Several studies carried out during the past 30 years showed that the countries of the Mediterranean: Spain, Italy, France, Greece and Portugal had a lower rate of cordiality infarction and a lower rate of cancer mortality.

The diet was at the origin of this phenomenon. Thereafter, they started talking about the Mediterranean diet as a factor to consider in the prevention of these diseases Following this discovery, scientists were outlining the elements that define the diet Mediterranean: pasta and rice, vegetables, lots of fruit, olive oil, little meat and lots of fish, bread, and all seasoned with some spices like garlic, oregano, some pepper, and small amounts of wine. At first no one knew for sure why it worked so well this particular combination of foods. But little by little, new discoveries in biochemistry and nutrition revealed the secrets of ancient wisdom. Olive In 1986, after 15 years of working with scientists from seven different countries, Professor A. Keys issued the call Study the seven countries. This work demonstrates that the presence of unsaturated fatty acids in the diet reduces the risk of blockages in heart arteries. He also highlighted the direct relationship between blood cholesterol levels and the incidence of cordiality infarction, and between the amount of saturated fat and cholesterol. The extra virgin olive oil, widely used in the Mediterranean diet, has a 80 percent polemic acid (monounsaturated) and only 14 percent saturated fatty acids. These are not the only benefits of olive oil. Despite having few polyunsaturated fatty acids, have enough to cover (about 10 grams) daily minimum requirements. Furthermore, it is more resistant to oxidation (saturation of fatty acids) when heated than other types of vegetable oils, supporting without appreciable changes 200 degrees centigrade, compared to 100 degrees Celsius medium bearing seed oils . This implies that we fry food with olive oil without fearing that their fatty acids are saturated.

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