Olive Oil Glossary of Health Benefits

The Institute for Vibrant Living natural health research dept. has released this report on the natural health benefits of olive oil:

Olive oil has been heralded as a health-boosting substance for thousands of years and recent scientific studies have further substantiated its beneficial qualities.

Most doctors now recommend lowering total fat and calories in your diet by substituting butter, margarine and vegetable oils with healthy fats like olive oil.

What exactly is olive oil?

This is the oil that results from pressing tree-ripened olives. The fruity, flavorful oil is especially healthy because it contains mostly monounsaturated fats.

There are so many brands and label descriptions, what do they all mean?

First and foremost, olive oils are graded based on the acidity of the pressed oil...

Extra virgin olive oil is cold pressed and has 1 percent acid. It is the oil that comes from the first pressing of the olives and is considered the finest, having the freshest, fruitiest flavor.

Virgin olive oil also comes from the first pressing and has about 3 percent acid.

Fino is a blend of extra virgin and virgin oil.

Light is an oil that has passed through a fine filter to remove much of the sediment.

Olive oil or Pure' are a combination of refined virgin and extra virgin oils.

Some more helpful olive oil labeling definitions...

• "100% Pure Olive Oil" is often the lowest quality available in a retail store: better grades would have "virgin" on the label
• "Made from refined olive oils" means that the taste and acidity were chemically controlled.
• "From hand-picked olives" implies that the oil is of better quality, since producers harvesting olives by mechanical methods are inclined to leave olives to over-ripen to increase yield.
• Cold pressed means the oil was not heated over a certain temperature (usually 80 degrees Fahrenheit) during processing, thus retaining more nutrients and undergoing less degradation.
• First cold pressed means the fruit of the olive was crushed exactly one time - i.e., the first press. The cold refers to the temperature range of the fruit at the time it is crushed - there is no international reliable definition of "cold pressed".
• The label may indicate that the oil was bottled or packed in a stated country. This does not necessarily mean that the oil was produced there. The origin of the oil may sometimes be marked elsewhere on the label; it may be a mixture of oils from more than one country.

What about the USDA grades we see on the labels?

The following USDA grades were established in 1948, and are based on:

• Acidity
• Absence of defects
• Odor
• Flavor

The grades are defined as follows:

• U.S. Grade A or U.S. Fancy possesses a free fatty acid content of not more than 1.4% and is "free from defects"
• U.S. Grade B or U.S. Choice possesses a free fatty acid content of not more than 2.5% and is "reasonably free from defects"
• U.S. Grade C or U.S. Standard possesses a free fatty acid content of not more than 3.0% and is "fairly free from defects"
• U.S. Grade D or U.S. Substandard possesses a free fatty acid content greater than 3.0% and "fails to meet the requirements of U.S. Grade C" (You'll be hard pressed to find grades C and D on store shelves.)

Tip: Exposure to light and heat can turn olive oil rancid and that will destroy the antioxidant properties. Always buy olive oil in darkly tinted bottles. When you get the oil home, put it in a dark, cool place for storage to protect its healthy properties.

So, besides all of these ratings, which olive oil is best?

Actually, all of the various olive oils have benefit for use. You should experiment to find the ones that have the taste and texture you prefer.

Take note that Extra virgin olive oil is one of the few oils that can be eaten without chemical processing. Fresh pressed olive oil can be eaten immediately and will retain its natural flavors, vitamins, minerals, antioxidants and other healthy properties of the ripe olive fruit.

Olive oils in general, impart delicious aromas and flavors to foods of all kinds while providing possible significant health benefits, such as:

• Promoting healthy bones.
• Increasing "good" cholesterol and lowering "bad" cholesterol.
• Reducing high blood pressure.
• Inhibiting the growth of certain cancers.
• Contributing to the elasticity of arterial walls, which in turn can provide protection against heart disease and stroke.
• Helping the body to maintain a lower weight.
• Helping to control blood sugar levels in diabetics.

Unlike other fats, which are associated with a higher risk of colon cancer, olive oil helps protect the cells of the colon from carcinogens. A study published in a recent issue of Food Chemistry Toxicology suggests that antioxidants in olive oil reduce the amount of carcinogens formed when meat is cooked.

The body uses the healthy fats in olive oil to produce natural anti-inflammatory substances. These anti-inflammatory agents can help reduce the severity of both asthma and arthritis.

They can also keep membranes more fluid and enable the body to move waste products more easily. A lower incidence of osteoporosis and dementia is found in areas of the world where people consume large quantities of olive oil.

Using olive oil is a delicious way to promote good health. Only Mother Nature herself could have produced something so healthy and delectable. Take advantage of this natural miracle to enhance your family's health.

Bon appetit!

David Flores is a natural health researcher for Institute for Vibrant Living, a top retailer specializing in all-natural supplements, vitamins, and minerals for many health and nutrition challenges. To learn more about the products offered by the Institute for Vibrant Living visit http://www.ivlproducts.com

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