Olive oil: A healthier alternative

By Shawntell Muhammad | Last updated: Jan 2, 2013 - 10:37:28 AM

When olive oil is cold pressed, no chemicals are used to extract the juices from the olive fruit. The use of the word “cold” in the term “cold pressed” indicates that no hot water or steam is added to the olive paste in order to extract more oil from the fruit, as it is believed that this can change the composition of the olive oil.

According to the World’s Healthiest Foods website, buying cold pressed olive oil instead of olive oil pressed using heat, preserves the antioxidants and nutrients in the olive oil, which provide for stronger health benefits. They recommend buying only cold pressed extra virgin olive oil for the least damage during processing and the maximum health benefits.

Olive oil is rich in vitamins A, D, E and K. It contains antioxidants and stimulates bone growth as well as calcium absorption. Olive oil is also easy to digest, allowing it to absorb completely into the system. In fact, the protective functions of olive oil have a beneficial effect on ulcers and gastritis. Olive oil stimulates the secretion of bile and pancreatic hormones, and it also lowers the incidence of gallstone formation.

According to the Food and Drug Administration, persons who consume around two tablespoons daily of olive oil may reduce their chances for heart disease.

Having high cholesterol levels can be dangerous, as cholesterol clogs the arteries and prevents proper blood flow to the heart. There are two different types of cholesterol: HDL cholesterol, known as healthy cholesterol, and LDL cholesterol, known as “bad” cholesterol. The World’s Healthiest Foods website states that using cold pressed extra virgin olive oil regularly can reduce total cholesterol and also LDL cholesterol.
Canola oil and corn oil are both inexpensive oils to purchase, however, they are both genetically modified organisms (GMO). According to the site, NaturalNews.com, most blended oils in North America contain canola oil. Use extra virgin olive oil instead. Most corn is GMO. Corn-based products, corn starch, corn oil, corn syrup, and high fructose corn syrup appear on the ingredients labels of many processed foods.

Salk Institute biologist David Schubert says, “Genetic engineering alters genetic codes of the DNA in organism by splicing in other genes from other forms of life, including other plant forms, insects, bacteria and even viruses.”

The American Academy of Environmental Medicine states, “Genetically Modified foods have not been properly tested and pose a serious health risk. There is more than a casual association between GM foods and adverse health effects.”

In the book, “How to Eat to Live,” the Hon. Elijah Muhammad stated, “Use vegetable oil, corn oil, pure butter, olive oil, or whatever good vegetable oil you choose.”

The California Olive Oil Council says that exposure to light, heat, or oxygen can cause rancidity. Look for extra virgin olive oil in a dark green glass or in packaging that shields it from light; avoid plastic containers. Remember to store it in a cool, dark place at home. Purchase only as much as you will use in one to two months. Protect your olive oil’s flavor and antioxidants by transferring 7 to 10 days worth of oil to a smaller bottle to lessen the oxidation that occurs when the oil is exposed to air. Leave this small bottle at room temperature for easy use, but refrigerate the rest. When chilled, olive oil will solidify slightly and turn cloudy, but once restored to room temperature, it will regain its normal appearance, and its quality will be better maintained. Although it may be convenient, definitely do not store your olive oil near the stove as the heat will damage it.

(Shawntell Muhammad operates Organic Nourishment, which includes holistic grocery shopping tours and nutritional counseling. For more information, e-mail [email protected].)

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