to eat to get health benefits without suffering its effects. Are you ready? Here we go.
Disadvantage # 1 - Baskets olive oil blood circulation
All saturated and unsaturated fatty acids (with the exception of omega-3 fatty acids in flaxseed and medium chain fatty acids in coconut oil) may increase the viscosity of the blood due to platelet clumping, which turn causes blood clotting that can disrupt the normal flow of blood.
Olive oil has about 77% oleic fatty acid, which belongs to the monounsaturated fat that promotes blood clotting. Shocked to learn this?
But lucky, the oil also contains some good balancing act - anti-inflammatory compounds such as hydroxytyrosol, oleocanthal and omega-3 to counteract blood clotting, thereby reducing the risk posed by oleic fatty acid. That only applies to extra virgin olive oil. Other oils qualifying child may have these healthy inflammatory compounds partially or completely removed depending on the extraction and refining process.
It is more expensive to buy extra virgin olive oil no doubt, but well worth the money spent if you want good health. You get what you pay.
Disadvantage # 2 - Olive oil reacts with free radicals
Due to its structure predominantly monounsaturated fat (containing the volatile component C = C - double bond between two carbon atoms that are easily broken hot) olive oil can easily react with free radicals and other chemicals (oxidation) to form hydrogenated oil, and may even produce trans fatty acids in the chemical reaction.
That said, you should never use olive oil (especially the extra virgin grade) for cooking, stir frying, sautéing, or any other form of heating, since it is so sensitive to heat.
Forget the so-called "experts" or "nutrition" Who told you that you can apply minimal heat extra virgin olive oil. If that is the case, then why bother to keep oil away from heat? Why is it better to keep the oil in a container to keep the light color? Keep a clear mind and apply some common sense and see the truth.
Verdict: Eat as crude oil, natural and you will reap its fruits without compromising their health. But if you want to cook their food, coconut oil or palm oil use rather than be provided with stable structure of fatty acids that do not break down so easily in hot.
Disadvantage # 3 - olive oil fattening
After all, is still a fat and has 9 calories per gram. So if oil overeating, your body fat level increases. I suggest that when you are starting with liquid gold, add a spoonful of your meal. Then, gradually increases from 1.5 to 2 tablespoons a day. Moderation is the key to effective weight loss with olive oil.
Tip: While some brands use a plastic nonreactive to keep the oil, I suggest you go with the use of tinted glass containers. Again, you pay more, but you gain more in terms of health, to change.
Disadvantage # 1 - Baskets olive oil blood circulation
All saturated and unsaturated fatty acids (with the exception of omega-3 fatty acids in flaxseed and medium chain fatty acids in coconut oil) may increase the viscosity of the blood due to platelet clumping, which turn causes blood clotting that can disrupt the normal flow of blood.
Olive oil has about 77% oleic fatty acid, which belongs to the monounsaturated fat that promotes blood clotting. Shocked to learn this?
But lucky, the oil also contains some good balancing act - anti-inflammatory compounds such as hydroxytyrosol, oleocanthal and omega-3 to counteract blood clotting, thereby reducing the risk posed by oleic fatty acid. That only applies to extra virgin olive oil. Other oils qualifying child may have these healthy inflammatory compounds partially or completely removed depending on the extraction and refining process.
It is more expensive to buy extra virgin olive oil no doubt, but well worth the money spent if you want good health. You get what you pay.
Disadvantage # 2 - Olive oil reacts with free radicals
Due to its structure predominantly monounsaturated fat (containing the volatile component C = C - double bond between two carbon atoms that are easily broken hot) olive oil can easily react with free radicals and other chemicals (oxidation) to form hydrogenated oil, and may even produce trans fatty acids in the chemical reaction.
That said, you should never use olive oil (especially the extra virgin grade) for cooking, stir frying, sautéing, or any other form of heating, since it is so sensitive to heat.
Forget the so-called "experts" or "nutrition" Who told you that you can apply minimal heat extra virgin olive oil. If that is the case, then why bother to keep oil away from heat? Why is it better to keep the oil in a container to keep the light color? Keep a clear mind and apply some common sense and see the truth.
Verdict: Eat as crude oil, natural and you will reap its fruits without compromising their health. But if you want to cook their food, coconut oil or palm oil use rather than be provided with stable structure of fatty acids that do not break down so easily in hot.
Disadvantage # 3 - olive oil fattening
After all, is still a fat and has 9 calories per gram. So if oil overeating, your body fat level increases. I suggest that when you are starting with liquid gold, add a spoonful of your meal. Then, gradually increases from 1.5 to 2 tablespoons a day. Moderation is the key to effective weight loss with olive oil.
Tip: While some brands use a plastic nonreactive to keep the oil, I suggest you go with the use of tinted glass containers. Again, you pay more, but you gain more in terms of health, to change.
Great blog. All posts have something to learn. Your work is very good and I appreciate you and hopping for some more informative posts. Olive Oil Extra Virgin
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