Extra light Virgin Olive Oil
Why I Use Olive Oil
My Cholesterol was going up and nothing seemed to make a difference. I read an article that said Olive Oil would help bring bad cholesterol down and the good cholesterol up. The article also said it would protect my heart and prevent cancer.
People in Greece (they use only Virgin Olive oil daily) have 10 times fewer breast cancers and lower Cholesterol than Americans. I figured it was worth a try.
I got rid of all the oil in my kitchen and replaced it with Virgin Olive Oil. Through a process of elimination, I discovered I liked the flavor and texture of light Olive Oil better than the full-bodied. I also found that I liked the way it made food taste. It had a better flavor than the vegetable oils. It tastes great on Salads.
Do not use it in pie shells, cookies or cakes. It makes them taste strange although not bad.
After 6 months of using Virign Olive oil, my Cholesterol come down. In fact, I need to use olive oil 3 to 4 times a week to maintain good Cholesterol levels. It is recommended I use it twice a day.
Olive Oil is a heavier oil and needs to be blotted off fried food with a paper towel after cooking or it will feel greasy.
Other Vegetable oils are processed. Virgin Olive Oil is not. They just put the olives in a press and squeeze. Just pure oil. They strain the oil to get extra light.
Necessary for protection of red blood cells and reproduction. Antioxidant properties,
Too much E: dizziness, fatigue, headache, weakness, abdominal pain, diarrhea, flue like symptoms, nausea or blurred vision, bleeding (people on blood thinning medications and gastrointestinal complaints).
Food: Olive Oil, Olives, Vegetable Oils, Wheat germ, whole-grain products, avocados, nuts and peanut butter.
Antioxidant, helps keep your arteries clear and protects our heart.
Food: Olive Oil, Olives
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by Frances M. McCrory-Meservy