Health Benefits of Olive Oils
- Extra Virgin Olive Oil (EVOO) is the first pressing of the olives
- There are many grades of olive oil
- Olive oils are a mono-unsaturated fat (the healthy kind) and contain Vitamins A, E and K
- There is no Cholesterol in olive oil, no sodium, no trans-fats and no carbohydrates
- Extra Virgin olive oil is rich in polyphenols which is known to be anti-inflammatory, anti-oxidant and anti-coagulant. Further studies find a lower incidence of cancer and coronary heart disease in cultures that use olive oils.
- Polyphenols give the extra virgin olive oil its unique taste and it improves shelf life. The time of harvest, the variety, the method of extraction and the management of the grove will affect the phenol count.
- Refined oils like “pure olive oil”, “lite olive oil” and “pomace olive oil” have little or no polyphenols. Therefore do not have the benefits of an unrefined oil.
- The use of extra virgin olive oil in your diet can help protect against viruses, helpful in fighting cancer, heart disease and helps decrease both systolic and diastolic blood pressure.
- In Greece consumption rate is 13 liters of olive oil per person, per year. In Italy, consumption rate of olive oil is 12 liters per person, per year. These areas report the least heart disease, strokes, Alzheimer’s and obesity among others. The U.S.A. consumption is .5 liters per person, per year.
- The enemies of olive oil are heat, light and oxygen. Keep your oil in a dark bottle, covered top and away from heat.
Health Benefits of Balsamic Vinegar
- Balsamic vinegar is made from white Trebbiano grapes in the northern Italian Modena region. The grapes have a high sugar content and their unfermented juice is used to make the vinegar. The commercial balsamic vinegar is aged for three or more years and has a dark, syrupy consistency with a strong flavor. Some of the balsamics that are available in stores are synthesized and include high amounts of caramel and sugar. Our balsamics are all natural.
Traditional balsamic vinegar is produced from the juice of just harvested grapes. They are boiled down to approximately 30% of the original volume to create a concentrate or must, which is then fermented with a slow aging process, which concentrates the flavors. The flavors intensify over the years. - Weight Loss: Balsamic vinegar can be used as a substitute for salad dressing, marinade or sauces. This results in a lower calorie intake. It also works to suppress the body’s appetite and increase the amount of time it takes for the stomach to empty, which can contribute to weight loss by preventing over eating. Balsamic vinegar is a source of calcium, iron, manganese and potassium, which improve the body’s functioning and weight loss abilities.
- Antioxidants: These work to repair damage caused by free radicals which are the products produced by oxygen used in our body. Balsamic vinegar contains polyphenols, antioxidants that can protect the body from heart disease and cancer. The grapes that are used also contain antioxidants that fight against cell damage, improve the body’s immune system and make blood platelets more flexible, thus preventing heart or circulation problems.
- Digestive System and Diabetes: The digestive system can benefit greatly from balsamic vinegar. The vinegar boosts the activity of pepsin, an enzyme that breaks protein down into smaller amino acids that can be more easily absorbed by the body. Pepsin helps to improve the body’s metabolism as well. Balsamic vinegar can also improve insulin sensitivity for diabetics, allowing for an easier regulation of blood sugar.
Health Benefits of Seed & Nut Oils
Roasted nut oils are not “refined” therefore have better flavor. They are roasted in cast iron kettles before being expeller-pressed. The oil is lightly filtered and bottled. Roasted nut oils are very flavorful, rich in color and have more antioxidants than refined oils.
Nut Oils:
- Roasted Walnut oil: High levels of omega 3, 6 and 9 (smoke point is 400˚F) Refrigerate after opening
Seed Oils:
- Sesame oil: High levels of omega 9 (smoke point is 410˚F)
- Avocado oil: High in omega 9, vitamin E and low acidic (smoke point is 520˚F)