4 myths surrounding oils

Spain is the largest producer of olive oil in the world, even so, our knowledge about this product, the flag of our country, is in many cases very scarce. A natural product without chemical manipulation and elaborated only with mechanical procedures that contributes us very numerous beneficial properties for our organism.

In this article we are going to delve succinctly into some of the myths that circulate among the population and that can cause many people to reduce the consumption of extra virgin olive oil and be replaced by oils. In addition, in our physical shop in Cortijuelo de San Benito or our online shop you can buy the best olive oils in Spain: olive oil from Baena, Jaén, Sierra Magina, Sierra de Cazorla, Priego de Córdoba, Montes de Toledo, Valencia … and the most recognized premium brands: Oro Bailen, El Empiedro, Castillo de Canena, Oro del Desierto …

More information about olive oil in: Where to buy a good olive oil

False myths about olive oil

Questions that people ask themselves and should never be asked, such as: Can olive oil be transformed into trans-fatty acids? Should another oil be used for frying? Are vegetable oils better for certain uses? Am I being fooled by the labelling of the bottle?

Also fashions and new beliefs infused by famous people deepen the myths or create new food trends, all of them outside of any scientific basis and against the opinion of the real nutritionists. Examples of this are the famous coconut oil and the one that looks like it is also going to rise to the fashionable throne, avocado oil.

However, let’s not be fooled by these fashions and let’s go a little deeper into these myths.

1º.- Myth of extra virgin olive oil: the fatty acids in olive oil can be converted into trans fatty acids:

The conversion of a fatty acid into a trans fatty acid can take several hours and under special conditions, which are difficult to reproduce in the kitchens of our home unless we reuse them many times or cook with a low quality oil. Trans fatty acid is achieved by heating the oils repeatedly and at very high temperatures, situations that do happen in large industry and in the refining of oils.

2º Myth of the extra virgin olive oil: other oils are better to fry, as those of seed.

A recent study carried out by Silva et al, shows that olive oil is more stable against heat than other oils and that extra virgin olive oil is the one that deteriorates the least when subjected to high temperatures. This is due to the fact that it is mostly composed of monounsaturated fatty acids, which are the ones that best withstand high temperatures and because of their higher level of antioxidants.

According to another scientific study carried out by Estación de Olivicultura y Elaiotecnia in Spain, they concluded that despite the high temperatures to which extra virgin olive oil can be subjected, this oil maintains most of its minor components, and therefore most of its nutritional properties after being used in frying.

However, from the Cortijuelo de San Benito we recommend never reaching the point of smoke, which is when the oil begins to carbonize, even if we are using an extra virgin olive oil.

Photo 1: Olive Oil Oil Pepillo

3º.- Myth about extra virgin olive oil: Olive oil is the best moisturizer for the skin.

This myth is true, because as we have already written in several articles, olive oil is a perfect substitute for most creams for daily use, with the only drawback that takes longer to be absorbed by the skin.

The great benefit provided by extra virgin olive oil is thanks to its large amount of antioxidants it possesses, especially the fresher and higher quality, delaying any sign of aging of our skin, moisturizing and protecting it against external agents such as UV rays.

According to the U.S. Department of Dermatology: Olive oil applied after exposure to UV rays when sunbathing considerably reduces the likelihood of skin tumors induced by UV rays, protecting us from the damage they cause to the DNA chain.

In addition, olive oil helps a lot for people suffering from acute dermatitis.

4. Myth, all bottles of extra virgin olive oil are mislabelled:

All of them are quite exaggerated, but many of them are badly labelled, because a real extra virgin always itches a little and is full of aromas and flavour. Don’t let them sell you an extra virgin that doesn’t taste like anything or smell fruity.

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In conclusion, we recommend always buying extra virgin olive oil, and if possible, always buy it bottled in glass, tin or bag in box, containers where the properties of the oil are better preserved. Also, do not be fooled by these false myths, or be seduced by new trends and fashions, which in the end, end up damaging our health.

Source:

Blog Natural News: http://blogs.naturalnews.com/