Nutritionist names product that slows down the aging process

The presence of a certain product in the diet can reduce the likelihood of developing a number of diseases, slow down the aging process of cells, and improve well-being.

Nutritionist Serhii Antoniuk wrote about this in his blog.

According to Mr. Antoniuk, olive oil is the most nutritious of all vegetable oils and is very well digested. It is rich in oleic acid, which is an omega-9 fatty acid that is resistant to oxidation and normalizes cholesterol metabolism.

The doctor also noted that olive oil has a positive effect on bile secretion, so it is often recommended for patients with liver disease, its use prevents stagnation of bile and, accordingly, the formation of gallstones.

In addition, according to Antoniuk, oleic acid contained in olive oil helps to increase the level of high-density lipoprotein in the blood, which delivers cholesterol to the liver for utilization, thus normalizing its metabolism, preventing heart attacks and strokes. "In Mediterranean countries, the incidence of malignant tumors of the breast, ovaries, uterus, prostate, and colon is significantly lower, which is associated with the traditional daily consumption of olive oil , " the doctor said.

Dr. Antoniuk also noted that olive oil also contains vitamin E, whose antioxidant effect is very effective in the presence of oleic acid, which significantly affects the prevention of diseases, including, what is especially appreciated by women, protects the skin from premature aging.

In addition, according to the nutritionist, olive oil helps the growing body of children to absorb calcium, which contributes to the proper formation of the skeleton and teeth. "Good absorption of calcium prevents the development of osteoporosis during menopause in the elderly," the doctor emphasized, noting that high-quality olive oil, along with salads, promotes the absorption of carotenes and lycopene, which is vital for the prevention of cancer.

"A tablespoon of olive oil a day with salads will protect you from many problems. If you want to use it in other dishes, you need to understand that it is correct to add it to them when they are at a temperature no higher than room temperature," the nutritionist emphasized.

The doctor emphasized that in order for these beneficial properties to "work," you need to know how to choose a good oil.

According to Antoniuk, the fresher the oil, the better, because the longer it is stored, the more its flavor deteriorates and its healing properties decrease. To do this, you just need to pay attention to the production time.

The nutritionist also reminded that high-quality oil is unrefined, it should have a greenish tint in color. Refined oil is obtained as a result of thermal and chemical effects from low-quality olive oil, the cake that remains after pressing olives, it has a yellow, golden color. "Buy unrefined oil in dark-colored glass containers to protect it from sunlight, thus preserving its beneficial properties," Antoniuk said, adding that the most valuable olive oil is the first cold-pressed one, when it is produced the temperature of the raw material does not rise above 27 degrees Celsius.

"The label should say: "Extra Virgin Olive Oil". This oil is of the highest quality, it contains a type of fatty acid called insaturi, which is similar to the fats in mother's milk. If you buy oil without the "Extra" label, you need to understand that this oil will consist of a mixture of refined and unrefined olive oil, which significantly reduces its quality," the nutritionist said.

According to the doctor, it is quite easy to distinguish high-quality oil from a fake by putting it in the refrigerator for two to three hours. White flakes will begin to appear, which disappear at room temperature. This is due to the fact that high-quality olive oil contains some solid fats that solidify when cooled.

The doctor also noted that to preserve its beneficial properties, olive oil should be stored in a cool place, avoiding direct sunlight.