In the world of food and nutrition, it seems that fats are the enemy. But today, we have a revelation for you – there are good fats, and SIQEV EVOO is one of them.
We are increasingly aware of what we eat, and in recent years the words ‘saturated fats’, ‘animal fats’ and even ‘healthy fats’ have been peppered into our vocabulary, and we are becoming increasingly concerned about the quantity and the type of fat that we consume.
The controversy around fats
We all know that our body needs energy to move around, and we get it from the food we eat and the nutrients it contains. Well, fats are one of the nutrients that provide us with the most energy.
In fact, our diet must be varied, and that means that there is a special place for fats in it. However, they should not be overconsumed, and not all types are good for us.
SIQEV EVOO and other types of fats
Fats are made up of glycerol and three fatty acids. There are two types of acids: saturated fatty acids, such as those of animal or dairy origin (leaving partially hydrogenated fats from ultra-processed foods directly out of the equation) and unsaturated fatty acids (monounsaturated and polyunsaturated fats) such as those in olive oil and sunflower oil.
All fats, including saturated fats, provide us with a concentrated form of energy, help transport fat-soluble vitamins, and protect our organs. However, as we have already mentioned, overconsumption of saturated fats is unhealthy, as it leads to weight gain and higher cholesterol levels.
Different types of fats in our kitchens
Immediately, three come to mind: butter, sunflower oil and olive oil.
Butter is made from animal fat, so it is largely a saturated fat, which we know are not the best fats to consume.
Oil (whether made from olives or sunflower seeds) has always been an important part of the Spanish and Mediterranean diet and is an unsaturated fat.
However, while EVOO is mainly composed of monounsaturated fatty acids (especially oleic acid), sunflower oil is rich in polyunsaturated fatty acids (mainly linoleic acid). This affects their use in the kitchen, as heating the oils at high temperatures (and thus oxidising their molecules) releases compounds that are toxic to our cells. Monounsaturated fats (the ones found in EVOO) are more stable and do not oxidise as easily. Therefore, cooking with olive oil is considered to be the healthier option. On the other hand, the polyphenols in virgin olive oil help to resist oxidation as they get heated up, as well as protecting against cardiovascular diseases and diabetes.
But among all the types of olive oil, the most beneficial is undoubtedly one whose production has respected the mechanical processes and whose juice has been extracted from the olives in a natural way (and hence, without risking losing these antioxidants). In other words, the most beneficial EVOO is an Extra Virgin Olive Oil with the SIQEV seal of approval.
For all these reasons, SIQEV EVOO is the best choice as a main source of fat in your diet.
