How extra virgin olive oil is better than other oils?

It’s standard advice for folks controlling their weight or trying to eat healthier to limit how much oil they use when cooking. However, this does not imply that we should eliminate all oil from our diet. This is because Extra Virgin Olive Oil , in particular, has numerous health benefits.

Numerous studies have demonstrated that eating olive oil, particularly extra virgin olive oil (EVOO), has a variety of health benefits.

Experts who have analyzed various scientific studies on the Mediterranean diet and its influence on chronic diseases have concluded that EVOO is one of the key reasons the diet protects against breast cancer. EVOO may also protect against type 2 diabetes and even Alzheimer’s disease, according to research. So, what distinguishes extra virgin olive oil from other types of cooking oil? The answer can be found in the composition.

EVOO includes various natural compounds, such as polyphenols, in addition to its fat.

Polyphenols are found in plants naturally and have been linked to a variety of health advantages, including lowering the risk of cardiovascular disease and cognitive impairments.

The polyphenols in EVOO appear to be the main reason why it is helpful to human health, according to studies. Polyphenols are known to offer numerous health benefits, including boosting the gut microbiota.

Polyphenols found in extra virgin olive oil have been related to a lower risk of cardiovascular disease in studies. When researchers removed the polyphenols from EVOO, they discovered that it didn’t protect the heart as well. One of the benefits of EVOO on heart health is that its polyphenols help to prevent cholesterol from becoming oxidized. Cholesterol destroys blood arteries when it combines with oxygen and becomes oxidized.

Because EVOO is made by merely crushing olives, it includes a high concentration of polyphenols. More processed olive oils, such as light olive oil or spreads, have fewer polyphenols. This is because they require additional processing, which results in the loss of the majority of the polyphenols.

Other oils for cooking

Seeds are used to make most other culinary oils, such as sunflower or rapeseed oil.

Because seeds are difficult to extract oil from, the oil must be boiled and extracted using solvents. This means that the majority of polyphenols in seeds are lost during the manufacturing process. Of course, most of us cook with oils. When oil is heated to a high enough temperature, however, it reacts with oxygen in the air, causing the fat in the oil to break down. This can result in the creation of irritating compounds for the eyes, as well as carcinogens. Coconut oil is frequently recommended as a healthy cooking oil. However, coconut oil is heavy in saturated fats. Therefore it is understood that extra virgin olive oil is the best choice as compared to other oils.