Olive oil, nuts and oily seeds PART 1
We all ask why we get fat, for we have no impression of eating too much. Most part of the world population asks this question. One explanation is the increasing of fat consumption. For those who are not convinced, I want to show a statistic from Germany.
In 1850, fat consumption per person was 12.5 kg. In 1900 was 17 kg, and currently, annual fat consumption per person is 30 kg, of which 8 kg – margarine, 7 or 8 kg – butter, 5 kg – oil and the rest – lard and other fats.
I presented some of the disadvantages of sunflower oil. But I know that for many it’s hard to quit oil. If you are part of this category, I would like to present a healthier alternative: olive oil.
Although the scientific recognition benefits of it is relatively recent in the mediterranean, the olive oil is known for at least 5,000 years. In the 1970s, seemed to be doomed to disappearance and sentenced to oblivion due to the irresistible expansion of seeds oil – much cheaper and lighter and considered healthier.
It was required 40 years ago, that Ancel Keys, Director of Health Laboratory at the Minnesota University, to draw the scientific world attention. And what discovered Keys? A very simple thing, namely, that deaths from coronary heart disease were less numerous in the mediterranean area than in the United States. In the mediterranean was consumed olive oil, while in the United States was used butter, margarine, lard and bacon. It’s true that, in recent times, due to the lower price of oils consumption, margarine, sunflower, corn germ and soy is growing in countries where, until not long ago, was used olive oil. The consequences will manifest in the coming decades.
The main fatty acid in olive oil is the monounsaturated oleic acid, which represents between 63 and 83% of fatty acids total. Palmitic acid follows, between 7 and 17%, linoleic acid, with a maximum of 13.5%, and linoleic acid, between 2 and 3%. Olive oil also contains appreciable amounts of vitamin A and E, as well as simple phenolic and complex compounds.
Due to high concentrations of oleic acid and lower content of linolenic and linoleic acid, olive oil has a higher thermal stability and oxidizes harder. It would be desirable to use cold-pressed olive oil, but that has cloudy look and does not resist long on the stores shelves.
For this reason usually is refined, which means that a part of the unsaturated acids are saturated and TRANS fatty acids take birth.