Monounsaturated fats - found in olive, canola, and peanut oils-appear to have the best effect on blood cholesterol, decreasing the level of LDLs and VLDLs and increasing the level of HDLs. Polyunsaturated fats-found in margarine and sunflower, soybean, corn, and safflower oils-are considered more healthful than saturated fats. However, if consumed in excess (more than 10 percent of daily calories), they can decrease the blood levels of HDLs.

What Is Monounsaturated Fat?
While there is no scientific consensus, numerous research studies show the benefits of substituting monounsaturated fats for saturated fats. As you can see, olive oil is higher in monounsaturated fat than any other vegetable oil. These studies suggest that when substituted for saturated fats monounsaturated fat lowers blood cholesterol, especially the "harmful" or LDL-variety (Low Density Lipoproteins), while-protecting the "good" or HDL (High Density Lipoproteins) type.

So, begin to cut down the total amount of fat and cholesterol you eat but keep in mind that fat is not all bad. In fact, we need some for a healthy body.

The reason? Fat carries important vitamins like A, D, E and K. It is a source of sustained energy, much more sustained than the level of energy provided by carbohydrates and proteins, which is used both during rest and aerobic activity. It also supplies a comforting feeling of fullness after eating a meal.

Pressing Olives & Extracting Olive Oil
Since ancient times, the olive has been one of the finest examples of recycling and respect for nature. Each by-product can be used; the wood from the tree, the leaves, the fruit and the actual extract itself. Towards December is when the olive crop is beaten from the trees. At this time of year the olive displays its colour, from green it changes to purple, black or yellow. It is certainly surprising to discover that the oil can be extracted from the tiny fruit, which is far so removed from an orange as far as 'squeezability' is concerned! This pure nectar can only be produced in warm climates, such as right here on the Mediterranean. The olive is a fruit that demands impeccable care during the complete process: the harvest, transportation and extraction necessary to achieve oil of only the highest quality. The olive is as delicate as a black current. The sting of an insect or any slight abrasion causes acidity, dampness and fermentation.

Once selected, washed and drained, the olives are crushed whole, complete with stone. The resulting paste contains tiny droplets of oil. This oil is drawn together and separated from the other ingredients by blending and spinning in a mechanical process completely void of chemicals or heat. In the oil mill, which is heady with volatile aromas, the thick golden trickle of this first oil begins to flow. At this stage, it is vital to employ a series of chemical quality controls, which will determine the category, and level of acidity so that the analyzing laboratory can guarantee the ultimate flavor, texture and aroma.

Following the first press, the remaining paste is still rich in oil and is squeezed two or even three more times. The varying qualities of the resulting oils, also virgin, are slightly more acidic until the (green kernel olive oil) is extracted. This product cannot technically be considered olive oil due to certain health regulations, even though it originates from the same fruit. This is due to the fact that dissolvent are used in its extraction, whereas pure olive oil receives no other treatment, other than washing, pouring, spinning and filtering.

Olives, like people, are not only of a variety of colors, but some produce very little oil although this is generally of a very high quality. Others are more resistant and productive yet maybe less palatable.

Lebanese legislation has established four qualities: extra virgin oil, virgin olive oil, olive oil and the Green Kernel olive oil. As the connoisseur knows, fine olive oil should be consumed within the first year, whilst its properties are still intact.

Brief On Olive Oil Soap Long
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