As we move into the fall thoughts turn to the harvest of foods including the time when olives ripen and are ready to be pressed into what is sometimes called “liquid gold” known as extra virgin olive oil (EVOO.) and All Olive Oil is Not Equal.
The real value of consuming great quality olive oil (EVOO) lies in its abundance of potent antioxidants known as polyphenols. These remarkable compounds have been shown to combat inflammation, lessen the risk of cardiovascular disease, slow the progression of neurodegenerative conditions such as Alzheimer’s, and even contribute to the prevention of certain cancers.
Olive oil has become the most used ingredient in kitchens and restaurants throughout the world. We’ve come to love it for its taste but rarely think about its nutritional benefit.
All Olive Oil is Not Equal: Understanding Quality and Misconceptions
the belief that all olive oil is created equal is a misconception and poor-quality olive oil on grocery shelves can have a negative effect on your health due to its poor quality. Unfortunately, discerning the quality of olive oil by scrutinizing the labels is an exercise in futility. Standard labels will provide only the breakdown of the oil’s fat composition but omitting the most critical aspect, its polyphenol content.
Most companies have sidestepped this detail and most consumers aren’t aware of this piece of information. Sadly, today olive oil production is focused mainly on profit and not necessarily quality. So how can you discern whether the olive oil you are using contains the benefit of polyphenols or if it falls short in providing these invaluable health benefits?
The answer lies in sourcing your EVOO from companies committed to rigorous growing, pressing and testing analysis of their products. Companies that invest in this process should readily share this information with its consumers.
When ready, the olives will be pressed within 6 hours of picking, will be bottled, and shipped to members who want this quality and nutritional benefit of EVOO.
That’s it for now.
See you next month
In Health,
Carol Amendola D’Anca
MS, CNS, LDN
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