The extra virgin olive oil and beauty
The extra virgin olive oil and beauty
Today modern science not only confirms the extraordinary qualities of extra virgin, but it is recommended by the dietary point of view and from that of medicine and cosmetics. In ancient Egypt, olive oil had a reputation for exceptional product for skin care; his outstanding cosmetic properties, the result of polyphenols and other antioxidants with anti-aging ability, they were already in the Pharaonic era an ideal product to nourish and rejuvenate the skin, making it more radiant and supple. Thanks to vitamin E, which counteracts the aging of cells, vitamin A, which prevents drying of the mucous membranes and then to vitamin D, which allows a good intake of calcium, the modern cosmetics has rediscovered the extra virgin olive oil, making use> to fight free radicals and produce creams and other cosmetic and dermatological preparations. The minor components of phenolic nature, that never exceed one gram per liter, place a soothing, softening and anti-inflammatory and also ensure effective protection against ultra-violet rays UVA.
Incidentally we live in a time when the need to observe the utmost respect for the environment oriented consumer choice, directing the purchase towards natural products and recently added chemically. This trend has led many farms that produce extra virgin olive oil to specialize in the production of cosmetics, soap to face creams; especially soap, completely free of perfumes and dyes, ensures an antioxidant, moisturizer and emollient and is absolutely natural and well tolerated by the skin. It is clear that oil mills are following the path of the cosmetics are focusing on an oil intact, strictly organic or otherwise “natural”, preferably stoned, from which you can get a healthy product. We must not overlook the fact that the olive pit contains, albeit in small quantities, poisonous substances.
The extra virgin olive oil and health
When “fat is beautiful” … rather good, though always in the right doses. Yes, because we are talking about a different fat: extra virgin olive oil contains primarily fatty acids “Monounsaturated”, which do not increase the level of cholesterol in the blood. This alone would be enough to define a higher fat. But there is more: in extra there are some minor components with great antioxidant capacity (polyphenols) can counteract the infamous free radicals, cause aging and cell changes. Unlike other vegetable oils, it derived from a fruit and the fruit is the richest source of antioxidants in nature. Let us briefly review the many benefits of our ancient and precious food: protecting the onset of tumors and vascular diseases. It helps the emptying of the gallbladder favoring the normal processes hepatobiliary, helps digestion and absorption of nutrients. It improves skin, lowers blood pressure … and moreover is good. About remember that taste is more bitter, intense, and more is rich in polyphenols and makes us so good.
The extra virgin olive oil and power
“Faithful through the centuries”, we might say as one of the most cherished institutions in our country. But it would be better to extend the centuries to millennia, as the extra virgin is a food that populate our tables from time immemorial. A food that has been kept intact in time is definitely a food excellence. The nutritional properties of extra virgin olive oil, transmitted to us by the people who have planted, cultivated and used, are now recognized worldwide. Yet the dignity of food was only recently acquired: the extra virgin olive oil was considered a fat, an alternative dressing for example butter or lard. In the last twenty years there has been a gradual cultural change, a radical transformation that has affected especially the eating habits of society. The extra virgin gets gradually more and more space in the kitchen grows in consideration of chefs and gourmets. Its organoleptic characteristics, varieties of cultivars and the different types of fruit make it a versatile ingredient, flexible and ready for a whole variable combinations. The result is a guideline, almost a code of standards in constant evolution but establishing some firm points of reference suggesting it is the use of an extra virgin light to more intense and delicate white meat for red ones … Helpful hints for all, but also ready to be subverted by the chef in the kitchen, always changing.
