One tablespoon olive oil per day is capable of noticeably reduce the risks of many diseases. The monounsaturated fats it contains reduce the likelihood of developing cardiovascular diseases up to 16%.
By replacing animal monounsaturated fats with plant-based fats such as olive oil, the risk of cardiovascular disease can be reduced by up to 21%.
Research confirms: Olive oil has a wide range of beneficial properties. One of the most famous is prevention constipation. The lipids in its composition soften the intestinal walls and help the body retain more water, facilitating the passage of food.
Increased olive oil consumptionand is associated with less risk dementiawhich is one of the leading causes of death in the world.
According to Dr. Anne-Julie Tessier of Harvard, some antioxidant olive oil compounds are able to penetrate the blood-brain barrier, exerting a direct protective effect on the brain. In addition, a positive impact on cardiovascular system also indirectly supports brain health.
As a key element Mediterranean dietolive oil has been shown to reduce the risk of heart disease and mortality from various causes. Other studies show that even half a tablespoon per day reduces the likelihood of death from respiratory, cancer and neurological diseases.
How much olive oil should you use?
It is recommended to take one or two teaspoons in the morning on an empty stomach. This helps improve digestion, accelerates the elimination of toxins and helps normalize intestinal microflora.
Which olive oil is best?
There are many types olive oiland their taste and properties depend on the variety of olives and production technology. Some types of oil are made by heating to extract as much liquid as possible, but the process destroys valuable compounds.
Extra virgin (extra virgin) olive oil is the healthiest. It is produced by cold pressing without refining, which preserves antioxidants and biologically active substances.
Experts recommend adding a spoon extra virgin oils directly into prepared food to get maximum benefits and preserve its nutritional properties.
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