As of: January 23, 2024, 11:02 a.m
By: Natalie Hull-Deichsel
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Olive oil has been proven to protect against arteriosclerosis and stroke.
In order to maintain your health, the olive oil must meet 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 disease and arteriosclerosis due to harmful cholesterol - a small amount of olive oil is enough.
When purchasing your olive oil, pay attention to certain criteria to get the best possible protection for your health.
Prevent stroke: Olive oil must meet four requirements
Not all olive oil is the same - only the real and best ones protect your health and also against strokes.
(Symbolic image) © JanPietruszka/Imago
What may initially sound complex to some is actually simple, because if you change your diet to Mediterranean cuisine, you can prevent strokes by doing good for your arteries, doctors confirm this.
Stroke could be preventable in over 70 percent of cases if people avoided the risk factors.
Don't miss anything: You can find everything about health in the regular newsletter from 24vita.de.
Prevent stroke: 1. Olive oil should be fresh - harvest and year of production are crucial
To be of good quality, olive oil should not be older than a year.
“The decisive factor is the harvest date,” emphasizes the experienced olive farmer from Andalusia, Roger Schläpfer.
“The valuable ingredients degrade by up to 50 percent in the first year,” says the self-confessed olive lover.
Consumers should definitely pay attention to the year of production of the olive oil.
“But there are currently no regulations on this in the European food regulations.
That should definitely change,” adds Roger Schläpfer.
Everything we do is aimed at determining HEALTHY olive oil.
We are not talking about good olive oil, because good can also be a palate issue and has nothing to do with healthy.
Roger Schläpfer, olive farmer
Prevent stroke: 1. Use olive oil within 12 weeks
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 its aroma, but also its quality, according to
the Heart Foundation
.
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Prevent stroke: 2. Quality of olive oil is important
According to
the Heart Foundation
, there are different quality levels of olive oil.
Three different grades of olive oil are approved for trade in Germany:
Quality class 1: Extra virgin olive oil or cold-pressed (virgin) olive oil
Quality class 2: 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 truly benefit from the healthy properties of olive oil to protect against arteriosclerosis, stroke and even silent stroke, you should avoid going for the cheapest one if possible.
Many olive oils contain traces of mineral oil or lubricating oils, which 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
particularly worrisome .
Prevent stroke: 3. Always test olive oil
The olive oils should taste and smell perfect.
The acid content must not be higher than 0.8 percent, otherwise this can have a negative effect on the taste, as
Ökotest
quotes certified ecotrophologist Dagmar von Cramm.
And taste is also a quality feature.
The label on the bottle gives you information about the origin, the olive variety and the year of harvest.
Virgin, cold-pressed olive oil is the healthiest and is characterized by its typical, fruity-tart taste.
The best olive oil actually comes from Italy.
“A natural olive oil like this is, alongside rapeseed oil and linseed oil, one of the healthiest cooking oils there is,” von Cramm told
Ökotest.
Prevent stroke: 4. The way olive oil is processed is important for health
Olive oil should not be heated above 180 degrees as the heat can convert the structures in the oil into trans fatty acids that are harmful to health.
For comparison: pans get up to 200 degrees hot.
“The healthy plant substances can decompose when frying or steaming.
That’s why I would be better off using a cheaper product for these purposes,” Dagmar von Cramm told
Ökotest
.
The recommendation: only enjoy high-quality, expensive olive oil cold or lukewarm, for example in salads or to refine dishes such as pizza.
This article only contains general information on the respective health topic and is therefore not intended for self-diagnosis, treatment or medication. It in no way replaces a visit to the doctor. Our editorial team is not allowed to answer individual questions about medical conditions.