Olive oil has been shown to protect against atherosclerosis and stroke.
It is important that the olive oil meets certain criteria.
The people in the Mediterranean countries are among the healthiest in Europe - not least because of their healthy, Mediterranean diet.
This also includes olive oil, which, thanks to its polyunsaturated fats such as omega-3 fatty acids, can reduce the risk of cardiovascular diseases and arteriosclerosis due to harmful cholesterol - a small amount of olive oil is enough.
When buying your olive oil, pay attention to certain criteria in order to get the best possible protection for your health.
Preventing a stroke: Olive oil must meet four requirements
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Olive oil is not just olive oil - only the real and best protect health and also against stroke.
(icon picture)
© Jan Pietruszka/Imago
What may sound complicated for some at first is actually easy, because if you switch your diet to Mediterranean cuisine, you can prevent strokes by doing your arteries good, as doctors confirm.
A stroke would be preventable in over 70 percent of cases if people avoided the risk factors.
Prevent stroke: 1. Olive oil should be fresh
Important for a health-promoting effect: Olive oil should be consumed within three months.
Once the bottle is opened, the oil comes into contact with oxygen.
As a result, it not only loses flavor but also quality, according to
the Heart Foundation
.
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Preventing Stroke: 2. Quality of olive oil is important
According to
the Heart Foundation
, there are different quality levels of olive oil.
Three different quality classes of olive oil are approved for trade in Germany:
Quality class 1: Extra virgin olive oil (Extra Virgin Olive Oil) or cold-pressed (virgin) olive oil
Quality class 2: Native olive oil (virgin olive oil) or cold-pressed olive oil
Quality class 5: Olive oil (olive oil) as a mixture of warm-pressed (refined) and cold-pressed (virgin) olive oil
To really benefit from olive oil's healthy properties for protecting against atherosclerosis, stroke and even silent stroke, don't go for the cheapest, if possible.
A number of olive oils even contain traces of mineral oil or lubricating oils that get into the olive oil during production through machines and conveyor belts.
According to Ökotest
, aromatic mineral oil hydrocarbons (MOAH), some of which are said to be carcinogenic, are of
particular concern .
Preventing Stroke: 3. Always test olive oil
The olive oils should taste and smell impeccable.
The acidity must not be higher than 0.8 percent, otherwise this can have a negative effect on the taste, as
Ökotest
quotes the certified ecotrophologist Dagmar von Cramm.
And the taste is also a quality feature.
The label on the bottle gives you information about the origin, the olive variety and the harvest year.
Native, cold-pressed olive oil is the healthiest and is characterized by the typical, fruity-tart taste.
The best olive oil actually comes from Italy.
"Along with rapeseed oil and linseed oil, such a natural olive oil is one of the healthiest cooking oils there is," von Cramm told
Ökotest.
Preventing Stroke: 4. Processing of the olive oil is crucial
Olive oil should not be heated above 180 degrees, as the heat can convert the structures in the oil into harmful trans fats.
For comparison: pans get hot up to 200 degrees.
“The healthy plant substances can decompose when frying or steaming.
That's why it would be better for me to use a cheaper product for this purpose," Dagmar von Cramm told
Ökotest
.
The recommendation: only enjoy high-quality, expensive olive oil cold or lukewarm, for example in a salad or to refine dishes such as pizza.
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This article only contains general information on the respective health topic and is therefore not intended for self-diagnosis, treatment or medication. In no way does it replace a visit to the doctor. Unfortunately, our editors are not allowed to answer individual questions about clinical pictures.
List of rubrics: © JanPietruszka/Imago
