Olive oil is a product of processing the fruits of the olive tree (European olive), which is the basis of many Mediterranean dishes. In addition to its delicious taste, this oil is also very beneficial for the health of gourmets who consume it. However, both the taste and benefits of olive oil largely depend on such indicators as its acidity, so it is worth considering the subtleties of choosing this product.
Like other vegetable oils, olive oil contains fatty acids. The main of these acids in olive oil is oleic, so the acidity of this product is, in fact, the content of oleic acid in 100 grams of oil, expressed as a percentage.
Since free fatty acids appear in this product as it decomposes, acidity is considered to be the main indicator of its quality.
Oil with less acidity, all other things being equal, will be better, healthier and tastier, while oil with higher acidity can be noticeably bitter and not have any medicinal effect, or even be harmful.
Olive oil is conventionally divided into three quality groups based on its acidity:
The acidity of culinary olive oil should be no more than 4%, otherwise it is generally prohibited from being used for dishes. This oil is exclusively technical and can only be used for refilling lighting fixtures (most often lamps).
It is important to understand that the acidity of a product depends not only on its original quality, but also on storage conditions - first of all, the amount of time that has passed since the container containing it was depressurized. Since the product oxidizes upon contact with air, the final acid number of even the best oil after several months of improper storage can reach 2% or more.
Many manufacturers write the acidity of olive oil directly on the label. Since it is by this indicator that most buyers evaluate the product, the acid number will often be indicated on the front side of the container, and in the largest font, in order to attract maximum attention to it.
Even if you couldn't find the acidity value on the front of the label, it will most likely be listed on the back of the label. The easiest way is if the packaging is translated into Russian. If all the inscriptions are made in the language of the manufacturing country, then in most cases it will be enough to remember the following:
Acidity strongly depends on the storage conditions of the containers, so some European manufacturers, instead of indicating its level, put PDO or PGI quality marks on the label. Their presence means that the acidity of the oil is guaranteed not to exceed 0.3%, which means that such a product will be one of the highest quality.
If you still cannot find a clear indication of the level of oleic acid content on the label, often the necessary information is contained in the name of the type of oil.
Despite the fact that the regulations for oil grades are drawn up according to the method of their production, each of them has its own characteristic range of acid number values:
The taste of the final product containing olive oil depends on the characteristics of the oil. Which olive oil is best and how to choose it correctly?
First of all, pay attention to its color. It should be beautiful, golden with different shades. But not gray (technical defect). The shade of olive oil depends on the type of olives and leaves that got there during the processing of raw materials. But if the oil is too yellow, then this is a sign that it has been standing for a long time.
Now let's start studying the label. One of the main selection criteria is the inscription “Extra-virgin olive oil” - unfiltered extra-class oil without the use of chemical purification, cold pressed - first cold press.
Then we will try to study where the oil was produced and where it was bottled. It's better to have it in one place.
After this, be sure to pay attention to the acidity of the olive oil (the percentage of free fatty acids, converted to the content of oleic acid). Acidity increases as the oil decomposes. Therefore, the lower the acidity, the better the quality of the oil. For example, very good oil can be considered an oil with an acidity of 0.2 - 06% (very tasty, but expensive oil). Also delicious butter is an olive oil with an acidity of 0.8 - 1%. An oil with an acidity of more than 2% will be bitter, and, for example, an oil with an acidity of 4% is considered technical.
Olive oil should be stored for no more than a year. Moreover, it is better to store it not in the refrigerator so that flakes (sediment) do not fall out, but when room temperature in a dark place. But it is best to use the oil within six months
Various types of olive oil are used in different dishes. So for pesto sauce we will use Ligurian oil, for meat or fish - Emilia-Romagna (with a pronounced sharp taste), for vegetables - Sicilian, for seasoning rice and porridge - elite Greek Kalamata oil, which has a sweetish taste.
But nut oils (almond, cedar, pumpkin, walnut etc.) are used only for dressing salads.
Palm and coconut vegetable oils are considered harmful to the body because... their melting point is higher than body temperature. In the gastrointestinal tract, such oil covers the mucous membrane with a thin film, preventing the absorption of nutrients. However, these oils are used in the food industry to reduce the cost of production. I always read labels carefully before purchasing products containing oils.
GOST R 51410-99
(ISO 729-88)
Group C19
STATE STANDARD OF THE RUSSIAN FEDERATION
OIL SEEDS
Determination of oil acidity
Oilseeds. Determination of acidity of oils
OKS 67.200.20
OKSTU 9709
Date of introduction 2001-03-01
Preface
1 DEVELOPED by the State Scientific Institution "All-Russian Research Institute of Grain and Its Processing Products" (GNU VNIIZ)
INTRODUCED by the Technical Committee for Standardization TC 2 "Grain, products of its processing and oilseeds"
2 ADOPTED AND ENTERED INTO EFFECT by Resolution of the State Standard of Russia dated December 29, 1999 N 564-st
3 This standard is an authentic text of ISO 729:1988* "Oilseeds - Determination of acidity of oils", except sections 2, 5, 6
________________
* Access to international and foreign documents mentioned here and further in the text can be obtained by following the link to the website http://shop.cntd.ru. - Database manufacturer's note.
4 INTRODUCED FOR THE FIRST TIME
5 REPUBLICATION. June 2010
1 Application area
This standard specifies a method for the determination of free fatty acids in oilseeds. The free fatty acid content is expressed either as the acid number of the oil or as the acidity calculated traditional way(in percentage terms).
Acidity can be determined both in oil obtained from oilseeds (seeds with an oily admixture), and (if necessary) in oil obtained separately from seeds and separately from an oily admixture.
The method is not applicable to cotton seeds with adjacent lint, as well as to oil extracted from palm and olive fruits.
This standard is used for export-import operations and research work.
This standard uses references to the following standards:
GOST 4328-77 Sodium hydroxide. Specifications
GOST 4919.1-77 Reagents and highly pure substances. Methods for preparing indicator solutions
GOST 5789-78 Toluene. Specifications
GOST 6709-72 Distilled water. Specifications
GOST 17299-78 Technical ethyl alcohol. Specifications
GOST 24363-80 Potassium hydroxide. Specifications
GOST 29142-91 (ISO 542-90) Oilseeds. Sampling
GOST 29251-91 (ISO 385-1-84) Laboratory glassware. Burettes. Part 1. General requirements
In this standard, the following terms with corresponding definitions apply:
3.1 acid number of oil: The amount, mg, of potassium hydroxide required to neutralize the free fatty acids contained in 1 g of oil.
3.2 acidity: Free fatty acid content as a percentage (traditional expression).
According to the type of fat or oil being analyzed, acidity can be expressed as shown in Table 1.
Table 1 - Molar mass of acids used to express the acidity of the oil
Type of fat or oil | Type of acid | Molar mass, g/mol |
Coconut oil from copra, palm kernel oil, and similar oils high in lauric acid | Lauric | |
All other fats and oils | Oleic |
If the result of an analysis is expressed as "acidity", without further definition, then it means acidity expressed as oleic acid.
The method consists of dissolving the oil extracted from the seeds in a mixture of diethyl ether and ethyl alcohol, followed by titration of the free fatty acids with an alcoholic solution of potassium hydroxide.
All reagents used must be analytical grade (analytical grade). Use distilled water in accordance with GOST 6709 or water of equivalent purity.
5.1 Diethyl ether/ethyl alcohol 95% according to GOST 17299, 1:1 (by volume).
Warning. Diethyl ether is flammable and can form explosive peroxides. Handle with care.
This mixture is neutralized immediately before use by adding an alcohol solution of potassium hydroxide (5.2) in the presence of 0.3 cm of indicator (5.3) per 100 cm of this mixture.
Note - If it is not possible to use diethyl ether, it is permissible to use a mixture of ethyl alcohol and toluene in accordance with GOST 5789. If necessary, ethyl alcohol can be replaced with 2-propanol.
5.2 Potassium hydroxide according to GOST 24363, standard solution in 95% (by volume) ethyl alcohol, concentration = 0.1 mol/dm, or, if necessary, = 0.5 mol/dm (note 2 to 8.3).
Immediately before use, the concentration of the solution should be accurately determined. Use a solution prepared no earlier than 5 days before the analysis, poured into a glass bottle tightly closed with a rubber stopper. The solution should be either colorless or straw yellow.
NOTE: A colorless, stable solution of potassium hydroxide can be prepared as follows. In a vessel with a reflux condenser, 1000 cm3 of ethyl alcohol with 8 g of potassium hydroxide and 0.5 g of aluminum shavings are boiled for 1 hour. The resulting mixture is then immediately distilled. The required amount of potassium hydroxide is dissolved in the distillate. The solution is left to settle for several days, then the clear liquid is drained, freeing it from the potassium carbonate precipitate.
The solution can be prepared without distillation as follows. Add 4 cm of aluminum butoxide to 1000 cm of ethyl alcohol and leave the mixture for several days. The settled liquid should be drained and the required amount of potassium hydroxide should be dissolved in it. The solution is ready for use.
5.3 Phenolphthalein according to GOST 4919.1. Indicator solution: 10 g/dm of phenolphthalein is dissolved in 95% (by volume) ethyl alcohol or indicator solution of alkaline blue 6B according to GOST 4919.1 (for highly colored oils), 20 g/dm in 95% ethyl alcohol.
The following laboratory equipment is used:
6.1 Installation for oil extraction in accordance with .
6.2 Burette, capacity 10 cm, graduated in 0.05 cm increments according to GOST 29251.
6.3 General purpose laboratory scales with a permissible weighing error of ±0.01 g.
Sampling - according to GOST 29142.
8.1 Extraction
Extraction of the analyzed sample is carried out immediately after sample preparation in accordance with the method described in.
8.2 Taking the hitch
As a sample, take the entire extract obtained, freed from the solvent, and weigh it to the nearest milligram. Immediately after weighing, begin analysis in accordance with 8.3.
8.3 Determination of acidity
A sample (8.2) is dissolved in 50-150 cm of a mixture of diethyl ether and ethyl alcohol (5.1), previously neutralized with an alcohol solution of potassium hydroxide with a concentration of 0.1 mol/dm (5.2) in the presence of phenolphthalein or alkaline blue 6B (to a slightly pink color in in the case of phenolphthalein or reddish in the case of alkaline blue 6B).
Then the solution is titrated with stirring with an alcoholic solution of potassium hydroxide at a concentration of 0.1 mol/dm (5.2) until the indicator changes color (pink in the case of phenolphthalein or red in the case of alkaline blue 6B for at least 10 s).
Notes
1 It is allowed to replace the alcohol solution of potassium hydroxide (5.2) with its aqueous solution or with a solution of sodium hydroxide according to GOST 4328, if the added volume of water does not cause phase separation.
2 If the volume of a 0.1-molar solution of potassium hydroxide used for titration exceeds 10 cm, a solution with a concentration of 0.5 mol/dm should be used.
3 If the solution becomes cloudy during titration, add the required amount of a mixture of diethyl ether and ethyl alcohol to clarify it.
8.4 Number of definitions
Carry out two determinations on the same sample.
9.1 Calculation methods
9.1.1 Calculation of oil acid number
It is recommended to express the analysis results in terms of the acid number of the oil (3.1).
The acid number of the oil, mg, is calculated using the formula
where is the volume of a standard solution of potassium hydroxide used for titration, cm;
- exact concentration of standard potassium hydroxide solution, mol/dm;
- sample mass, g (8.2);
56.1 - molecular weight of potassium hydroxide, g/mol.
Results are expressed to the nearest 0.01 mg.
9.1.2 Calculation of oil acidity
The acidity of an oil can be calculated from the results obtained by determining the acid number of the oil.
Acidity,% (by mass), calculated by the formula
where is the molar mass of acids used to express the results of the analysis, g/mol (Table 1);
, and - have the same meanings as in 9.1.1.
The arithmetic mean of the two determinations (8.4) is taken as the final result.
Results are expressed to the nearest 0.01%.
9.1.3 Calculation of acidity of oil extracted from seeds with or without admixture
When determining the acidity of an oil extracted from an impurity, if possible, 10 g of the impurity should be taken for extraction.
The acid number of the oil, mg, and the acidity of the total amount of oil extracted from the seeds, % (by weight), are calculated using the formulas:
where is the acid number of the oil extracted from the seeds without impurities, mg;
- acid number of the oil extracted from the impurity, mg;
- content of oil extracted from seeds without impurities, % (by weight);
- content of oil extracted from the impurity, % (by weight);
- acidity of oil extracted from seeds without impurities, % (by weight);
- acidity of the oil extracted from the impurity, % (by weight);
- seed content in the resulting sample, % (by weight);
- content of flour and oil impurities in the resulting sample, % (by weight).
When calculating the acidity of oil in groundnuts:
- oil content in the total amount of flour (flour from seeds and from oil impurities) and oil impurities, % (by weight);
- seed content (without flour), % (by weight);
- content of the total amount of flour and oil impurities, % (by weight).
9.2 Permissible error of analysis
Two international interlaboratory tests were carried out, in which 14 laboratories, each of which carried out two determinations (N 1), and 18 laboratories, each of which carried out three determinations (N 2), respectively, participated. The statistical results obtained according to are presented in Table 2.
Table 2 - Statistical results of evaluation of interlaboratory tests to determine the acid number of oils
Indicator | Sunflower | |||||
Interlaboratory test | Interlaboratory test | Interlaboratory test |
||||
Number of laboratories remaining after removal of anomalous test values | ||||||
Average acid number of oil, mg | ||||||
Standard deviation of convergence, mg | ||||||
Convergence variation coefficient, % | ||||||
Convergence (2.83), mg | ||||||
Standard deviation of reproducibility, mg | ||||||
Reproducibility variation coefficient, % | ||||||
Reproducibility (2.83), mg | ||||||
The analysis report must state the method of analysis used and the results obtained, clearly indicating how the results are expressed and how they relate to the oil extracted from the seeds in the resulting sample without oil contaminants or from seeds containing oil contaminants. The report should also include any details of the analysis that are not provided in this standard or are considered arbitrary, as well as details of various cases that may affect the results of the analysis to varying degrees.
The analysis report includes the information necessary to fully identify the sample.
APPENDIX A
(informative)
ISO 659-88 Oilseeds. Determination of the content of hexane extract (petroleum ether extract), called "oil content"
ISO 660-96 Animal and vegetable oils and fats. Determination of acid number of fat and acidity
ISO 5725 Parts 1-6: 1994:1996 Accuracy (correctness and precision) of measurement methods and results
UDC 651.53.011.001.4:006.354 OKS 67.200.20 C19 OKSTU 9709
Key words: agricultural products, oil seeds, chemical analysis, determination of content, acid number of oil, acidity
__________________________________________________________________________________________
Electronic document text
prepared by Kodeks JSC and verified against:
official publication
Oilseeds: Sat. GOST. -
M.: Standartinform, 2010
Coming to stores for shopping, especially in large supermarkets, every buyer is faced with a wide range of products and, accordingly, the problem of choice. This information about olive oil varieties will help you choose the best for your purposes and navigate well in front of the counter. After all, when we go to buy a certain product, we know approximately how we will use it and in what dishes we will use it.
The gastronomic properties of olive oil depend on its retail grade. So, for example, if you need to improve your diet and take full advantage of the healing properties of olives, then you should be interested in the best olive oil. If you want to use it for stewing and frying foods, then here too you must wisely choose the one that is suitable for these purposes.
It should be noted that the quality of this product depends on many indicators, and the most important of them is free acidity, indicating the content of oxidizable organic acids in the final product. Usually acidity is expressed by manufacturers as a percentage, although in fact it is indicated in grams per 100 g of ready-to-use olive oil.
The lower this figure, the more expensive the oil and the more beneficial it is for the functioning of our body, although this point should also be taken into account: manufacturers can artificially reduce acidity. This is especially true for refined varieties, where chemical solvents and reagents are used.
Let's first look at the varieties of olive oil - for better orientation in their labeling. After all, the gastronomic properties of the butter depend on the variety - its taste, smell and ability to withstand temperature influences, preserving useful substances.
All varieties can be divided into 3 classes:
natural – Virgin, cleaned – Refined and secondary pressing of the cake - Pomace.
The quality control and labeling of products is carried out by the International Olive Council, which has compiled a classification of olive oil varieties and their designations on packages.
This is the best olive oil! This product from olives has a free acidity of 0.8%, i.e. no more than 0.8 g of oxidizable organic acids per 100 g of finished product. The processing process is carried out exclusively by mechanical methods of cold pressing the olives, excluding temperature effects leading to any changes in their properties.
Extra Virgin Olive Oil is the highest quality oil, obtained using technologies dating back to the times of Ancient Egypt (the only difference is the use of modern equipment). For pressing, only undamaged, ripest olives are taken, which are collected from the trees only by hand.
Virgin Olive Oil is also a virgin oil product.
A product with a free acidity of no more than 2%, which is obtained only by mechanical extraction methods and is purified without the addition of chemical reagents. For this pressing, fruits of varying degrees of ripeness can be used, but if, as a result of pressing, an acidity level of more than 2% is obtained, then the entire pressing is sent for refining, as it does not meet the requirements for the Virgin class.
Refined Olive Oil – refined extraction of olives. Recyclable and purified with minimal changes to its composition. Has an acidity of no more than 0.3%.
Olive Oil or Pure Olive Oil is pure olive pomace.
This is a mixture of Refined oil and natural Virgin, with a free acidity of 1%.
Olive-pomace Oil is a secondary extraction from the remaining olive pomace.
This product is obtained from olive pomace, which is processed both by various physical methods and by natural solvents. It is permissible to use not only natural solvents, but also chemical ones, as well as high temperatures.
Refined Olive pomace Oil is a refined analogue of the pomace product.
This product is obtained from raw cake using processing methods that do not lead to changes in the basic properties of the final product. Free acidity – no more than 0.3%.
Olive pomace oil is a mixture of refined pomace oil and a blend of various olive oils (unrefined and refined).
This product has a free acidity of about 1%. Not approved for sale to consumers in all countries. This product cannot be called olive oil, although it cannot be called unfit for human consumption either. Widely represented in our retail chains, especially under the brands of large retail supermarkets.
It is not difficult to understand which olive oil is the best by analyzing the classification of the expert International Olive Council, which is used by all leading olive oil producers.
Having studied all the oil labels, we can now move on to the issue of using each retail variety. Remember when we said that oil should be chosen for specific purposes?
The healthiest way to consume olive oil is as a salad dressing. It can also be used as a main ingredient in marinades and cold sauces. For these purposes, Extra Virgin Olive Oil is more suitable than other varieties - a pure organic product that has an impressive range of beneficial properties.
It should be noted that the fresher the Extra Virgin, the more bitter it is and not the other way around! The product will have a distinct olive flavor, but with different nuances as it comes from different olive varieties, degrees of maturity and growing areas. Within six months after the spill, the oil gradually loses its bitterness and becomes softer in taste. The shelf life of Extra Virgin is 1.5-2 years.
For stewing and frying foods, the Olive Oil variety is used - an excellent quality oil that can also be used for dressing salads and sauces. This type of product is ideal for cooking meat and vegetables, since it does not form carcinogenic substances. This is due to the presence of stable fatty acids in it, which increase the smoke point, which becomes much higher than the normal frying temperature.
Olive Oil also does not have a distinct taste or smell of olives, and is not bitter, which is why it is more preferred than others all over the world to be used in cooking.
If you still want to switch to cooking using olive oil instead of the usual sunflower oil, but Olive Oil is a little expensive for you, then the Pomace Olive Oil variety may be an acceptable option for your family. Although it does not have such a rich composition as Extra Virgin Olive Oil or Olive Oil, it is of quite acceptable quality. It contains the same monounsaturated fatty acids, vitamins and minerals, but in smaller quantities.
Pomace Olive Oil is suitable for frying and sautéing, and also shows its best qualities in baking. Flour products They do not become stale for a long time, remaining lush.
For cleansing procedures (taking the oil on an empty stomach), you should use only Extra Virgin Olive Oil. For the preparation of oil infusions of medicinal herbs and other ingredients (infusions or macerates), only the highest grade of product is also suitable.
In home cosmetics, as well as in factory ones, only the first cold-pressed bottle is used - Extra Virgin Olive Oil.
Only this and nothing else!
So, let's summarize:
In the markets of post-Soviet countries you can find olive oil of three retail varieties:
The main producers of the olive product are Spain, Italy, Greece and Tunisia. The largest volume (up to 80%) of Extra Virgin Olive Oil is produced in Greece. Greek production volumes are purchased by foreign companies for further use in mass production of the product.
The name may indicate not only the retail variety itself, but also the manufacturer’s brand name. Also, natural olive oil can often be labeled with the variety of the olives themselves or the province of their growth. One way or another, the retail variety must be indicated.
The label must necessarily indicate the manufacturer, as well as the importer and exporter with telephone numbers and addresses. High-quality olive oil is bottled by the manufacturer himself, so if it is produced in one country and bottled in another, then the quality of such a product may not correspond to the declared one.
Also pay attention to the bottling date. Olive oil is not wine! Over time, it loses its healing qualities, especially the Olive Oil variety. The maximum shelf life from the date of bottling is 12 months, with the exception of Extra Virgin.
Choosing the right olive oil by color is impossible! The color of the product depends on various reasons and can range from light yellow to dark green, even brown. First of all, the color of the product is given by the condition of the olives themselves, i.e. their ripeness. If green olives are used to press the oil, the color will vary in different shades of green.
This product has a pronounced olive taste and bitterness. If ripe olive fruits are pressed, the color will be yellow, often with a purple tint. The brown color is obtained if the olive is pressed from the ripest fruits (often this oil has a slightly sweet taste).
Traditional packaging is a dark glass bottle to protect the product from light and destruction. Disadvantages: fragility, weight and incomplete protection from light exposure. Advantages – you can visually examine and evaluate the contents.
More modern and technologically advanced packaging – can. The metal sheet used has a special coating that completely eliminates oxidation of the product. Advantages: does not allow light to pass through, lightness and low cost. Disadvantage: inability to evaluate the content.
We hope that after reading our detailed information on how to choose olive oil, and which is the best of all those presented on our market, the choice will no longer be so difficult for you.
We wish you to consciously choose what to eat and how to eat!
Content
Since ancient times, olive oil has been considered a natural medicine. Since ancient times, daily use of the product has given residents of those regions where these trees are cultivated health, beauty and helped preserve youth for a long time. Before you start using it for medicinal purposes, you need to figure out whether olive oil benefits everyone, how to choose the right one, find out the properties of the product and whether its use can cause harm to the body.
A national product of Mediterranean countries, olive oil is a vegetable oil obtained from the fruits of the cultivated subtropical olive tree. IN finished form has a yellow color from brown to greenish, has a slight bitter taste. By chemical composition the substance is a combination of triglycerides of fatty (carboxylic) acids and omega 9 esters of unsaturated fatty oleic acid. These useful components are absorbed almost completely, and this is the value of the product for the body.
A unique product is obtained by cold squeezing the pulp of olives. To achieve the desired quality, it is necessary to quickly collect and process the crop, because the harvested olives soon oxidize, due to which their properties deteriorate. The composition of the highest quality olive oil, first low-temperature pressing, is as follows:
In addition to mono- and polyunsaturated fatty acids, the composition includes:
The quality and classification of the finished product depends on the production method. There are varieties: natural, obtained without chemical purification; refined, purified by physical and chemical methods; cake obtained from pomace using chemical solvents. Another important quality criterion: the acidity of the olive oil, indicated by the concentration of organic acids. As the oil decomposes, the acidity increases.
The industrial method of production and the level of acidity determine the types of olive oil for the production of the following brands of retail varieties:
The main negative result of using the product occurs when used by people who have cholelithiasis: in this case, the pronounced choleretic effect is dangerous. Useful properties olive oil accompanied high calorie content– 898 kcal, and excessively active consumption of the product is fraught with the risk of developing obesity, diabetes, and fatty liver hepatosis. For this reason, it is recommended to use no more than 2 tablespoons per day.
The beneficial qualities of olive fruits are determined by the content of components, primarily unsaturated fats, which makes it possible to reduce “bad” cholesterol when replacing animal fats with vegetable fats in food. This prevents atherosclerosis - the deposition of plaques on the walls of blood vessels. Oleic acid suppresses cancer cells, lowers blood pressure, favorably affecting the functioning of organs and systems of the whole body. More advantages:
Benefit vegetable oil determined by its composition, the combination of fats and acids, which remains almost the same after refining. It is better not to choose refined oil for salads, but when frying and baking, its strengths emerge: refining removes elements that affect the taste of food when heated and increases the smoke temperature, which reduces the release of carcinogens. The refined type differs from the unrefined one not only in the absence of a bright, pronounced taste, but also in that it does not produce foam when preparing hot dishes.
Due to the higher content of microelements and vitamins, the unrefined variety is much healthier than the purified variety. The substance has a strong odor and a bitter taste. Regular consumption improves the functioning of many body systems, preventing the development of serious diseases. The benefits of olive oil for the body are:
The maximum benefit for the “drip” type is the result of cold mechanical pressing when the raw material is heated to no higher than 27 C°. The natural, unfiltered product has an anti-inflammatory effect, improves the condition of the skin, and use during pregnancy has a positive effect on the child’s psychomotor skills. Indications for use due to its healing properties are gastritis and gastrointestinal ulcers. In a diet for weight loss, it replaces saturated fats, speeds up metabolism, reducing appetite.
Studies examining the benefits of olive oil have proven effective in combating free radicals and preventing premature cellular aging. Rich in vitamins, antioxidant substances, microelements necessary for immunity, the substance helps the body resist infections and diseases at any time of the year. It can be taken orally or used externally, but it should be remembered that treatment with olive oil is contraindicated in patients with inflammation of the gallbladder. The product should not be abused by everyone.
The greatest benefits of oil are manifested when taken on an empty stomach: in an empty stomach, beneficial substances are absorbed better. Daily use of 1 tbsp. spoon on an empty stomach serves as a prevention and treatment of diseases of the gastrointestinal tract, cardiovascular system, removes toxins and is useful for getting rid of excess weight, as it causes a feeling of satiety due to the content of fatty acids. The combination of oil with honey and lemon is considered unique: it is consumed on an empty stomach. The ingredients together give amazing results for weight loss, saturating the body with microelements.
The unique product is also used in gynecology. Due to its preventive effect against cancer, the oil is valuable for preventing the development of breast cancer. Recommended for use by women, including pregnant and lactating women, it has a positive effect on the formation and development of the children's brain due to the high concentration of monounsaturated acids. According to numerous reviews, oral administration rejuvenates the body, maintains skin elasticity, hair elasticity, nail strength, without causing allergies. These properties have long been used in cosmetology in the manufacture of masks and creams.
This product is sold in stores in a dark glass bottle. The choice must be made by first checking the freshness of the product. Authenticity is confirmed by the coincidence of the place of production and bottling. The leading producers have good results: Spain, Italy, Greece (Spanish volumes are 3 times higher than Greek ones). Nuances:
Attention! The information presented in the article is for informational purposes only. The materials in the article do not encourage self-treatment. Only a qualified doctor can make a diagnosis and give treatment recommendations based on the individual characteristics of a particular patient.
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