2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Olives come from warm regions, and it is almost impossible to find them in the gardens of central Russia. Their benefits and healing properties are legendary. But can they do harm? Let's tell you a few real facts about what is useful and what is harmful in these plants
Olives are considered to be the fruits of the evergreen tree of the same name (European olive), which belongs to the genus olive. Most often, oil is prepared from them, which is used in cooking, the cosmetic industry and even in medicine.
These fruits are harvested from a tree (up to 11m), which bears abundant fruit in the southern Mediterranean countries, as a rule, twice a year. Thanks to its numerous light green narrow leaves, the olive looks very aesthetically pleasing. If we talk about the taste of olives, one cannot fail to note its originality and uniqueness: it is difficult to find a fruit that tastes exactly like olives.
Olives and olives - where is the difference?
It is customary to divide these fruits into two categories, namely: unripe fruits, which are distinguished by a green color, and also ripe fruits of a black hue. While the fruits from the olive have not yet ripened, they are used as seasonings for various types of dishes, for example, for first courses like hodgepodge or served on the table as an independent snack.
When the fruits are fully ripe, they become extremely rich in vegetable fat, so they are used exclusively for cooking oil. And do not be fooled by the thousands of cans of olives on store shelves, since these are the same underripe olives, only treated with oxygen, as a result of which their color changes to black. Therefore, olives are a purely Russian term. All over the world, both types of fruits are called olives. There are simply ripe (black), and there are unripe (green).
What are the benefits of olives?
Of course, in most cases, representatives of official and traditional medicine confirm the health benefits of these fruits. Rich in minerals, vitamins, fiber, with a huge amount of nutrients (proteins, antioxidants, healthy fats, catechins, etc.), olives have a lot of advantages. Nutritional scientists claim that the fats in these fruits can reduce the level of bad cholesterol in the body. In addition to all other trace elements, olives have a lot of calcium, which is necessary for the human body.
When it comes to processed foods based on olives, don't forget about the miraculous effects of olive oil on the skin. It is able to protect the surface of the body from exposure to sunlight, has a beneficial effect and helps in the fight against the signs of skin aging. Some scientists argue that the consumption of this food product creates a high-quality body defense against the occurrence of breast cancer. And, of course, olives are light food and do not strain the stomach.
If a person suffers from back pain, olive oil can help him too. It contains a large amount of vitamins E and A, which have a beneficial effect on hair and nails. For those with hypertension, olives help in lowering blood pressure. In addition, they are very useful in protecting the stomach from ulcers and other diseases of the digestive system. Thanks to manganese in their composition, olives well maintain the tone of the whole body. At the same time, it is recommended to substitute olive oil for other types of vegetable oils, since this product is easier to digest.
Can olives harm?
As for the harm of olives, it largely depends on the amount of fruits eaten and their quality. Everything is good, but in moderation. Basically, they can harm if they are excessively consumed and with poor-quality cooking. When purchasing a canned product, it is important to pay attention to the composition of the ingredients. For those who have stomach problems, it is not advisable to purchase olives with vinegar and an abundance of spices.
In addition, you should be careful with excessive use of olive oil: it has high choleretic properties. And those who have gallstones should not overdo it with olive oil. Otherwise, it will cause pain and aggravate the problem.
The high calorie content of olive oil is considered harmful (120 calories in one tablespoon). And if we talk about frying, then this oil, when heated, produces no less carcinogens than ordinary vegetable oil. Therefore, replacing it with the usual sunflower oil for frying will not bring much benefit. If you want to get the maximum health benefits, then it is best to consume olives (including canned ones) and oil from them without heat treatment.
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