Why people should use various types of Olive Oil

garlic olive oil

It's a shame that even in this day and age when there is so much knowledge available; many people still cook with vegetable oil. When people consider that heart disease is the world's top cause of death, they do think that more people would be aware of the impact diet has on their health. When people heat vegetable oil, it promotes oxidation, which can raise blood pressure and total cholesterol, create inflammation, and raise their risk of developing cardiovascular diseases.

The amount of oleic acid in olive oil is graded. They are all the same type, yet the color, quality, and flavor are all different. Even when using the same sort of olive oil, variations in appearance are typical. Regular olive oil is lighter in color and contains more oleic acid. Extra virgin olive oil is darker and bitterer than standard olive oil because it contains less than 1% oleic acid. It, on the other hand, has more antioxidants and fewer sensory defects.

When making this meal, be very particular about the type of garlic they use. Use fresh garlic instead of bottled or canned garlic, which has been soaked in water and has a different flavor. Fresh garlic also has a stronger scent, which is desirable when infusing oils. For optimum absorption, they want both the fragrance and the juices to enter the solution. Garlic Olive Oil, in addition to giving flavor, provides additional protection in the body by acting as an anti-inflammatory and immune system booster.