PODERE COGNO - COOKING & HEALTH
with olive oil
virgin olive oil is extremely healthy and is the basis for the
is highly recommended for cooking, enhancng flavours both in protracted
cookng where small quantities of oil are necessary due to its increase in
volume at high temperatures and in grilled and fried dishes due to its
high “smoke point”.
correct coupling of oil-food can be obtained, bearing in mind that oil
should not cover the taste of food, but enhance it. It is advisable to use:
is an oil for every dish and nearly all other fats can be substituted by
olive oil: white sauce becomes extremely tasty and light, while
cakes such as shortcrust or puff pastries have an incredible fragrance.
Health in extra virgin olive oil
research has proved that high quality extravirgin olive oil is recommended
in healthy diets since sodium and cholesterol are absent, but many minor
components such as polyphenols and vitamins are present.
fats are preponderant as against polyunsaturated (in large amounts in seed
oils and which form free radicals and accelerate the process of aging and the
onset of some cancers) and saturated fats (present mainly in fats of animal
origin which cause arteriosclerosis and heart attacks).
has been scientifically proved that constant use of high quality extra virgin
olive oil reduces “bad” cholesterol, protects arteries, stomach and liver,
favours childhood development and reduces mental deterioration in old age.
are powerful antioxidants;
hinder biological peri-oxidization caused by free radicals, limiting cell aging;
- protect from onset of some cancers, are anti-allergic and anti-inflammatory.
reduce glucose levels in diabetics
reduce blood pressure,,
reduce secretion of gastric acid in the intestine
improve bile function, preventing stone formation
- produce less pancreatic juice