Olive Oil: The latest news on the oil extracted from olive deserves commemoration: it avoids the accumulation of visceral fat, passport to diseases cardiovascular disease and diabetes. And as if that were not enough, fighting inflammation and osteo-porosis, the case of gastritis. Just a golden thread of olive oil so that hard and crisp dry gain soft texture and flavor. Another transformation occurs in your body, specifically in the abdomen, when you consume the oil: it prevents the deposit of fat right there at the waist line. It seems counter-intuitive, since the food is the most calorie? each gram provides about 9 calories. But the discovery is serious: the juice from the olives that prevents unwanted belly. Who signs below are scientists from several European universities. Together they published their work in the journal Diabetes Care, the American Diabetes Association, in comparing imaging of volunteers before and after the consumption of oil. They observed that this good habit decreased deposits of fat in abdomen. Tell yourself: the ideal would be that you consume two tablespoons of soup ingredient per day for their benefits. At bottom, the merit is all the monounsaturated fat that predominates in olive oil. If she was already celebrated by sweeping the bad cholesterol from arteries, doctors now have even more reason to cover it with praise. That's because they are committed to ending the large belly and has nothing to do with issues of beauty. Visceral fat, just that the waist produces substances that interfere with the action of insulin, the hormone produced by the pancreas that helps glucose enter cells. That is, big belly can lead to type 2 diabetes, explains the endocrinologist Márcio Mancini, president-elect of the Association Brazilian Association for the Study of Obesity and the Metabolic Syndrome, ABES. Diabetes, along with high blood pressure, cholesterol, triglycerides changed and, again, of this belly, is the basic component of an evil that kills? metabolic syndrome. The oil, however, helps break this circle damaging. Much, much before any relationship with the oil even before the belly to belly to make sure that damage the heart, scientists have observed that the largest consumers of food were protected from heart disease. The Mediterranean peoples, who historically watering dishes with this oil, seem more distant threat of heart attack. Of course, one must consider also been immersed in vegetables, fruits and fish, other guardians of the vessels. None of these foods, however, competes with oil in preference of Greeks, Italians and Spaniards. 'Many of them have the habit of taking a tablespoon of oil in fast, says biochemist Jorge Mancini, professor at the University of São Paulo (USP), who was in Spain to research the matter. For nutrólogo and cardiologist Daniel Magnoni, Institute of Nutrition and Metabolism, located in the state capital, an advantage of so-called Mediterranean diet is that fat coming from monounsaturated olive occupies the space of the dreaded trans found in margarines, and saturated, which are in red meats. Unlike mono, which makes the rate of bad cholesterol plummet, the duo has to do with the rise in LDL, says. ADVANTAGES OF extravirgin The effect antibarriga, in theory, can be obtained with any olive oil. After all, on content of monounsaturated fat to which it assigns this action? they practically tie. Even when it comes to preventing the plaque, the biochemistry Faine Luciane, who examined the oil in the Universidade Estadual Paulista de Botucatu, Sao Paulo State, increases the benefits of extra virgin kind. Is that in the case of anti-cholesterol effect, it is important the presence of antioxidant molecules. 'In the production of extra virgin olive physical pressure, which is made without adding chemicals, preserves these compounds, says Lucian ela.Segundo, polyphenols from extra virgin oil accumulate in the blood plasma. Thus, free radicals that oxidize cholesterol to the point where he parked the vessel walls are practically out of action, he concludes. And know: All the cells of the body wins. A legitimate oil does not bring solvents or chemicals. As experts say, it's the juice of the olive, pure and simple. What changes is the flavor, texture, color or aroma. 'All this will depend on the variety of fruit, "says the nutritionist and chef Maria Luiza Ctenas, an expert on the subject. As with wine, which has trained legions of wine-lovers, there are now specialized in gourmet olive oil that distinguish types of olives and planting sites only by olfaction and know what type of matches which oil revenues. They are called by the Spaniards from scavengers. According to Maria Luiza advice of these experts is worth much, but you can not set rules. 'Each must discover his favorite olive oil, "he opines. EVERY FAT AS A WAIST Olive oil helps fight stomach. Already the fat found in certain margarine .. . MONOUNSATURATED It is as if this fatty acid, or particle of fat, reorganize fat deposits, preventing the fat cells swell among the organs of the abdomen. This has been observed, though as yet nobody knows details of the mechanism. 'Another good news is that the molecule monounsaturated olive oil increases the production of adiponectin, a substance capable of combating inflammation and plaque in arteries, "says cardiologist Lopes Heno, the Heart Institute, InCor, São Paulo. TRANS Despite offering the same 9 calories per gram of oil, the seems to inflate the notorious trans adipocytes, which are the cells fat more easily than any other oil. There is scientific evidence that does not help either take a Diet is the lightest few lipids entering the menu are trans. In addition to encouraging the belly, that causes resistance to tipinho insulin, causing the pancreas to work doubled. An extra effort that can lead to type 2 diabetes. WHAT THAT HAVE OIL More than half of the composition of pure olive oil is monounsaturated fat. It also contains bits of omega-3 and is full of antioxidants, especially polyphenols, which, besides giving that characteristic aroma, enjoy our arteries. It is worth mentioning also the proper concentration of vitamin E, a nutrient that reduces the risk of tumors. Far beyond the heart: The oil is nicknamed by the Mediterranean, deservedly, in fact, the 'liquid gold'. IN STOMACH Researchers at the University of Valme, Spain, found that olive oil contains substances with bactericidal, capable of fighting Helicobacter pylori, the microorganism behind gastritis. The finding was published recently in the Journal of Agricultural and Food Chemistry, a major American scientific journal. BELOW THE PAIN Scientists from the Monell Institute in the United States, found in olive oil a molecule which inhibits the activity of enzymes involved in inflammation. It is oleocanthal, a compound of action identical to that of analgesics and is therefore infallible against the pain. So is likely that regular consumption provides relief to those suffering from chronic pain. TO THE BONES It would also help to rule out osteoporosis. Researchers from University of Jaen, Spain, noted that olive oil consumption is associated with lower incidence of fractures. Although the effect has been demonstrated in a group of 334 volunteers, lack elucidate why. AGAINST TUMORS A study published recently in the journal of the European Society of Oncology shows that the monounsaturated fat in olive oil lowers the risk of colon cancer. Previous research has indicated that the preventive action in other tumors, including breast cancer. CHAMPIONS OF OLIVE OIL Thanks to the climate, European countries that are in the Mediterranean basin are the largest producers in the world. Spain holds 32% of production, Italy 26%, Greece 16.5%, Portugal 2% *. IN DEFENSE OF THE BREAST This was the effect, so far, the hottest oil. Understand why your formula is perfect for saving the arteries from damage. 1 - The regular consumption of olive oil helps reduce the levels LDL, the fraction of bad cholesterol. And the lower the level of LDL, the lower the chances of that fat molecules are left in circulation. Not to mention that the ingredients of the oil contribute to the increase in HDL, a particle that carries cholesterol away from arteries.
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