2 Reasons to Buy Cold Pressed Oil When Buying Olive Oil
Making olive oil
Scientific studies and experience have shown that monounsaturated fat helps to prevent heart disease and consequently, several diabetes complications. We also know that olive cold pressed oil and the regular olive oil have the same proportion of monounsaturated fat. Then, why do you need to buy extra virgin olive oil when it costs more than refined olive oil? Why not save the money? Two major reasons:
#1. Refined olive oils are loaded with chemicals
Thousands of years ago, the olives were crushed by hand in spherical stone basins; today, in a similar method, olives (with pits) are pounded and crushed using mechanical techniques.
The oil produced in such a way (cold) is the extra virgin olive oil, the natural juice from the olives. It preserves the unique flavor, smell, and healthy properties of the fruit.
The solid residue that remains after the first extraction is sent back to the press to be beaten again and be exposed to different heat levels and chemical procedures. It is neutralized with sodium hydroxide, passed through charcoal filters, and extracted with hexane at low temperatures.
The resulting oil lacks color and aroma, and has lost most of its antioxidant properties. That’s why these second extractions are not recommended for consumption. With time, the use of oils that have been subjected to chemical agents may have a toxic effect on our bodies.
#2. Extra virgin olive oil contains more antioxidants than their refined versions
Countless studies conducted to examine the activities of minor compounds in olive oil have indicated that they are strong antioxidants and potent free radical scavengers. The antioxidants in olive oil are found in larger amounts in extra virgin olive oil than in refined olive oils. Let’s take a look at some of them.
1. Vitamin E. Olive oil contains alpha-tocopherol or vitamin E, the tocopherol with the highest natural antioxidant activity and one of the most effective defenders against oxidation in our cell membranes. Consistent evidence shows that people with low levels of vitamin E in the blood have more damage in the arteries than people with an adequate amount.
On average, the amount of vitamin E in the oil is about 24 to 43 milligrams for each 100 grams of oil. A tablespoon of extra virgin olive oil contains 1.6 milligrams (2.3 IU [International Units]) of vitamin E, providing 8 to 15 percent of the recommended daily intake.
2. Polyphenols: tyrosol and hydroxytyrosol. Extensive research shows that polyphenols are potent antioxidants and inhibitors of free radical attacks. Tyrosol is quite stable and is able to undo oxidation of LDL cholesterol.
Hydroxytyrosol is an efficient trash picker of free radicals and it contributes to the shelf life of the oil, delaying its auto-oxidation. Based on some studies, on average, these compounds in olive oil account for the following approximate levels:
Extra virgin olive oil: 4.2 milligrams for each 100 grams2.
Refined olive oil: 0.47 milligrams for each 100 grams
3. Hydrocarbons: squalene. The major hydrocarbon in olive oil is squalene, another powerful antioxidant. One studyshows that the average intake of squalene is 30 milligrams per day in the United States. The intake in the Mediterranean countries can reach 200–400 milligrams per day. The dose of squalene found in olive oil is approximately as follows:
As you can appreciate, there is a big difference between the amounts found in extra virgin olive oil and refined oils.
Extra virgin olive oil: 400–450 milligrams per 100 grams
Refined olive oil: 25 percent less than extra virgin olive oil
Final Thoughts
As you can see, buying extra virgin olive oil may be a little more expensive, but in the long run you may save a lot of money and a lot of grief. Don’t compromise your health by buying the cheaper kind.
To Your Health!
Emilia Klapp, R.D., B.S.
www.TheDiabetesClub.com
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