Studies to date have shown that olive oil is the key to the success of a healthy diet.
Protects the body from bowel cancer.
It has antioxidant properties as well as a beneficial effect on LDL cholesterol. The word antioxidant is now magical in the field of healthy eating. The news that Olive Oil protects against cancer, stroke and cardiovascular disease has received much more attention from millions of consumers. As everyone who has a problem with their cholesterol knows, LDL cholesterol is the "bad" cholesterol, which is considered responsible for atherosclerosis and consequently heart attack and stroke.
The absorption of the components of olive oil by the human body are dose dependent, ie depending on the amount we consume. Therefore olive oil should be taken regularly and in sufficient quantities to be effective.
It is anti-inflammatory by inhibiting lipoxygenase. Lipoxygenase is an enzyme that is essential in all chronic inflammations and is difficult to influence by anti-inflammatory drugs other than cortisone. The effect of olive oil on lipoxygenase is probably one of the main ways of its beneficial intervention in chronic inflammatory diseases, such as rheumatism.
It has also been found that people who consume cooked vegetables with olive oil have a lower risk of developing rheumatoid arthritis than the rest of the population.
With all this data, there is now the impression that the addition of olive oil to the consumer's diet is necessary.
Olive oil qualities
The quality classification of olive oil follows international constants that separate the method of production, the degree of acidity and basic organoleptic characteristics. Connoisseurs detect the taste and aroma of olive oil. These characteristics (taste and aroma) in combination with its color are the three sampling constants used internationally for the evaluation and quality classification of the product.
Besides, the Greek consumer and especially the Cretan consumer who has delicious experiences from pure olive oil, easily discovers the good quality and hardly gets used to the use of degraded olive oil.
Because Cretan Olive Oil is separate from ordinary olive oil
The quality classification of Cretan olive oil internationally is special. The highlighting of its aromas and its organoleptic characteristics are highly valued and considered virtues. Its color reveals the excellent degree of ripeness of the olive fruit and its smell is pleasantly accepted. Its excellent rating comes from its liquidity and the balanced relationship of all its features. The pleasant smell and taste indicate the special features that it has and testify to the geographical area from which it comes.
Cretan olive oil is an important link in the Cretan Diet. Oleic acid is the major monounsaturated fatty acid. It is contained in large quantities in olive oil, which is the oil preferred by the inhabitants of Crete. It is inconceivable that this olive oil is harmful. The researchers observed that Cretans who consume very little milk and butter, have less saturated fatty acids and more fatty acid, which is due to the high consumption of olive oil. The level of polyunsaturated also presents differences between Cretans and Dutch. The Cretans have less linoleic acid (41.9% compared to 53.1% of the Dutch) and three times the amount of linolenic acid. Studies have shown that to prevent coronary heart disease, doctors mainly recommend increased consumption of linoleic acid. It is also known that this acid lowers cholesterol, just as it is known that coronary heart disease is caused by high cholesterol. It is therefore recommended to use olive oil to prevent coronary heart disease.
