Eat more olive oil

These our olive oil is actually can squeeze but because we don't how can use oil press machinel, so we can all go to some training in this respect, for example, we can learn to learn about common faults and elimination method of oil press and buy oil press attention these as our ordinary life is necessary to understand the people.

Olive oil is rich in monounsaturated fat, can lower cholesterol and prevent cancer phytochemicals, this kind of cooking oil nutrition is very high, so we need to be better used to achieve better effect, and antioxidants, shelf life is longer than general edible oil; You can still preserve the original nutrients in cold freezing. Eating olive oil can also reduce the risk of heart disease. According to a study in the American journal of clinical heart disease, long-term use of olive oil can reduce the risk of coronary heart disease by 50%. Olive oil loses its flavor when heated, because it evaporates some alcohols and lipids. In addition, long-term consumption of olive oil can cause a certain amount of damage to the cells and increase the risk of heart disease. Olive oil is almost a representative of the pursuit of high quality living, because of its health and health benefits, and it is highly sought after.

Olive oil is extracted from just mature or ripe olive fruit of fruit juice, taste fragrance, color green Huang Zhong, cooking when there is a kind of vegetables and fruits aromas, and won't destroy the color of the vegetables. Olive oil is better served as salad dressing than stir-fry. Olive oil is the most commonly used cooking oil in the Mediterranean countries. Olive oil, for example, is an essential ingredient in pasta. Because of virgin olive oil at high temperatures can produce a kind of taste, generally suitable for salad sauce, refined olive oil can be used for frying food, olive oil are also used to make cakes and other food.

Those who ate olive oil had a stroke rate of 1.5 per cent, compared with 2.6 per cent for those who did not eat olive oil. People who ate olive oil regularly were 41 percent less likely to have a stroke than those who never ate olive oil. Researchers still can't fully explain why olive oil has the effect of preventing strokes, but one possible explanation is that the olive oil is rich in unsaturated fats, when people choose to olive oil, can reduce consumption of other oils high in saturated fat.