Difference between revisions of "Olive Oil"
(→The benefits of Olive Oil are) |
(→Special Precautions of Olive Oil) |
||
| Line 3: | Line 3: | ||
* [[Olive leaf extract]] | * [[Olive leaf extract]] | ||
==Special Precautions of Olive Oil== | ==Special Precautions of Olive Oil== | ||
| + | Olive Oil is NOT good for cooking. It should really only be used cold, typically drizzled on salads and other food.Due to its chemical structure and a large amount of unsaturated fats, cooking makes extra-virgin olive oil very susceptible to oxidative damage. However, during this interview I learned that extra-virgin olive oil has a significant draw-back even when used cold – it’s still extremely perishable! As it turns out, extra-virgin olive oil contains chlorophyll that accelerates decomposition and makes the oil go rancid rather quickly.In fact, Dr. Moerck actually prefers using almost tasteless, semi-refined olive oil rather than extra-virgin olive oil for this reason.If you’re like most people, you’re probably leaving your bottle of olive oil right on the counter, opening and closing it multiple times a week. Remember, any time the oil is exposed to air and/or light, it oxidizes, and as it turns out, the chlorophyll in extra virgin olive oil accelerates the oxidation of the unsaturated fats.Clearly, consuming spoiled oil (of any kind) will likely do more harm than good.To protect the oil, Dr. Moerck recommends treating it with the same care as you would other sensitive omega-3 oils: | ||
| + | *Keep in a cool, dark place | ||
| + | *Purchase smaller bottles rather than larger to ensure freshness | ||
| + | *Immediately replace the cap after each pour | ||
| + | *To help protect extra virgin olive oil from oxidation, Dr. Moerck suggests putting one drop of astaxanthin into the bottle. You can purchase astaxanthin, which is an extremely potent antioxidant, in soft gel capsules. Just prick it with a pin and squeeze the capsule into the oil. The beautiful thing about using astaxanthin instead of another antioxidant such as vitamin E, is that it is naturally red, whereas vitamin E is colorless, so you can tell the oil still has astaxanthin in it by its color. | ||
| + | *As the olive oil starts to pale in color, you know it’s time to throw it away. | ||
| + | *You can also use one drop of lutein in your olive oil. Lutein imparts an orange color and will also protect against oxidation. Again, once the orange color fades, your oil is no longer protected against rancidity and should be tossed. This method is yet another reason for buying small bottles. If you have a large bottle, you may be tempted to keep it even though it has begun to oxidize. | ||
| + | |||
==The benefits of Olive Oil are== | ==The benefits of Olive Oil are== | ||
Those who live in the Mediterranean countries can attest to the health benefits of olive oil. Mixed in pasta, salads, fish and other food, olive oil lowers the chances of oxidative damage into fat, therefore lowering the risk of cardiovascular problems. It also has anti-inflammatory effects and is known to be anti-cancer. Additionally, it helps stop the growth of H. pylori, a microorganism implicated in peptic ulcer diseases, and promises to strengthen bones. | Those who live in the Mediterranean countries can attest to the health benefits of olive oil. Mixed in pasta, salads, fish and other food, olive oil lowers the chances of oxidative damage into fat, therefore lowering the risk of cardiovascular problems. It also has anti-inflammatory effects and is known to be anti-cancer. Additionally, it helps stop the growth of H. pylori, a microorganism implicated in peptic ulcer diseases, and promises to strengthen bones. | ||
[[Category:Treatments]] | [[Category:Treatments]] | ||
[[Category:Home remedies]] | [[Category:Home remedies]] | ||
Revision as of 00:53, 22 October 2011
See also :
Special Precautions of Olive Oil
Olive Oil is NOT good for cooking. It should really only be used cold, typically drizzled on salads and other food.Due to its chemical structure and a large amount of unsaturated fats, cooking makes extra-virgin olive oil very susceptible to oxidative damage. However, during this interview I learned that extra-virgin olive oil has a significant draw-back even when used cold – it’s still extremely perishable! As it turns out, extra-virgin olive oil contains chlorophyll that accelerates decomposition and makes the oil go rancid rather quickly.In fact, Dr. Moerck actually prefers using almost tasteless, semi-refined olive oil rather than extra-virgin olive oil for this reason.If you’re like most people, you’re probably leaving your bottle of olive oil right on the counter, opening and closing it multiple times a week. Remember, any time the oil is exposed to air and/or light, it oxidizes, and as it turns out, the chlorophyll in extra virgin olive oil accelerates the oxidation of the unsaturated fats.Clearly, consuming spoiled oil (of any kind) will likely do more harm than good.To protect the oil, Dr. Moerck recommends treating it with the same care as you would other sensitive omega-3 oils:
- Keep in a cool, dark place
- Purchase smaller bottles rather than larger to ensure freshness
- Immediately replace the cap after each pour
- To help protect extra virgin olive oil from oxidation, Dr. Moerck suggests putting one drop of astaxanthin into the bottle. You can purchase astaxanthin, which is an extremely potent antioxidant, in soft gel capsules. Just prick it with a pin and squeeze the capsule into the oil. The beautiful thing about using astaxanthin instead of another antioxidant such as vitamin E, is that it is naturally red, whereas vitamin E is colorless, so you can tell the oil still has astaxanthin in it by its color.
- As the olive oil starts to pale in color, you know it’s time to throw it away.
- You can also use one drop of lutein in your olive oil. Lutein imparts an orange color and will also protect against oxidation. Again, once the orange color fades, your oil is no longer protected against rancidity and should be tossed. This method is yet another reason for buying small bottles. If you have a large bottle, you may be tempted to keep it even though it has begun to oxidize.
The benefits of Olive Oil are
Those who live in the Mediterranean countries can attest to the health benefits of olive oil. Mixed in pasta, salads, fish and other food, olive oil lowers the chances of oxidative damage into fat, therefore lowering the risk of cardiovascular problems. It also has anti-inflammatory effects and is known to be anti-cancer. Additionally, it helps stop the growth of H. pylori, a microorganism implicated in peptic ulcer diseases, and promises to strengthen bones.
