Oil feeding

Recent studies on food and processes nutrients have clarified the reasons why certain foods - traditionally used for decades - is still consumed today. Among these, the olive oil clearly occupies a place of absolute pre-eminence: precious, complex and unique, thanks to its high merits deserved by nutritionists the deserved fame of true "elixir of life". The numerous biological properties of this dressing for millennia protagonist of the Mediterranean cuisine, make it a passe-partout essential for the health and a real "Food" suitable to the natural requirements of a proper diet, modern and well-balanced. In the world supply, is the only fat (vegetable) fluid good use "raw" in sauces and salads, without any danger, and indeed, it is the use of oil olive oil, raw n'esalta full advantage of its unique characteristics scent and flavor. E ', moreover, essential in cooked foods in the kitchen Italian, because it helps to blend the flavors of the various ingredients of Mediterranean diet. Olive oil is also recommended for the occasional frying of foods, because, also in this system of cooking at high temperature, retains a part of its fatty acids (unlike other oils that I forgive them at all). It has a well balanced content of saturated and unsaturated fatty acids that ensure it is easily digestible and is particularly suitable for this to the diet of the elderly and for the growth of children. Not only, plays an important energy because it provides about 30% of the energy of an organism daily needs and keeps the joints "dissolved". The calorie Olive Oil is a little more than 9 calories per gram (About 115 per tablespoon of oil) as in any other vegetable oil. The oleic acid - a monounsaturated fatty acid - is typical of Olive Oil: it is due to the beneficial action of controlling the rate of cholesterol blood. His other fatty acids - such as acids, also known as fat essential - are contained in olive oil in optimal proportions. To keep your body and mind healthy and in good shape, in addition to proteins, vitamins, sugars and minerals (iron, calcium, phosphorus etc..) is necessary to ingest normally also other substances, that the human body can not synthesize here is that the olive oil meets optimally also to this need because it provides the body with antioxidants (polyphenols, phytosterols, chlorophyll and carotenoids, that perform important protective action) and other essential, as it helps to absorb the vitamins and establishing liposoluble A, D, E and K, as well as minute quantities of aromatic compounds that give flavor to foods, including fruit and vegetables.  Searches nutrizionistiche also indicate that the oil d 'Oliva has a high digestibility, activates the function of the liver and promotes bile flow thus regularizing the bowel functions. The natural light and authenticity, olive oil also adds its proven therapeutic virtues: regular consumption of olive juice in fact, can help not only to prevent cancer of the colon and breast, but also to prevent diseases cardiovascular, such as heart failure, atherosclerosis etc.. Olive Oil deals an increasingly important place in the kitchen of countries who are not regular consumers because of its effects "medicated" and healthy. Olive oil, then, to rediscover the ancient pleasures of the table, with more taste and lightness of a healthy and correct.