FOR NUTRITION

When you come to Greece chances are you will eat traditional Greek food and, thus, immerse yourself in what doctors, in the last 40 years, proclaim to be the key to a long and healthy life: the Mediterranean(olive) diet.

It has been documented that olive oil intake bolsters the immune system against external attacks from microorganisms, bacteria or viruses.

Rheumatoid arthritis is a chronic inflammatory immune disease of unknown causes that affects the joints. Genes, infective factors, hormones and diet have been suggested as possible associates in its onset. Although some studies had suggested that olive oil could help to alleviate its symptoms they did not provide confirmation of such a protective effect.

It has been demonstrated that olive oil has an effect in preventing the formation of blood clots and platelet aggregation. It has been observed that by avoiding excessive blood coagulation, olive-oil-rich diets can attenuate the effect of fatty foods in encouraging blood clot formation, thus contributing to the low incidence of heart failure in countries where olive oil is the principal fat consumed.

Olive oil is a nutrient of great biological value. Like all other fats and oils it is high in calories (9 cal per gram), which could make one think that it would contribute to obesity.

Oils primarily differ in types of fats that contain:

Amounts in grams of each type of fat per 100 grams of oil
Monounsaturated , the more heart-healthy Saturated , the less healthy for the heart Polyunsaturated , degrade quickly during frying
Olive Oil 75% 14% 11%
Sunflower Oil 22% 13% 65%

Being rich olive oil (between 61 and 83 percent) in oleic acid, monounsaturated fat (having a double bond in the chain of 18 carbons) versus linoleic having two double bonds or palmitic not have double bonds, is the reason for being good for health. Olive Oil is the healthiest product of the history of food. Investigations support and show that consumption has positive health effects.

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