Post by twinkletoez on Mar 19, 2003 11:30:05 GMT -6
Hi everyone...I realize most of you might already be aware of the following information but I am sure there are some who are not. I received this e-mail from a site I belong to and wanted to share it with everyone. Fondly, Laurie ;D in Canada
HEALTHY EATING -- OLIVE OIL
Health experts agree that cooking with olive oil is the best choice because mono saturated fats like olive oil are slow to oxidize or turn rancid and thus curb the production of free radicals, which have been connected to cancer and symptoms of aging.
The high consumption of olive oil has been linked to lower levels of heart disease in Mediterranean countries like Italy and Greece. Olive oil lowers levels of bad cholesterol (LDL) and raises levels of good cholesterol (HDL).
Extra virgin olive oil is often the best choice, not only because of its flavor, but because extra virgin oil is unrefined or cold pressed on the first pressing. As such, extra virgin olive oil is only 1 % acidic. Extra virgin olive oil is often the only unrefined oil available in many supermarkets. The next grade is virgin olive oil, which is also a first press oil, but with a slightly higher acidic level (1-3%). Olive oil labeled "fino" (Italian for "fine") is a blend of virgin and extra virgin oils. If the bottle simply says "olive oil" with no mention of virgins, it contains a blend of refined and virgin and/or extra virgin oils.
You may also encounter "light" olive oil. In this case, the word light has nothing to do with fat or calories, which is identical to other olive oils, it refers to color and fragrance. Light olive oil, because of its more neutral flavor, works well for baking and cooking in dishes that may not benefit from the distinctive flavor of stronger olive oil. Because it is so finely filtered, light olive oil also has a higher smoking point that other varieties.
Store olive oil in a cool, dark place for up to six months. If you refrigerate it, it can last up to a year, although it will turn cloudy and thick. No to worry, the oil will clear and return to a normal consistency when brought back to room temperature.
Much like wine, the flavor of olive oils can vary greatly depending on growing regions, the quality of the olives and the amount of processing. Have fun and try different varieties.
TIP:
Generally speaking, and this holds true for all oil, the lower the temperature of the oil you are cooking with, the lower the production of free radicals.
HEALTHY EATING -- OLIVE OIL
Health experts agree that cooking with olive oil is the best choice because mono saturated fats like olive oil are slow to oxidize or turn rancid and thus curb the production of free radicals, which have been connected to cancer and symptoms of aging.
The high consumption of olive oil has been linked to lower levels of heart disease in Mediterranean countries like Italy and Greece. Olive oil lowers levels of bad cholesterol (LDL) and raises levels of good cholesterol (HDL).
Extra virgin olive oil is often the best choice, not only because of its flavor, but because extra virgin oil is unrefined or cold pressed on the first pressing. As such, extra virgin olive oil is only 1 % acidic. Extra virgin olive oil is often the only unrefined oil available in many supermarkets. The next grade is virgin olive oil, which is also a first press oil, but with a slightly higher acidic level (1-3%). Olive oil labeled "fino" (Italian for "fine") is a blend of virgin and extra virgin oils. If the bottle simply says "olive oil" with no mention of virgins, it contains a blend of refined and virgin and/or extra virgin oils.
You may also encounter "light" olive oil. In this case, the word light has nothing to do with fat or calories, which is identical to other olive oils, it refers to color and fragrance. Light olive oil, because of its more neutral flavor, works well for baking and cooking in dishes that may not benefit from the distinctive flavor of stronger olive oil. Because it is so finely filtered, light olive oil also has a higher smoking point that other varieties.
Store olive oil in a cool, dark place for up to six months. If you refrigerate it, it can last up to a year, although it will turn cloudy and thick. No to worry, the oil will clear and return to a normal consistency when brought back to room temperature.
Much like wine, the flavor of olive oils can vary greatly depending on growing regions, the quality of the olives and the amount of processing. Have fun and try different varieties.
TIP:
Generally speaking, and this holds true for all oil, the lower the temperature of the oil you are cooking with, the lower the production of free radicals.