Nutritional Benefits

NUTRITIONAL BENEFITS OF EXTRA-VIRGIN OLIVE OIL

The focus on a healthy diet is particularly widespread after it was established that obesity, atherosclerosis, hypertension, diabetes, digestive problems, etc. were caused by a poor diet.

Researches on dietary habits of people where modern ills lack brought scientific attention to focus on people who live around the Mediterranean Sea, among the healthiest in the world, and their diet.

It was thus established that wheat bread and pasta, legumes, fresh fruit, fish, milk and dairy products and extra virgin olive oil as a fat condiment are a worthy diet to all mankind, not only from the point of view of taste.

The extra virgin olive oil is not only a fat with pleasant smell and taste, not only is more digestible than other dietary fats, but also has extraordinary nutritional values: in fact, has a biochemical composition similar to that of breast milk.

The extra virgin olive oil nutritional advantages are numerous by virtue of its composition:

  • It is more digestible than other oils;
  • The ingestion of extra virgin olive oil does not cause accumulation of cholesterol by the body, in contrast to what takes place for the animal fat;
  • It has beneficial function of the gall bladder operation;
  • Promotes bile flow, it plays a protective effect on arterial circulation;
  • It contains essential fatty acids in amounts and proportions such as to make them completely usable;
  • It is useful in the treatment of hypo-hydrochloric gastritis and gastroduodenal ulcer;
  • In addition to having a good vitamin content, it facilitates the absorption of fat-soluble vitamins as A, D, E, K, and calcium.