Olive oil: poduct of extraordinary goodness
Culinary and nutrition play the important part within the Mediterranean culture. Olive oil and olives are among the ingredients of the majority of national dishes. Olives are added to salads and served as appetizers in Spain, Italy, Greece and Portugal. They are used in cooking in Morocco, Tunisia and Algeria. However, nutritional value of olives and olive oil is so great that they are used all over the world.

Every country in the world has interesting and delicious foods which the natives can boast about. Some of them are so great, that they are well known all over the world. For example, everyone knows about Italian risotto and Sicilian caponata and Greek salad. What is common for these dishes? Olives and olive oil are used in each of the recipes.

Extra virgin olive oil is the highest quality unrefined olive oil. It is derived from the first pressing of the olives. This olive oil is characterised by the most delicate flavour and preferred for salad or used for dipping when served with bread. However, olive oil is not only a light and delicate addition to many wonderful dishes; it is one of the most health-promoting types of oils available. That is why the nutritional qualities of olive oil draw the attention of many nutrition specialists around the world.

For example, consumption of olive oil, vegetables and fruit is associated with lower blood pressure, while consumption of cereal, meat and alcohol – with higher blood pressure. It is interesting that when the effects of olive oil and vegetables on blood pressure were compared, it was found that olive oil had a dominant beneficial effect. Overall, people who use olive oil regularly have much lower rates of heart disease, atherosclerosis, diabetes, colon cancer, and asthma. However, it has to be understood that it would not be enough to simply add olive oil to an unhealthy diet which consists of saturated fats and vegetable oils. Instead, the best option is to use olive oil as a primary source of fat in your diet. In this case, the potential goodness of olive oil will be obvious.

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(NC)—Digestive enzymes help replace enzymes lost in the cooking and processing of food and make up for decreased enzyme production by the body due to aging.

The human body makes and uses more than 3,000 kinds of enzymes to speed up enzymatic reactions and conserve energy. Without these enzymes, we could not live. Our bodies' reactions would be too slow for survival.