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extra virgin olive oil Calabre

In German speaking countries it has been found out that there are Sacred Texts about Natural Diet which refer to olive oil as a nourishment which has high curative properties thanks mainly to a high content of Sulphur, to a good calcium-potassium ratio and the presence of Natural Antioxidant, Vitamins and Provitamins.

Extra virgin olive oil is an essential element of the Mediterranean diet, present in most dishes, from hors d’oeuvres to main courses where it is mostly used, lastly in cakes. The first People who used it were the Etruscans, then the Greeks, but Romans were the ones who used it most. The extra virgin olive oil has been on our table for the past four millenniums and it is characterized by its flavour and aroma which has made it the prince of vegetable oils, it is the main nourishment for a correct diet able to improve life’s and health conditions. It has a high level of satiety and makes food and dishes very appetizing, both raw, and for frying, it is ideal because of its genuineness, digestibility, nutritional supplies and rich flavour.

Extra virgin olive oil is an essential nourishment of the Mediterranean diet, because it is used in almost all types of dishes, from hors d’oeuvres to main courses, from the second course to the side dishes, where it is mostly used, lastly in cakes. It enhances flavours by making them more aromatic and tasty; because of its long permanence in the gastrointestinal tract, it deceives even the more refined palate, as a matter of fact it is only an impression because scientific tests have demonstrated that it is digested very well by the human organism.

It is particularly suited to infant nutrition due to its acidic composition which is very similar to the fats found in breast milk. Olive oil has nutritional characteristics which are very important to the human body and these make it a desirable dietary component at any age. Its balanced composition makes this nutriment particularly advisable to young people and sportsmen who do lots of sports. Recent studies, carried out by Geriatrics and Gerontology professors of the University of Bari, have demonstrated that monoinsaturate fatty acids present in extra virgin olive oil are associated to a reduced mortality.

Extra virgin olive oil is very beneficial to the human body; according to many clinical studies, a moderate use of oil, being a vegetable oil, decreases the risk of cardiovascular diseases because it increases Lipoproteins, that means the ‘good’ cholesterol (HDL) which eliminates the ‘bad’ cholesterol (LDL). The difference between populations that use extra virgin olive oil and those that don’t, is abysmal and it is decisive for one’s own life. Furthermore, extra virgin olive oil, compared to other vegetable oils, has more beneficial effects, not only for its characteristics, but also because it is extracted from olives alone, made from a simple pressure and crushing of the fruit, without any chemical-physical manipulation.

It is also fundamental for children and old people because it limits the loss of bone calcium and it is very digestible; extra virgin olive oil is characterized by its fragrance and flavour, that is why people prefer it to other types of vegetable oils. It tolerates frying very well, since its critical temperature, the molecular deformation one – is about 210 – 220 degrees. It might modify slightly its acidic composition after a thermal treatment, even if lasting 3 hours at 200 degrees.

”Generic” vegetable oils might encourage the forming of peroxides and polymers which can harm our lever, kidneys and, stomach and cardiovascular system. Compared to other vegetable oils, it has more beneficial effects, not only for its characteristics, but also because it is extracted from olives alone, made from a simple pressure and crushing of the fruit, without any chemical-physical manipulation.
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