Olives and their oil are some of the oldest foods around today. Cultivation of the olive has been traced back as far as 5000 BC. It really is quite surprising, considering it has been around for so long, that many people are still only just discovering it. Not only is it delicious but being loaded with essential fatty acids and high in antioxidants, it is also incredibly healthy. Below is an explanation of some of the common types of olive oil and terms used to describe them.
Extra Virgin Olive Oil: Is the oil obtained from the first pressing of the olives. It is usually greener than other olive oils, and has very low acidity (it may not exceed .8%). It is ideal for use in dressings, dips and marinades.
Virgin Olive Oil: Is also obtained from the first pressing of the olives, although is slightly higher in acidity (it may not exceed 2.0%). It is very good oil but just not good enough to be designated extra virgin.
Olive Oil: Often consists of a blend of refined oil and virgin oil. The virgin oil gives it the flavour that the heat treated and refined oil lacks. A good all around oil, better suited to cooking as it has a slightly higher burning point than the virgins.
Light Olive Oil: Is refined oil obtained from the latter pressings. Each subsequent press of the olives, results in lighter and less flavourful oil. The term 'light' refers only to the colour and flavour and not the caloric content. It is again suitable for frying or saut'ing.
Pomace Olive Oil: Is oil obtained from the left over flesh and pits after being pressed. To release the remaining oil out of this (pomace) it is often treated with solvents and heat. The resulting oils are then refined to be fit for human consumption; because of this refining it can lack flavour. It is suitable for frying as it has quite a high burning point, but personally I hesitate to use it.
Early Harvest: Simply refers to the fact that the fruit was picked slightly under ripe. The under ripeness of the olive results in a sought after oil that is slightly bitter, peppery and very green. The smaller olives yield less oil and as such Early Harvest oils often sell for more.
Late Harvest: Is oil obtained from fully mature olives and results in a smooth oil that may be described as sweetish and fruity.
Cold Pressed: Refers to the fact that the olives were pressed without the use of heat. Olives that are pressed when heated yield more oil but the heat can destroy some of the delicate flavours that are retained when cold pressed.
Showing posts with label cholesterol. Show all posts
Showing posts with label cholesterol. Show all posts
Tuesday, February 2, 2010
Tuesday, December 22, 2009
Trans Fats are Another Cause of High Blood Pressure
When the demand for butter exceeded the ability of farmers to supply this desirable fat ... the search for a substitute started us on a road to trans fats, heart disease, and high blood pressure. Not until 20 years ago did we finally discover the dangers of trans fats.
How Did Trans Fats Enter our Food Supply?
In the 1860s butter was in great demand and there just wasn't enough to satisfy everybody. Emperor Louis Napoleon III offered a prize for a substitute ... and so, the first margarine was invented by a French chemist. It was created from clarified beef fat.
It wasn't until 40 years later that the process of hydrogenation was developed ... and the door to deadly trans fats was opened. Butter rationing during two worlds wars and the lower cost of margarine ... had more and more people switching to this butter substitute -- made from cheap vegetable fats.
When vegetable oils are hydrogenated ... their molecules are chemically re-arranged. This produces a fat -- trans fat -- that becomes semi-hard at room temperature. Basically, trans fats mimic the saturated fats that our taste buds love. We are naturally drawn to the taste and the consistency.
The semi-solid trans fats are great for baking ... and not expensive like butter or lard. This is a big plus for food processors ... and the reason trans fats are found in most baked goods -- as well as fried foods. While this cheap alternative to butter is a boon for the food makers ... it is a dangerous bust for consumers. In the US alone, an estimated 100,000 people die prematurely every year ... due to the use of trans fats.
So What's so Bad About Trans Fats?
Trans fats have the worst effect on your cholesterol levels of all fats. They drive up your levels of "bad" LDL cholesterol ... at the same time lowering your levels of heart-protective HDL cholesterol. Trans fats' overall effect on your cholesterol levels is ... twice as bad as the effect of saturated fats.
Recently, trans fats have also come under fire for damaging the lining of your arteries. It's this damage that leads to hardening of the arteries and higher blood pressure. The linings of your arteries play a very important role in controlling blood pressure. When these vital linings become damaged, their function is impaired -- resulting in high blood pressure.
How Can You Avoid Trans Fats?
Although trans fats were first used in margarine ... most margarines have eliminated this deadly fat. But, they're still found in many baked goods and fried foods. In fact, because of their low cost and convenience -- trans fats keep foods from spoiling -- hydrogenated oils are being used even more.
Keep clear of donuts, French fries, pastries, fast foods ... even the seemingly healthy granola bar often contains this dangerous fat. Check labels carefully ... avoid any food that contains hydrogenated or partially hydrogenated vegetable oils.
Finally, a Little Help from the FDA
Fortunately, it is starting to get easier to find these dangerous trans fats -- and avoid them. As of January 2006, the FDA is requiring food makers to list the trans fat content ... on the Nutrition Facts label found on all products.
Even a small amount of trans fats in your diet is bad for your heart health. Switch over to healthier fats today. Not all fats are bad for you. In fact, some fats will even help you lower your blood pressure. Olive oil, nuts, and fatty fish will give your body a good dose of healthy fats.
How Did Trans Fats Enter our Food Supply?
In the 1860s butter was in great demand and there just wasn't enough to satisfy everybody. Emperor Louis Napoleon III offered a prize for a substitute ... and so, the first margarine was invented by a French chemist. It was created from clarified beef fat.
It wasn't until 40 years later that the process of hydrogenation was developed ... and the door to deadly trans fats was opened. Butter rationing during two worlds wars and the lower cost of margarine ... had more and more people switching to this butter substitute -- made from cheap vegetable fats.
When vegetable oils are hydrogenated ... their molecules are chemically re-arranged. This produces a fat -- trans fat -- that becomes semi-hard at room temperature. Basically, trans fats mimic the saturated fats that our taste buds love. We are naturally drawn to the taste and the consistency.
The semi-solid trans fats are great for baking ... and not expensive like butter or lard. This is a big plus for food processors ... and the reason trans fats are found in most baked goods -- as well as fried foods. While this cheap alternative to butter is a boon for the food makers ... it is a dangerous bust for consumers. In the US alone, an estimated 100,000 people die prematurely every year ... due to the use of trans fats.
So What's so Bad About Trans Fats?
Trans fats have the worst effect on your cholesterol levels of all fats. They drive up your levels of "bad" LDL cholesterol ... at the same time lowering your levels of heart-protective HDL cholesterol. Trans fats' overall effect on your cholesterol levels is ... twice as bad as the effect of saturated fats.
Recently, trans fats have also come under fire for damaging the lining of your arteries. It's this damage that leads to hardening of the arteries and higher blood pressure. The linings of your arteries play a very important role in controlling blood pressure. When these vital linings become damaged, their function is impaired -- resulting in high blood pressure.
How Can You Avoid Trans Fats?
Although trans fats were first used in margarine ... most margarines have eliminated this deadly fat. But, they're still found in many baked goods and fried foods. In fact, because of their low cost and convenience -- trans fats keep foods from spoiling -- hydrogenated oils are being used even more.
Keep clear of donuts, French fries, pastries, fast foods ... even the seemingly healthy granola bar often contains this dangerous fat. Check labels carefully ... avoid any food that contains hydrogenated or partially hydrogenated vegetable oils.
Finally, a Little Help from the FDA
Fortunately, it is starting to get easier to find these dangerous trans fats -- and avoid them. As of January 2006, the FDA is requiring food makers to list the trans fat content ... on the Nutrition Facts label found on all products.
Even a small amount of trans fats in your diet is bad for your heart health. Switch over to healthier fats today. Not all fats are bad for you. In fact, some fats will even help you lower your blood pressure. Olive oil, nuts, and fatty fish will give your body a good dose of healthy fats.
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