In the world of food 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 becoming more and more aware of what we eat and for some years now the words saturated fats, animal fats and even healthy fats have been increasingly present in our vocabulary, and the amount and type of fats we eat is something we are increasingly concerned about.
The fat controversy
It is known that our body needs energy to move and that we obtain it from the food we eat and it nutrients.Well, fats are one of the nutrients that provide us with the most energy.
In fact, our diet has to be varied which means that we need to eat fats too.However, they should not be abused and are not good of any kind.
Analysing types of fats
Fats are made up of glycerol and three fatty acids.There extist two types of acids: saturated fatty acids, such as those of animal or dairy origin (partially hydrogenated fats from ultra-processed foods are left 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 satturated fats, provide us with a a concentrated form of energy, help to transport fat-soluble vitamins and protect our organs.However, as we have already mentioned, abusing saturated fats is unhealthy, as it leads to weight gain and cholesterol.
The fat types in our kitchen
Three easily come to mind: butter, sunflower oil and olive oil.
Butter is made of anial fat, so it is a satturated fat and we know those fats are not the best we can take.
The oil (sunflower oil or olive oil) which has always been part of our diet, being the fat that we have traditionally consumed in our Mediterranean diet, it is an unsaturated fat.
Nevertheless, while EVOO is mainly made of monounsaturated fatty acids (especially the oleic one), sunflower oil is rich in polyunsaturates (mainly linoleic).This has its consequences when we cook with them: when we heat oils at high temperatures (an we therefore oxidise their molecules) compounds toxic to cells are triggered.Monounsaturated fats (those in EVOO) are more stable and oxidise with greater difficulty.Consequently, cooking with olive oils is considered healthy.On the other hand, virgin olive oil’s poliphenols help resisting the oxidation when heated, as well as protecting against cardiovascular disease and diabetes.
But of all olive oils, the most beneficial is undoubtedly the one whose production has respected the mechanical processes, extracting the juice from the olives in a natural way (without the risk of losing these antioxidants), that is to say, Extra Virgin Olive Oil with SIQEV seal.
Due to all this, SIQEV EVOO is thebest option as a major dietary fat.
References:Pérez-Jiménez, F., Pascual, V., Meco, J., Pérez Martínez, P., Delgado Lista, J., Domenech, M., Estruch, R., León-Acuña, A., López-Miranda, J., Sánchez-Ramos, A., Soler i Ferrer, C., Soler-Rivas, C., Solá Alberich, R., Valdivielso, P. and Ros, E., 2018.Clínica e Investigación en Arteriosclerosis, 30(6), pp.280-310.