Myths about olive oil

In various TV programs that conduct quality and benefit tests, you can see an incorrect comparison of olive oil and sunflower oil. It is not taken into account that there are different types of olive oil. Thus, this is not helping the buyer to understand, but on the contrary, misleading them. Often Extra Virgin olive oil is compared with refined sunflower oil, or different types of olive oil are tested as just olive oil and compared with refined sunflower oil, which is fundamentally wrong. These are products of absolutely different quality and are intended for different consumption situations. Olive and sunflower oil differ primarily in taste. If we talk about the benefits, there are also differences in the indicators. Olive oil contains significantly more monounsaturated fatty acids (from 55% to 85%, depending on the variety), which are natural antioxidants, rich in polyphenols, and most importantly — contribute to the removal of bad cholesterol. Olive oil reduces the risk of type II diabetes, as it increases the sensitivity of cells to insulin. Olive oil is recognized by nutritionists as the most optimal in terms of the ratio of Omega-6 and Omega-3 fatty acids. Also, the acids contained in olive oil help to build cell membranes in our body. Olive oil prevents the development of atherosclerosis due to substances that protect cells from oxidation. It strengthens bone tissue, prevents the aging of the body and the development of diseases. Olive oil is the basis of the famous Mediterranean diet, which is included in the UNESCO heritage. All these properties have been proven by numerous studies, both in the countries producing olive oil, and in the consumer countries - USA, Canada, Russia and others.