Extra Virgin Olive Oil: fat better?

According false rumors Extra Virgin Olive Oil is an enemy of the heavy diet, but relying on the opinion of experts discovers that it is not. In fact, as the prof. Galvano, nutritionist and professor of nutritional science at the University of Catania, "the italian extra virgin olive oil for its nutritional and organoleptic characteristics is probably the best of the fat that nature gives us."

One peculiarity is the presence of polyphenols, compounds that in addition to being powerful antioxidants and anti-inflammatory have important organoleptic properties and consequently protective properties. The extra virgin olive oil, in fact, has "a preventive effect against many chronic degenerative diseases, including cardiovascular disease and some cancers."

"This oil stings me in the throat". The sensation of hot, not to be confused with the acidity, is a valuable parameter for evaluating the sensory quality of ' olive oil and is given by the polyphenols. Addition, the extra virgin is the presence of monounsaturated fatty acids which reduce the so-called bad cholesterol and increase good one.


So do not delete the extra virgin olive oil from your diet because in the right amounts is a friend and not an enemy.